Taro with Roast Pork Belly

Ingredients:

• 225g roast pork belly (Roast pork belly is fatty and flavorful, providing a crispy texture when fried.)

• 300g taro (Taro is a starchy root vegetable that thickens sauces and adds a creamy texture when cooked.)

• 1 stalk scallion, shredded (For garnishing and freshness.)

• ¼ red chili pepper, shredded (Adds color and a hint of spice for garnishing.)

Marinade (For Flavoring):

• 375g broth (Broth adds a savory, umami base to the dish.)

• ½ tbsp chicken powder (Enhances the savory flavor.)

• ½ tbsp granulated sugar (Balances the savory flavors with a hint of sweetness.)

• ½ tsp sesame oil (Adds a nutty aroma and enhances the taste.)

• ¼ tbsp oyster sauce (Gives the dish a deep, umami richness.)

• 1 tbsp Chu Hau sauce (This sauce adds a slightly sweet and smoky flavor.)

• ½ tbsp dark soy sauce (Adds color and a rich depth of flavor.)

• 2 slices ginger (Ginger removes strong pork odors and adds a fresh, warm flavor.)

• 1 star anise (Adds a sweet, aromatic flavor to the dish.)

• 1 clove garlic (Provides a bold, savory aroma.)

• ¼ onion (Adds natural sweetness and enhances the flavor.)

Thickening Agent:

• ½ tsp cornstarch + 2 tbsp water (Cornstarch thickens the broth into a smooth, glossy sauce.)

Method with Scientific Explanations

Step 1: Prepare and Fry the Taro

1. Peel the taro. Wash thoroughly and cut it into slices about 1 inch long × ½ inch wide × ¼ inch thick.

2. Deep fry the taro in hot oil until golden. Drain and set aside.

   
   

   Why?

3. Taro contains starch, which browns when fried due to the Maillard reaction, creating a slightly crispy, caramelized surface. This adds texture and flavor.

Step 2: Slice and Fry the Pork Belly

1. Slice the roasted pork belly into 1 inch × ½ inch thick pieces. Fry the pork slices over low heat until fragrant and slightly crispy.

   
   

   Why?

2. Low heat allows the fat in the pork belly to render (melt slowly), making the meat crisp while keeping it flavorful.

Step 3: Make the Sauce

1. Heat oil in a wok. Sauté the minced garlic, ginger, onion, star anise, and Chu Hau sauce until fragrant.

2. Add the broth, chicken powder, sugar, sesame oil, oyster sauce, and soy sauce. Cook over low heat for 2 minutes. Strain the seasonings out to keep the sauce smooth.

   
   

   Why?

3. Cooking the sauce gently helps extract flavors from the aromatics like garlic, ginger, and star anise. Straining the sauce ensures a silky texture without bits of seasoning.

Step 4: Combine and Thicken the Dish

1. Add the fried taro and pork belly into the sauce. Cook for another 2 minutes until heated through.

2. Add the cornstarch mixture to thicken the sauce. Stir well until the sauce is smooth and glossy.

   
   

   Why?

3. Cornstarch works as a thickening agent by absorbing liquid and swelling when heated. This creates a smooth, thick sauce that clings to the taro and pork.

Step 5: Transfer to a Clay Pot and Serve

1. Preheat the clay pot. Transfer the taro, pork, and sauce into the pot.

2. Garnish with shredded scallions and red chili peppers.

   
   

   Why?

3. Preheating the clay pot keeps the dish warm for serving. The sizzling sound when the food is added makes the dish more exciting and appetizing.

The Science Behind the Dish

1. Taro and Starch:Taro contains a lot of starch, which thickens the sauce naturally as it cooks. Frying taro gives it a crispy texture that contrasts with its soft interior.

2. Rendering Fat:Frying pork belly at low heat melts the fat slowly, creating crispy edges while keeping the meat juicy. This process enhances both flavor and texture.

3. Cornstarch Thickening:Cornstarch thickens the sauce by absorbing water molecules and forming a gel-like consistency when heated. This gives the dish a rich, glossy sauce.

4. Aromatics in Sauce:Ingredients like ginger, garlic, and star anise release their essential oils when sautéed, infusing the broth with layers of flavor.

Final Tips for Success

• Cut Taro Evenly: Uniform slices ensure even frying and cooking.

• Control the Heat: Fry the pork belly at low heat to render fat without burning the meat.

• Preheat the Clay Pot: This keeps the dish hot and enhances presentation.