Prepare Pork Belly: Boil pork belly in water for 15 minutes. Remove, prick the skin all over with a fork or skewer, and rub with dark soy sauce. Let it air dry for 15 minutes.
Fry Pork Belly: Heat cooking oil in a wok. Fry the pork belly skin-side down until golden and crispy (about 5-7 minutes). Remove, drain excess oil, and let cool. Slice into thick pieces.
Fry Taro: In the same oil (add more if needed), fry the taro slices until lightly golden on both sides (about 2-3 minutes per side). Remove and set aside.
Prepare Sauce: In a bowl, mash the fermented red bean curd with its liquid, light soy sauce, remaining dark soy sauce, five-spice powder, sugar, white pepper, and rice wine. Mix well.
Assemble: Arrange the sliced pork belly and taro alternately in a deep, heatproof bowl, with the pork skin-side down.
Braise: Pour the sauce mixture over the pork and taro. Add minced garlic, ginger slices, star anise, cinnamon stick, and hot water or chicken stock. Steam in a steamer for 60-90 minutes until the pork is very tender.
Serve: Carefully invert the bowl onto a serving plate. Garnish with sesame oil and chopped spring onions. Serve hot with steamed white rice.
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