Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 5, Projecto Memória Macaense
■ 450g yam, peeled and cubed
■ 175g of Chinese sausage, sliced diagonally
■ 225g boneless/skinless pork belly, cubed
■ 1 spring onion, green sprigs bundled and tied, extra for garnish
■ 1 tablespoon of light soy sauce
■ salt and white pepper
■ 2-3 tablespoons of cooking oil
■ 3 cups of water
1. Cube the pork belly and season with light soy sauce, salt and white pepper, set aside to marinate. Cut the Chinese sausage diagonally into 4-5mm thick slices.
Bundle and tie the spring onion. Peel and cut the yam into 3 cm chunks.
2. Heat the oil in a large frying pan or wok. Fry the spring onion bundle for a couple of minutes on medium heat, add the marinated pork belly and cook turning until browned on all sides. Add the Chinese sausage and cook for 3-4 more minutes before adding enough water to just cover the meat. When the liquid reaches a boil reduce the heat and simmer covered for about 35 minutes until the pork is tender.
3. Whilst the meat is cooking bring a pan of water to a boil, add salt, the yam and cook until just tender about 10 minutes, drain and set aside.
4. When the meat is tender and the sauce reduced to 1/3, add the yam and stir through the meat, scatter with white pepper and turning cook for 5-8 minutes until the yam absorbs most of the sauce and turns golden.
Discard the spring onion bundle, transfer to a serving dish and garnish with fresh spring onion.
Macao Braised Pork Belly with Chinese Sausage and Yam Recipe
Inhame com Barriga de Porco e Chouriço Chinês
Prep: 15m | Cook: 40m | Serves: 4 |
Pork Belly marinated with soy sauce and braised with Chinese Sausage and Yam