Hakka Steamed Pork Belly (客家芋头扣肉)

My mother-in-law's recipe that she makes every time we visit. She has a much better presentation than my try.

Ingredients 

Pork Belly - 1 lb, sliced

Taro -  1 lb, sliced

Ground bean sauce (原晒豉) - 2 tsp
Fermented red bean curd (南乳,紅腐乳) - 2-3 cubes

Dark soy sauce - 2 tsp

Chinese five spice powder - 2 tsp 

Shallot - 1-2, finely chopped 

 Steps

1. Pan fried the pork belly slices and the taro slightly

2. Mix all other ingredients together into a sauce; marinate pork belly and taro pieces with sauce for 1+ hour.

3. Arrange the pieces in a bowl and steam high for one and half hours.