Bean Curd-Flavoured Pork And Taro
The meat and taro are so fragrant and soft. Just like what Grandma used to make.

Ingredients:

• 750 gram belly pork or front leg of the pork
• 600 gram taro (yam)
• 1 1/2 piece(s) red preserved bean curd
• 2 tblsp. soy sauce
• 2 tsp. sugar
• 1/2 tsp. sesame oil
• 1 whole garlic
• 1/2 tblsp. rice wine
• 1 tsp. black soy sauce
• 1 tsp. MSG (optional)
• sufficient cooking oil for deep frying
• 300 gram lettuce

Non Halal

	Category: Main Course

Preparation:

1. Boil pork in 3 bowls of water for 30 minutes. Remove from water and soak it in a tablespoon of soy sauce to give the skin some colour. Poke the pork all over with a small fork.
2. Remove the skin layer of the taro and cut it into rectangles with about 1 cm in thickness. Deep fry the sliced taro until golden brown.
3. Heat the Chinese wok, and add sufficient oil for deep frying the pork. Deep fry the pork until goldon brown (for about 15 minutes). Remove from the wok and soak it in cold (boiled) water for 2 or 3 hours. Slice it into about the same size as the taro.
4. Pound garlic. Crush the red preserved bean curd into paste.
5. Heat the work and stir-fry garlic with 2 tablespoons of oil. Add sugar, sesame oil, 5-spice powder, MSG, 1 tablespoon soy sauce, rice wine and 1/2 bowl of water. Bring mixture to the boil and add black soy sauce and pork slices.
6. Wash lettuce and spread on a deep dish (e.g. Chinese soup bowl).
7. Put the taro and pork slices in pairs (a slice of taro with a slice of pork). Arrange the taro and pork slices in a big bowl with the pork skin facing downwards. Pour in the gravy prepared earlier (paragraph 5). Steam it for an hour. Remove the gravy from the bowl. Overturn the bowl with the taro and pork slices onto the deep dish.
8. Heat gravy in the wok. Add a teaspoon of cornflour (pre-mixed with a little water) to thicken the gravy. Finally pour the gravy on the taro and pork in the deep dish. Serve it hot.