Recipe Ingredient
- 500g pork belly
- 1 tbsp light soya sauce
- 1/8 tsp pepper
- 500g yam, cut into slices of 4x5cm pieces
- Gravy
- 1/2 tbsp Chinese five spice powder (ng heong fun)
- 1 cube preserved red bean curd (nam yee) mixed together with a spoon
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp dark soya sauce
Instructions
- Bring enough water to a boil in a wok. Put in the pork belly and blanch for 3-5 minutes. Remove and drain well. Prick the skin and meat side of the belly with a fork. Add light soya sauce and pepper, rub well to season the meat. Set aside for 20-25 minutes.
- Heat 3 cups oil in a wok, deep-fry the yam slices until lightly browned. Remove and drain from oil. With the remaining hot oil deep-fry the pork until lightly browned. Remove and set aside to cool then cut into thick slices.
- Arrange the pork slices, alternating with the yam slices, in a deep heat-proof dish. Pour the gravy over and steam over rapid boiling water for 1-1¼ hours or until meat and yam pieces are tender.
