Steamed Pork and Taro

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

Fermented bean curd enriches potato-like taro and succulent pork with a deep umami flavor akin to Japanese miso. Loh uses both pork belly and pork butt in this steamed dish, but many use only the belly. Russet potatoes make a good substitute for the taro in this dish, if taro is unavailable.


Pork and Taro

  • 8 ounces boneless pork belly with skin
  • 8 ounces boneless pork butt, trimmed of fat, or additional boneless pork belly


For the Pork and Taro

  1. Cut the pork belly across the grain into 2-inch-long strips, then lengthwise into ¼-inch-thick slices. Cut the pork butt into ¾-inch cubes. Wearing rubber gloves or under running water, peel the taro and cut into slices ½ inch thick, 2 inches long, and 2 inches wide.
  2. Set a