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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