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Cantonese-Style Taro and Pork Belly Casserole

By Wilson Tang and Joshua David Stein

3.1

(2)

Cantonese Style Taro and Pork Belly Casserole on a plate with scallions.
Photo by Alex Lau

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender; one Lilo, the other Stitch. The key is to allow the taro to soften to the cusp of dissolution and make the pork belly crisp on the skin side and melt-in-your-mouth soft on the fat side.

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