Pork Belly with Taro 芋頭扣肉

Pork Belly with Taro 芋頭扣肉(豬)

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.
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Recipe:

Serving for 4

For pork belly and taro

  1. Skin the taro and cut to 1/2” (2 cm) slices;
  2. Add 1 1/2 cups (360 ml) vegetable oil in a heavy sauce pan over medium high heat;
  3. Deep fry taro to keep the shapes;
  4. Take out and set aside;
  5. Scrape skin of the pork belly to clean;
  6. Add ginger juice and sea salt, marinate overnight or at less a couple hours;
  7. Add dark soy for color and marinate for 30 minutes;
  8. Pat dry;
  9. Fry both sides of pork belly until golden brown;
  10. Take out and set aside to cool;
  11. Slice to 1/2” (2 cm) thick;
  12. Sandwich taro and pork belly in a shallow dish;
  13. Top with red bean curd sauce;
  14. Steam for an hour and a half or until the pork is tender;
  15. Plate and serve hot with rice.

For red bean curd sauce

  1. Use the marinate from pork belly;
  2. Add red bean curd and jucie, mix well;
  3. Mix in 2 tablespoons liquid aminos or soy sauce;
  4. Add 2 star anise, white pepper, sugar and Chinese rice wine;
  5. Add 2 tablespoons of vegetable oil to a heavy sauce pan over medium high heat, can use oil from frying the pork belly;
  6. Stir fry mince garlic and ginger;
  7. Pour in the red bean curd mixture;
  8. Cook until it come back to a boil;
  9. Set aside for steaming with pork belly and taro.

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