Taro and braised pork recipe

Blanch the pork belly in boiling water and set aside.

Steam the taro for 30 minutes, let it cool, peel it, and set it aside. The taro is ready when a chopstick can easily pierce it.

I used a non-stick pan for this; I don't like using an iron pan because the meat sticks to it.

Put the pork belly in the pan and fry it on all four sides.

Force out the grease

Transfer to a cast iron wok, add two tablespoons of light soy sauce.

A spoonful of dark soy sauce

Add a handful of rock sugar, adjusting the amount to your preferred taste.

Use more water than you would for regular braised pork.

Bring to a boil for about ten minutes, then add the taro. Bring to a boil again, then reduce heat and simmer for at least 1.5 hours.

Cooked