Kao Yuk W Taro Recipe

Prep the pork and taro

Rinse pork belly and pat dry. Cut into 1–1.5 inch chunks. If using fresh taro, peel with gloves or a towel (taro can irritate skin), then cut into similar-sized chunks. If using frozen taro, thaw and pat dry.

Blanch pork: place pork chunks in a pot and cover with cold water. Bring to a boil over high heat and boil 2–3 minutes to remove surface impurities. Drain and rinse pork under hot water; discard blanch water. This step yields a clearer braise.

Crush smashed garlic lightly with the flat side of a knife. Lightly bruise ginger slices and halved shallots. Prepare green onion pieces, star anise, bay leaves, and (if using) Sichuan peppercorns.

In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon neutral oil over medium-high heat. Add garlic, ginger, shallots, and green onion; fry briefly until fragrant and beginning to color, about 1–2 minutes.

Add the blanched pork to the pot and sear for 3–4 minutes, stirring so the meat gets some color. Pour in Shaoxing wine and let it reduce for about 1 minute to burn off alcohol.

Add light soy sauce, dark soy sauce, oyster sauce, fish sauce, and rock sugar. Stir to coat the pork evenly so it begins to take on a glossy brown color.

Add the taro chunks to the pot, then pour in the 4 cups water plus 1 cup chicken stock (or adjust liquid so the taro and pork are mostly submerged but not swimming). Add star anise, bay leaves and Sichuan peppercorns. Bring to a gentle simmer.

Reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 50–60 minutes, stirring occasionally to prevent sticking. Taro should become tender and begin to break down slightly, thickening the sauce. If liquid reduces too much before taro is tender, add up to 1 more cup hot water or stock.

Taste the braise and add white pepper, sesame oil, and additional salt if needed. Stir gently to combine so taro pieces don’t fall apart entirely.

Thicken sauce (optional)

If you prefer a thicker glossy sauce, whisk cornstarch with 2 tablespoons cold water to make a slurry. Stir the braise while slowly pouring in the slurry. Simmer 1–2 minutes until sauce thickens and becomes glossy. Remove from heat.

Drizzle with fried garlic/shallot oil if using, garnish with chopped cilantro and additional green onion slices. Serve hot.