Hakka Steamed Pork Belly with Yam (芋头扣肉）

Ingredients:

500g pork belly
500g yam

Marinade:

1 tbsp light soy sauce
1 tsp five spice powder
1 tsp pepper



Gravy:
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tsp chopped ginger
3 pcs red fermented bean curd （南乳）, mashed
10g rock sugar or 1 tsp sugar
1 tbsp Shao Hsing wine
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 star anise
dash of pepper


 oil for deep frying



Method:

• Blanch pork in boiling water for 30 seconds.  Drain well and season the meat with marinade ingredients.   Set aside.
• Gravy:  Saute minced garlic, shallots, ginger  and star anise until fragrant.  Stir in mashed fermented bean curd, rock sugar and pepper.  Bring to the boil. 
• Cut yam into 1.5 cm thick slices and deep fry in hot oil until golden brown.  Dish up and drain well.
• Then deep fry pork  until golden brown.  Dish up.  Cut into 1.5cm thick slices.
• Arrange pork and yam alternately in a bowl or a deep dish and pour gravy over the 'snugly' assembled pork and yam. Cover with a plate or foil.
• Steam for about 2 hours or until pork is tender.
• Put a serving plate over the assembled platter and turn it over.  Pour back the gravy into the pork & yam. 
•  Serve hot.