Traditional Steamed Pork Belly with Taro

Peel 600g of taro, then slice into 1cm thick pieces (matching the width of the pork belly) and set aside.

Place 600g pork belly into boiling water and blanch for about 2 minutes until the surface changes color and scum is removed.

Remove the blanched pork belly and immediately submerge in cold water to wash off surface impurities.

Place washed pork belly back in the pot with water, cover with lid, and cook over medium heat for about 30 minutes until fully cooked. Remove the meat and keep the cooking broth for later use.

While the pork belly is still hot, rub 2 tbsp soy sauce and 0.5 tsp dark soy sauce evenly onto the skin, poke dense tiny holes all over the skin with a fork, and rest on a rack to drain off moisture.

Heat 500ml cooking oil in a wok over high heat, deep fry taro slices until golden brown and slightly crispy on the outside, then remove and drain.

Lower the dried pork belly skin-side down into hot oil, cover immediately with the lid, and fry on high heat for 2 minutes until the skin turns golden and blistered. Turn off the heat and leave covered until exploding oil pops completely stop.

Once popping has stopped, safely open the lid and flip the pork belly over. Without turning on the heat, cover and let the residual oil heat fry the other side for about 2 minutes until both sides are golden brown.

Remove the fried pork belly and immediately submerge in ice-cold water to soak for 30 minutes, until the skin absorbs water and shrinks into a bumpy tiger-skin texture.

In a large bowl, place 4 tbsp minced garlic, 2.5 cubes red fermented bean curd, 1.5 tbsp sugar, 1 tbsp cornstarch, 1 tbsp five-spice powder, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing wine, and 1 tbsp dark soy sauce. Mash the bean curd and mix well, then pour in 0.67 cup of reserved pork broth and combine.

Take out the soaked pork belly, drain the water, and slice into 1cm thick pieces on a cutting board.

Coat sliced pork belly in the sauce mixture. In a deep bowl, arrange alternating layers of one pork belly slice (skin side facing down) and one taro slice tightly, then pour all remaining sauce into the bowl.

Cover the bowl tightly with aluminum foil, place inside a steamer, cover with the lid, and steam on high heat for 2 hours until the pork belly is melt-in-your-mouth tender.

Carefully remove the aluminum foil, place a deep round serving plate over the bowl, firmly hold bowl and plate together and flip rapidly to invert, then lift off the bowl to reveal the dish.