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.
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 c. brown sugar
1 can (8 oz.) tomato sauce
¼ c. white vinegar
½ c. preserved red bean curd
1 tsp. each Chinese 5-spice, dry mustard
Garnish: cilantro, 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.
Serve with warmed buns; garnish with sauce, cilantro and green onion. Serves 8.