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Chinese belly pork recipe (kow yuk)
- Cuisine:
Ingredients
4.5 kg pork from rib (ask at a Chinese butcher's for the right cut)
5 tablespoons soy sauce
peanut oil for deep frying
5 tablespoons chopped dried salted turnip
3 cloves garlic
8 pieces red bean curd plus 3 tablespoons liquid from the jar
2 tablespoons honey
3 tablespoons sugar
2 whole star anise
2 large tins bamboo shoots, drained and sliced
Preparation
Simmer pork in water for about 1 hour. Remove bones. Soak in soy sauce for 10 minutes. Drain well, reserving marinade, and fry in deep oil until brown, skin side down. (This is dangerous as the high fat content of the pork causes spitting, take great care).
Wash in cold water. Slice into serving-sized pieces and soak in cold, salted water. Drain and rinse in more cold water.
Fry garlic in about 3 tablespoons oil, add 4 pieces of red bean curd and shredded salted turnip, fry until fragrant. Add the drained pork, the remaining red bean curd, honey, sugar and soy sauce from marinade, star anise, bamboo shoots and water to barely cover.
Transfer to saucepan and cook for about 1 hour depending on age of pork. Taste for seasoning, adding more sugar if necessary.
Note: no salt is added because of the saltiness of the dried turnip, red bean curd and soy sauce. The deep frying can be omitted because of the danger but the texture is not quite as good!
If you enjoyed this Chinese belly pork recipe (kow yuk) then browse more and our most popular hainanese chicken rice recipe.
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