Besides soy sauce chicken, this is one of my mom's specialty too. Like always, my MIL's recipe and my mom's recipe are always different. Hubby said both has it's unique taste but normally will get to eat my mom's type outside.
Thank god I managed to write down the recipe when my mom was still around. :P
1 strip pork belly with skin ( lam mei )
1/2 yam ( powdery type ) - cut into 1/4 inch thick slices
2 pcs red beancurd ( nam yuee )
1 heap tsp minced garlic
1/2 tsp sugar
1/2 tsp white pepper
dark soy sauce to rub onto the pork belly skin
Deep fry the sliced yam for 2 minutes.
Dish up, drain and set aside.
Rub dark soy sauce onto the pork belly skin and shallow fry the skin for 2 minutes.
Dish up, poke the skin as much as possible, then soak the skin in water for about 10 minutes to soften it.
Cut pork belly into 1/4 inch thick pieces and marinate with nam yuee and minced garlic for 1 hour.
Heat 2 tbsp oil in wok and add in marinated pork belly.
Stir fry for a minute, add in sugar and white pepper.
Then, add in water and bring to boil.
Switch to low heat and let it simmer for 10 minutes.
Dish up and arrange pork belly ( skin downwards ) and yam alternately in a deep bowl. Start with yam and end with yam.
Pour remaining sauce all over the pork belly and yam slices.
Preheat the steamer and steam for an hour or till pork belly and yam has turned soft.
When ready, dish up and pour out the sauce.
Saute 1/4 tsp minced garlic and add in sauce.
Thicken with cornstarch solution and pour back into dish.
Garnish with chinese parsley.