Hakka Steamed Pork Belly with Yam 客家芋头扣肉

Hakka Steamed Pork Belly with Yam

Photo by：http://www.meichubang.com/web/201504/75620.html

Ingredients:
1kg Pork Belly
500g Yam

Marinade:
1 Tablespoon Light Soy Sauce
1 Teaspoon Five Spice Powder

Gravy (Mixed)
4 Tablespoon Hakka Nam Yee Red Sauce
200ml Water
5 Cups Oil for Deep Frying

Method:
1. Cut pork belly into 3-4 pieces and mix with marinade ingredients. Deep fry in hot oil until golden brown. Take up and rinse with water.
2. Use fork and prick some holes on the skin. Cut into about 1.5cm thick slices.
3. Cut yam into 1cm thick slices and deep fry in hot oil until golden brown. Take up and drain.
4. Arrange pork belly and yam onto a steaming bowl and pour over the gravy.
5. Steam pork belly and yam for 1-2 hours until tender. Serve.


客家芋头扣肉

主料：

1千克五花肉 

500克芋头 

腌料： 

1汤匙生抽 

1茶匙五香粉

肉汁（混合） 

4汤匙客家南乳红酱油 

200毫升清水 

5杯油 

方法： 

1.切五花肉成3-4件，并与腌料拌匀。放进热油中炸至金黄色。拿起来，用清水冲洗干净。 

2.用叉刺给皮有些漏洞。切成约1.5cm厚的片。 

3.把芋头切成1cm厚片，并在热油中炸至金黄色。拿起沥干。 

4.安排五花肉和芋头到一个碟上，倒上肉汁。 

5.蒸五花肉和芋头1-2小时，至软，就可享用。