Steamed pork belly and taro

Redefining Recipes for the Digital Age

Ingredients

Steps

Wash and clean the pork belly
Wipe dry with kitchen tissue
Pierce the pork belly skin so that it doesn't burst when fried.
Prepare 1/4 tsp salt and 1/2 tsp 5 spice powder then stir.
Rub in the salt and 5 spice powder until evenly distributed.
This is the result of the pork belly that has been coated in spices.
Brush the dark soy sauce all over the pork belly and
Hang it up and let the soy sauce drip for a few minutes. 5-6 minutes
Peel and wash the eggplant
Cut into pieces approximately 1 cm thick
Heat the pan
Add oil and sorry there is no picture
Add the taro pieces one by one.
Let it sit for a few minutes
Fry the taro back and forth until golden brown, 2-3 minutes
Taro that has been fried, then we fry the pork belly.
Then fry the pork belly using the oil, place the skin side down first.
Turn over, up, down, right, left
Back again
After frying, let it cool.
Wash the spring onions
Cut the spring onions
Wash the star anise
Prepare a bowl, we will make it, add spices, sugar, soy sauce, oyster sauce, dark soy sauce, 5 spice powder, rice wine, then stir until evenly mixed.
After all the spices are mixed
After it has cooled, cut the meat into pieces according to your taste.
After cutting it into pieces
Continue arranging the taro and pork belly like a burger. Place all the taro and pork belly skins on the bottom, so turn them over because when they are cooked, we will transfer them to a plate so they look pretty.
After it's finished being arranged, we add the spice sauce on top.
After adding the sauce
Put water into the steamer container and cover the water container and put it in its place.
Put the arranged taro and pork belly in a bowl and cover with a plate or something so that when steaming, not much water gets into the bowl.
Then close the steamer and start steaming, I steamed it for 2 hours, while checking occasionally.
Once cooked, remove
Prepare a plate for transferring by placing the plate over the bowl then turning it over so that the plate is on the bottom and
Open the bowl then sprinkle spring onions, steamed pork belly and taro soap and serve.