Taro and Meat

Peel and cube the taro root into bite-sized pieces, then boil in salted water for 20-25 minutes until tender. Drain and set aside.

Slice or shred the dry-cured or preserved meat into small, manageable pieces, trimming any excess fat if desired.

Heat cooking oil in a large wok or skillet over medium-high heat until shimmering.

Add the preserved meat to the hot oil and stir-fry for 3-4 minutes until lightly browned and fragrant.

Add the cooked taro pieces to the pan and gently toss with the meat to combine, taking care not to break up the taro.

Drizzle soy sauce over the taro and meat mixture, stirring gently to coat all ingredients evenly in the sauce.

Season with salt to taste and continue to cook over medium heat for 2-3 minutes, allowing the flavors to meld together.

Remove from heat, garnish generously with sliced spring onions, and serve immediately while hot.