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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …