"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Kau Yuk Recipe

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This recipe for Kau Yuk, by , is from Mom's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Friday, December 07, 2012

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Ingredients:
2 lb. pork belly
1 corner star anise (smashed)
4 stalks chives (chopped)
1 slice ginger
1 clove garlic (crushed)
1/2 c. water
1 Tbsp. thick shoyu
5 Tbsp. liquor
1/8 tsp. five spice
1 tsp. salt
2 tsp. sugar
2 Tbsp. soju

Directions:
1. Rub the pork with thick shoyu. Brown on all sides over low flame. Cut the pork into 1 inch squares.
2. Mix all the ingredients (except the water) and soak the pork in the mixture for at least 1 hour.
3. Place in a sauce pan and add the water. Simmer for 1 1/2 hours or until tender.
4. Thicken remaining liquid with cornstarch. Pour the sauce over the pork.

 

 

 

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