Nom Wah Celebrates 100 Years As NYC's Favorite Dim Sung Spot With A New Cookbook!

INGREDIENTS
5 pounds pork belly, skin on
1 tablespoon dark soy sauce
1 tablespoon neutral oil
6 pounds fresh taro, peeled and cut into 1/4 by 3 by 1-inch slices
1 teaspoon salt
2 teaspoons MSG
4 teaspoons sugar
1 tablespoon Shaoxing wine
1 1/4 tablespoons toasted sesame oil
3/4 teaspoon chicken powder
1/2 teaspoon ground white pepper
1/2 teaspoon Chinese five-spice powder
2 cups fermented bean curd

INSTRUCTIONS
Bring a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.

Using a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)

In a large bowl, toss the pork belly with the soy sauce to coat.

Meanwhile, heat the neutral oil in a large skillet to 350 degrees F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.

Make sure your oil is 350 degrees F, add the taro (working in batches, if needs) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.

Once the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.

In a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.

On a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using a steaming method, steam the trays in batches for 30 minutes, or until tender.

Using a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top.