Pork With Preserved Vegetable And Taro/ 梅菜芋头扣肉

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五花肉1.5 磅

梅菜 100 克

芋头 1磅


香菇素耗油5 大勺

生抽 4大勺

老抽 1大勺



料酒2 大勺





锅中放少许油把肉煎一遍。煎至皮色金黄取出, 特别是皮要多煎一忽儿。







Pork belly 1.5 lbs.

Dried Preserved vegetable 100 g

Taro 1 lb


Mushroom oyster sauce 5 tablespoons

Light Soy sauce 4 tablespoons

Dark Soy sauce 1 tbsp

Sugar 2 tbsp

Water 1/2 cup

Cooking Wine 2 tbsp

Chicken powder 1/2 teaspoon

Preserved vegetable soaked in water overnight and wash carefully (a lot of sand).

Cook the pork belly in cold water alone with 2 star anise, a few pieces dried pepper corn, scallion, ginger, bring it to boil then simmer for 15 minutes.

Dry the meat; pour some soy sauce evenly over. Air dry it for half an hour.

Put a little oil in a skillet then pan fry each side until golden brown, especially skin.

Cut the meat into large thick slices, taro too cut into big thick slices, then pack pork skin down with Taro into a container.

Put oil in pan, stir fry vegetables for a few minutes, and then add the sauce.

Add the cooked vegetable on top of the meat.

Steam the dish in a pressure cooker over medium heat for 45 minutes to 1 hour.

Get a flat plate to cover the container then flick over to get the dish go over to the plate.

Drain the sauce to a small pot and thicken it with some sweet potato water starch, then pour on the pork.

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