😋 I. Ingredients (Serves approx. 4)
| Ingredient | Quantity |
|---|---|
| Taro | 500 grams |
| Pork Belly | 200 grams |
| Scallions | 2 |
| Ginger | 10 grams |
| Garlic | 5 cloves |
| Dried Chili Pepper | 1-2 (optional) |
| Rock Sugar | 15 grams |
| Boiling Water | Enough to cover |
🍳 II. Cooking Instructions
1. Preparation (approx. 15 mins):
- •Thoroughly wash the taro. Use a peeler to remove the skin. ⚠️ The mucilage from raw taro can irritate the skin and cause itching. It is highly recommended to wear gloves while handling it, or peel under running water. If your hands become itchy, briefly roasting them over a low flame or applying ginger juice can alleviate the discomfort.
- •Cut the peeled taro into evenly sized pieces using the rolling cuttechnique. Immediately place them in lightly salted water to prevent oxidation and discoloration.
- •Cut the pork belly into chunks approximately 2 cm square. Separate the white and green parts of the scallions. Finely slice the white parts (for cooking), and finely chop the green parts (for garnish). Slice the ginger and lightly smash the garlic cloves for use.
2. Sautéing Ingredients:
- •Heat the oil in a wok or pot over medium heat. Once the oil is hot, add the pork belly chunks. Sauté over medium-low heat until the surface is golden brown and the fat has rendered.
- •Add the sliced scallion whites, ginger slices, smashed garlic, and dried chili pepper(s) (if using). Sauté together with the pork until fragrant.
- •Drain the taro pieces and add them to the wok. Increase the heat to medium-high and stir-fry until the edges of the taro turn lightly golden brown and a slight crust forms.
3. Braising for Flavor (approx. 30-40 mins):
- •Add the rock sugar to the wok. Stir-fry with the ingredients until the sugar melts and turns a light amber color (this is caramelizing the sugar/cooking the sugar color ).
- •Pour the cooking wine around the edge of the wok to deglaze, letting the aroma bloom over high heat. Then add the dark soy sauce and stir well to evenly coat and color the ingredients. Follow with the light soy sauce for seasoning.
- •Add enough boiling water to the wok to completely submerge all the ingredients. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer gently for 30-40 minutes, until the taro is tender and has absorbed the flavors.
4. Reducing the Sauce:
- •Once the braising is complete, remove the lid. Season with salt to taste. Turn the heat up to high to reduce the sauce, gently stirring occasionally to prevent sticking.
- •When the sauce has thickened enough to coat the ingredients nicely, turn off the heat. Sprinkle with the reserved chopped scallion greens and drizzle with a little sesame oil (optional) for extra fragrance. Serve immediately.
📊 III. Seasoning Measurements & Nutritional Info
Here are the precise measurements for the seasonings in grams, along with estimated nutritional values per serving (approx. 1/4 of the total recipe). Please note: Actual values can vary based on specific ingredient brands, cooking habits (like amount of oil used), etc.
| Seasoning | Amount (grams/g) |
|---|---|
| Light Soy Sauce | 20 g |
| Dark Soy Sauce | 10 g |
| Cooking Wine | 15 g |
| Rock Sugar | 15 g |
| Salt | 3 g |
| Sesame Oil | 5 g |
💡 VI. Helpful Tips:
- •Choosing Taro: Select small, uniform taros that feel firm and solid, with no signs of rot or sprouting, for a more glutinous and fine texture.
- •Pro Texture Tip (Restaurant Style): For an even better texture, steam the whole taro first (approx. 10 mins until partly cooked). Let it cool, then lightly coat the pieces in a thin layer of cornstarch before deep-frying until slightly yellow. Proceed with the braising steps. This helps lock in moisture and creates a surface that holds the sauce better.
