Chinese Steamed Pork Belly With Taro Root 芋頭扣肉 (Traditional Chinese Cooking)

Share This ...Share on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0



Chinese Pork Belly With Taro Root is a delicious, traditional recipe that my mom likes to make. 芋頭扣肉 The pork belly is seared first to bring out the flavour. Then steamed with taro root makes a delicious dish for lunch or supper. The recipe is below:

Steamed Pork Belly With Taro Root

1 lb. pork belly
1 lb. taro root
1 teaspoon oil1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 teaspoon salt
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 tablespoon oyster flavour sauce

Remove skin of taro root by using a potato peeler. Cut taro root into bite size pieces. Set taro root aside in a bowl. Slice taro root in 1/4 inch slices.

Add water to a pot and bring to a boil. Put pork belly in and boil for 5 minutes. Set aside. Heat pan at medium heat and add cooking oil, chopped ginger and chopped garlic. Put pork belly in and sear for 2 or 3 minutes on each side. Cut pork belly into quarter inch slices.

To make sauce, in a bowl, add salt, soy sauce, sesame oil and oyster flavoured sauce. Also add the ginger and garlic from the pan. Coat each piece of pork belly with this sauce.

In a medium size dish, alternate pork belly and taro root slices. Make sure the skin side of the pork belly faces down in the bowl. Pour remaining sauce on top of the pork belly and taro root.

Bring water to a boil in a pan. Put dish of pork belly and taro root in. Cover with a lid and steam for 30 minutes. For more tender taro root, steam longer. Remove dish from pan and put it on the counter. Take a slightly larger dish to cover the first dish and flip over. The pork belly skin is now facing the top. Enjoy!

Safety Precaution: Be sure to strain the liquid in the dish before flipping over. Also be careful when flipping over the dish because it is still hot.
Chinese Steamed Pork Belly With Taro Root 芋頭扣肉 (Traditional Chinese Cooking)

Comments are closed.