Kong Bak (dark Soya Sauced Lamb)

Total Time: 36 hrs 30 mins Preparation Time: 30 mins Cook Time: 36 hrs

Ingredients

• 1 kg lamb belly
• 2 cloves garlic, peeled and minced
• 1 1/2 tablespoons brown sugar
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 2 tablespoons dark soya sauce
• 2 teaspoons black vinegar

Recipe

• 1 wash and blanch lamb for 10 minutes. rub meat with dark soya sauce.
• 2 deep fry in moderate heat till brown and skin turns crispy slice into 1/2" thick pieces (thicker or thinner up to you).
• 3 mix lamb with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar place in bowl with skin facing downwards add warm/hot water till 1/2" before the lamb is covered.
• 4 steam for 20 minutes (until lamb is cooked and tender, but not falling apart). remove from heat and cool- leave overnight in fridge scoop out excess fat and re-steam again before serving
• 5 turn it upside down and serve-- something like serving pineapple upside down cake? serve with chinese parsley, lettuce and steam buns.