• Prep Time 30 minutes
  • Cook Time 120 minutes
  • Serving For 4 people
  • Difficulty Hard, Normal

Recipe Ingredient

  • 400g roast pork
  • 400g yam
  • 1 loaf tin (18x7.5x5cm)
  • Sauce:
  • 1 tbsp chopped big onions
  • 1 tbsp chopped leek
  • 1/2 tsp chopped ginger
  • 2 petals star anise (bunga lawang)
  • 1 small piece dry mandarin orange skin
  • 1/4 tsp anise pepper or Szechuan pepper corns (Hua Chiew) — obtainable from Chinese medical shops
  • 2 tsp sugar
  • 300ml stock or water
  • 1 tbsp Shao Hsing Hua Tiao cooking wine
  • 1 1/2 tbsp red fermented beancurd, mashed
  • 1 tsp pickled sour plum (sheen mui), remove the seed and chop flesh finely


  1. Soak the whole piece of roast pork in water for 10 minutes, then cut into 1cm thick slices.
  2. Cut yam to the same size as pork slices. Deep-fry yam slices until slightly golden, or crisp.
  3. Heat about two tablespoons oil in a kuali and saute chopped leek, onions, ginger, szechuan pepper corns, star anise and mandarin orange skin.
  4. Stir in cooking wine and stir-fry well until fragrant and aromatic. Add stock or water and the rest of the sauce ingredients. Bring to a boil then turn off the heat.
  5. Arrange yam and roast pork slices in the loaf tin alternately. Start off with a yam slice and end off again with a yam slice. Pour prepared sauce over.
  6. Put in a steamer and steam for one and a half to two hours or until the yam and meat are tender. Remove from mould, pour sauce over and serve.

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