Hunan style steamed pork with taro

Place the Pork belly in a pot of cold water and bring to a boil. Blanch for 5 minutes, then remove, rinse, and pat dry. Once cooled, slice the Pork belly into 0.5 cm thick pieces.

Heat the Cooking oil in a wok over medium-high heat. Add the sliced Pork belly and sear until golden brown on both sides and some fat has rendered. Remove the Pork belly from the wok and set aside.

Peel the Taro and slice it into 0.5 cm thick pieces, similar in size to the Pork belly slices.