Braised Pork Belly with Taro 芋頭扣肉

Tender pork belly, first fried then slow-braised to perfection, layered with fragrant taro slices and rich fermented bean curd sauce. A comforting and flavorful dish that melts in your mouth.

Nutrition (per serving)

Ingredients

• 500g pork belly, skin on
• 500g taro, peeled and sliced into 1cm thick pieces
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp five-spice powder
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 blocks fermented red bean curd (南乳)
• 2 tbsp fermented red bean curd liquid
• 2 cloves garlic, minced
• 3 slices ginger
• 1 star anise
• 1 cinnamon stick
• 200ml hot water or chicken stock
• 1 tbsp rice wine or Shaoxing wine
• 2 tbsp cooking oil
• Salt to taste
• 1/2 tsp sesame oil
• Chopped spring onions for garnish

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Assemble: Arrange the sliced pork belly and taro alternately in a deep, heatproof bowl, with the pork skin-side down.
6. 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.
7. 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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