Recipe Ingredient
- 400g roast pork
- 400g yam
- 1 loaf tin (18x7.5x5cm)
- Sauce:
- 1 tbsp chopped big onions
- 1 tbsp chopped leek
- 1/2 tsp chopped ginger
- 2 petals star anise (bunga lawang)
- 1 small piece dry mandarin orange skin
- 1/4 tsp anise pepper or Szechuan pepper corns (Hua Chiew) — obtainable from Chinese medical shops
- 2 tsp sugar
- 300ml stock or water
- 1 tbsp Shao Hsing Hua Tiao cooking wine
- 1 1/2 tbsp red fermented beancurd, mashed
- 1 tsp pickled sour plum (sheen mui), remove the seed and chop flesh finely
Instructions
- Soak the whole piece of roast pork in water for 10 minutes, then cut into 1cm thick slices.
- Cut yam to the same size as pork slices. Deep-fry yam slices until slightly golden, or crisp.
- Heat about two tablespoons oil in a kuali and saute chopped leek, onions, ginger, szechuan pepper corns, star anise and mandarin orange skin.
- Stir in cooking wine and stir-fry well until fragrant and aromatic. Add stock or water and the rest of the sauce ingredients. Bring to a boil then turn off the heat.
- Arrange yam and roast pork slices in the loaf tin alternately. Start off with a yam slice and end off again with a yam slice. Pour prepared sauce over.
- Put in a steamer and steam for one and a half to two hours or until the yam and meat are tender. Remove from mould, pour sauce over and serve.
