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
- 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
- green onion
- 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.