600 gm pork belly (ng far nam)
600 gm yam (taro)
black soy sauce
2 Tbsp oil
1-2 star anise (pat kok)
½ tsp sesame oil
4 Tbsp sugar
5 cube red fermented beancurd (name yue)
½ Tbsp five spice powder
1 Tbsp garlic
½ tsp brandy
1 cup water
1. Boil pork in a pot of water for 20 minutes.
2. Remove pork and brush black sauce over the skin.
3. Fry pork with oil, skin first for 5 minutes. Then turn over.
4. Cut into slices, the same thickness as the yam.
5. Slice the yam and fry (no oil) until dry.
6. Mix seasoning and cook over low fire until dissolved.
7. Arrange pork and yam in a bowl, skin down.
8. Break up 1 or 2 pieces of star anise and place in bowl.
9. Pour seasoning to cover pork and yam.
10. Sprinkle some five spice powder on top of the pork and yam.
11. Steam for 30-45 minutes on high heat until yam and pork is cooked and tender.
12. Before serving thicken gravy with cornflour.
This is very rich and was my favorite Chinese dish when I visited Malaysia some years ago. We were fortunate that we were able to get the restaurant owner to sit at the table with us and provide the recipe.