Kau Yuk

• 3 lb. belly pork

Place meat side down in frying pan and fry slightly. Turn and place the skin side down and cook slightly. Then turn the skin side up and prick with fork. Cut the pork in 1 1/2 inch side pieces, or cut between the bones on a slant. Fry the 4 sides until golden brown.

With a knife, cut the flesh on the bone by making a slit, and remove the bone. Cut about 3/4 inch across the meat. Make the sauce and marinate the pork for 1/2 hour.

• 1 block red tofu (comes 2 in a can)
• 1/2 tsp. Sun Heong Fun (powdered spice)
• 2 Tbsp. honey
• 2 Tbsp. oyster sauce
• 2 Tbsp. Ne Si Jeon (brown sauce)

Get a large saimin bowl and lay the pieces of meat skin side down. Cover with tin foil loosely.

Place tuna cans in the pot. Set the saimin bowl on top of the empty cans. Pour 2 inches of water in the pot.

Steam for 2 hours.

When done, pour the sauce into a pan, skim off the fat, and thicken with cornstarch.

When ready, place another medium saimin bowl over the large bowl. Turn over so that the skin side of the meat will be on top.

Pour gravy with Chinese parsley or chopped onion.