Description
A banquet dish representing Guangxi and Hakka culture. Thick slices of fried pork belly and taro are layered alternately, drenched in a sweet-spicy sauce, steamed for hours, and inverted onto a plate to serve.
Restaurants serving Xiang Yu Kou Rou (Taro and Pork Belly Braise)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on pork belly
- Taro
- Fermented tofu
- Soy sauce
- Five-Spice
- Sugar
- Cooking wine
Instructions
- [Authentic Recipe]
- Boil pork belly, brush skin with soy, and fry until the skin wrinkles.
- Cut taro to match pork size and flash-fry.
- Slice both 1cm thick.
- Mix fermented tofu, Five-Spice, soy, sugar, and wine.
- In a bowl, alternate pork (skin down) and taro slices tightly.
- Drizzle the sauce and steam for
- hours until the taro absorbs all the pork fat.
- Invert the bowl onto a plate (Kou Rou) to serve.
Learn more Spice, substitutes, tips
Key spices
Aged depth of fermented tofu and aroma of Five-Spice
Substitutes at Japanese supermarkets
Substitute with JP taro (Satoimo) or sweet potatoes
Pairing
White Rice / Pu'er Tea
Trivia
'Kou' is the technique of inverting a bowl onto a plate. An indispensable dish for celebrations, the beautiful alternating layers of meat and taro are considered highly auspicious.
Eating tips & etiquette
Pick up the taro and pork together. The taro, having absorbed the pork fat to its limit, crumbles in the mouth and transforms into something even tastier than the meat itself.
Allergen
Pork, Soybeans, Wheat