YOU NEED

• 2 lb. pork belly, cut into 2 in. pieces
• 2 tbsp. olive oil
• 1 1/2 lb. baby taro, peeled
• 2 in. knob of ginger, thinly sliced
• 4 garlic cloves, roughly chopped
• 4 cups water
• 1 cup shaoxing cooking wine
• 1 tsp. coarse salt
• 1/2 tsp. white pepper
• 1 tbsp. cornstarch
• 2 tbsp. dark soy sauce
• 1/2 cup torn cilantro
• 1 bunch green onions, sliced, for garnish
• 4 cups cooked rice, to serve

TO DO 

1. Fill your Perfect Pot with halfway water and bring it to a boil. Add pork and cook for 25 minutes. This removes any impurities from the pork, making a cleaner braise. Remove the pork from the water and transfer to a plate. 
2. Discard the water from the pot and wipe it clean. Heat olive oil over medium heat. Add the pork back into the pot and sear the sides until golden brown, it will sizzle and splatter so be careful!
3. Add the taro, ginger, garlic, water, shaoxing cooking wine, salt, and white pepper. Give it a good stir. Bring the water to a simmer and reduce heat low. Cover with a lid and simmer for 2 to 3 hours, until the pork is very tender.
4. 20 minutes before serving, in a small bowl whisk to combine 1/4 cup water, cornstarch, and dark soy sauce. Add it to the braise and stir. As the braise continues to simmer the braising liquid will thicken slightly.
5. Add some cilantro and serve the pork belly and taro over rice. Garnish with green onions.