Kampo’s pork belly and yam with hoisin spring onion sauce

Kampo’s pork belly and yam with hoisin spring onion sauce

By
From
Chinese Unchopped
Serves
4
Prep
30 mins
Cooking time
75 mins
Photographer
Martin Poole

Chef Kampo has become my go-to mentor for food advice. Even after spending over 35 years in professional kitchens, his home palate is just as humble, warming and generous as the man himself. Although an acquired texture to those who are not used to eating it, the yam in this dish adds a certain substantial ‘stickiness’ to the sauce that will satisfy and comfort on a cold winter night. This is true home-style Chinese cooking at its best.

Ingredients

Quantity Ingredient
1 x 400g pork belly piece
3 spring onions
a thumb-size piece ginger
1 large yam or sweet potato
1-2 tablespoons vegetable oil

The sauce

Quantity Ingredient
2 tablespoons hoisin sauce
2 teaspoons dark soy sauce
2 tablespoons light soy sauce
4 tablespoons shaoxing rice wine

Method

  1. Bring a large pan of water to a boil, add the whole pork belly and blanch for 10 minutes. Drain and cool in a bowl of cold water before draining again and slicing into 1cm thick slices.
  2. Finely slice the spring onions and ginger. Peel and slice the yam or sweet potato into 5mm thick slices. Mix the sauce ingredients together in a bowl.
  3. Arrange the pork belly and yam slices one by one alternately across a plate – much like stacking CDs along a shelf – until you have used up all the pork.
  4. Heat the oil in a wok over a medium heat. Add two-thirds of the spring onion and ginger to the wok and stir-fry for 1 minute until everything is aromatic and the spring onion is starting to brown. Pour the sauce ingredients into the wok and bring to a boil, then reduce to a simmer and cook for 1–2 minutes until the sauce has reduced by about a third. Pour the sauce over the layered pork and yam.
  5. Set the wok up with a steamer stand and fill with boiling water to halfway up the sides. Place the layered pork and yam plate into the wok, cover with a lid and steam for about 1 hour, until the yam and pork pieces are fragrant and tender. Scatter over the remaining spring onion to garnish.

Tip:

  • Because this recipe involves such a long period of steaming, check the water every 10 minutes to make sure the wok hasn’t run dry, adding a little extra hot water if necessary.
Tags:
Chinese
School of Wok
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