芋头扣肉Authentic Pork Belly with Yam

【材料】
五花肉1公斤、大芋头1个、红葱头茸1小碗、蒜茸1汤匙

【五花肉腌料】
花雕酒2汤匙、黑酱油1汤匙、八角数粒

【调味料】
南乳5至6块、糖4汤匙、蚝油2汤匙、鱼露1汤匙、豆酱1汤匙、黑酱油适量

【芋头腌料】
盐2茶匙、五香粉 1⁄2汤匙、胡椒粉1茶匙

【做法】
1. 八角放入小汤锅，以两碗水煮成1碗水备用。
2. 五花肉入沸水汆烫至半熟，取出用叉在皮上刺洞，抹干水份。用花雕酒涂抹猪皮，再以黑酱油均匀涂抹整块五花肉，腌制一两个小时，或放冰箱过夜。（图1-2）
3. 锅内热适量油，猪皮向下，中火炸至红褐色。取出放入清水里浸至凉后切片（约4寸方形）。（图3-5）
4. 锅里烧热约1至2汤匙油，爆香蒜茸和红葱头茸，加入猪肉和调味料一起拌炒均匀。（图6）
5. 淋入煮好的八角水煮至滚后，离火。若要更入味，可以放置过夜。
6. 芋头洗净，削皮，切成和猪肉块般大小，以芋头腌料拌一拌，下热油锅炸约1分钟即取出。（图7）
7. 将猪肉和芋头片相间排入一个圆而深的盘子里，淋上炒猪肉的酱汁，入锅用中火蒸45分钟至1个小时至猪肉和芋头软熟即可。（图8）

【Ingredients】
1kg pork belly, 1 large yam, 1 small bowl chopped shallot,1 tbsp chopped garlic

【Pork Marinade】
2 tbsp Hua Diao wine, 1 tbsp dark soy sauce, , a few pieces star anise

【Seasoning】
5 to 6 nos red fermented bean curd, 4 tbsp sugar, 1 tbsp fish sauce, 1 tbsp bean paste, oyster sauce to taste

【Yam Marinade】
2 tsp salt, 1⁄2 tbsp five spice powder, 1 tsp pepper

【Method】
1. Cook star anise with 2 bowls of water until one bowl left,set aside.
2. Scald pork belly in boiling water until half cooked. Remove and use a fork to prick holes on pork skin. Wipe dry. Rub the pork skin with Hua Diao wine and dark soy sauce. Marinate for 1 to 2 hours or chill in the fridge overnight.(pic 1-2)
3. Heat wok with oil , deep fry pork belly with the skin face down over medium heat until it turns red and browns. Remove it and soak in water. Leave to cool and cut into slices (approx. 4 inches square). (pic 3-5)
4. Heat up 1 to 2 tbsp cooking oil, saute chopped garlic and shallot until fragrant. Add pork pieces and seasoning ingredients, stir-fry well. (pic 6)
5. Pour in star-anise soup and bring to boil. Remove from heat, if desire, set aside overnight to make it more flavourful.
6. Peel and cut yam into pieces (almost same sizes as pork belly). Lightly mix with yam Marinade Ingredients, deep fry in hot oil for 1 minute. Remove and drain. (pic 7)
7. Arrange fried yam with marinated pork belly alternately in a deep and round plate. Pour the sauces over. Steam over medium heat for 45 minutes to 1 hour until the ingredients are tender. Serve. (pic 8)