Braised Pork Belly with Taro

Ingredients

• pork belly 300g
• taro 200g
• ginger 5-6 slices
• scallions 1 bunch
• Fermented red bean curd 100g
• Rock sugar 80g
• Chicken powder 1 teaspoon
• Light soy sauce 1 tablespoon
• Dark soy sauce to taste
• Rose wine 1 tablespoon
• Cornstarch 1 teaspoon
• Water 4 tablespoons

Instructions

1. 1

   Bring water to a boil, add ginger and scallions, blanch pork belly for about 10 minutes

2. 2

   Immerse in ice water to cool

3. 3

   Slice into 5cm thin slices

4. 4

   Deep-fry until golden brown

5. 5

   Cut taro into sandwich-like slices

6. 6

   Deep-fry until golden brown

7. 7

   Mix the sauce ingredients in a bowl

8. 8

   Heat oil, stir-fry the sauce until hot

9. 9

   Add pork slices and taro slices, mix well

10. 10

    Sandwich each pork slice between two taro slices

11. 11

    Arrange in a clay pot

12. 12

    Pour the sauce over, steam for 2 hours