In Guangdong province where yam is in abundance, yutou (taro or yam) kuoro (braised pork) arranged in an alternate fashion is more popular.
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Belly pork has to be deep fried, refreshed with water and braised till it acquires a succulent melt in the mouth texture. Similarly, the yam slices should be pan fried or baked in the oven till it is almost cooked before arranging them in a large bowl alternating between pork and yam. Add seasoning sauces - basic are soy sauce, five spice powder, furu (fermented red bean curd) and a dash of shaoxing wine (optional). Steam over boiling water in an airtight pot for at least 90 minutes. When ready to serve, invert the bowl over a slightly larger dish.
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More detailed and updated recipe : http://hakkafood.blogspot.com/2009/10/taro-yam-braised-meat-yu-kou-rou.html
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