Tested Recipe with Slight Adjustment Adapted from Agnes Chang
1 litre water
750g pork belly (keep whole), cleaned
½ tbsp dark soy sauce
5 cups oil for deep-frying
500g yam, cut into ¾ cm thick x 6 cm long slices
1 tbsp chopped garlic
4 pcs red fermented bean curd (nam yee), mashed
1 tsp five-spiced powder
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp sugar
½ tsp ground white pepper
1 tsp sesame oil
500ml stock from boiling pork belly
Some lettuce leaves
- Put water into a wok and bring to boil. Put pork belly into the boiling water with skin side down, making sure the whole piece is immersed into the water. Bring to boil again, lower heat and leave to simmer for about 20 minutes till cooked. Remove meat and rub dark soy sauce onto the skin while hot. Keep side.
- Heat up oil, deep-fry yam pieces till lightly brown and cooked. Dish and drain. Keep aside.
- Heat up oil, deep-fry pork belly till golden brown on all the sides. Dish and drain. Leave to cool for a while before cutting into ¾ cm thick x 6 cm long slices.
- Leave 1 tbsp oil in the wok, saute chopped garlic till fragrant, add pork belly slices, seasoning and stir well. Pour in stock, cover and cook for 20 minutes with low heat. Dish up meat slices, spread up and leave to cool for a while. Keep the remaining sauce.
- Using a deep round bowl, sandwich yam with pork belly (skin side down) till full. Pour the remaining sauce over to cover meat and yam (can add more stock if it is not enough to cover). Steam with high heat for about 40 minutes till soft.
- Before serving, pour out sauce, place lettuce leaves on top of the meat and yam, cover with serving plate, invert and remove the bowl. Spoon sauce over meat and yam. Serve hot with rice.