Taro braised pork belly is really delicious made with fresh pork belly - Guangdong style taro braised pork belly
I really wanted to eat taro a few days ago, but it was not easy to buy taro locally, so I bought a box online. Taro is very good, but this kind of taro is particularly perishable, so it is best to eat it after a few days. After working hard for several days, another one finally came and I didn’t know how to eat it. Worried that it would be a pity if it broke, I asked my husband to buy a piece of pork belly to make taro braised pork. The taro was not wasted, but the money spent on meat could probably buy another box of taro. My husband said that I am a typical person who buys a piece of Beef just to avoid wasting garlic. What I said is right, but although meat is expensive, not all of it is eaten in the stomach. Where is the waste?
It seems like I haven’t cooked meat dishes for a long time. Today, thanks to this taro, I also had a hard dish.
The method of sautéing meat is very simple. This is the extended version. The operation is easier without frying the meat skin. I have made fried pork rinds before and it was really terrible. The meat I bought today has no skin, which saves trouble.
If possible, use Pork belly with the skin on. There is very little skin-on meat in this place and it is hard to find. Braised pork is simple to make but tastes great. I always use a pressure cooker to save time, and the meat is very rotten, melts in the mouth, fat but not greasy, and the fat is absorbed by the taro. The taro is also soft and delicious, and the meat is fragrant, not to mention the rice. I usually don’t eat fatty meat, but I can eat a few pieces of braised pork or pork belly. It doesn’t feel greasy at all and is very fragrant.
【Taro Meat】
Ingredients: 400 grams of Lipu taro, 400 grams of pork belly, 1 segment of green onion, 2 slices of ginger, appropriate amount of pepper, 5 ml of dark soy sauce, 15 ml of light soy sauce, 1 teaspoon of five-spice powder, appropriate amount of salt, and 5 grams of sugar.
practice:
1. Ingredients. The pork belly I didn't buy was a little fat.
2. Add water to the pot, add ginger slices, green onion segments and Sichuan peppercorns. Put the pork belly into the pot with cold water and cook for about 8 minutes. It will be done if it can be pierced with chopsticks. Take out, wash and cut into thick slices.
3. Peel the taro and cut into evenly thick slices, slightly thicker is better.
4. Add dark soy sauce, light soy sauce, five-spice powder, salt and sugar to the meat slices, mix well and marinate for a while. There is more dark soy sauce, the color is heavier, and it looks better.
5. Find a bowl with as flat a bottom as possible, and place the taro slices and meat slices upright in the bowl. Flatten the top and add two pieces of taro.
6. Add an appropriate amount of water to the pressure cooker, put it on the rack, put the bowl on the rack, cover the pot, select the bean gluten program, and steam until the program ends, about 30 minutes. When steaming, open the lid of the pot, and the water vapor will enter the bowl, as well as the soup, making the bibimbap very fragrant.
7. Place the steamed braised pork on a plate on your wrist, quickly turn it over, and the braised pork is ready. Just looking at it will whet your appetite. Even people like me who don't eat fat find it delicious.
Notice:
1. Use a pressure cooker to make the food more rotten and delicious, saving time.
2. Lipu taro is delicious, glutinous and delicious, and it is even more delicious without fiber.
To buy fresh pork belly, go to the Meat Fresh Mall.
First-hand prices, direct supply from manufacturers, wholesale meat .