Ingredients:
5 cups oil for deep-frying
150g yam, peeled and cut into thick slices
150g pumpkin, peeled and cut into thick slices
500g pork belly
1 tsp dark soy sauce
1 tbsp chopped garlic
2 tbsp chopped coriander leaves
Seasoning :
3 cubes fermented red beancurd
1/2 tbsp fermented soy bean paste
1 tbsp light soy sauce
1/2 tbsp sugar
2 tbsp shaoxing wine
1 tsp dark soy sauce
250ml water
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Preparation:
1. Heat up oil for deep-frying, deep-fry yam until golden brown. Dish up and drain.
2. Rub pork belly skin with 1 tsp dark soy sauce and marinate for a short while. Deep-fry in hot oil until golden brown. Dish up and drain. Leave it to cool down and cut into thick slices.
3. Leave 1 tbsp oil in wok, saute chopped garlic and chopped coriander leaves until aromatic. Add in seasoning and bring to boil. Dish up.
4. Arrange pork, yam and pumpkin repeatedly in sequential order into a steaming bowl. Pour over the prepared sauce (from method 3) and steam over high heat for 1 1/2 hours or until pork belly is tender. Before serving, you may want to invert onto a serving plate lined with lettuce with sesame oil drizzled on top. To do this, place the serving plate over steaming bowl, then invert it quickly.
Source :
http://gladyskockhomeculinary.blogspot.com/2009/09/steamed-pork-with-pumpkin-and-yam.html
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