Hakka Steamed Pork With Yam (Yu Tou Kou Rou)

This is a typical traditional Hakka dish which is quite complicated and time consuming recipe. But I've simplified the recipe by using roast pork and has successfully done it. I brought over to my in-law's place for the Mooncake Festival celebration. Actually, this is also one of my in-law favourites. Not bad as a first timer like me making something like this...he he! This is the only time I could make red meat recipe. I don't cook this very often because my hubby and the kids are not taking red meat. I cook occasionally for my in-law though.

*

Ingredients :

*

1 kg roast pork, sliced

800gm yam, peeled and sliced

*

Seasoning :

*

1/2 tbsp five spice powder

3 cubes fermented beancurd (Lam Yu)

1 tbsp fermented soy bean paste

1 cup water

3 tbsp vegetarian oyster sauce

2 tspn light soy sauce

ground pepper

1 tbsp chopped garlic

1 tsbp chopped onion

*

Method :

*

- combine fermented beancurd, soy bean paste, water, soy sauce, vegetarian oyster sauce & pepper together; mix well.

- preheat pan with 2 tbsp cooking oil.

- rub sliced roast pork with five spice powder.

- stir chopped garlic & onion into frying pan untill aromatic.

- place in roast pork and stir fry about 2 mins or untill fragrant.

- add in sauce mixture and let it simmer over low heat, cover by lid.

- stir the meat gradually, it takes roughly about 5-8 mins in this process

- off the heat and leave aside.

- then fry the sliced yam untill golden brown.

- arrange sliced yam and roast pork alternately in a big bowl.

- pour in the gravy and steam for 30 mins over high heat.

- then invert onto a serving plate and serve.

My hubby said the yam is a bit thick. So, the next time I'm going to slice it thin. Next weekend is my in-law's birthday! It's on Deepavali and we actually celebrated her birthday on every Deepavali. Still planning for her birthday cake! Busy busy busy.....