Pork Kau Yuk and Bamboo Shoots

—Lani Ishikawa Nedbalek

In the late 1930s my father and a few friends met for a game of mah jong in the back room of a Chinese general store in Wahiawa. On that evening, their game was interrupted by a delicious aroma and a shout from the adjoining area. The call summoned not only the proprietor’s family, but also enticed the mah jong players to a dinner of “Pork Kau Yuk and Bamboo Shoots.” This recipe has been prepared by my mother ever since.

• 1 pkg. dried bamboo shoots
• 3 trays belly pork
• 3 or 4 cloves garlic
• 1 jar wet red bean curd (nam yue*)
• 4 heaping Tbsp. brown sugar

Soak bamboo shoots in large pot for about two or three days. Rinse water frequently. Boil bamboo shoots, then cool in pot. Rinse, drain, then slice bamboo shoots into bite-size pieces. Discard any piece that knife will not easily cut.

Slice belly pork into 1 1/2-inch pieces. Stir-fry pork and garlic in large pot (too much frying will cause pork to become dry). Add bamboo shoots and water to cover. Add nam yue and brown sugar. Simmer on very low flame for about 2 hours, adding water when necessary (ingredients will make a brown gravy).