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