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Pork Belly, Taro, and Bean Curd


Pork Belly, Taro, and Bean Curd
3 leaves cabbage
2 pounds lean pork belly, cut into half-inch slices
5 slices fresh ginger
1 teaspoon five-spice powder
2 pounds taro, peeled, and cut in half-inch slices
3 leaves cabbage or lettuce for bottom of the pot
1 Tablespoon vegetable oil
2 squares red fermented bean curd, mashed
2 teaspoons liquid from jar of the red bean squares
2 Tablespoons thin soy sauce
1 Tablespoon sesame oil

1. In a large pot, add the lettuce or cabbage leaves and stir well before adding the pork belly and all other ingredients. Then cover with one cup of cold water. Simmer them covered for one hour.
2. Now, put the pork belly, taro, and all other ingredients in a heat-proof bowl, and steam them covered over boiling water for one hour, checking often to be sure the water has not evaporated and the meat is tender. Continue until it is, then serve.

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