Saturday, September 11, 2010

Hakka Steamed Pork Belly with Yam (芋头扣肉)


500g pork belly
500g yam


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

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


  • 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.

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