Stewed Pork with Yam

Ingredients:

5 cups oil for deep-frying

150g yam, peeled and cut into thick slices
500g pork belly
1 tsp dark soya sauce
1 tbsp chopped garlic
2 tbsp chopped coriander leaves

Seasoning:

3 cubes fermented red bean curd
½ tbsp fermented soya bean paste

1 tbsp light soya sauce

½ tbsp sugar

2 tbsp Shaoxing wine

1tsp dark soya sauce

600ml water

.

Method:
1. Heat up oil for deep-frying, deep-fry yam until golden brown. Dish and drain.
2. Rub pork belly skin with 1 tsp dark soya sauce and marinate for a short while. Deep-fry in hot oil until golden brown. Dish and drain. Leave to cool and cut into think slices.
3. Leave 1 tbsp oil in wok, saute chopped garlic and coriander until aromatic. Add in seasoning and bring to boil. Dish up.
4. Arrange pork belly, yam into a bowl. Pour over sauce and steam at high heat for 1 ½ hours or until pork belly is tender. Remove, invert onto a serving plate and serve.

材料：

5 杯炸油

150g 芋头，切厚片
500g 花肉

1 小匙黑酱油

1 大匙蒜

2 大吃芫茜碎

.

调味料：
3 块南乳
½ 大匙豆酱
1 大匙生油
½ 大匙糖
2 大匙绍兴油
600ml 水

.

做法：
1. 烧热油，放入芋头炸至金黄色， 捞起沥干油分。
2. 花肉皮用1小匙黑酱油抹，然后放进热油中炸金黄色，捞起沥干油分，等冷切厚片。
3. 留1大匙油在锅，炸香蒜和芫茜，加入调味料煮滚，盛期备用。
4. 将花肉，芋头排在大碗中，然后淋上调味料，放入蒸笼里大火蒸1 ½ 小时至华柔软，取出，倒扣在碟上即可享用。。

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Well, we didn't follow exactly from the recipe book..

We changed the ingredient somehow.

For the sugar, we used brown sugar.

Here I'll show what we add on

Look at the pictures!

Picture Below: Deep Fried the Yam

Picture Below: Fried Yam

Picture Below: Deep fried the Pork (Skin)Picture Below: Make it Balance a little Picture Below: The Fried Skin of the PorkPicture Below: The OnionsPicture Below: The Soya Beancurd
Picture Below: Sauce (Soya beancurd + Rock sugar + little white and black soya)Picture Below: Cut Pork to PiecesPicture Below: All the Porks in piecesPicture Below: Sauce done. Spread to all Yam and PorkPicture Below: Add ons Picture Below: Here's the Pork after arranging itPicture Below: Same as above. We made 4 bowls.Picture Below: Must cover up with foils to SteamPicture Below: Pork in Steamer. lol.Picture Below: I'm Eating it