Taro and Pork Belly Stew
A rich, slow-simmered stew featuring tender pork belly and earthy taro, infused with ginger and soy, perfect for chilly evenings. This taiwanese-inspired one pot ready in about 100 minutes pairs pound, cut into 1-inch cubes pork belly, inches, sliced ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound, cut into 1-inch cubes pork belly
- 1 pound, peeled and cut into 1-inch cubes taro
- 2 inches, sliced ginger
- 3 cloves, minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon brown sugar
- 3 cups water
- 2 tablespoons, chopped green onions
Instructions
- Step 1: In a heavy pot, combine 1 pound pork belly cubes, 1 pound taro cubes, 2 inches ginger slices, 3 minced garlic cloves, 3 tablespoons soy sauce, 2 tablespoons rice wine, and 1 tablespoon brown sugar. Add 3 cups water and bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer gently for 60 minutes until pork is tender and taro is soft.
- Step 3: Uncover and simmer for 15 minutes to reduce the sauce slightly, removing any excess fat.
- Step 4: Discard ginger slices and divide the stew among bowls. Sprinkle with 2 tablespoons chopped green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Taro and Pork Belly Stew take to make?
Total time is about 100 minutes (25 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Taro and Pork Belly Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep inches, sliced ginger from drying out.
Can I substitute ingredients in Taro and Pork Belly Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Taro and Pork Belly Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Taro and Pork Belly Stew?
Taiwanese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Taiwanese come through in every bite.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
