Chinese Kau Yuk

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Chinese-Kau-Yuk
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We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. It is traditionally served along-side wonderful soft steamed sweet buns. As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. Very fatty pork belly.

Thus, I wanted to prepare this dish at home, still using a fatty cut of pork, but controlling it somewhat. My favorite neighborhood Chinese Restaurant sells those steamed buns, so it replicates the experience at home.

Chinese-Kau-Yuk
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5 from 1 vote

Chinese Kau Yuk

 We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. It is traditionally served along-side wonderful soft steamed sweet buns. As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. Very fatty pork belly.
Thus, I wanted to prepare this dish at home, still using a fatty cut of pork, but controlling it somewhat. My favorite neighborhood Chinese Restaurant sells those steamed buns, so it replicates the experience at home.
Prep Time20 mins
Active Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Chinese
Keyword: kau yuk,chinese,pork,red,braised,hawaii
Yield: 8 Servings.
Author: Deirdre K Todd

Materials

  • 4-6 lbs. pork butt/shoulder, 3-4-inch cubes, fat trimmed
  • 2 TB vegetable oil
  • 2 -inches fresh ginger, sliced, crushed
  • 3 cloves garlic, crushed
  • 2 c. water, as needed
  • 1 can (8 oz.) tomato sauce
  • 1/4 c. white vinegar
  • 1/2 c. preserved red bean curd
  • 1 1 tsp. each Chinese 5-spice, dry mustard

Garnish:

  • cilantro
  • green onion

Instructions

  • In a saucepan over medium heat; brown meat in oil.
  • Drain on paper towel.
  • Return meat to saucepan with remaining ingredients; bring to a boil.
  • Reduce heat; simmer 1 ½ -2 hours; until meat is tender.
  • Add water as needed to thin sauce to desired consistency.

How To Serve:

  • Serve with warmed buns; garnish with sauce, cilantro and green onion.
  • Serves 8.
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