Braised Taro With Pork Belly

Taro is easy to grow in the damp and cold area surrounding the mountains. In my own village you will easily see it everywhere, especially in the areas of fertile land. Some of it grows on its own without the need of intensive care and some are planted by farmers. There are various way to cook taro... you can simply boil it before add in some vegetable and a handful of anchovies or any kind of fish or meat (kampung style).  That is one of my father's favorite dishes... he said it has become a complete meal when you cook the taro along with the vegetable and fish or meat in it.

Taro are called Lolondu by Dusun People

Preparing taro is quiet easy.  You just need to peel it before cut it into pieces.  But make sure to put on your hand glove or use paper towel to hold it to prevent itchiness.  Just wash it into running water after cut into pieces. 

I really love Hakka recipe for steamed taro, Woo Tao Kau Yuk.  But the method to cook it is so complicated. It does involve boiling, deep frying, and steaming process and require a few hours to be done.  Using the same ingredients I manage to cook my simple taro dish but I'm not sure whether it is still eligible to be called Woo Tao Kau Yuk or not. So just call it braised taro with pork belly instead... :) 
It takes a shorter time to cook compared to the actual recipe of Kau Yuk but the taste is just as good. Scrumptious and you should try it!

Ingredients: 

1. 500g pork belly 
2. 400g taro 
3. 2 cloves garlic, mince 
4. 500ml water

Seasoning:  

1. 3 pieces fermented red bean curd 
2. 10g rock sugar 
3. 1tsp 5 spices powder 
4. 1/2tsp pepper 
5. 1tsp dark soy sauce 
6. 1tbsp light soy sauce 
7. 1tbsp oyster sauce 
8. A dash of sesame oil

Method: 

• Peel the taro and cut into 2 inch per pieces.  Deep-fry in hot oil over high heat until golden brown. Dish out and set aside. 
• Wash and rinse pork belly.  Cut into pieces.   
• Heat up 2 tbsp oil in a preheated wok.  Sauté garlic and fermented bean curd until fragrant.   Put in pork belly pieces.  Stir-fry briskly over high heat until the color of the pork belly pieces are changes. 
• Add in rock sugar followed by all seasoning ingredients except the sesame oil.  Cook until rock sugar is completely dissolved. Pour in water and bring to boil. Covered and allow simmering over low heat for about 30 minutes. 
• Add in taro, continue to simmer for about 15 minutes or until the taro has become tender and absorb the flavor.
• Sprinkle with sesame oil before turn off the fire. 
• Dish out, garnish with chopped red chili and Chinese parsley. Serve hot.