Roast pork differs from version at most Chinese restaurants

This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. This one, Tom says, is leaner, more flavorful and excludes food coloring. It features taro, steamed with the pork.

KAU YUK WITH TARO (CHINESE POT ROAST PORK)

• 4 pounds lean pork belly
• 1/4 cup Chinese red thick soy sauce (hung see yau, or substitute with regular soy sauce), divided
• 1 tablespoon vegetable oil
• 5 pieces fermented red bean curd (nam yue, not the chili bean curd)
• 2 teaspoons five-spice powder
• 3 tablespoons brown sugar
• 2 teaspoons rock salt
• 1/2 cup water
• 2 pounds Chinese taro, peeled and cut into 2-by-2-by-1/2-inch pieces (substitute with Hawaiian taro or salad potatoes)
• Chopped Chinese parsley, for garnish (optional)
• Chopped green onions, for garnish (optional)
• Steamed buns (optional)

Clean pork if necessary. Cut into 4-by-4-inch chunks. Boil in water 20 minutes to soften, then drain and rub with 2 tablespoons soy sauce. In pan on high, add oil and brown pork. Keep turning to prevent burning.

Slice fried pork pieces into half-inch strips that look like bacon slices. Coat in 1 tablespoon soy sauce. Brown again for color.

Mix bean curd, five-spice, sugar, salt and water, plus remaining soy sauce. Pour over pork in pan. Cover and on medium, simmer 10 minutes.

In large Chinese bowl, alternate layers of pork and taro, with the skin side of the pork down. There should be enough pork and taro to fill 2 to 3 bowls.

Pour sauce over pork and taro. Place in steamer and steam 2 to 2-1/2 hours or until pork and taro are tender. Drain liquid into another container; skim fat.

Flip pork and taro into larger bowl, add liquid and top with parsley and green onions if using. Serve with steamed buns if desired. Serves about 10.

Nutritional information unavailable.

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