Fujian Kou Rou

Fujian Kou Rou is a centrepiece banquet dish traditionally served at weddings, New Year feasts, and any occasion requiring visible effort and generosity. Alternating layers of caramelised pork belly and taro are stacked, braised low and slow in soy and spices, then inverted into a serving bowl so the caramel-lacquered layers fan open like a flower. The dish is present across Fujian, Taiwan, and the Fujianese diaspora communities of Southeast Asia.

Serves: 6

Ingredients

• 800g (1¾ lb) skin-on pork belly, in one piece
• 500g (1 lb) taro, peeled and cut into 1cm (½-inch) slices
• Neutral oil for deep-frying

Braising sauce

• 3 tbsp (45ml) light soy sauce
• 2 tbsp (30ml) dark soy sauce
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tbsp (12g) rock sugar
• 1 tsp five-spice powder
• 4 garlic cloves, minced
• 2 slices ginger
• 2 star anise
• 500ml (2 cups) unsalted stock or water

Instructions

1. Simmer pork belly skin-side down in water for 20 minutes. Remove and pat dry. Brush skin generously with dark soy sauce and leave to air-dry 10 minutes — this creates the deep colour.
2. Heat oil to 180°C (350°F) in a wok. Deep-fry taro slices in batches 3–4 minutes until golden; drain. In the same oil, fry the pork belly skin-side down for 3–4 minutes until blistered and mahogany-dark. Remove and cool 5 minutes, then slice into 1cm-thick pieces.
3. Whisk together all braising sauce ingredients.
4. In a deep heatproof bowl or ceramic basin, arrange alternating slices of pork and taro tightly packed, skin-side down, until all are used. Pour braising sauce over.
5. Set the bowl in a steamer or on a rack in a covered pot with boiling water. Steam on high for 30 minutes, then reduce to medium-low and steam a further 60–75 minutes until the pork is completely tender and the taro has absorbed the braising liquid.
6. To serve, place a deep serving platter over the bowl and invert in one confident motion. The layers will cascade open in concentric rings of glossy pork and taro.
7. Spoon the collected braising juices over the top.

Cook's Notes: The inversion step can be stressful — ensure your serving platter is larger than the bowl and the bowl rim is resting firmly on it before turning. The dish reheats beautifully: re-steam for 20 minutes rather than microwaving, which toughens the pork.