Steamed Pork Belly with Taro Root

Boil the pork belly in a pot of water for 20 minutes over medium-high heat, then drain and pat dry. Score the skin side of the pork belly with shallow cuts.

In a bowl, combine soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, minced garlic, and sesame oil to create the marinade.

Rub the marinade generously over the pork belly slices, ensuring all sides are coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Arrange the marinated pork belly and taro slices alternately in a heatproof bowl, standing them upright to create an attractive pattern.

Place the bowl in a steamer basket over a pot of boiling water. Steam for 90 minutes over medium-high heat, ensuring the water level remains consistent.

Carefully remove the steamed bowl from the steamer. Invert the contents onto a serving plate, allowing the sauce to drizzle over the pork and taro.

Serve immediately with steamed white rice.