Steamed pork belly with yam

I just love the combination of pork belly and yam. I've had it at Chinese and Malaysian restaurants before, and if I recall correctly, Chin Noodle House in Leeming makes a great one; and so does Satay-mu in Kardinya. Their version has salted mustard leaves in it. The best thing about this dish is the melt-in-the mouth pork belly and creamy yam pieces that dissolve into the sauce.. yum!!!!

Anyway, I'm trying out a simple version that doesn't require fancy spices, (I think some restaurants use cinnamon, star anise and the sort..). It's a one-pot meal for two and warming to your stomach. Great winter meal!

Pork Belly with Yam

approx 350g pork belly, wash, cut into smaller portions.

1 medium sized taro/yam

3 garlic cloves, 1/3 red onion/ shallot, chop finely

2 tbsp salted soy beans

1 Tbsp soy sauce

1 tbsp dark soy sauce

1 tsp five spice

1 tbsp sugar

1 tbsp chinese cooking wine

salt to taste

800 ml water 

Method

Preparing the pork:

1.  Blanch pork belly pieces in hot water for 20 minutes, remove. Rub a little soy sauce, and prick holes with a fork. Deep fry  for 5 minutes.
2. Boil the fried pork once more for another 30 minutes. Strain & set aside.

1. Prep up steamer.
2. Peel yam into 4cm thick, deep fry, set aside on a kitchen towel.
3. Sautee garlic & shallot with 2tbsp oil. Add salted soybeans, all the seasonings and water. Turn off the heat once the mixture boils.
4. Arrange pork belly & yam pieces alternately in a heat-proof container (pyrex/clay pot will do)
5. Pour sauce on top of the pork & yam slices.
6. Steam in a steamer for 45 minutes to 1 hour or until the meat is tender enough for your preference.

As the dish is cooking, chop up a few stalks of spring onion, or coriander if you prefer, for garnish. Scoop up the mixture atop of steamed rice and sprinkle fried shallots. 

*optional: goes well with cut chilli & soy sauce too ^_^

Steamed pork belly & yam