Taro and Pork Stew

Method

1. 01

   Step 1

   Place the pork belly in a pot of cold water over medium heat. Once the water boils, add a little salt and cook for 15 minutes. Remove the pork belly and drain.

   

2. 02

   Step 2

   Cut the cooked pork belly into long strips.

   

3. 03

   Step 3

   Peel and wash the taro. Cut it into small pieces using a rolling cut.

   

4. 04

   Step 4

   Smash the ginger, slice the garlic, and cut the pickled peppers into small pieces.

   

5. 05

   Step 5

   Heat oil in a wok over medium heat, add the pork belly and stir-fry.

   

6. 06

   Step 6

   Stir-fry until the meat releases oil and shrinks to about one-third of its original size. Add two spoonfuls of Pixian chili bean paste and rock sugar, and stir-fry a few times.

   

7. 07

   Step 7

   Add 3 small bowls of the broth from the pork belly, along with ginger, garlic, pickled peppers, star anise, Sichuan peppercorns, and chicken bouillon. Bring to a boil over high heat, then reduce to low heat and simmer for five minutes.

   

8. 08

   Step 8

   Add the taro, cover the pot, and cook over medium heat for about 15 minutes, until the broth thickens.

   

9. 09

   Step 9

   Add a suitable amount of salt, then plate and serve.