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Lau Yee Chai’s Kau-Yuk


Lau Yee Chai’s Kau-Yuk (Chinese Pot Roast Pork)

  1. Boil a large pot of water.
  2. Add 6 – 8 lbs. whole cuts of belly pork and boil for 10 to 15 minutes.
  3. Shock par-boiled belly pork in ice water to stop cooking process, then place in colander and drain all water thoroughly (about 1 hour).
  4. Rub par-boiled and drained belly pork with mixture of Shoyu, Molasses and Oyster Sauce, then place in refrigerator tightly sealed.
  5. In a bowl, make a mixture of 2 tbsp. each grated ginger and minced garlic, 1 piece Star Anise, crushed and 3 or 4 tablespoons of Chinese red bean curd; taste test it!
  6. Refrigerate mixture overnight so all flavors “marry”.
  7. Next day, brown pork in pot with a little oil for a few minutes.
  8. Add Chinese red bean curd and spice mixture to pork in pot, along with some Whiskey to infuse its flavor and stir to thoroughly coat browned, marinaded belly pork.
  9. Cook in covered pot on low heat until done; poke with chopstick to check when it’s soft and tender.
  10. Remove from pot and slice whole pieces of Kau-Yuk belly pork into serving-sized pieces, then return to cleaned pot and steam for 10 minutes or so.
  11. Transfer to serving dish and garnish with Chinese Parsley. Ideal to also provide Chinese steamed buns to eat the Kau-Yuk with. Enjoy!


My mother got this Kau-Yuk recipe from Mr. Leong, one of the cooks from Lau Yee Chai, a famous Chinese Restaurant formerly located in Waikiki, where Keo’s Thai Cuisine was also located, at the fork of Kuhio and Kalakaua Avenue.

~ Pomai

One thought on “Lau Yee Chai’s Kau-Yuk

  • December 19, 2016 at 8:37 am

    Do you remember the amounts for the rub, ie: Shoyu, Molasses, and Oyster Sauce? My mouth is already watering, dying to try it out!!


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