1 kg pork belly
20 pieces of shiitake mushroom
Water for blanching
Marinade:
7 tablespoon dark soya sauce
2 tablespoon oyster sauce
4 tablespoon sugar
2 tablespoon tomato sauce
2 teaspoon white pepper
1-1/2 teaspoon five spice powder
2 teaspoon salt
2 tablespoon hua tiao wine
3 stick of cinnamon
8 pieces of star anise
3 bulbs of garlic (unpeel)
2 tablespoon oyster sauce
4 tablespoon sugar
2 tablespoon tomato sauce
2 teaspoon white pepper
1-1/2 teaspoon five spice powder
2 teaspoon salt
2 tablespoon hua tiao wine
3 stick of cinnamon
8 pieces of star anise
3 bulbs of garlic (unpeel)
Method:
1) Cut pork belly into long strip and blanch in
water and drain well
water and drain well
2) Pan fry (without oil) pork belly lightly on both
side, leave on rack top drip off excess oil
side, leave on rack top drip off excess oil
3) Cut each strip of pork belly into smaller pieces,
add all marinade and marinate for at least 2 hours
add all marinade and marinate for at least 2 hours
4) Arrange pork belly and shiitake mushroom at
interval (i.e. pork belly 1 layer, shiitake mushroom, repeat)
on a tray suitable for steaming
interval (i.e. pork belly 1 layer, shiitake mushroom, repeat)
on a tray suitable for steaming
5) Pour remainder marinade over tray and steam
for 2 hours over low fire
for 2 hours over low fire
6) Serve with lettuce in plain sandwich bun
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