How to Make Crispy Pork Belly with Taro in a Pressure Cooker | Easy Recipe

In today’s video, I'm sharing a simple and delicious recipe for Crispy Pork Belly with Taro made in a pressure cooker. This dish combines juicy, crispy pork belly with soft and tender taro for an amazing contrast of textures and flavors. Whether you're a beginner or a seasoned cook, this recipe is easy to follow and will be a hit with your family and friends! Let's get started!
Full Recipe:
Ingredients:
For the Pork Belly:
1 kg pork belly
1 tablespoon dark soy sauce (mushroom or regular dark soy sauce)
2 tablespoons Chinese rice wine
2 cubes Chinese brown sugar (or 2 tbsp regular sugar)
Salt, to taste
White pepper, to taste
1 teaspoon Chinese five-spice powder
2 tablespoons sesame oil
For the Taro:
2 medium-sized taro roots
Salt, to taste
White pepper, to taste
1 tablespoon Chinese five-spice powder
2 cubes fermented red bean and some red sauce (optional)
For Stir-frying:
2-3 cloves garlic, crushed
2-3 slices fresh ginger
1 tablespoon oyster sauce
1-2 tablespoons soy sauce
For Pressure Cooking:
Hot water for steaming
1 teaspoon sesame oil (for drizzling)
Instructions:
Step 1: Prepare the Taro
Peel the taro using a sharp knife (it has a tough outer skin like a coconut).
Wash and cut the taro into finger-sized pieces. Be sure the pieces are not too big as they will soften when pressure-cooked.
Set aside for later.
Step 2: Prepare the Pork Belly
Boil the Pork Belly: Boil the pork belly in water for about 30 minutes. This step helps to tenderize the pork before frying.
Scrape the Skin: Once boiled, scrape the skin of the pork belly to expose the thin layer of fat beneath. This helps the fat render when fried.
Poke the Skin: Use barbecue forks or a skewer to poke multiple holes into the pork belly skin. This will allow the fat to render out and the skin to become crispy when fried.
Season the Pork Belly: Coat the pork belly with dark soy sauce (using a brush or your hands), ensuring the skin gets a good color.
Step 3: Fry the Pork Belly
Heat a little bit of oil in a pan. Place the pork belly in the pan and cover it with a lid to prevent splattering. Fry the pork belly for 4-5 minutes per side, turning it gently.
Once crispy and golden, remove the pork belly from the pan. Let it cool slightly, then cut it into bite-sized slices.
Step 4: Stir-fry Pork Belly and Taro
Heat some oil in a wok or large frying pan. Add crushed ginger and garlic and stir-fry until fragrant.
Add the boiled pork belly slices and stir-fry for 2-3 minutes.
Add the taro pieces and stir-fry for another 2-3 minutes.
Sprinkle in salt, white pepper, Chinese five-spice powder, and sugar cubes. Stir well to coat.
Optional: If you have fermented red bean and its sauce, add it for extra flavor!
Drizzle in oyster sauce, soy sauce, and a bit of sesame oil. Stir-fry until the taro is crispy on the outside but soft inside.
Step 5: Pressure Cook
Prepare your pressure cooker. Add a small amount of hot water to create steam.
Stack the taro and pork belly layers inside the pressure cooker, alternating between taro and pork belly slices. Keep stacking until you run out of ingredients.
Drizzle a little sesame oil on top for added flavor.
Pressure cook on the meat function for 15 minutes. Once the pressure cooker switches off, let the dish rest for an additional 45 minutes to 1 hour to let the flavors develop.
Step 6: Serve Once the pressure cooking is done, your Crispy Pork Belly with Taro is ready! The pork belly should be crispy on the outside while the taro becomes soft and perfectly infused with the savory flavors.
Enjoy this dish as a main course with steamed rice and your favorite side dishes.
Tips:
Make sure to poke the skin of the pork belly thoroughly to achieve maximum crispiness.
You can adjust the seasoning to suit your taste, adding more soy sauce, sugar, or spice as needed.
If you don’t have a pressure cooker, you can steam the dish for about 2 hours instead.
Thanks for watching! If you enjoyed this recipe, please give it a thumbs up, and don’t forget to subscribe for more delicious dishes. Let me know in the comments if you try this recipe-I'd love to hear how it turns out for you!

[@winniethepoohandeeyore2]

Looks deelish!

[@CantoneseFoodRecipes]

Thanks

[@winniethepoohandeeyore2]

@@CantoneseFoodRecipes I look forward to what all you can do with chicken breasts, Like I told you, I already know the sweet and sour, made it a few times already, hubby loved it.