To Prepare Pork
- In a pot, boil water and blanch the pork for 2-3 mins.
- Use a fork or skewer to prick and loosen the skin.
- Pat-dry the meat with kitchen towel, then rub some dark soy sauce on the skin. Set aside to dry slightly.
- Heat oil in wok until almost smoky hot, then place pork in, skin side down, until the skin is crispy.
- Remove the pork, then soak the meat in cold water to soften the skin and remove oil.
- Remove from cold water and slice the pork to about 1cm thick or slightly thicker.
- Combine the marinade ingredients and marinade the pork for at least 2 hrs or overnight.
To Prepare Taro
- Wash the taro and dry.
- Heat oil in wok. Fry taro until golden brown, or skip this step for mushy taro. Set aside.
To Prepare Sauce
- Add about 3 tbsp of oil in a wok, saute garlic and shallots until fragrant.
- Add in the fermented beancurds, seasoning, marinade sauce from pork and water. Bring to boil. Taste the sauce and adjust if required. The sauce should taste strong and will be diluted later. The taro also absorbs the sauce easily so prepare the sauce amount sparingly.
- (Optional) Add corn flour to thicken the sauce.
- Place taro and pork belly interchangeably into a bowl, skin side down, then pour in the sauce and fill up at least ½ of the bowl. Once the bowl is fully packed, cover with aluminium foil or cling wrap.
- After water is boiled in steamer, place the dish and steam for about 3 hrs in the lowest heat or until the pork belly is very tender. The dish tastes better the longer it is steamed. Serve hot with rice.