Steamed Pork Belly with Taro
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised pork belly with taro root in a savory-sweet fermented bean curd sauce, a showstopping Chinese comfort dish. Requires slow cooking but yields impressively tender results.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 piece red fermented bean curd ((lam yee, about 2 tablespoons or 25g per piece))
- 1 tablespoon sugar
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon five spice powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dark soy sauce
- 3 small pods from a whole star anise
- 20 ounces boneless skin-on pork belly
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 pound large taro
- 1/2 teaspoon dark soy sauce
- 1 cup vegetable oil ((for frying, plus 2 teaspoons))
- 1/2 teaspoon ginger ((finely minced))
- 2 teaspoons garlic ((finely minced))
- 1 tablespoon shallot ((finely minced))
- 1/2 teaspoon cornstarch ((mixed with 1 teaspoon water))
- 1 tablespoon scallions ((chopped, for garnish))
At a glance
PER SERVING · TIME 340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 40m
- Cook
- 3h
- Sodium
- 1272mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 41mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 160M
- SODIUM
- 1272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.