Lipu Pork with Taro
This is a local traditional dish in Lipu, Guangxi and northern Guangxi
Its meat is tender, soft and fragrant after cooking, has a special taste, rich in nutrients, contains crude protein, starch and some inorganic salts and vitamins;
It has become a popular dish at family banquets, red and white weddings and banquets in hotels and restaurants.
In September 2018, it was ranked as one of top ten classic dishes of Guangxi Province in "Chinese Cuisine" ranking.Material preparation
Main ingredients: Pork belly 1000 g;
Auxiliary material: half of taro;
Seasonings: a little salt, 3 tbsp. soy sauce, a little honey, 2 tbsp. sugar, 1 tbsp. fermented bean curd (red), some pepper
1. Rinse pork belly, boil it in a pot of boiling water, remove and drain water, pierce skin with a small bamboo stick, brush skin with salt and honey and deep fry in a pan with oil until skin is bubbling and turning golden, take it out, soak in some time in warm water, cut into thick slices, mix well with salt, soy sauce, sugar, southern milk and pepper and marinate for a while.
2. Cut Lipa taro into taro slices, same as meat slices, put them one by one between meat slices, put them in a boiling bowl, add seasonings, steam in a cage until meat is crispy. , take them out and put them on a plate, take out buckled bowl and serve.adviсe
Boiled, fried and steamed with pork belly and lime taro, finished dish is golden in color, crispy and friable, fatty but not greasy.