Khow Yok (Steamed pork with yam)

Got this recipe from a new Malaysian neighbour, who got it off the internet and made it. The result was pretty good, brought tears to my eyes from the memory of what gran used to make! This could be the long lost recipe which my family has been trying to replicate for years since her passing. Although every family probably has its family secret, but the fundamentals of the recipe are here, so it's a matter of tweaking to taste from memory and going from there!

Ingredients

300g pork belly

1 taro

1/2 tbsp thick dark soya sauce

2 tsp Chinese 5-spice powder

Chopped garlic or shallots (optional)

Marinade

1 1/2 cubes nam yue (fermented bean paste)

1 tbsp taucheow

1 tsp sugar

1 tbsp thick dark soya sauce

1 tsp cooking oil

Sauce

3/4 cup - 1 cup water

1 tbsp oyster sauce

dash of pepper

1 tsp 5-spice powder

1 tsp soya sauce

1 tsp sugar

1 tsp shao hsing wine

1/2 cube nam yue

1/2 tsp thick dark soya sauce

1 tbsp corn flour

Method

1) Marinate the pork belly, preferably overnight. Drain the pork, pat dry and deep fry the whole piece of pork belly. Alternatively, you can buy roast pork belly. Set aside.

2) Slice the yam into 3 cm thick slices. Deep fry the slices and set aside.

3) Combine all the ingredients for the sauce, without the cornflour, and bring to a simmer in a pan. Once the sauce and reduced and thickened slightly, add the cornflour to a bit of water and pour into the sauce to thicken. Once it has thickened, take it off the heat and set aside to cool slightly.

4) In a deep steaming dish, alternate the pork with yam slices. Pour over the sauce and ensure all the pieces are well coated. Steam on a very low heat for 2.5 to 3 hours, checking to ensure that the yam is cooked all the way through with a fork (breaks easily). Serve with fried garlic or chopped shallots.