Steamed Pork Belly with Fermented Red Bean Curd
1.2–1.5 kg Pork belly 400g Thai yam, peel and cut into 1cm thick slices some cooking oil 150ml light soy sauce 1 tsp thick dark soy sauce 2 tbsp chopped garlic 2 pieces fermented red bean curd (nam yee) 3 tbsp sugar 200ml water Chinese steamed buns (mantou) as needed some coriander leaves
250g pickled vegetable (sng chye), rinse and slice 1 red chilli 1 tsp chopped garlic 1 tbsp toasted white sesame seeds 2 tbsp sugar 4 tbsp sesame oil
1. Boil a large pot of water and lightly cook pork belly for about 20 mins. Drain and set aside to cool. Cut into 1cm thick slices. 2. Heat oil in a wok over medium heat and deep-fry yam until golden brown. Drain well and set aside. 3. In a bowl, mix soy sauces, garlic, fermented red bean curd, sugar and water. 4. Arrange sliced pork belly and yam alternatively in a steaming container. Spoon soy sauce mixture over and cover with aluminium foil. Steam for 3 hours over high heat. Check the water level in the steamer from time to time and top up with more water as necessary. 5. In the meantime, prepare pickle. Combine all ingredients and set aside to marinate for 3 hours. 6. To serve, invert pork belly and yam on a serving dish. Garnish as desired and serve with steamed buns, pickle and coriander leaves.