Skip to main content
logo
Food Advertising by

Braised Pork Belly with Yam



Cooked this Yam dish recently ...... the meat has assumed the colour of the yam, so it's pretty difficult to distinguish the meat from the yam pieces, but nonetheless,  this is a delicious dish, goes well with rice.









I love yam and can eat this on its own, more so if it's so creamy ........ Yummy!


Recipe for Braised Pork Belly with Yam

Ingredients
800 gm Yam, cut into 1.1/2 inch cubes
10 gm Dried shrimps, washed and drained
300 gm Pork Belly
3 pips of Garlic, chopped
2 Shallots, chopped
3 Tbsp oil for frying
3 cups of water

Seasoning for the pork belly
1 Tbsp Oyster sauce
1.1/2 Tsp Sugar
1 Tsp Sesame oil
2 Tsp Light soya sauce
1/4 Tsp Dark soya sauce
1 Tsp salt
A dash of pepper

Cut the pork belly into 1 inch pieces
Marinate  for about an hour or more

Preparation
Heat up the oil in the wok, lightly fry the yam,
dish up, drained, set aside.
With the remaining oil saute the chopped garlic,
shallots and dried shrimps till fragrant
Add in the seasoned pork belly, stir fry for a while
Add in the pre-fried yam and fry together
At this juncture, add in 3 cups water,
simmer till the yam is soft 
and the meat cooked through
Add salt to taste
Garnish with chopped spring onions
Add a dash of pepper
Serve hot with rice

Note :  Can substitute pork belly with pork ribs






Comments

  1. It has to be a very delicious dish. I love the taste and flavour of yam. I think I will finish all the yam and leave the pork to someone else...haha

    ReplyDelete
  2. This is such a classic dish. I love how you make them and I remember the taste and aroma of it.

    ReplyDelete
  3. Hi
    Mary
    So do I, I prefer the yam rather the meat.

    Penny
    There's a Teochew dish something like this and it's sweet, think there's no meat, but creamy yam and it's a festive dish.

    ReplyDelete
  4. Oh wow, you've no idea how much I like yam! I just made some steamed yam cake the other day. And my stomach having problem with it. Not feeling well after taken it!

    ReplyDelete
  5. My Little Space
    Maybe it's got 'angin'. Perhaps too filling.

    ReplyDelete
  6. experimentalculinarypursuits
    Yes, it's like a meal by itself, but I would prefer the yam!

    ReplyDelete
  7. Hi
    pigpigscorner
    Yes, it's delicious, thanks!

    ReplyDelete
  8. Hi! Just want to let you know that I adapted from your recipe and it's really superb! Thanks for sharing :) Very yumms~

    http://www.honestvanilla.com/2011/03/braised-pork-belly-and-yam.html

    ReplyDelete
  9. Min
    Thanks for visiting my blog. I'm so glad that you like this recipe. It's certainly very gratifying when someone tries out a recipe and sing praises of it. Thanks once again! Will hop over to take a peep at your blog too!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…