Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Steamed 5 Spice Pork Belly and Yam


1 kg pork belly cut to about 10cm x 30cm
600 g yam
4 pips garlic chopped
4 shallots chopped
2 pieces fermented red bean curd
1200ml (about 5 bowls) stock for cooking pork belly

1/2 tsp 5 spice powder
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
dash of pepper and sesame oil
a few lettuce leaves, cleaned
1/2 tsp sesame oil

1. Clean pork belly and cut into 2 pieces. Cook in boiling water until done. Remove and keep stock.
2. Remoe skin and clean the yam. Cut into thick slices as same size as pork belly. Deep fry in hot oil until fragrant and cooked.
3. Use fork and prick holes on pork belly skin. Deep-fry in hot oil until skin becomes firm and crispy. Remove and soak in the stock until tender. Then cut into 1/2 cm thick slices.
4. Heat up 1 tbsp oil, saute chopped shallot, garlic and fermented red bean curds until fragrant. Add in por belly, yam and stir well. Pour in stock, seasoning and cook until the gravy is almost thick. Dish up pork belly, yam and gravy separately and leave to cool.
5. Arrange pork belly, yam neatly into a big bowl. Drizzle with gravy and steam at high heat for 40 mins.
6. Remove, line lettuce leaves on top of the bowl and then invert into a serving platter. Sprinkle with sesame oil and serve hot.

June 18, 2006 - Posted by | Hakka

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