Steam Yam with Streaky Pork (芋头扣肉)

材料：
～芋头半粒，五花肉一条
～八角，南乳，蒜茸，五香粉，料酒，黑酱油，酱油，蜜糖，白糖

1。花肉放入加了一些料酒与八角的热水里滚至熟软（筷子能插入就可）。
2。然后用叉子在花肉上插一插（好让腌料更入味）。
3。放入适量的五香粉，酱油，黑酱油，蜜糖腌制。
4。芋头切片，放入热油锅炸一炸（如此芋头在待会蒸的过程里，不易碎烂）
5。把腌制好的花肉入锅炸至金黄色（盘里余剩的腌制料别丢，待会有用）　
6。炸好的花肉，放入冷水里去让肉收紧（如此肉会更爽口）
7。把肉切片，一片芋头一片肉的排列在盘子里。注意皮向下，待会蒸好倒扣，就会向上了。把5余剩的酱料混合南乳，蒜茸，白糖，酱油，些许水，涂抹在芋头与肉片上。
8。放入锅里去蒸45~60分钟左右。
9。接着，把汁小心倒出，再把肉与芋头倒扣在另一个干净的盘子上。倒出的汁液，另起锅放入，勾芡。
10。把浓稠的酱汁均匀地淋在芋头扣肉上。
11。打扮一下，香喷喷、美美上桌咯～

Ingredients

300g Yam 2 teaspoons five-spice powder 600g streaky pork 3-5 pieces preserved red beancurd (nam yi) Sugar Garlic Method Peeled and sliced yam into thin rectangles. Lightly fry the yam rectangles with garlic and two teaspoons of five-spice powder, then set aside. Next, we come to the business of dealing with a kati slab of streaky pork. It is preferable that the cut has a certain thickness to it so that it can withstand a fair amount of cooking processes. Boil the pork till medium rare. Lift out, drain and marinate with generous sploshes of thick black soya sauce. Allow the sauce to colour the meat into a dark brownish shade. After that, deep fry till the skin of the meat is crispy. Once done, lift up and dunk in a basin of cold water. Cut the meat into rectangles the same size as the yam. Marinate these pieces with sugar and five pieces of preserved red beancurd, garlic, a pungent-smelling condiment called nam yi. Allow 45 minutes for marinating. Now the rectangles of meat and yam are ready to be arranged in a bowl in the fashion of one slice of yam followed by one slice of meat. Once the bowl is full, steam it over a charcoal fire for two hours.

Source from:

http://suadhooi.blogkaki.net/viewblog-97743
http://kuali.com/recipes/viewrecipe.asp?r=1756