Ingredients:
1 lb belly pork
1 lb taro, peeled and cut into thick slices to match the size of a piece of sliced belly pork, rub with 5 spice powder
2 stem spring inions (white part)
1 tbsp cooking wine
1 tsp black soya sauce
1/4 tsp 5 spice powder
Sauce:
2 shallots - peeled and minced
2 cloves garlic - minced
½ tbsp sugar
1 tbsp soy sauce
1/4 tsp msg
1 cube nam yee / red fermented beancurd
1 tbsp cooking oil
2 tsp sesame oil
Dash of pepper
1 cup water
½ tbsp tapioca flour
Method:
1. Parboil belly pork in boiling water together with cooking wine and spring onions for 10 minutes. Remove wash well and pat dry.Rub the skin with black soya sauce and the meat with 5 spice powder.
2. Heat enough oil for deep frying. Deep-fry the belly pork, skin side downtill light golden. Remove and soak for 1/2 hour in cold water to wash off oil and to regain moisture lost in frying. Slice pork into 1/2 inch pieces and dust with tapioca flour.
3. Deep fry taro slices till golden. Drain well and dust with tapioca flour.
4. Heat wok with a tbsp oil. Sauté shallots and garlic, add in nam yee . Add in the rest of the sauce ingredients. let it come to a boil.
5. Using a deep dish or a chinese soup bowl, arrange a piece of pork slice and alternate with a piece of fried taro. Repeat with the rest of the pork and taro. Make sure they are packed snuggly in the dish/bowl.
6. Pour the sauce over the assembled platter.
7. Cover the assembled platter with aluminium foil and place into pressure cooker which has an inch of water. Pressurized for 1 hour. Turn off heat and let pressure released by itself. Carefully remove from pressure cooker and remove foil.
8. Tilt to remove sauce and if sauce is too thin, it can be thickened with tapioca flour.
9. Put serving plate over assembled platter and turn it over. Pour back the sauce and serve hot.
Serves
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