This is a popular Chinese pork recipe, one of the favourite best recipes in Chinese cooking. This braised pork belly with yam dish is well revered for its rich taste and require much patience in preparation. Why? Because pork, yam and the gravy have to be prepared separately. After you are done with all the deep frying, you need to steam the dish for almost two hours so that the pork slices and yam slices are soft enough and would have well absorbed the gravy.
It took me almost three hours to prepare this dish, including steaming time. And well it was worth the effort!
- 300 g pork belly
- 1/2 small yam; thickly sliced
- 2 tbsp minced garlic
- 300ml water
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1/2 cube chicken stock
- 1 cube Nam Yee (fermented red beancurd)
- 2 tsp sesame oil
- 1 tsp pepper
- 1 tbsp chinese rice wine
- 1 tbsp cornflour; for thickening
- Cooking oil
Mix together water, brown sugar, soy sauce, chicken stock, nam yee, sesame oil and pepper. Stir until blended. Set aside first.
In a saucepan of boiling water, parboil the pork belly for 10 minutes. Remove from water and allow to dry.
In wok, deep fry the parboiled pork belly until it turns golden. You can expect the oil to splash a bit due to the moisture in the pork. Remove from oil and rinse awhile with tap water to wash off the oil.
Using the same oil, deep fry yam slices until golden. Remove and drain well.
Remove 3/4 of the oil. Using the balance 1/4 oil, saute minced garlic until fragrant. Pour seasoning that has been prepared earlier. Allow to boil before stirring in the fried pork belly. let it braise for 10 – 15 minutes. Remove from gravy. Using a fork, pin down the pork belly and slice it with a knife on the other hand.
Arrange pork slices between yam slices in a deep dish.
Add rice wine into gravy and thicken with corn flour. Pour over pork and yam slices.
Steam dish over high heat for 1 1/2 hours to 2 hours until pork and yam have softened.
And there you have it – braised pork belly with yam for 2 persons.