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- Prepare The Sauce Mixture
- Blanch Pork Belly and Prep Taro
- Fry The Taro and Pork Belly
- Soak The Fried Pork Belly in The Blanching Liquid
- Cook The Marinade & Marinate Pork
- Assemble & Steam
- Sauce & Serve
In a medium bowl, combine the fermented tofu, sugar, light soy sauce, oyster sauce, Shaoxing wine, five spice powder, white pepper, dark soy sauce, and the star anisepods (just break the smaller pods off the main star anise, or pick some out that have already broken). Set aside.
Bring about 6 cups of water to a boil to blanch the pork belly (be sure to save this blanching water, as you will use it again later). Add 1 teaspoon sugar and 2 teaspoons salt. Place the pork belly into the boiling water skin side down. Bring back up to a boil, and simmer for 30 minutes. Meanwhile, cut the taro into ½-inch thick pieces, about 2 ½ ...
Grab a deep pot or wok that will accommodate the pork belly. Add frying oil, and heat to 325°F/163°C. In batches, fry the taro slices until a golden crust forms, about 90 seconds (45 seconds per side if shallow frying). Set aside to cool. Next, the pork belly. Be sure it’s really dry by patting it all over with a paper towel. With the pot lid in on...
Remove the pork belly from the oil, and place it back into the pot of cooled blanching liquid (I moved my liquid to a bowl so it would cool faster). Soak for 10 minutes. This step seems counterintuitive after frying, but soaking the pork belly (particularly the skin) in the blanching liquid gives it a luxuriously tender yet springy and chewy textur...
Meanwhile, cook the marinade. Heat a wok or saucepan over medium heat. Add 2 teaspoons of vegetable oil, along with the ginger. Let the ginger brown lightly for about 15 seconds. Next, add the garlic and shallots, and cook until translucent, about 1 minute. Add the sauce mixture you prepared earlier, along with ½ cup of the reserved pork blanching ...
Select a round heat-proof bowl, ideally 3-inches deep. Arrange the pork belly and taro slices around the bowl in alternating pieces, with the pork belly skin-side down (when it’s flipped, it will be skin-side up). Before adding each individual piece of taro to the bowl, carefully coat each one with the pork belly marinade (the taro is delicate, so ...
After steaming, carefully pour off the hot liquid from the pork and taro into a wok or saucepan (you can use a rubber spatula to hold the pork and taro in place while pouring). Return the bowl to the steamer with the heat off, and cover to keep it warm. Add the remaining ¼ cup of the reserved pork belly blanching water to the sauce, and bring to a ...
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- Crispy Taro Fries (Baked, Fried, Or Air Fryer) First on the list, we have these delicious crispy taro fries. Because taro root is quite similar to potatoes, you can make an amazing batch of fries out of them!
- Taro Ice Cream. Because taro root is quite sweet in taste, you can make so many sweet treats with it! This taro ice cream is absolutely to die for, and you will find yourself making it again and again.
- Cha Gio Chay (Vegetarian Spring Rolls) If you are a fan of spring rolls then this is a recipe you are going to want to try! This is a completely vegetarian dish, but even if you eat meat, you will still enjoy them.
- Taro Cake. These taro cakes are extremely comforting and delicious. This is a savory dish that pairs beautifully with things like dim sum, but they are also really good by themselves.
Jul 13, 2018 · Simmered Taro (Satoimo no Nimono) is a classic home-cooked recipe that complements the main dish in a typical Japanese meal. This side dish is a humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable.
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- Side Dish
- Boiled. Boiling taro is a great way to cook it, and also prepare it for a variety of different recipes. It’s cooked this way in many Asian soups, or for my turkey meatball taro soup, but it’s also great if you need it mashed or pureed.
- Baked. There are several ways to bake the fresh root too. It can become a simple savory side or snack like a healthy batch of chips, or be used in baked desserts like the famous Hawaiian pudding kulolo.
- Fried. Hot oil is the traditional way to cook things like taro fries or chips, and it’s absolutely delicious too. It’s also the best way to make the popular dim sum favorite Cantonese taro puffs.
- Sauteed. It sounds simple, but sauteed taro is actually one of my favorite ways to prepare it, it’s just a fantastic way to add flavor as you cook. It’s also one of the quickest methods too.
Jan 23, 2023 · by: Judy. 37 Comments. Jump to Recipe. Posted: 1/23/2023 Updated: 1/23/2023. This Taro Rice recipe is a big bowl of comfort. I bet you won’t stop at just one bowl! Buttery taro cubes, seasoned rice, Chinese sausage, aromatic dried shrimp, and scallions make a delicious meal for any time of day. A Min (闽) Cuisine Recipe.
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May 5, 2015 · Satoimo (里芋), taro roots, or Japanese sweet taro, is a starchy root crop widely enjoyed in Japanese cuisine. It is high in fiber and has fewer calories than regular potatoes, making it a healthy alternative to starch.
