Ingredients: (for 10 persons)
Yam ( taro ) 600 g
Belly pork 600 g
Marinate ingredients:
Shallot (onion) 6 ,thumb size ( minced )
Garlic 5 cloves (minced )
Lam Yee ( red fermented yam cubes) 2 cubes
Sugar 2 tblsp
Cooking wine 1 tblsp
Salt 1 ¼ tsp
Light soya sauce 10 ml
Oyster sauce 10 ml
Black (thick) soya sauce 10 ml
5 spice powder 1 tsp
Ajinomoto ,MSG, (optional) a pinch
Method:
Cut yam into slab-shape pieces ( 5 cm x 5 cm x 1 ½ cm)
Deep fry in oil to seal skin. ( do not over fried ) Remove some of the oil
but leave a portion for frying pork.
Bathe the chunk of meat with a little bit of light soya sauce. Dab dry and fry in the oil till
Skin is slightly dark brown. Leave to cool down, then cut to slabs (cross-section) approximately same size as the yam slabs.
Fry the minced shallot and garlic with 2 tblsp oil till fragrant and brown.
Smash the Lam Yee ( red fermented yam ) then add all other marinate ingredients, mix well to make a smooth paste.
Put in the pork piece, mix well and marinate for 2 – 3 hours.
Arrange yam and pork alternately in a bowl with the pork skin side facing down. Pour all remaining marinate over the pork and yam. Sprinkle a teaspoon of sugar over surface.
Steam in pressure cooker for 35 minutes. ( Normal steaming in pot or frying pan may take 90 mins) 
Ready for steaming
To serve – put a plate over the queue nyuk bowl, then place your thumbs on top of the plate and other fingers at the bottom of the bowl, quickly but carefully, turn over. So, now it is bottom up – Beautiful !
After steaming
Over-turned and ready to serve
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