CNY - Taro & Pork Slices

Ingredients:
1.5 kg fluffy taro or yam (skinned, cut into slices)
2 kg belly pork,
3 tbsp minced garlic

Seasoning: (mixed together)
4 cubes red fermented beancurd or nam yee
1/2 tbsp taucheo or fermented beans
1 tsp pepper
2 tbsp soya sauce
1 tbsp sugar
1 tsp chicken stock granules,
2 tbsp dark soya sauce

Thickening: (mixed together)
1 tbsp tapioca flour
1 1/2 tbsp water

Garnishing:
1 stalk of chinese parsley

Method:
1. Deep fry taro slices, put aside.

2. Put belly pork into a pot of boiling water. Blanch pork for 10 mins before removing it,. Drain well and pat dry.

3. Deep-fry pork belly until golden. Remove and give it a rinse under a running tap to wash off excess oil. Sliced it to the same thickness as taro slices.

4. Leave a little oil in the wok. Saute garlic, belly pork and seasoning. Mix well, add in 2 bowl of water (500ml). Bring it to boil, cover wok and simmer on low heat for 30 mins till meat has softened.

5. Sandwich a piece of taro with a piece of softened pork. Alternate it in this manner in a deep bowl. Pour the remaining gravy of no. 4 into the bowl. Steam the bowl of contents for 30 mins.

6. Carefully, pour out the gravy of no.5. Thicken it. Invert the bowl of no.5 onto a platter. Pour thickened gravy on top and garnish with chinese parsley leaves.