Kau Yuk Recipe

Prep the pork

Rinse the pork pieces and pat dry. For cleaner presentation and less scum, blanch the pork: bring a pot of water to a boil, add the pork pieces and blanch 2–3 minutes until surface scum appears. Remove, rinse under running water and drain well.

Brown the pork (optional)

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon neutral oil over medium-high. Add pork pieces, skin side down first, and sear briefly just to render some fat and lightly brown the edges, about 4–5 minutes total. Remove pork and set aside.

Combine braising liquids

Lower heat to medium. Add the sliced ginger, crushed garlic and scallion knots to the empty pot and stir 1–2 minutes until fragrant but not burned. Return pork to the pot and add light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rock sugar, white pepper and water or stock. If using extra dark soy for color, add it now. The liquid should come up about halfway to three-quarters up the pork—add more water if necessary.

Add whole spices

Tie the star anise, cinnamon stick, Sichuan peppercorns and bay leaf (if using) in a piece of cheesecloth or place them directly in the pot. This will infuse the braise without scattering bits. Submerge the spices into the braising liquid.

Simmer gently

Bring the pot to a gentle boil, then immediately reduce to the lowest simmer. Cover partially with a lid (leave a small gap) and simmer gently for 1.5 to 2 hours, turning pork pieces every 20–30 minutes so they braise evenly. Skim foam occasionally. Cook until pork is very tender and the connective tissue has started to melt, and the sauce is reduced slightly.

Reduce sauce (if needed)

If the sauce is still thin after the pork is tender, remove the pork pieces and keep warm. Increase heat to medium-high and boil the braising liquid until it reduces to a glossy, slightly thickened sauce (about 5–10 minutes). Taste and adjust seasoning with a teaspoon of light soy if needed.

Throughout cooking, the ginger, garlic, scallion knots and whole spices infuse the braise. If you prefer stronger aromatics, lightly smash extra ginger slices and add during simmer. Remove and discard large aromatics (scallion knots and whole spice bundle) before serving to avoid strong bites of spice.

Taste the braising liquid near the end and adjust seasoning with white pepper and additional light soy or a pinch of sugar to balance saltiness and sweetness.

Finish the pork

Return the pork to the reduced sauce (if you removed it) and gently coat each piece. Drizzle toasted sesame oil and give the pot a quick simmer for 1–2 minutes to marry flavors. Sprinkle sliced scallion greens over the pork.

Serve

Serve Kau Yuk hot with steamed white rice and blanched Chinese broccoli or bok choy on the side. Spoon extra braising sauce over rice. Leftovers keep well refrigerated and the flavor improves after a day; gently rewarm in a covered pan with a splash of water or stock.