Attempted to make braised pork belly and yam today. I had a great version of this when I was in Foshan. Basically the pork was marinated and briefly pan fried to seat the pork and firm it up before slicing it. The yam was pan fried as well. It was then arranged in a baking tray and a sauce made from garlic, shallots, oyster sauce, nam Yu, bean paste and chicken stock was added and pressure cooked for 20mins. I still have to work on the timing so that the pork and yam are both the right texture. Now the yam is soft but the pork still needs a bit more time! Sauce also needs a bit of tweaking to make it more Tok kong! Any recipes to share?
Posted on: Tue, 20 Jan 2015 10:32:38 +0000
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