Pork and Taro Root in Fermented Bean Sauce

When I ran out of idea what to cook, I will ask my mother in law for suggestion. This is one of the recipes she provided via a phone call to HK long time back. She doesn’t provide the exact quantity she uses but just a rough idea on the ingredients and method. I try to recreate this dish from my memory and these are the ingredient and quantity I used. You may adjust the quantity to suit your taste.


  • 8oz minced pork
  • ½ tsp corn starch
  • 1 tbsp of soy sauce
  • 1lb of taro root quartered and slice into 1/4inch thick
  • 2 tbsp fermented black bean
  • 3 clove of garlic
  • 2 tbsp oil
  • 1 cup water


  • Marinate pork with soy sauce and corn starch. set aside.
  • Clean the fermented black bean water and discard the water.
  • Remove the skin of garlic. Minced the garlic together with black bean. You can use mortar to mash them into paste consistency.
  • Heat 2 tbsp oil in a pan, add the garlic and black bean paste in the pan and sauté until fragrant.
  • Then add in pork and stir fry until the pork turn brown.
  • Add in taro root and stir fry for another minute.
  • Add in water and cover the pan with lid. Turn the heat to medium and let it simmer for 10 minutes or until the sauce is thicken. Depends on the thickness and the taro root, you may add more water if needed.

1 comment:

Lee Ping said...

I love Pork and Taro in Fermented Bean Sauce. I buy prepacked Taros because I am allergic to the Taros' skin.

Getting recipe ideas from MIL. Good for you. I am always learning from the elders as well. They have eaten more salt than we have eaten rice.