Kong Bak Bao with Yam

Ingredients
800gm pork belly (abt 8cm wide)
400gm Yam
Lettuce
Chinese Parsley
5 pcs cloves garlic, bruised
5 pcs shallot, sliced
4 pcs Rock Sugar
1 pc Cinnamon Stick
4 pcs Star Anise
500-800ml water (or enough to cover all pork belly in marinade)
Kong Bak Bao (buy the bigger bao)

Marinade
2 tbsp Oyster Sauce
4 tbsp Premium Dark Soya Sauce
1 tsp Five Spice Powder
2 tsp Salt (or to your taste)

Method
1. Blanch pork belly in boiling water for about 5min. Remove and slice into to 1cm thick.
2. Marinade the pork belly for about an hour.
3. Sauté garlic and shallot till fragrant. Add in the pork belly without the marinade sauce and sauté slightly to caramelise them. Add in the remaining marinade, cover and braise for 1 - 1.5hrs.
4. Cut yam into half length wise and slice each half into 1cm thickness. Set to steam in steamer for about 30min or till soft and just cooked but not over steamed.
5. Place cooked yam into the pot during the last 5min of braising.
6. Steam Bao for 5-10min or till soft.
7. Arrange lettuce, kong bak, yam and parsley on the bao. Drizzle with a little gravy and chilli sauce.

Hope you enjoy the video.

Simply Home-Cook