Hong ba with Kiam Chai and Manto



1 k. pork liempo, sliced
1/2 cup soy sauce
1 tsp. ground pepper
1/4 cup cooking oil
5 cloves garlic
1/4 cup yellow beans
10 gms. Dried mushrooms
50 gms. Dried banana blossoms
2 cups water
1 cup brown sugar
1 cup vinegar
1 tbsp. peppercorn (whole)
2 pcs. laurel leaves
3 pcs star anise
1/2 cup oyster sauce
sliced of Kiam Chai, prepared or store-bought
1 pack Manto (bread), store-bought



Step 1

Marinate pork pieces in soy sauce and black pepper. Set aside.

Step 2

In a pan, brown garlic in oil.

Step 3

Add the marinated pork pieces, yellow beans, dried mushrooms and banana blossoms.

Step 4

Add the water, star anise, laurel leaves, vinegar, oyster sauce and brown sugar.

Step 5

Boil until tender.

Step 6

Serve hot with Manto and Kiam Chai. Kiam chai is a salted vegetable preserved available in most Chinese delis.

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