Guangxi Taro Kourou

Guangxi Taro Kourou, also known as “Guangxi Braised Pork with Taro,” is a traditional Chinese dish originating from the Guangxi region. It features pork belly (kourou) and taro cooked in a flavorful, savory sauce. Here’s a recipe to make this delicious dish:

Ingredients:

For the Pork and Taro:

• 1 pound (450g) pork belly, skin-on, cut into bite-sized pieces
• 2-3 medium-sized taro roots, peeled and cut into chunks
• 2 slices of ginger
• 2 cloves garlic, minced
• 2-3 dried shiitake mushrooms, soaked in hot water and sliced (optional)
• 2-3 hard-boiled eggs (optional)

For the Braising Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 teaspoon five-spice powder
• 1 cup water or chicken broth
• Salt and white pepper to taste

Instructions:

1. Prepare the Pork and Taro:
   • Cut the pork belly into bite-sized pieces. If you’re using hard-boiled eggs, peel them.
   • Peel the taro roots and cut them into chunks. You can wear gloves while handling taro because it can be slightly sticky.
2. Prepare the Braising Sauce:
   • In a small bowl, mix together the dark soy sauce, light soy sauce, sugar, Shaoxing rice wine, and five-spice powder. Set this sauce mixture aside.
3. Cook the Pork and Taro:
   • Heat a large, deep skillet or wok over medium-high heat. Add the vegetable oil.
   • When the oil is hot, add the ginger slices and minced garlic. Sauté for a minute or until fragrant.
   • Add the pork belly pieces and sear them until they turn brown on all sides.
4. Add the Taro and Sauce:
   • Add the taro chunks and sliced shiitake mushrooms (if using) to the skillet.
   • Pour the sauce mixture over the pork and taro.
   • Add enough water or chicken broth to cover the ingredients.
   • Bring the mixture to a boil.
5. Simmer:
   • Reduce the heat to low, cover the skillet, and let the dish simmer for about 1.5 to 2 hours. Stir occasionally to ensure even cooking.
6. Check for Doneness:
   • After simmering, check that both the pork and taro are tender. The sauce should have thickened. If it’s too thick, you can add a bit more water or broth.
7. Add Eggs (Optional):
   • If you’re using hard-boiled eggs, you can add them to the skillet during the last 10-15 minutes of cooking to allow them to absorb the flavors of the sauce.
8. Serve:
   • Once the dish is ready, remove the ginger slices.
   • Serve the Guangxi Taro Kourou hot, garnished with chopped green onions if desired.

This dish is known for its rich flavors and melt-in-your-mouth pork belly. Enjoy this traditional Guangxi specialty with steamed rice for a satisfying meal.