Lau Yee Chai’s Kau-Yuk (Chinese Pot Roast Pork)
- Boil a large pot of water.
- Add 6 – 8 lbs. whole cuts of belly pork and boil for 10 to 15 minutes.
- Shock par-boiled belly pork in ice water to stop cooking process, then place in colander and drain all water thoroughly (about 1 hour).
- Rub par-boiled and drained belly pork with mixture of Shoyu, Molasses and Oyster Sauce, then place in refrigerator tightly sealed.
- 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!
- Refrigerate mixture overnight so all flavors “marry”.
- Next day, brown pork in pot with a little oil for a few minutes.
- 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.
- Cook in covered pot on low heat until done; poke with chopstick to check when it’s soft and tender.
- 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.
- 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.