Ingredients:
For pork belly and taro
- 1 piece pork belly, about 1 1/4 to 1 1/2 lb (600 to 750 g);
- 1 tablespoon ginger juice, 1 piece ginger, about 2 oz (12 g), peel, grate and squeeze for juice;
- 1/2 teaspoon sea salt;
- 1 tablespoon dark soy sauce;
- 1 piece taro, about 1 1/2 - 2 lb (3/4 - 1 kg);
- 1 1/2 cups (360 ml) vegetable oil for high heat.
For red bean curd sauce
- 1 large block red bean curd, about 1 1/2 tablespoons;
- 2 tablespoons juice from red bean curd;
- 2 tablespoons liquid aminos or soy sauce;
- 2 star anise;
- 1/4 teaspoon white pepper;
- 1/4 teaspoon sugar;
- 1/4 cup (60 ml) Chinese rice wine;
- 1 tablespoon minced ginger;
- 1 tablespoon minced garlic.
Recipe:
Serving for 4
For pork belly and taro
- Skin the taro and cut to 1/2” (2 cm) slices;
- Add 1 1/2 cups (360 ml) vegetable oil in a heavy sauce pan over medium high heat;
- Deep fry taro to keep the shapes;
- Take out and set aside;
- Scrape skin of the pork belly to clean;
- Add ginger juice and sea salt, marinate overnight or at less a couple hours;
- Add dark soy for color and marinate for 30 minutes;
- Pat dry;
- Fry both sides of pork belly until golden brown;
- Take out and set aside to cool;
- Slice to 1/2” (2 cm) thick;
- Sandwich taro and pork belly in a shallow dish;
- Top with red bean curd sauce;
- Steam for an hour and a half or until the pork is tender;
- Plate and serve hot with rice.
For red bean curd sauce
- Use the marinate from pork belly;
- Add red bean curd and jucie, mix well;
- Mix in 2 tablespoons liquid aminos or soy sauce;
- Add 2 star anise, white pepper, sugar and Chinese rice wine;
- Add 2 tablespoons of vegetable oil to a heavy sauce pan over medium high heat, can use oil from frying the pork belly;
- Stir fry mince garlic and ginger;
- Pour in the red bean curd mixture;
- Cook until it come back to a boil;
- Set aside for steaming with pork belly and taro.