This dish is what I call the best of both worlds because the husband loves his roast pork and I love my yam. And we both adore that salty and savoury braising sauce that goes so well with steamed rice. It’d probably taste better if the yam was deep fried but I really preferred not to so I popped those yam into the oven just to give them a nice golden crust, just so they wouldn’t fall apart when braising.
Braised Yam with Roast Pork Recipe
Ingredients (serves 2-3)
200g roasted pork belly, sliced into bite-size sections
400g yam, peeled & sliced into bite-size sections
1 tbsp minced garlic
1 tbsp fermented soy beans (tau cheo), bruised
1 tbsp chinese cooking wine
2 stalks spring onion, cut into 1″ lengths
Sauce: (combine in a bowl)
1 cup water
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp sugar
1 tsp sesame oil
dash of white pepper
1. Preheat oven to 180 deg C with fan (or 200 deg C without fan). Line a baking tray with aluminium foil and spray surface lightly with a cooking spray.
2. Arrange the yam slices on the baking tray and drizzle olive oil on top. Bake for 20-25 minutes, flipping over mid-way till the exterior is slightly browned. Alternatively, the yam can be deep fried in vegetable oil. Remove and set aside.
3. Heat a little oil in wok or claypot and saute the minced garlic. Add fermented soy beans and wine.
4. Add roast pork belly, yam and sauce. Bring to a boil, reduce heat and simmer till yam softens.
5. Stir in spring onions and serve.
The roast pork and yam absorbed the flavour of the sauce and tasted really robust and flavoursome. Absolutely a delightful dish for dinner. Bon appetit!