Originally this dish uses pork belly meat but I do not like the taste and the look of the skin. So I use roast pork belly to replace the origin. Well, to my taste it turned out great. I have not seems this dish in any of the restaurant menu yet but I am sure there is surely exist. For me, I considered this dish is a Teochew dish as it consists of pork and taro, especially the taro give out the clue. Teochews love using taro for most of their dishes whether it is for savory or sweet.
This dish is so flavorsome from the pork and the taro plays an important part in this as it absorbs the sauces of the meat and the seasonings.
My Thai family in New York loves using taro for their dish but of course, they prefer them for their desserts. So, I took this opportunity to use some of the taro they brought a couple days ago to cook this dish. The rest is history and I hope you will try this dish.
1¾ pounds store-ready roast pork belly, cut into bite sizes
1¾ pounds taro root, peeled and cut into cubes
2 cloves garlic, peeled and chopped
½ a thumb-size ginger, peeled and chopped
1 tablespoon canola/vegetable/corn oil
1½ cups water
1½ tablespoons dark soy sauce
1½ tablespoons light soy sauce
1½ tablespoons oyster sauce
¾ teaspoon Chinese Five-Spice powder
1 tablespoon brown sugar
1½ tablespoons sesame oil
3 tablespoons cooking white wine
Salt and white pepper to taste (optional)
Heat a wok or frying pan with canola/vegetable/corn oil over medium heat. Toss in the roasted pork belly bites, sauté for a couple minutes. Stir in the chopped garlic and ginger and combine well. Transfer the roast pork mixture into a pot or pressure cooker and return to the heat. Add water and all the seasoning ingredients, stir and cover, continue simmering over low heat for another 30 minutes. Add the taro and cook for 15 minutes or until the taro is soft but tender. Heat off and serve with some steamed white Jasmine rice.