Taro with Pork

This is one of the most popular dishes in Guilin, called Kou Rou in Chinese, has won the “Chinese famous dish” award. The recipe, which has been passed on for many hundred years, has became the essential dish for wedding ceremonies, festivals and other important events.

This dish is made of taro with streaky pork, red pepper, garlic spread, fermented bean curd, wine, honey and many other seasonings. The cooking is as follows: First, wash the streaky pork, cook it well in boiling water, take it out and dry. Next, use small thin bamboo sticks puncturing the meat to make many small holes, smear a small amount of salt and honey into it, and boil it in the hot oil pan till the cover of the meat is frothing and yellow. Third, put it into the warm water and then cut it into pieces. Fourthly, stir it with salt, soy sauce, sugar, milk and pepper. Next, cut the taro into pieces, fry them yellow, and then mix them one by one with the meat. Finally, put them into a steaming bowl with whole pieces of garlic, steam them till the meat loosens and at last pick the garlic pieces away and serve it in another bowl.

In order to get the best taste, you should not separate the taro and meat. Keeping them together while eating is the correct way to bring out the flavors. According to a historic Guangxi Document, General Bai Chongxi treated General Chiang Kai-Shek with this dish in 1936, and received high praise!