If you’ve been reading my blog, you know how home sick I always get. One way to make myself feel better is to cook. Not just cook anything, cook something that reminds me of home. So that’s what I did, I made something my mum makes best – Braised pork belly with yam. (: You usually eat this with a bun and some salad leaves. But it also goes super well with rice!
The recipe I found is a little time consuming, but all the work and effort put into the dish is definitely worth it. By the time it’s done steaming, the yam would be broken down and it would have absorbed all the flavours. The pork too will be melt in your mouth! Of course the happiest person when I said I was going to cook this was my baby. hehe He and pork belly are very good friends. hehe
so here’s the recipe that I’ve adapted from :
· 1.2kg pork belly with skin
· 700g yam/taro
· 1 piece reddish cheese (also known as fermented beancurd)
· 1 tbsp reddish cheese juice
· 2 tbsp salted bean paste
Part (A) :
·4 garlic cloves, chopped
·50g shallots, chopped
·1 stalk (20g) coriander stalk, chopped
·1 tbsp light soy sauce
·1 tbsp dark soy sauce
·1 tsp five spices powder
·1 tbsp sugar
·1 tbsp Chinese rose wine (I used Shaoxing wine)
·1 tsp monosodium glutamate (I left this out)
1. Blanch the pork belly with 3 bowls of boiling water in a deep pot for about 20 minutes, remove and pat-dry, then rub a little light soy sauce over the pork belly, prick holes over the skin with a fork, deep-fry into hot oil until golden brown, dish up, transfer the pork belly into boiling water again and cook for further 30 minutes, remove and keep aside.
2. When the pork belly is cool enough, cut into thick slices.
3. Peel the yam, cut into square slices, slightly deep-fry into hot oil for a while, dish up and leave them aside.
4. Heat up 3 tbsp oil, to sautethe chopped ingredients A, reddish cheese, salted bean paste and reddish cheese juice till fragrant, add in sauce mixture, and bring to the boil, place in pork belly slices and yam, simmer over low heat for 20 minutes, remove from heat.
5. Prepare a deep bowl, arrange yam and pork belly slices alternately (skin side down); pack pieces securely into bowl, press slightly, pour the remaining sauce over the meat and yam, steam over medium heat for approximately 45 minutes, until the meat are tender.
6. Drain gravy into a bowl and retain, invert pork and yam slices onto a platter, heat up retained gravy until boiling, and thicken with a little cornstarch solutions, pour the gravy over the pork slices, serve hot.
Bon Appetit! (:
11 thoughts on “Braised Pork Belly with Yam”
LOOKS DAMN SHIOK!!! Must cook for me when I go over to Melbourne! 🙂
hehe (: SURE! hehe no problem! Write a list! haha
AHHHHHHHHHHHHHH!!!!!!!!!!! I hate my diet.
hugs! hehe when ure here. DIET’S OFF!!!!!! (:
wow that looks so good!! I can almost taste it now 😛
thanks so much! (: means alot that it’s coming from you! I cook and bake only for leisure! hehe (:
This looks and sounds sooo good!
I don’t get homesick but home to me would be..fried rice and steamed rice with omelets (two of my favourite home cooked dishes!) 🙂
Thanks babe! (: hehe it was yummy for my first try! heheh i love prawn omelet with rice! =( i miss home more now.
Hi! Just want to drop a note that I tried this recipe with great success, I did skip the front part but nonetheless, still flavourful 🙂 Thanks for sharing!
Thanks for your feedback! I’m so glad you liked how it turned out! (: