Steps

1. Peel the taro and cut into bite-sized irregular chunks.
   🕒 01:30
2. Add a pinch of salt to boiling water and cook the taro chunks for 10-15 minutes. Once tender enough for a skewer to pass through easily, drain in a colander and pat dry.
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3. Thinly slice the green onion and ginger. Thinly slice the garlic. Prepare the star anise and cinnamon stick.
   🕒 02:03
4. Place the pork belly (200g) in a frying pan and cook over low heat until the fat renders. Cook until browned.
   🕒 02:58
5. Push the pork to the side of the pan, add Taihaku Sesame Oil (2 tbsp) and garlic to the empty space, and fry until fragrant and slightly crisp.
   🕒 03:49
6. Add the ginger and green onion, stir-fry until aromatic, then add the boiled taro.
   🕒 04:22
7. Add Shaoxing Wine (3 tbsp), Soy Sauce (4 tbsp), and Sugar (4 tbsp). Stir to coat everything evenly.
   🕒 04:56
8. Transfer to a pot and add water (approx. 400ml), star anise, and cinnamon stick. Bring to a boil over high heat until the liquid covers the ingredients. Cover with a lid and simmer for 25 minutes. 【The Key Tip!】 By bringing the seasonings to a boil before adding water, the flavors will thoroughly coat the ingredients, while the taro retains its original taste and fluffy texture.
   🕒 06:08
9. After simmering, turn off the heat and drizzle in sesame oil (2 tbsp).
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10. Serve on a plate. Garnish with blanched green vegetables (such as snap peas or carrots) if desired. Enjoy!
    🕒 09:30