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.

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.

Take a deep, heatproof bowl that will fit in your steamer.

Arrange the pork belly and taro: two slices of pork belly with one slice of taro in between. Group them in sets of three and place them skin-side down into the bowl. Repeat until the bowl is filled.

Chop any remaining taro into small chunks and use them to fill the central cavity of the bowl.

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 ingredients in the bowl. It will pool at the bottom.

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.

Once steaming is complete, carefully remove the bowl from the steamer (use oven mitts!).

Pour off the liquid from the bowl. Set the sauce aside for later use.

Place a serving plate (or a 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 transfer any remaining sauce from the bowl to a small saucepan. Reduce it over medium heat until it thickens slightly, then drizzle it over the dish. I like to serve this dish in a preheated clay pot, so I often pour the reserved sauce directly into the pot and gently reheat everything together before serving, which also keeps it warm at the table.

Garnish with chopped green onions. For the best experience, serve immediately while hot.