Taro Recipes Chinese

Steamed Pork Belly with Taro (Wu Tau Kau Yuk) The …

WEBFeb 4, 2021 · Place the pork belly into the boiling water skin side down. Bring back up to a boil, and simmer for 30 minutes. Meanwhile, cut the …

Rating: 5/5(9)
1. In a medium bowl, combine the fermented tofu, sugar, light soy sauce, oyster sauce, Shaoxing wine, five spice powder, white pepper, dark soy sauce, and the star anise pods (just break the smaller pods off the main star anise, or pick some out that have already broken). Set aside.
2. Bring about 6 cups of water to a boil to blanch the pork belly (be sure to save this blanching water, as you will use it again later). Add 1 teaspoon sugar and 2 teaspoons salt. Place the pork belly into the boiling water skin side down. Bring back up to a boil, and simmer for 30 minutes.
3. Grab a deep pot or wok that will accommodate the pork belly. Add frying oil, and heat to 325°F/163°C. In batches, fry the taro slices until a golden crust forms, about 90 seconds (45 seconds per side). Set aside to cool.
4. Meanwhile, cook the marinade. Heat a wok or saucepan over medium heat. Add 2 teaspoons of vegetable oil, along with the ginger. Let the ginger brown lightly for about 15 seconds. Next, add the garlic and shallots, and cook until translucent, about 1 minute. Add the sauce mixture you prepared earlier, along with ½ cup of the reserved pork blanching water. Simmer for 1 minute, remove from the heat, and cool.

Preview

See Also:

Show details