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Chinese Steamed Pork Belly with Taro
From cicili.tv
Serves 4
4 hrs 30 min (mostly hands-off steaming)
A traditional Hakka dish of thrice-cooked pork belly and fried taro, layered and steamed in an umami-rich sauce, then inverted to serve.
| prepPreheat steamer with water to boiling | ||||||||
| 1 (2.5 lb / 1.1 kg) slab pork belly, skin-on | Boil pork belly with ginger & scallion whites, 30 min | Prick skin, pat dry, brush with dark soy sauce, air-dry 30 min | Deep-fry pork belly skin-side down in oil, medium heat, 3 min until golden | Cool pork belly, trim, cut into 0.5-inch-thick slices | Layer pork belly & taro upright in bowl, pour sauce over, marinate 30 min | Steam, high heat, 2 hrs; add hot water every 30 min | Pour sauce into saucepan; mix cornstarch & water, stir in until thickened | Invert bowl onto plate, pour sauce over, garnish with scallion greens & serve |
| 3 thin slices ginger (for boiling) | ||||||||
| 2 stalks scallions, white parts left whole (for boiling) | ||||||||
| 3 tablespoons dark soy sauce | ||||||||
| About 2 cups / 475 ml vegetable oil, for frying | ||||||||
| 1 large (2 lb / 900 g) taro root | Peel & slice taro into 3×2×0.5 in rectangles | Deep-fry taro in same oil, high heat, 3 min, flip occasionally | ||||||
| 2 tablespoons soy sauce | Mix soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, chu hou paste, bean curd sauce, sugar & broth | Pour sauce into aromatics, bring to boil, high heat, 2 min | ||||||
| 1 tablespoon dark soy sauce | ||||||||
| 2 tablespoons Shaoxing wine | ||||||||
| 1 tablespoon oyster sauce | ||||||||
| 1 tablespoon chu hou paste | ||||||||
| 1 tablespoon sauce from a jar of red fermented bean curd | ||||||||
| 1 tablespoon sugar | ||||||||
| 1 cup / 240 ml chicken broth | ||||||||
| 1 tablespoon vegetable oil | Sauté garlic, ginger, star anise & bay leaves in oil, low heat until aromatic | |||||||
| 3 cloves garlic, finely minced | ||||||||
| 1 teaspoon finely minced ginger | ||||||||
| 2 star anise | ||||||||
| 2 bay leaves | ||||||||
| 1 teaspoon cornstarch | ||||||||
| 1 teaspoon water | ||||||||
| 2 stalks scallions, green parts finely minced (for garnish) | ||||||||
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