五香扣肉Steamed Five-Spice Pork Belly with Yam

材料：

芋头600克(切5过分厚片) 、花肉750克、食油2汤匙、蒜头4瓣(剁碎) 、小葱头4粒(剁碎)

调味料：

南乳2块、清水5汤匙、酱油1汤匙、五香粉1茶匙、胡椒粉1茶匙、蚝油1汤匙、盐适量、白糖1茶匙

炸油适量、花卷适量

做法：

• 把花肉切成和芋头一样大小的体积。
• 把芋头片略略炸过。
• 抹干花肉后以半汤匙黑酱油上色，任何煎至金黄色，任何切成5公分厚片。
• 热油，把蒜头和葱头爆香。
• 加入肉片和其他调味料，炒均试味。
• 选择可以放入牛头牌气压锅的金属容器。
• 把肉和芋头间隔排入。
• 倒水入气压锅，水位至半淹容器，盖上。
• 以中火煮15分钟。
• 让气压解除后才开盖。
• 把扣肉倒扣在以生菜垫底的碟子里，配花卷吃。

Ingredients

600g yam, peeled & sliced 0.5cm

750 g pork belly

2 Tbsp cooking oil

4 cloves garlic, chopped

4 shallots, chopped

Seasoning ingredients:

2 pieces of fermented red bean curd

5 Tbsps water

1 Tbsp light soy sauce

1 tsp Chinese five spices

1 tsp ground white pepper

1 Tbsp oyster sauce

salt to taste

1 tsp sugar

Extra cooking oil for pan-frying the yam

Buns for serving

Method

1. Cut the belly pork at the same size as the yam.
2. Lightly deep-fry the sliced yam. Remove & set aside.
3. Pat dry the belly pork and marinate with ½ Tbsp dark soy sauce, then pan-fry in the same oil until golden brown. Slice the meat thickly, about 0.5cm.
4. Heat oil in a wok and saute the chopped shallots and garlic.
5. Add the meat slices, and the rest of the seasoning ingredients, adjust to taste.
6. Choose a metal bowl large enough to fit the BUFFALO pressure cooker.
7. In the metal bowl, arrange the slices of meat and yam alternately in a bowl.
8. Place some water into the BUFFALO pressure cooker until the water comes up halfway up the metal bowl, cover with its lid.
9. Cook over medium heat for 15 minutes.
10. Release the steam from the BUFFALO pressure cooker before opening the lid.
11. Invert the bowl onto a serving plate lined with lettuce leaves；serve warm with some buns.