Blanch the pork belly in boiling water until cooked through. Drain and pat dry. Prick the skin all over with a fork and rub with dark soy sauce.
Heat cooking oil in a pan. Carefully fry the pork belly, skin-side down, until golden and crispy. Remove and let cool slightly.
Once cooled, soak the fried pork belly in ice water for 30 minutes to tenderize the skin. Slice into thick pieces.
Peel the taro and slice into thick pieces, similar in size to the pork belly slices.
In the same pan with residual oil, lightly fry the taro pieces until slightly golden on the edges. Remove and set aside.
Mince garlic and ginger. Mash the fermented red bean curd. In a bowl, combine minced garlic, minced ginger, fermented red bean curd, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, five-spice powder, and white pepper.
Add the sliced pork belly to the sauce mixture and mix well, ensuring all pieces are coated.
Arrange alternating slices of marinated pork belly and fried taro in a deep, heatproof bowl, skin-side down for the pork belly. Pour any remaining sauce over the arrangement.
Place the bowl in a steamer and steam for 2 to 2.5 hours until the pork belly is very tender.
Carefully drain the liquid from the steamed dish into a small pot. Mix cornstarch with water to create a slurry. Bring the liquid to a simmer, then stir in the cornstarch slurry until thickened.
Invert the steamed pork belly onto a serving plate. Pour the thickened sauce over the top. Garnish with chopped spring onion.
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