Main Ingredients:
Pork belly: 1.5 kg; Taro: 2 kg; Steamed pork powder: 1 pack.
Seasonings:
Doubanjiang (fermented bean paste): 1 tbsp; Pepper: to taste; Sugar: 1/2 tbsp; Salt: to taste; Sichuan peppercorn: to taste; Sweet bean sauce: 1 tbsp; Chicken bouillon: 1/2 tbsp; Water: to adjust consistency.
Taste: Mildly spicy; Cooking Method: Steaming; Cooking Time: 30 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Taro Steamed Pork
Prepare the taro.
Prepare the pork belly, wash it clean, put it in the freezer for a while, and then slice it thinly.
Peel and wash the taro, cut it into appropriately sized pieces. Add some salt, mix well, and marinate for a few minutes.
Slice the pork belly.
Place the sliced meat in a container, add steamed pork powder, pepper, sugar, doubanjiang, salt, Sichuan peppercorn, sweet bean sauce, chicken bouillon, and some water. Mix well.
Place the marinated taro in the steamer’s bottom layer.
Layer the evenly mixed steamed pork on top of the taro.
Place it on the stove, bring to a boil over high heat, then reduce to low heat and steam for 15 minutes. Once steamed, it’s ready to be served.
