Originating from Hakka, this traditional Chinese delicacy may seem to take a bit of time to prepare but it’s easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots of holes in the skin without puncturing the meat itself. Slather on dark soy sauce and submerge it in hot oil, watch as the delicate layer of skin slowly puff up into that perfect golden brown coating.
Using taro adds that slight nuttiness while soaking up the sweet flavours of the marinade. Usually known for its striking purple appearance, taro can also come in pink or white. However, note that this harmless looking ingredient can be toxic when eaten raw. But as long as they are cooked thoroughly, you can be rest assured and savour that starchy sweetness with no worries.
Lastly, douse all that dark earthy tasting sauce onto the pork belly meat and taro before steaming. There you have it, your alluring plate of crispy moist pork belly and soft fried taro slices soaked up in rich brown sauce – utterly ravishing.
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