Braised Pork Belly with Taro

Braised Taro and Pork Belly

Braised pork belly with taro

Red fermented bean curd (南乳) is the key ingredient in this rich and savory dish. Red bean curd is described in more detail in my recipe for Braised Pork Belly and Lotus Root, a dish very similar to this one.

While ordinary potatoes are often suggested as a substitute for taro, I maintain that there is really no substitute. Taro has a unique flavor and texture and, for my taste, the very reason for making this dish. Click here to read more about taro.

Braised Pork Belly with Taro
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pound (450 g) taro
  • 1 pound (450 g) pork belly
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped shallots or onion
  • 2 star anise
  • dried peel from one tangerine or a small orange
  • 2 bricks fermented red bean curd mashed
  • 1 cup (250 ml) water
  • ½ teaspoon five-spice powder
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon oyster sauce
  • 1 scant tablespoon brown sugar
  1. Peel the taro and cut in ½ inch by 2 inch slices. Submerge the slices in cold water until ready to use.
  2. Blanch the pork belly in 1 quart (1 liter) of boiling water for 8-10 minutes. Transfer to a colander, rinse thoroughly with cold water, and drain. The meat should now be firm enough to cut into ½ inch by 2 inch pieces.
  3. Heat the oil in a skillet or wok until almost smoking hot. Add the garlic and onions. Stir fry until aromatic (about 1-2 minutes). Mix in the red bean curd and one cup of water. Blend until well-mixed, then add the remaining sauce ingredients. Mix.
  4. Add the pork belly, lotus root, star anise and tangerine peel. Stir the mixture then transfer to a 4 quart (4 liter) braising pan or a clay pot. Add additional water if needed to just cover all the ingredients.
  5. Bring to a boil, then cover and simmer for 90 minutes. Check the liquid level every half hour and add more hot water if necessary.
  6. Serve over rice.


fermented red bean curd

Fermented red bean curd