Pork and Yam Stew

This HAS to be my favourite stew in the whole world..well, so far at least..

My Grandmother used to cook this whenever I asked for it (all the time)

And if she could see this, she'd be proud =) 

Thank you mama!

Most of you would be familiar with the dry-er teow chew version of steamed pork and yam slices.

But this is how mama used to make it

The cut of meat used is lean, with just a few linings of fat in between, 

and the gravy, hohoho! the gravy so thick and luscious and I can't stop eating it xP

But, you've got to like yam to love this dish..

nyehehe..

recipe:

1 kg of yam

1.5 kg lean pork (fatty cuts work well too)

1 tablespoon sesame oil

3 tablespoons dark sauce (the bottle says caramel sauce)

4 tablespoons soy sauce

1 tablespoon oyster sauce

3 teaspoons sugar

 1/2 a whole garlic, chopped

Skin and slice the yam

Slice the pork into fairly thick slices

Marinate with all the ingredients except the garlic.

Leave it to marinate for as long as you like in the fridge..but for a minimum of say, 30 minutes?

Heat up a wok and add some oil in it

Fry the yam slices with some salt till its slightly browned, but Not cooked

Transfer to a plate and set aside

Add a little more oil to the wok (if needed)

Fry the garlic till its slightly browned

Add in marinated pork and fry for about 5-8 minutes

Add enough water to cover the pork.

Cover, and simmer on low heat for about 40 minutes or until its tender to your bite

Add in the yam and simmer for another 15-20 minutes, until the yam is just cooked but not mushy

By now, the sauce should have self-thickened (because of the yam)

You might have to add more water if its too thick

season with more soy sauce and/or sugar if you need to.

Top it off with chopped spring onions=)

\