Hubei-style Braised Pork Belly with Taro
Hubei-style Braised Pork Belly with Taro is a delicious dish from the Hubei province in China. The dish involves cooking pork belly in a rich and savory sauce made with soy sauce, sugar, cinnamon, and other spices. The pork belly is then paired with chunks of taro, a starchy root vegetable that becomes wonderfully tender and flavorful when cooked in the braising liquid. The dish is known for its meltingly soft pork and the subtle sweetness of the taro, making it a popular comfort food in Hubei cuisine.
Ingredients
- 500g pork belly, cut into thick slices
- 400g taro, peeled and cut into large pieces
- 3 slices of ginger
- 3 cloves of garlic, minced
- 2 green onions, cut into sections
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 1 tbsp cooking oil
- 1 1/2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 tsp salt
- 2 cups of water
About the recipe
Cook Time: 60 minutes
Portions: 4-6 servings
Difficulty: Medium