Hakka Kau Yuk (Pork Belly and Taro)

Ingredients

• 2 1/4 pounds pork belly slab of
• 1 3/4 pounds taro peeled, cut into 1/2-inch thickness
• cooking oil for deep-frying
• 2 tablespoons Shao xing wine
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon cooking oil
• 3 shallots large, peeled and finely chopped
• 3 cloves garlic peeled and finely chopped
• 5 cubes red fermented bean curd mashed with fork
• 1 teaspoon soy bean paste tau cheo
• 1 tablespoon sugar

Nutrition

• Calories : 1360 calories
• Carbohydrate : 59 grams
• Cholesterol : 145 milligrams
• Fat : 113 grams
• Fiber : 6 grams
• Protein : 24 grams
• SaturatedFat : 38 grams
• Sodium : 920 milligrams
• Sugar : 5 grams