📝 About This Recipe
A soul-warming classic from the heart of Zhejiang province, this dish celebrates the 'Jiangnan' philosophy of highlighting natural, earthy sweetness. High-quality pork belly is slow-simmered until its fats render into a silky lacquer, which is then absorbed by starchy taro chunks until they become buttery and cloud-like. It is a masterclass in texture contrast, offering a savory, umami-rich experience that defines the comfort of Eastern Chinese home cooking.
🥗 Ingredients
Main Ingredients
- 500 grams Pork Belly (cut into 2cm cubes, skin-on preferred)
- 400 grams Taro Root (peeled and cut into 3cm chunks)
- 2 tablespoons Shaoxing Rice Wine (for deglazing)
Aromatics
- 5-6 slices Ginger (peeled)
- 2 whole Star Anise
- 4 pieces Garlic Cloves (lightly smashed)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Braising Liquid
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (primarily for the rich mahogany color)
- 20 grams Rock Sugar (provides a glossy sheen compared to granulated sugar)
- 2.5 cups Hot Water (enough to just cover the ingredients)
- 1 tablespoon Cooking Oil (vegetable or peanut oil)
For Garnish
- 1 sprig Cilantro (freshly chopped)
- 1 stalk Scallions (finely minced)
👨🍳 Instructions
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1
Blanch the pork belly: Place the pork cubes in a pot of cold water. Bring to a boil, let it foam for 2-3 minutes to remove impurities, then drain and rinse the pork under cold running water. Pat dry.
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2
Prepare the taro: Peel the taro (wear gloves to avoid skin irritation) and cut into bite-sized chunks. If the taro is very starchy, you can quickly pan-fry the chunks for 2 minutes to help them hold their shape during braising.
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3
Sear the pork: Heat 1 tablespoon of oil in a wok or heavy-bottomed pot over medium heat. Add the blanched pork cubes and cook until the fat begins to render and the edges turn slightly golden brown.
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4
Infuse aromatics: Add the ginger slices, smashed garlic, star anise, and the white parts of the green onions to the pot. Stir-fry for 1 minute until fragrant.
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5
Caramelize: Add the rock sugar to the center of the pot. Stir gently until it melts and coats the pork in a light amber glaze.
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6
Deglaze: Pour the Shaoxing wine around the edges of the wok, letting it sizzle and steam to lift the browned bits from the bottom.
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7
Season: Add the light soy sauce and dark soy sauce. Toss the pork well so every piece is evenly colored.
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8
Initial Braise: Pour in the hot water (it must be hot to keep the meat tender). Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
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9
Add Taro: Carefully add the taro chunks to the pot, tucking them into the liquid. If the liquid has reduced too much, add a splash more hot water.
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10
Final Simmer: Cover and continue to simmer for another 20 minutes. The taro should be fork-tender and the pork should be very soft.
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11
Reduce the sauce: Remove the lid and turn the heat up to medium-high. Stir gently to avoid breaking the taro. Cook for 3-5 minutes until the sauce thickens into a glossy, rich gravy that coats the back of a spoon.
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12
Final touch: Discard the ginger, star anise, and cooked green onion stalks. Taste and add a pinch of salt if necessary.
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13
Serve: Transfer to a deep serving bowl and garnish generously with freshly minced scallions and cilantro.
💡 Chef's Tips
Always use hot water for braising; cold water will shock the meat fibers and make the pork tough. Wear gloves when peeling taro as the calcium oxalate crystals can cause intense skin itching. Choose taro roots that feel light for their size; these are starchier and will yield a fluffier, 'powdery' texture. Don't over-stir once the taro is added, as it becomes very fragile and can turn the dish into a mash. If you prefer a leaner dish, you can use pork shoulder, but the texture will be less silky than pork belly.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant Jasmine rice to soak up the rich gravy. Pair with a side of stir-fried bok choy or garlicky spinach to provide a crisp, fresh contrast. A pot of Longjing (Dragon Well) tea is the traditional Zhejiang pairing to cut through the richness of the pork. For a complete meal, serve with a light, clear tomato and egg drop soup. Leftovers are even better the next day as the taro continues to absorb the savory braising liquid.