Kau Yuk | A Belly Pork Favorite!! | Part of a Traditional 9 Course Dinner 🥔🐖
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- Опубликовано: 5 янв 2021
- January 5, 2020
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Kau Yuk is a popular family and party favorite. This dish is braised belly pork that is arranged in a bowl skin side down alternating with potatoes. It is steamed for 2 hours and inverted to show a beautiful pattern of pork slices and potatoes. Growing up, my mother only made this for company and special occasions. 9 course Chinese dinners at restaurants usually included kau yuk with Parker House bao buns. Today very few people know how to make this savory and mouthwatering dish. Takeout combination plates include kau yuk but it is pale compared to my version. Many people buy a kau yuk sauce and just boil belly pork with the commercial red sauce. Make this dish and everyone will be astonished at the taste and presentation. There is no food coloring in mine. The natural color comes from the various sauces.
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I love Hawaii's Pickle Lady, I like how she sticks to traditional cooking and to details.
Ready to give it d try! Love how easy you make it look
This must be a Hawaii-modified recipe. Traditionally, Hakka Kau Yuk with fermented red beancurd sauce is made with taro. The Cantonese version, which doesn’t use fermented red beancurd, is made with preserved mustard greens or mui choy.
Yes, that's the way my family made it so there are many variations. Usually I use taro but not everyone has access to it so I use potato. Remember, there are many variations to any recipe. Thanks for your comments. Interesting how various regions cook.
This is interesting, it concludes my thoughts of all the variations now put together.. Brings back memories from home n mum's cooking it, Cantonese style. I love the Haka style jst as much as its like a precious well deserving recipe.
My father uses taro too even in Filipino adobo; however, do you realize how much taro cost? In Hawaii fresh taro is expensive I bet it must be outrageous on the mainland.
Looks delicious.
Love your traditional recipies
You are a sweet lady. Love your cooking. Reminds me of my mum when shecwas alive
I remember eating this as a teenager in the Chinese culture plaza in one of the restaurants.
Mahalo for teaching the authentic recipes and technique 💖
I get so…… hungry when I watch your videos keep it going & Thank You🤙🏾😊
One of my favorites! Now I know how to make it! Thanks for teaching us.
You're very welcome.
Truly enjoy your recipes!! Gigi thank you for asking us to follow your mother Inlaw!! She is a blessings to watch
Thanks so much.
real simple recipe; I like it.
One of my favorites!! This is also a good potluck dish to bring.
Yes, perfect and people will be impressed. Be sure to make extra for you and your family.
Looks so good, making me homesick.
flipping adorable
Aunty you always making ono kine food!!! Keep it up!!
And I thought kau yuk was gone forever. My parents were from Hawaii and my dad made it very similarly Thanks for sharing!
Great, this is truly the old style and good for special occasions. Mom did a lot of cooking and good thing I finally learned how to do so many Chinese recipes.
You are going to put all the Chinese restaurants out of business 😄😄😄 love your recipe 😍😍😍😋😋😋
I'm glad you're getting a lot from the recipes. Be sure you make them, not only watch. Mahalo.
i like kauyuk u made it look so easy. im going to try it one day when i see nice belly pork
Don't wait too long or you'll lose the momentum. It so delicious.
My grandpa loved Kau yuk
I am so happy to see this video. I have looked for it for a long time but not yet until now, thanks.
You are welcome! This is the way my family made it, but only for special occasions.
Yummy looks sooo good can't wait to try and make this one.
You will be happy you did.
This is the first time I come across making kau yoke with potatoes. Usually we use yam. Yours looks delicious. Will try using potatoes. Thanks for sharing your recipe 👍😋
We also use taro.
I love this dish. My father makes this with cassava instead of potatoes. Potatoes are a great option now cause I've never tried that. Cassava is not easy to come by
KAU uke my favorite thanks for sharing
Yes... Kau Yuk! My late dad’s n my husbands favorite.
Impressive, a little work but you've got to try it.
Love your recipes! Authentic! Great job!
Thanks so much! 😊
Aloha, love your videos and cooking brings back memories of my Mother.
Thanks so much
Hard to find good one now. You're right, many restaurants don't even have it anymore.
I very much enjoy. Watching your videos, look forward to recreating these recipes.
By the way, for your throat and malaise, look at the video for ginger, lemon and honey. Soothing.
Wow! I have pork belly to use..I will try this tomorrow. Thank you Pickle Lady!🌺
You won't regret. So delicious, reminisce about the old family dinners and 9 course dinners.
Thank you for all your recipes. I will try some of them. Aloha!!!!
Kau yuk is probably one of the most challenging but is great for company and it comes out so good.
Howzit, Lenora this recipe went into my top ten hana hou pupus! Mahalo for sharing this melt in the mouth yumminessAloha & keep sharing your knowledge🤙
Such a genial, engaging teacher explaining so well cooking methods that (---may be---) new to some of us. Now I just need to try to make thus classic recipe, Btw, I love seeing old recipes online, as here, and with your Char Siu recipe. One day I'll search for more old recipes on your site. Thank you.
I do many old style recipes, thanks to my mom and relatives whom I've learned so much. Trying to put everything in video. Love to shar with everyone.
Aloha ! Kau Yuk is one of my favorite ! Thank you for sharing your amazing skills ! I also love Kau Yuk with Taro myself that has occasionally seen in Hawaii...You remind me my mother in law who passed away. She was very good in cooking like you. She gave me many old recipes of Cantonese & Taiwanese origin Hawaiian local Chinese foods but I have no chance to try. One day I should...
yes, I hope you're inspired. Since you have all the recipes, please try them or they'll be lost.
Aunty ive had kau yuk b4, but never prepared like this! My mouth was watering!! Looks so onolicious!!😋😋😋I will definately try! Im SO HAPPY i found you! What a treasure you are!🌺
Thank you so much! I enjoy spreading the recipes and want as many people as possible to learn. It's not hard, it just takes patience and practice to learn the techniques.
Delicious! Thank you for sharing. Oboy! I just missed your gift. Maybe, I will have it sometime in the future.
My Kauai grandmother made this for us when we were small kids. Your recipe looks great!
Thank you so much. Lots of work but worth it the real way.
Jillian, you haven't responded. You won a shredder. I need your address so I can send it to you. This is for the kau yuk video.
Yay
Make this and impress yourself and others 😜
Thank you for sharing this recipe. I can’t wait to make for my family❤
One of my favorite dishes but reserved for special occasions.
Looks delicious I will try
Thank you for always sharing good recipes...god bless
You're welcome.Be sure to make it, not just watch.
This is making me sooo hungry. I love pork belly! My best friend spent her early years in Hong Kong. Her family, her mom, introduced me to Chinese cooking. I was horrified the night they asked me to dinner and I found she had made pork belly that day. I think I ate three portions. I have her recipe but I’ll love to make your version. Thank you for sharing your talents.
You're very welcome.
You are 100% right the old recipe's are the best, this dish reminds me of a couple of dishes one being Yao peoples wild boar but without any Nam yi also the way my Grand dad and dad would cook pigs feet or hock also with no Nam yi! I can honestly say I have never had Kau Yuk but I will try it now as I know the flavours in that pot are my favourite! do you ever cook Fu Yuk? my Grandfathers 2nd WW recipe for Fu Yuk also used potato and some carrot as bulkers as food was rationed, had to use whatever could be sourced, thank you for showing the older recipe's 👍👍
Interesting how different people cook. I love to hear how other cultures prepare their food and although it's similar, it's different. There are millions of combinations possible. I know what I've learned from family and other people when travelling. I've not cooked much with fu jook (bean curd ?)
Thank you so much i love it so much i will try to cook it
Please do! You can do it.
I am enjoying your channel so very much! Mahalo!
One of my favorite dishes!
Please try it out.
going to have to try this looks Ono.
Aloha from Maui. Jonathan and I made Kau Yuk for dinner last night! Awesome taste!
We shared with Aunty Stevie who said ,”hats off to chief for great taste and presentation.
She said Great Aunt Siu Lan would be proud of us! Mahalos plenny Aunty Lenora! 🥰🤙 Next project Prune mui!
Thank your son for great videos!
We surely did it! Aloha and Ahui hou!
What a gracious compliment. Tell Auntie Stevie that there are many local style Cantonese recipes and hope you can share with her. All my recipes are made in the traditional way my mom and aunts cooked. No shortcuts. My prune mui is like no other because I incorporate some local fruits and guava jelly so it's very juicy. I won't eat anyone elses.
This show is soooo helpful!! Thank you!
You're so welcome. Glad I can help. I love the old style of cooking, I'm very traditional.
Looks onolicious I must try this some day, mahalo for sharing!
It's a little bit of work but the taste is very old time like they used to do it in nice restaurants for parties.
Once again you’ve hit my taste buds with memories. Tu-Tu on Maui would make her’s (almost) exactly the same way. “Broke-da-mouth” kine ono! Or, as I always like to say, “Taste-like-no-nuff”.You, being from Hawaii, know what I’m saying. I think I gained five pounds just watching your videos. 😋🤙🏼
I haven’t had Kau Yuk in a long time. When my father took us to a Chinese Restaurant when we were young,he always ordered Kau Yuk. As we grew older, we couldn’t find any Restaurant who served Kau Yuk. Especially since we’ve moved from Hawaii to Utah. Mahalo for sharing your recipe. Can’t wait to try it! Aloha
I like it too but can't eat it too often, everyone's watching cholesterol but so ono. Make it in Utah, it'll be a hit, people don't even know the taste.
Even back in the Fifties, the Chinese restaurant on the mainland never had kau yuk on the menu.
I remember my Amah when I see you cooking...
Thank you for sharing this wonderful heritage dish. Your recipe confirmed my grandmother's version with very much the same methods and timings.
My favorite
Wow I never imagined you steam it for 2 hours also! I will definitely try this recipe...thank you!
It is so delicious, you've got to try it.
LOOOOVE KAU YUK! what else can we make with pork belly? maybe it could be a series!
So many things. Some Filipinos us it for pork adobo and cut into big chunks. You can use it for stir fry but if too fat, let the fat render out first. Use it in fried rice, etc.
Will try for special occasion
Living in Hawaii, I figure you would use taro, never had with potatoes.
Wow luv ur videos
Thank you so much 😀
I can't stop watching you -- even though I'm somewhat behind! Can't wait for a time when it is safe, and I will be able to get together with friends again!
Thanks for subscribing and watching. I'm glad you're learning a lot.
My husband loves that
This is the only style I grew up with and love it this way . Can't stand the type they give you in plate lunches. The meat is tough and the sauce is not so good.
Looks ono! I going make
Good, let me know it comes out.
Delicious.
Please try it.
A damp cloth or paper towel laid flat under the cutting board will stop the board moving when cutting the meat.
Yummy My Favorite
The best, involves some work but worth it. Never buy a plate lunch with kau yuk in it. They just use a commercial sauce and cook less tender pork.
Agree👍🏽 I noticed most Chinese restaurants they serve the Red looking Kau yuk. Leonora thank you for sharing your kau yuk recipe! Appreciate it much
Awesome will try soon mahalo🤙🤙🤙🤙
So delicious. Let me know how it turns out. Restaurants don't typically make it this fancy. Once you taste it, you're hooked.
Thank u for old school. Sunil
lenora do u make your own bao buns? the chinese restaurant sells them but kinda expensive
Yes I mention that I'm the video. The recipe is being worked on now nap watch for it. It is light and fluffy.
I called Pahke' and it's $10 for 8. Kinwah is $10.50 for 12. You'll be so proud if you make it.
My cousin asked my for Grandma's recipe. She's on the mainland & had hard time visualizing the steps. She found you & you helped her. Mahalo Auntie!!! BTW, Grandma's recipe is close to yours.
Glad to hear that. I love old time recipes and that's the way I grew up with it. Lots of work but impressive.
@@HawaiisPickleLady l grew up down the road from Popo. She was daughter of immigrants, mama was picture bride. We were close because I'm #1 grandson. I learned by hanging out with & then helping her. Later when I did all the cooking for her she tell me mine better than hers. I said cannot be!!! Thanks again Auntie!!
Same as I grew up with except my mom put taro instead of potatoe
Yes, I like taro but if unavailable, use potatoes.
Let’s do it!
This is on my to do list. We don’t use or have alcohol in our house, is there a substitute? Mahalo nui!
Just omit it. Chinese use alcohol mainly for cooking. My mom and I don't drink but always use it in cooking.
I am too late for this giveaway because I just discovered your video today and subscribed immediately because I love your recipes. Is there any way you can tell me what brand and style your your giveaway shredder is in the beginning of the video? Maybe I can just try to order it thru Amazon. Thank you!
My Mother made hers like this
I went to a Chinese buffet near Honolulu Airport and the kau yuk was in a pan of lots of sauce with star anise.
Probably not the authentic kind. Mine is the one all our family makes. Not many restaurants do it this way.
My family always steam it with chinese preserved vegetable (mui choy) instead of potato
That's good too. Every family has a different style. Make it yours.
Good
Can pork loin be used instead of belly pork? Or is the fat necessary? Or maybe a combination of the two types? I love the unique flavor of kau yuk but restaurants these days don't have it on their menu at least not in my area in SCal. Used to eat it in my youth in Hawaii, last time was 20 yrs ago in China.
Pork loin tends to be very dry. Look for the belly pork that's not too fatty.
Don’t eat too much Kau Yuk at one time. My first time eating it was at an old Chinese restaurant on Bishop st in Honolulu. I pigged out. Needlessly to say I was speeding on the Kalanianaole Highway to get home in Hawaii Kai in time. Lucky for me no HPD was present.?😂.
Sorry about that. I don't make kau yuk too often.
Mahalo aunty ♥️🥰
One of my favorite recipes but don't make it often as it is time intensive.
Looking so Ono
Lot of work but so impressive and unlike most restaurants.
Do you have to keep adding water in the steamer pot if it steams for 2 hours? Also, can you buy thick soy sauce at a grocery store or only in China town?
Yes check after an hour. Thick soy sauce best found in Chinatown.
Please try it and let me know.
Can you use an instant pot
i call mei cai kou rou , you mix potato i like original with leaf mustard .
You can change it anyway you like. The dried cabbage without red bean curd is also very delicious.
So your have a link for the thick soy sauce? Or the brand name? Thanks!
That is on my website.
😀
Yummy for your tummy.
Do you know how to make miso pork? From what I remember it's shoyu pork with miso paste
Will research this.
I really enjoyed this video Aunty but is "belly pork" the old way of saying "pork belly"?
yes.
When making kau yuke, char siu or crispy pork belly, I have noticed some cooks that do not “par boiling” the pork….question: Is it necessary to par boil or not?…Mahalo!😊
I like to get out the scum and some of the oiliness.
Where can I buy the beam cured
Look on my website on where to purchase. Unfortunately only Chinatown has it unless you live in Hawaii.
Erm ...
(1) Was it elaborated whether the 1/2-inch slices have to be cut “with the grain” or “against the grain”?
(2) How old is this “old style”?
I ask because potatoes could not have been part of the old, pre-Western culinary culture, such as the use of foreign ingredients like potatoes, in old Chinese cooking.
Thanks.
Always against the grain. Old style means using Chinese taro, that's the best.
could you list the ingreds with the video
You have to follow the video. I don't t list ingredients separately now because it takes too much time and I have so many recipes to film
Thanks for your understanding
Taro instead of potatoes is good too
Yes if you have access to it.
You don’t have to put your names where island people it looks delicious
hmm.. took me a while to figure out what is the real chinese name of this dish and i think it's 扣肉 or kou rou with pinyin. Now i wonder if potatoes are an hawaiian addition since i have never tasted a mainland chinese version of kou rou with potatoes. mahalo.
Probably, my family is Cantonese and sometimes they use taro also. Presentation is beautiful. Some people just cook everything is a pot, but not as nice. It is a special dish.
@@HawaiisPickleLadyThe point of taro or potato is to soak up the fat and to achieve the "fatty but not greasy" state i believe. This makes sense from a taste point of view. I think the traditional mainland Chinese uses certain pickled vegetables during the steaming process to balance out the fattiness of the pork. Either way, a flavorful dish nevertheless.
Yes, they also use the dried turnip leaves
I found 5 spice at Safeway.
Lenora where can I buy thick soy sauce
Check my website.
Your cutting block is moving put towel under it . In my rv I use a rubber mat if send to u Bula. Need location. Will make dish in 2weeks thank you. Vinaka
This is what i gonna follow the method.
Thank you for sharing ❤
You are so welcome. This is one of my favorite recipes but don't make it too often but is a showstopper for company.
My mom made it with taro.. had to use gloves for the taro..
Taro is very good too. My hands never got itchy so no gloves.