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Friday, February 5, 2016

Hakka Kao Yok

Wash, boil 1 thick half kilo piece of pork belly into boiling water for  20 minutes. 
Dish out and drain dry.

Poke skin and meat with fork.
Rub with light soy sauce n pepoer.
Deep fry skin n meat till slightly brown n crispy. 
Dish out, let it cool slightly.
Cut into 2 cm thick. Set aside.

Clean 250gn yam n cut into 2 cm thick
Fry yam till a little brown.

Mix 2 pieces lam Joo plus 1 tbsp sugar, half tsp five spice powder,1 tbsp dark soy sauce, 1 tbsp Vsop, little sesame oil n pepper till well combined.

Sauté 3 minced garlic n  3minced onion till fragrant.

Add in the sauce mixture, fry a while. 
Add half 2 cups of water/stock.
Add in slice pork and yam.
Lightly turn pork n yam slices to absorb sauces. 
Simmer to cook  for a while. Off flame.

Use a medium sized deep round bowl
to arrange meat n yam alternatively with meat skin facing downwards.
Drizzle sauce over meat n yam.
Steam for 40minutes.
Overturn steamed Kao York on a dish plate.
Garnish with lots if kin chai.

( Steaming is not required if you cook meat and yam longer for quick meals)

Serve with white rice. Yummy
Recipe Inspired by Missing Menu ntv 7 via maggi


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