Cantonese Style Taro and Pork Belly Casserole
Ingredients
- 5 pounds pork belly, skin on
- 1 tablespoon dark soy sauce
- 1 tablespoon neutral oil
- 6 pounds fresh taro, peeled and cut into ¼ by 3 by 1-inch slices
- 1 teaspoon salt
- 2 teaspoons MSG
- 4 teaspoons sugar
- 1 tablespoon Shaoxing wine
- 1¼ tablespoons toasted sesame oil
- ¾ tablespoon chicken powder
- ½ teaspoon ground white pepper
- ½ teaspoon Chinese five-spice powder
- 2 cups fermented bean curd
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