Lipu taro pork

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.