YAM KAU YUK

Yam Kau Yuk

is a popular dish in the coffee shop, or joo chou shop.

These Yam Kau Yuk bowls take long time to steam to perfection. 

The meat should be soft and tender,

whereas, the yam must remain in pieces!

They are usually prepared days ahead and frozen until required.

I love kau yuk.

So whenever I cook this dish,

I will cook an extra bowl to freeze.

Yam Kau Yuk

Spread out to see the pork belly and soften skin attached

Yam Kau Yuk

 can either be done in a slow cooker,

or 

as the first photo, steamed in an electric lunch box.

Yam Kau Yuk

1 pc Pork Belly (2"x 4")
         - lightly fried whole in oil & sliced 1/2" thick
            (can use roast pork belly, no need to fry)

Yam - peeled & sliced 1/2" thick & fried in oil

                            

Other ingredients
1 Tbsp oil
2 shallots - sliced
3 pips garlic - minced

Sauce:
mix together in a small bowl
1 cube red fermented curd, tau joo- mashed
1.5 cup water
1 Tbsp oyster sauce
1/2 Tbsp sugar
2 Tbsp soya sauce
1/2 Tbsp dark soya sauce, optional
pepper


Method:
1) Arrange (alternating) yam & pork slices in a steaming bowl
2) heat oil, fry shallots & garlic until fragrant
3) add the bowl of sauce, simmer awhile
4) pour sauce over the pork 
5) steam or double boil in an electric lunch box 
     or slow cooker for 1.5 hours, until done.