Peel the taro. Cut bok choy into quarters lengthwise. Halve and crush the garlic.

Cut the pork belly into 1cm slices.

Boil water in a pot, blanch bok choy starting with the stems, then cool in water and drain. In the same pot, boil taro for 3–4 minutes, rinse under running water to remove sliminess, and drain.

Heat salad oil in a deep frying pan over medium heat. Add pork belly and fry until browned. Remove excess fat with paper towels, then add ginger, garlic, and seasoning ingredients. Bring to a boil, add taro, cover with a drop lid, and simmer over low heat for 20 minutes.