Lately I've been exploring taro root and tonight I decided to practice restraint. Instead of going all out with spices, I held back to try and let the taro shine through. It turned out better than I expected, but there's still more exploring to do.
1 lb of taro root pealed and cut to 2" pieces
1 lb of pork with some fat
1/2 lb of chicken thigh
1 inch ginger minced
3 cloves garlic minced
2 bay leaves
1 tsp red sichuan peppercorn
1 tsp green sichuan peppercorn
1 tsp white peppercorn
1 tsp cumin seeds
1 cinnamon stick
2 star anise
1/4 cup light soy
124 cup shaoxing rice wine
2 Tbsp mirin
1 cup carrots chopped
Start by toasting cumin and peppercorns in a pan. When it gets fragrant, grind it to a powder.
In a pot heat some oil until it starts to smoke. Add the garlic, ginger, half the spices and fry for a few seconds until it starts to get fragrant. Add the pork and chicken. Fry it for a few minutes to brown them, then add 1/4 cup rice wine and the mirin. Let it cook for 2-3 minutes to cook off the wine a bit.
Add the taro and fry for a minute. Add 1/4 cup soy, remaining 1/4 cup rice wine, rest of the spices, carrots, star anise, bay leaf, cinnamon and enough water to cover. Bring it to a boil and then turn it down to simmer. Simmer for 1.5 hour and turn off the heat. When the taro is soft, it is ready.
