Nam Yee Steamed Pork Belly With Yam

I cooked Khau Yoke today and it was my first attempt. It was a succesful one except for the oil being too hot so I couldn't deep fried my pork longer.(It was turning 'black' already) It might not look 'nice' like those restaurants, but hey, it really taste good!

Nam Yee Red Sauce

Ingredients
7 pieces nam yee/fermented red bean curd
5 tbsp garlic, blended
5 tbsp shallots, blended
2 tsp chopped ginger
2 star anise
3 tbsp oyster sauce
2 tbsp sugar
1 tsp sesame oil
4 tbsp shaoxing wine
500ml water,
Oil

Method
Heat up oil, saute blended shallots and garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Hakka Steamed Pork Belly With Yam
Ingredients
1 kg pork belly
500gm yam
5 cups oil for deep-frying

Marinade
1 tbsp light soya sauce
1 tbsp five spice powder

Gravy (mixed)4 tbsp Hakka Nam Yee Red Sauce
200ml water

Method
1. Cut pork belly into 3-4 pieces and mix with marinade ingredients. deep-fry in hotl oil until golden brown. Dish up and rinse with water.
2. Use fork and prick some holes on the skin. Cut into about 1.5cm thick slices.
3. Cut yam into 1cm thick slices and deep fry in hot oil until golden brown. Dish up and drain.
4. Arrange pork belly and yam onto a steaming bowl and pour over gravy.
5. Steam pork belly and yam for 2 hours until tender. Serve.

Note: Use a bowl for the pork belly and yam and then steam it. After steaming, place a plate over the bowl of pork and turn the bowl over and the pork belly will lay neatly onto your plate.