• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 500g pork belly
  • 1 tbsp light soya sauce
  • 1/8 tsp pepper
  • 500g yam, cut into slices of 4x5cm pieces
  • Gravy
  • 1/2 tbsp Chinese five spice powder (ng heong fun)
  • 1 cube preserved red bean curd (nam yee) mixed together with a spoon
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tsp dark soya sauce


  1. Bring enough water to a boil in a wok. Put in the pork belly and blanch for 3-5 minutes. Remove and drain well. Prick the skin and meat side of the belly with a fork. Add light soya sauce and pepper, rub well to season the meat. Set aside for 20-25 minutes.
  2. Heat 3 cups oil in a wok, deep-fry the yam slices until lightly browned. Remove and drain from oil. With the remaining hot oil deep-fry the pork until lightly browned. Remove and set aside to cool then cut into thick slices.
  3. Arrange the pork slices, alternating with the yam slices, in a deep heat-proof dish. Pour the gravy over and steam over rapid boiling water for 1-1¼ hours or until meat and yam pieces are tender.

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