Yapese Pork Belly with Taro Leaves
A rich and savory dish featuring tender braised pork belly cooked with aromatic spices and served alongside tender taro leaves, a staple in Micronesian cuisine. This recipe highlights the traditional use of pork and local greens.
🧂 Ingredients
- 1 kg Pork belly(cut into 2-inch cubes)
- 500 g Taro leaves(cleaned and roughly chopped)
- 400 ml Coconut milk
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Brown sugar
- 2 cups Water
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Sear the pork belly cubes in a hot pan until browned on all sides. This helps to render some of the fat and create a richer flavor.
💡 Tip: Use a heavy-bottomed pot or Dutch oven for even cooking. - 2
Remove the pork belly from the pan and set aside. Leave about 1-2 tablespoons of rendered fat in the pan.
- 3
Add the chopped onion to the pan and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- 4
Return the pork belly to the pot. Add the soy sauce, mirin, brown sugar, and water. Stir to combine.
💡 Tip: Ensure the pork is mostly submerged in the liquid. - 5
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for 2.5 to 3 hours, or until the pork is very tender.
💡 Tip: Check occasionally and add more water if the liquid reduces too much. - 6
While the pork is braising, prepare the taro leaves. In a separate pot, sauté the chopped taro leaves with a little water until wilted and tender. You can also steam them.
- 7
Once the pork is tender, stir in the coconut milk and the cooked taro leaves. Season with salt and pepper to taste.
💡 Tip: Simmer for another 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly. - 8
Serve the Yapese Pork Belly with Taro Leaves hot, traditionally accompanied by steamed rice.
💡 Pro Tips
- ✓For an even richer flavor, you can marinate the pork belly in soy sauce, mirin, and a little garlic and ginger for at least 30 minutes (or overnight) before searing.
- ✓If taro leaves are unavailable, spinach or other sturdy greens can be used as a substitute, though the flavor will differ.
- ✓The braising liquid can be reduced further at the end for a thicker sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes to the braising liquid for a touch of heat.
- Include other root vegetables like taro or sweet potato in the braise.
- A splash of lime juice at the end can brighten the flavors.