Pork Belly and Yam with Fermented Beancurd
The typical way of cooking this dish is to fry the pork and yam till it’s crispy on the outside and juicy on the inside. But for Rita, she chooses the healthier way of cooking yet not compromising the excellent taste of this dish.
Servings Prep Time
3 to 4person 15minutes
Cook Time
Servings Prep Time
3 to 4person 15minutes
Cook Time
  • 350g yamsliced
  • 150g pork bellycut into 1inch x 2 inch long
  • 1tbsp garlicminced
  • 1tbsp dried shrimp
  • 2cubes fermented beancurdmashed
  • 2tbsp oyster sauce
  • 1tsp fish sauce
  • 1tbsp sugar
  • hot waterenough to cover the yam
Pork Marinade
  • 1tsp dark soya sauce
  • 1tsp chinese cooking wine
  • ½tsp sugar
Step 1: Marinate pork
  1. In a mixing bowl, add the marinade to the pork. Coat evenly. Wrap with cling wrap, marinate for 1 hr in the chiller.
Step 2: Cook
  1. In a heated pan with 2 tbsp oil, stir-fry garlic and dried shrimp till it releases it’s fragrance. Add in Pork belly, fry till it’s ½ cooked. Add in fermented beancurd. Fry for another 10 sec, add in yam. Stir-fry the yam until it is coated with the gravy
  2. Pour in sufficient hot water to cover the ingredients. Add in oyster sauce and fish sauce. Turn up the heat and let it to boil.
  3. Reduce the heat, let it simmer for 5 - 10 mins till the yam softens. Add in sugar, stir and allow the sauce to thickens.
Step 3: Garnish and ready to serve
  1. Sprinkle some spring onion and red chilli on it. Ready to serve with a bowl of rice.