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Kau Yuk with Taro

Demonstrated by:


4 tablespoons soy sauce, divided
2 pound pork belly slab, cut into 4 inch strips (length wise) cooked in boiling water for 45 minutes to soften the meat
¼ cup vegetable oil, divided
3 tablespoons nam yue, smashed (fermented red bean curb sauce, can be found in Chinatown or Asian supermarkets)
3 tablespoons granulated sugar
2 tablespoons ginger root, peeled and minced
2 tablespoons garlic, peeled and minced
1 teaspoon salt
2 pieces whole baht gok (star anise)
2 tablespoons red wine vinegar
2 medium taro, peeled and sliced into 3/8 inch pieces


Take cooled pieces of pork belly and place in a tray, poke holes in the meat with a fork and drizzle with 2 tablespoons of the soy sauce.  In a large sauce pot heat 2 tablespoons of the oil over medium-high heat.  Brown all sides of the meat, remove from the pan and let cool.  When cool enough to handle slice the meat slices into 3/8 inch pieces.  In the same large sauce pot used earlier heat the remaining oil and sauté the nam yue, sugar, ginger, garlic, salt, star anise, vinegar, remaining soy say sauce and pork belly for 3-5 minutes; remove from the heat and set aside.  In 2 large steam safe bowls arrange the pork belly slices, alternating the taro slices in between.  Steam bowls in a large bamboo steamer over high heat for 2 hours.  Cool and few minutes until ready to be handled.  Serve immediately.  Makes 6 servings.  

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featured in the Honolulu Star Advertiser on January 2, 2013
featured in the Honolulu Star Advertiser on January 2, 2013