Preparation:
1. Cut the pork belly meat into slices about one centimetre thick, with the skin intact, or without the skin, if you prefer.
2. Marinate (season) the meat with salt, pepper, a pinch of corn flour and some light soya sauce for half an hour.
3. After that, deep fried the pork --- half-cook.
4.Cut the yam into slices, similar to the pork.
5. Arrange the pork alternately with the yam in a steel plate.
6.Pour in the sauce and steam for one hour in a steamer.
To prepare the sauce:
Pound some garlic, small onions and a small piece of young ginger (optional). Then fry the ingredients until aromatic, then add two pieces of nam yee (oor loo). Continue frying. Add some light soya sauce, oyster sauce, some cooking wine and one teaspoonful of sugar. Continue to stir. Finally add some water to make it more dilute. Pour the sauce over the steel plate of yam and pork. Steam for one hour. Then serve. Enjoy!! (Tip: The yam must be powdery to be successful in this dish.)
Pa.
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