Steamed Pork Belly with Taro (Wu Tau Kau Yuk) by: Bill 0 Comments Jump to Recipe Posted:2/04/2021Updated:2/04/2021 Pork Belly with Taro (芋头扣肉), or wu tau kau yuk in Cantonese (yùtóu kòu ròu in Mandarin), is home-cooked, show-stopping Chinese comfort food at its best.  In this recipe, steamed taro and pork melt together into a perfect centerpiece dish for Chinese New Year, or any other special occasion.A Show-Stopping Pork Dish Perhaps this year, you’re looking for a different pork recipe than the old standards, like Judy’s hong shao rou.This steamed pork belly with taro is a Hakka dish that often shows up on dinner tables during Chinese New Year festivities.  For me, as a hungry—and admittedly a little husky—kid, this Pork Belly with Taro was one of the best things that could show up on the dinner table.  I remember my father saying that he and his brothers also looked forward to eating this dish during the Lunar New Year.

He would always remark that the bigger and fattier the pork belly, the better! Worth the Effort Just because this wu tau kau yuk is a home-cooked favorite doesn’t mean it’s simple.That’s what makes it a special occasion dish! You have to first blanch the pork belly, then fry it to crisp up the skin.After frying, you soak the pork belly in the blanching liquid to achieve a unique texture for the pork skin.

The taro gets fried too, for a toasty, rich flavor.Everything is then sliced,

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