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This is one of the most classic Hakka
dish of all. No doubt the process to prepare and cooking this dish
is complicated and time consuming, but it worth all the effort when
dish is served on the table.
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Ingredients
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Pork (belly part) - 1 kilograms
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Yam - 500 grams
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Small onions (chopped) - 4 pieces
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Garlic - 4 pips
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Fermented red bean curd - 2 pieces
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Water - 1 liter
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Seasoning
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Dark soy sauce - 2 tablespoons
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Five spice powder - ½ teaspoon
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Oyster sauce - 1 tablespoon
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Light soy sauce - 1 tablespoon
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lettuce leaves- 5 pieces
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pepper and sesame oil to taste
Method
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Clean and peel yam. Cut into thick
pieces then deep fried in hot oil until it turn golden in color.
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Bring 1 liter of water to boil and
add whole piece of pork in and cook for 20 minutes. Dish out and
set aside. Keep stock.
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Prick holes all over the pork skin
then deep fried in hot oil until pork skin firm up and crispy.
Drain oil and soak in stock again to soften then cut into thick
pieces.
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Heat up 1 tablespoon of cooking
oil, stir fry chopped onions, garlic and fermented red bean curd
until fragrant. Add pork and yam in and mix well with the gravy.
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Add stock and seasoning, simmer
until gravy thicken, dish up and leave to cool.
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Arrange pork and yam alternately
in a big bowl together with gravy and steam with high heat for
40 minutes.
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When serve , invert onto a serving
plate lined with lettuce and add few drops of sesame oil on top.
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