4-5of shitake mushroomssoaked in warm water until soft and cut off the stems
Dried cuttlefishcleaned and soaked until soft and then slice into strips
5-6dried chestnutssoaked for at least 1 hour or so
2tbspof fish sauce
1tbspof shaoxing wine
1tbspof oyster sauce
2clovesof garlicfinely chopped
Dash of pepper
2Tbspof grape seeds oil or oil of your choice
Instructions
Clean the skin and plug the hair off from the pork belly skin if any
Boil the meat in a water for about 15 minutes to get rid of the meatiness. Discard the water
Poke the skin with fork all over and as much as you can. This will create nice puffy blister on the skin
Rub the meat with shaoxing wine, oyster sauce, pepper, fish sauce and leave it marinate overnight. Keep the marinating juice after that
Making your own roast pork:
Preheat your oven to 375 F. Place the marinated meat on a roasting pan and roast the meat until it is cooked through and the skin is blistered and golden brown. When the roast pork is done, place it in a heat-proof dish that can fit into a steamer
Prepare a steamer by bringing the water to a boil. In a large wok or skillet, add in oil and stir fry garlic until fragrant. Add in mushroom, dried shrimp, cuttlefish, chestnuts and the juice from the marinate and stir fry until fragrant and cooked. Add a little bit of water, about 1/2 cup and pour content on top of the meat
Steam for 1.5-2 hours or until the meat is tender and the chestnuts and everything else is cooked throughwatch the water level in the steamer. Ready to be served