Steamed Pork Belly with Taro (Melt-in-Your-Mouth Chinese Classic)

The other day, I found myself with a beautiful batch of pre-fried pork belly and a perfectly ripe taro root in my kitchen.

It felt like fate was pointing me toward making one of the most celebratory and comforting dishes I know.

This recipe is the ultimate centerpiece for a special meal.

It’s all about rich, festive flavors, the perfect balance of savory meat and fluffy vegetable, and a universally loved taste that brings everyone to the table.

The pork belly becomes impossibly tender, melting into the savory-sweet sauce, while the taro soaks up all that goodness, turning soft, creamy, and utterly delicious.

It’s a restaurant-quality showstopper that’s perfectly suited for a Lunar New Year feast, a holiday gathering, or any family dinner where you want to create something truly memorable.

I served mine in a preheated clay pot at the end, giving it a quick warm-through. It kept the dish piping hot from the first serving to the last.

Why You’ll Love This Recipe

• Ultimate Comfort Food: The long steaming process yields pork belly that’s incredibly tender and flavorful, while the taro becomes soft and absorbs the delicious sauce completely.
• Perfect for Gatherings: This is a classic centerpiece dish for family dinners, festive holidays like Chinese New Year, or any occasion that calls for an impressive, heartwarming meal.
• Make-Ahead Friendly: The dish can be assembled ahead of time and steamed just before serving, or even fully cooked and gently reheated, making it ideal for stress-free entertaining.

Ingredients and Substitutions

• Taro/Yam – The star vegetable. Look for firm, heavy taro with no soft spots. Its unique, slightly nutty flavor and fluffy texture after steaming are irreplaceable. Standard taro can be used, but the specific “fragrant taro” variety is preferred for its superior texture.
• Pre-fried Pork Belly – This is the essential prepped component. The pork belly is first boiled, then deep-fried to create a blistered, golden skin that helps it absorb the sauce and become tender during steaming. You can often find this pre-made at Asian butcher shops, or follow a separate guide to prepare it yourself.
• Light Soy Sauce – This provides the primary savory base and saltiness for the sauce. A good quality soy sauce makes a difference here.
• Cooking Wine (Shaoxing Wine) – Crucial for adding a subtle, aromatic depth and cutting through the richness of the pork. Huangjiu (yellow rice wine) is a good substitute if Shaoxing wine is unavailable.
• White Sugar – Don’t skip this! A small amount balances the saltiness of the soy sauce and creates a beautifully rounded, savory-sweet flavor profile that is characteristic of the dish.
• Salt – A tiny pinch is used to fine-tune the seasoning and enhance all the other flavors.
• Cooking Oil – A small amount is needed just to pan-fry the taro slices, which adds a lovely color and a subtle barrier to prevent them from becoming mushy during steaming.

Ingredients for Steamed Pork Belly with Taro

For the Main Dish:

• 1 piece taro/yam (approx. 500g), peeled
• 300 g pre-fried pork belly
• 2 tablespoons (30 ml) light soy sauce
• 1 tablespoon (15 ml) Shaoxing cooking wine
• 1 tablespoon (15 g) white sugar
• 1 g salt
• 1-2 tablespoons cooking oil, for frying

For Garnish (Optional):

• A small handful of chopped green onions

How to Make Steamed Pork Belly with Taro

1. Prepare the Ingredients:

• Wash and peel the taro. Cut it into slices about 1/2 cm (1/4 inch) thick.
• Cut the pre-fried pork belly into slices of similar thickness.
• Briefly rinse the taro slices under cold water to wash off excess surface starch. Pat them completely dry with a clean kitchen towel. This step helps with browning.

2. Pan-Fry the Taro:

• Heat the cooking oil in a large skillet or non-stick pan over medium heat.
• Add the taro slices in a single layer (work in batches if needed). Pan-fry for 2-3 minutes on each side, or until they develop a light golden-brown crust. This step adds flavor and helps the taro hold its shape. Remove and set aside.

3. Layer the Ingredients:

• Take a deep, heatproof bowl that will fit in your steamer. Start by placing one slice of pan-fried taro flat against the bottom.
• Place one slice of pork belly directly on top of it, skin-side down.
• Continue alternating and layering the taro and pork belly slices, arranging them neatly around the inner wall of the bowl in a slightly overlapping pattern.
• Chop any remaining taro into small chunks and use them to fill the central cavity of the bowl.

4. Make and Add the Sauce:

• In a small bowl, combine the light soy sauce, Shaoxing wine, white sugar, and salt. Stir until the sugar is mostly dissolved.
• Pour this sauce evenly over the layered ingredients in the bowl. It will pool at the bottom.

5. Steam the Dish:

• Cover the bowl tightly with a heatproof plate. This is crucial to prevent steam condensate from watering down the dish.
• Place the bowl in a steamer over boiling water. Cover the steamer.
• Steam over medium-low heat for 1.5 to 2 hours. The long, slow steaming is what makes the pork belly fork-tender and allows the taro to fully absorb the flavors. Check the water level in the steamer occasionally and top up with boiling water as needed.

6. Unmold and Serve:

• Once steaming is complete, carefully remove the bowl from the steamer (use oven mitts!).
• Place a serving plate (or a pre-warmed clay pot) upside-down over the top of the bowl.
• Holding the plate and bowl together firmly, quickly and confidently flip them over. Gently lift the bowl away to reveal the beautifully layered dome.
• If desired, you can pour any remaining sauce from the bowl into a small saucepan, reduce it slightly over medium heat until it thickens a bit, and then drizzle it over the dish.
• Garnish with chopped green onions. For the best experience, serve immediately while hot.

Storage

• Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
• Reheating: Reheat gently in a steamer until warmed through, or in the microwave covered with a damp paper towel.

Tips & Tricks

• Patience is Key: The long steaming time (1.5+ hours) is non-negotiable for achieving the signature tender texture. Rushing this step will leave you with tough pork and under-flavored taro. A pressure cooker can reduce this time to about 40-45 minutes on high pressure.
• The Confident Flip: Don’t be nervous about unmolding! Ensure your serving plate is slightly larger than the bowl. Place a kitchen towel under the bowl for grip, hold the plate on top very securely, and flip with one swift, decisive motion.
• Pre-fried Pork Belly is Essential: Using plain, raw pork belly will not yield the same result. The pre-frying process creates a porous texture that absorbs the sauce and becomes tender. Look for guides on how to make “扣肉” (kou rou) if you’re preparing it from scratch.
• Balance the Sauce: The small amount of sugar is vital. It doesn’t make the dish sweet; it perfectly balances the soy sauce’s saltiness and enhances the overall umami.
• Serve it Hot and Fresh: This dish is at its absolute best when served immediately after steaming and unmolding, while the aromas are at their peak.

Frequently Asked Questions

Can I use a different cut of pork?
This recipe is specifically designed for pre-fried pork belly. Other cuts will not have the same layered fat and skin structure needed to achieve the correct texture after the long steaming process.

My taro turned to mush. What happened?
This can happen if the taro slices are cut too thin or if they are not pan-fried before steaming. Pan-frying creates a slight crust that helps the taro maintain its shape. Also, ensure you are using the correct type of taro/yam, as some varieties hold their shape better than others.

Can I make this ahead of time?
Absolutely. You can complete steps 1 through 4 (layering the raw ingredients in the bowl with sauce) a day in advance, cover, and refrigerate. Steam it just before you plan to serve. You can also fully cook it, refrigerate, and then re-steam it for 20-30 minutes to heat through before unmolding and serving.

Is there a faster way to cook this?
Yes, a pressure cooker or Instant Pot is an excellent tool for this dish. After layering, cook on high pressure for 40-45 minutes, then allow for a full natural pressure release. The texture will be just as tender.