Hakka Pork Belly with Taro (芋頭扣肉)

Marinade:

• 1 tablespoon preserved red bean curd crushed, aka 醃製紅豆腐
• 1 tablespoon rosé wine Mei Kuei Lo Chiu, aka 玫瑰露酒
• ½ tablespoon granulated sugar 砂糖
• ¼ teaspoon five-spice powder Chinese, aka 五香粉
• ¼ teaspoon sea salt 鹽
• ⅛ teaspoon black pepper Chinese name 黑胡椒
• ½ shallot chopped, aka 小蔥
• 1 clove garlic chopped, aka 蒜

Pork belly:

• 1 lb pork belly aka 豬腩肉
• water enough to cover, 水
• 2 star anise
• 1 lice ginger 薑
• 1 green onion stalk, aka 蔥
• ½ tablespoon dark soy sauce 老抽

Taro:

• 325 g taro peeled, cut into 1 cm thick pieces, 芋頭
• 1 teaspoon dark soy sauce 老抽
• ¼ C pork broth reserved from boiling pork belly, aka 豬肉湯

Thickened sauce:

• pork broth residual sauce from cooked pork belly/taro plus pork broth to make ¾ cup total
• 1 ½ teaspoon potato starch or cornstarch, 土豆淀粉
• 2 tablespoon water 水