KHAU YUK / TWICE-COOKED PORK BELLY

This is another sinful affair that I had when I was home. Mom whipped up this wonderful twice-cooked pork belly or in one of the chinese dialects, called Khau Yuk. The meat is deep-fried and then double-boiled to fork tender. We will have this every year for Chinese new year or other events to celebrate whatever it is we celebrate. Leaving home and being far away from Mom’s cooking alone are hard enough, but cooking brings me right back at home 🙂

KHAU YUK / TWICE-COOKED PORK BELLY

Marvellina

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6 servings

Ingredients Method

Ingredients

  

0.5x1x2x3x

• 2 lb belly pork
• 1 oz of dried shrimp cleaned and soaked
• 4-5 of shitake mushrooms soaked in warm water until soft and cut off the stems
• Dried cuttlefish cleaned and soaked until soft and then slice into strips
• 5-6 dried chestnuts soaked for at least 1 hour or so
• 2 tbsp of fish sauce
• 1 tbsp of shaoxing wine
• 1 tbsp of oyster sauce
• 2 cloves of garlic finely chopped
• Dash of pepper
• 2 Tbsp of grape seeds oil or oil of your choice

Method

 

1. Clean the skin and plug the hair off from the pork belly skin if any
2. Boil the meat in a water for about 15 minutes to get rid of the meatiness. Discard the water
3. Poke the skin with fork all over and as much as you can. This will create nice puffy blister on the skin
4. Rub the meat with shaoxing wine, oyster sauce, pepper, fish sauce and leave it marinate overnight. Keep the marinating juice after that

Making your own roast pork:

1. Preheat your oven to 375 F. Place the marinated meat on a roasting pan and roast the meat until it is cooked through and the skin is blistered and golden brown. When the roast pork is done, place it in a heat-proof dish that can fit into a steamer
2. Prepare a steamer by bringing the water to a boil. In a large wok or skillet, add in oil and stir fry garlic until fragrant. Add in mushroom, dried shrimp, cuttlefish, chestnuts and the juice from the marinate and stir fry until fragrant and cooked. Add a little bit of water, about 1/2 cup and pour content on top of the meat
3. Steam for 1.5-2 hours or until the meat is tender and the chestnuts and everything else is cooked throughwatch the water level in the steamer. Ready to be served

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