Photograph of the finished Lipu taro pork

China · Ba chỉ hấp khoai môn xếp tầng

Lipu taro pork

2 hr 20 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.4 kg
  • Photograph of Taro Taro 1.2 kg
  • Photograph of Red fermented bean curd Red fermented bean curd 140 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Five-spice powder Five-spice powder 24 g
  • Photograph of Sugar Sugar 60 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil pork belly for 20 minutes, then prick the skin all over with needles and pat dry completely.
  2. 2 Fry the meat skin-side down in oil until the skin puffs up, then soak in cold water.
  3. 3 Soaking the skin in cold water immediately after frying is the way to make it shrink into the tiger skin pattern.
  4. 4 Slice the meat and taro into equal slices 8 mm thick.
  5. 5 Quickly fry the taro slices until the surface is slightly firm so that the slices don't fall apart when steamed.
  6. 6 Arrange alternating slices of meat and potato in a bowl, then pour red fermented bean curd sauce over it and steam for 60 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: steam under high pressure for 25 minutes, then release the pressure naturally and invert the bowl onto a plate.

Start cooking