Hakka steamed (vegetarian) pork with yam

Ingredients

• 8 pieces Nam yee (fermented red bean curd)
• 3 tablepsoons chopped garlic
• 3 tablepsoons chopped shallots
• 1 teaspoon chopped ginger
• 2 star anise
• 5 cm cinnamon stick
• 3 tablepsoons oyster sauce
• 2 tablepsoons sugar
• 1 teaspoon sesame oil
• 2 tablepsoons Shaoxing wine (chinese cooking wine)
• 500 ml water
• a little constarch (for thickening)

Hakka Steamed Pork Belly with Yam:

• 1 kg pork belly
• 500 g Yam

Marinade:

• 1 tablepsoon light soy sauce
• 1 teaspoon five spice powder

Gravy:

• 4 teaspoons Hakka Nam Yee sauce
• 200 ml water
• Some oil for deep frying

You may like

Vegetarian risotto with sun-dried tomatoes and mushrooms

Preparation

• Heat up some oil, saute chopped garlic and shallots until fragnant. Add in remaining ingredients and bring to boil. Add in some cornstarch and cook until thicken
• Hakka Steamed Pork Belly with Yam:
  Cut belly into 3-4 big pieces and mix with marinade ingredients. Dee-fry in hot oil until golden brown. Dish up and rinse with water. Use fork and prick some holes on the skin. Cut into 1.5cm thick slices. Set aside. Cut Yam into 1 cm thick slices and deep-fry until golden brown, Dish up and drain. Set aside. Arrange pork belly and yam onto a steaming bowl or pan and pour over gravy. Steam pork belly and yam for 1-2 hours until tender. Serve hot. If using vegetarian meat- steam for 1 hour.