Braised pork with Taro

Braised pork with Taro

Introduction:

"Taro and streaky pork go together and complement each other. Taro absorbs the oil and flavor of streaky pork, and streaky pork becomes non greasy and delicious."

Production steps:

Step 1: wash the streaky pork, boil water in the pot, add a few star anise, put the streaky pork skin down, cook for 25 minutes until 8 mature, pick up and dry. (make sure it's dry, or the oil will splash all over the place when it's fried.)

Step 2: peel the taro and cut it into 8 mm pieces.

Step 3: dry the pork with toothpick in the pig skin prick some small holes, first wipe the whole piece of meat once soy sauce, soy sauce a little dry, and then wipe a layer of honey on the pig skin, pot put the right amount of oil, 8 minutes heat, the pork skin down into the deep fry, with a spoon to keep the hot oil on the pork, until the pig skin deep fry until blistering.

Step 4: take up the fried pork, drain the oil and let it cool.

Step 5: cut and fry the taro in the oil pan

Step 6: cut the chilled pork into 8 mm pieces.

Step 7: Mix 2 tbsp salt, 2 tbsp soy sauce, 2 tbsp honey and 2 tbsp rotten milk to make sauce.

Step 8: spread sauce on both sides of meat and taro.

Step 9: separate the streaky pork and taro piece by piece (streaky pork piece facing down) in a big bowl (or basin), boil water in the pot, steam over high heat for 35 minutes (add enough water without opening the cover).

Step 10: steamed pork, first pour the soup into the bowl.

Step 11: take a plate, cover it on the basin, turn it upside down, then pour on the soup, and a plate of delicious meat is finished.

Materials required:

Pork: 900g

Taro: one

Soy sauce: right amount

Sufu juice: right amount

Honey: right amount

Salt: right amount

Note: if you like soft meat, you can steam it for a long time, or press it with pressure cooker for 30 minutes.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor