Taro and Pork Belly Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 recipe, ready in about 100 minutes, pairs pork belly, taro, ginger 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

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Instructions

1. 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.
2. Step 2: Reduce heat to low, cover, and simmer gently for 60 minutes until pork is tender and taro is soft.
3. Step 3: Uncover and simmer for 15 minutes to reduce the sauce slightly, removing any excess fat.
4. Step 4: Discard ginger slices and divide the stew among bowls. Sprinkle with 2 tablespoons chopped green onions before serving.