Tuesday, July 22, 2014

Steamed Pork Belly with Taro/Yam

1 lb pork belly - cut into pieces
1 medium-sized yam - peeled and cut into pcs
2 shallots - sliced
3 cloves garlic- chopped
2 pcs fermented red beancurd - mashed
2 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp sugar
2 tbsp rice wine
dash of white pepper

  1. Mix all ingredients in the marinade.  Set aside.
  2. Use one tbsp of the marinade to season the pork belly for 15 minutes or more.
  3. Heat up oil in pot, fry yam pieces till browned.  Remove from pot.
  4. Fry shallot till lightly brown.  Remove from pot. Then fry garlic till lightly browned.  Remove from pot.
  5. Add pork belly and fry till browned.  Remove from pot and place the fried pork  in a steaming bowl.
  6. Add half of the marinade, half of fried shallot and garlic, then add the yam.  Pour remaining marinade, shallot and garlic into the bowl.
  7. Cover the bowl with a plate and steam over medium low heat for 1 1/2 to 2 hours till pork is tender.
  8. Remove the plate and Invert the bowl into a serving plate and serve.

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