Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1/2 cup chicken stock
- 2 large taro, peeled and cut into 1-inch cubes
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the pork belly cubes and season with salt and pepper. Cook, stirring occasionally, until the pork is golden brown and cooked through, about 8 minutes.
3. Add the garlic, soy sauce, Shaoxing wine, honey, and sesame oil to the skillet. Stir to combine and cook for 1 minute.
4. Add the chicken stock and taro cubes to the skillet. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. Serve the braised pork belly and taro over steamed rice.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 536
Fat: 33g
Carbohydrates: 25g
Protein: 33g
Substitutions for Ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Shaoxing wine can be substituted with dry sherry.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add 1 teaspoon of five-spice powder to the pork for an extra layer of flavor.
- Add 1/2 cup of diced carrots or bell peppers to the skillet for added texture and flavor.
Tips and Tricks:
- Make sure to season the pork with salt and pepper before cooking to bring out the flavor.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet while cooking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the braised pork belly and taro over steamed rice and top with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, and cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, or egg fried rice.
Troubleshooting Advice:
- If the pork is not browning, increase the heat and cook for a few minutes longer.
- If the sauce is too thick, add a few tablespoons of water to thin it out.
Food Safety Advice:
- Make sure to cook the pork until it is cooked through to an internal temperature of 145°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Braised pork belly with taro is a classic Chinese dish that has been enjoyed for centuries. It is a popular dish in many parts of China and is often served during special occasions.
Flavor Profiles:
This dish has a savory flavor from the pork belly, a sweetness from the honey, and a subtle earthiness from the taro.
Serving Suggestions:
Serve with steamed rice and a side of stir-fried vegetables.
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Region: Chinese