Satoimo & Pork Garlic Soy Sauce

Name: Satoimo & Pork Garlic Soy Sauce
Yield: 4 servings
Cuisine: British
Ingredients: 1 bag (400 g) Frozen Satoimo (Taro); 250-300 g Thinly Sliced Pork Belly; 1-2 teaspoons Oil; 1/2 cup Water; 1-2 cloves Garlic *grated; 2 tablespoon Soy Sauce; 2 tablespoons Sake; Spring Onion 1 *finely chopped; Shichimi (Japanese Chilli Spice Mix) *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Satoimo’ (Taro), has creamy & slimy texture. Because of allergy or something, my hands often feel itchy when I peel ‘Satoimo’. So I often use Frozen ones that are already peeled and ready to cook. However, I have noticed that it takes quite some time to cook frozen ones until tender and creamy. I recommend to pre-cook them in microwave while you are preparing the pork and the sauce. This will reduce the cooking time a lot.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 bag (400 g)Frozen Satoimo (Taro)
250-300 gThinly Sliced Pork Belly
1-2 teaspoonsOil
1/2 cupWater
1-2 clovesGarlic *grated
2 tablespoonSoy Sauce
2 tablespoonsSake
Spring Onion 1 *finely chopped
Shichimi (Japanese Chilli Spice Mix) *optional

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Steps

1

Place frozen ‘Satoimo’ in a heat-proof dish, add water to half cover the ‘Satoimo’. Cook in the microwave, uncovered, for 3 minutes. Turn them over and cook another 2 minutes OR until just soft enough. Cooking time depends on the power of the microwave.
2

Slice Pork as thinly as you can.
3

Heat small amount of Oil in a deep frying pan or a large saucepan, cook Pork until the colour changes, then add drained pre-cooked ‘Satoimo’.
4

Add Water, Garlic, Soy Sauce and Sake and cook over a medium heat, stir and toss occasionally, until the sauce is almost gone.
5

Sprinkle with some chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix) and serve hot.