How Chinese Chef Cooks Pork Belly with Taro in a Pressure cooker

Discover the secrets to tender, fall-off-the-bone pork belly cooked with velvety taro in a pressure cooker. In this video, a skilled Chinese chef guides you through the entire process, from searing the pork belly to perfection to expertly layering it with aromatic spices and delicate taro pieces. Learn the traditional technique of pressure cooking, which ensures the flavors meld seamlessly while retaining the natural juices.
Watch as the chef creates a luscious braising liquid infused with fermented bean curd, oyster sauce, and Chinese rice wine, lending incredible depth of flavor. Witness the transformation as humble ingredients become a comforting and mouthwatering dish, with the pork belly rendered meltingly tender and the taro pieces soaked in the rich sauce.
This video is a must-watch for anyone looking to master authentic Chinese cooking methods and elevate their culinary skills. Follow along and impress your family and friends with this restaurant-quality pork belly and taro dish, cooked to perfection in a pressure cooker.
Ingredients:
Whole pork belly slab
Taro root
Dark soy sauce
Vegetable oil for frying
Ginger, crushed
Garlic, crushed
White pepper
Salt
Chinese brown sugar or regular sugar
Fermented red bean curd, with sauce
Chinese five-spice powder
Oyster sauce
Soy sauce
Sesame oil
Chinese rice wine
Hot water
Instructions:
Peel the taro root and cut it into square pieces. The amount of taro needed depends on the size of the pork belly slab.
Bring a pot of water to a boil, add the whole pork belly slab, and boil for 30 minutes.
Remove the pork belly from the pot and use a fork to poke many holes in the skin.
Drizzle dark soy sauce over the pork belly and use a brush to coat it evenly.
In a deep frying pan, heat some oil and fry the whole pork belly on all sides for 4-6 minutes.
Deep fry the taro slices for about 10 minutes.
Remove the pork belly from the oil and cut it into slices of the same size as the taro pieces.
In a wok, heat some oil and stir-fry the crushed ginger and garlic.
Add the pork belly slices and taro pieces to the wok and stir-fry together.
Sprinkle with white pepper, 1/2 teaspoon of salt, 2 cubes of Chinese brown sugar (or 2 tablespoons of regular sugar), 2 cubes of fermented red bean curd with some of the sauce from the jar, 1 teaspoon of Chinese five-spice powder, and drizzle with oyster sauce, soy sauce, sesame oil, and Chinese rice wine. Stir-fry until all the pieces are coated.
In a heat-proof bowl that can fit inside a pressure cooker pot, layer the pork belly slices and taro pieces, alternating between the two.
In the pressure cooker pot, pour in a base of hot water, then place the bowl with the pork belly and taro inside.
Pour some water into the bowl with the pork belly and taro to create a sauce for pressure cooking.
Pressure cook according to your pressure cooker's instructions.
Serve hot with steamed rice.

[@ptg01]

Looks GREAT !! But I am Kinda confused: Are you STEAMING it or are you really using the pressure cooking function for how long do you do either ? THANKS>

[@CantoneseFoodRecipes]

We use the pressure cooker like a steamer that's why I put another bowl inside the pressure cooker pot so no liquid can destroy the dish while pressure cooking, if you understand what I'm saying 😅👍