4 lbs. belly pork
4 qts. water
2 tsp. salt
1/4 c. thick soy sauce & 1 tsp. water
2 cloves garlic, crushed
1 tbsp. oil
1 1/2 lb. Chinese taro, cut into 1/2 x 2 inch pieces

SAUCE:

1 (5 1/2 oz.) can red bean curd sauce
6 tbsp. brown sugar
6 tbsp. white sugar
1 thumb-sized piece of ginger, cut into half
3 c. water
1 tsp. salt
1 tbsp. dry sherry
2 tbsp. soy sauce
4 tsp. red food coloring
2 pieces star anise

(For a sweeter sauce, add 1 package of Noh's Char Siu Sauce mixture to the sauce ingredients above.

Cut belly pork into 2 inch strips. Boil water and salt, add pork and simmer 30 minutes. Puncture pork with a fork to remove excess fat and rinse under cold running water for 5 minutes. Drain and dry, then rub pork with the thick soy sauce-water mixture. Heat oil with garlic. Brown pork on all sides over medium heat. Slice pork into 1/2 inch pieces, combine sauce ingredients and simmer pork 1 hour or until tender. A half hour before serving, add the taro. Arrange pork and taro alternately in a bowl and serve.

COMMENTARY: Chinese cooking is one of the few cuisines in which some kinds of animal or fowl fat are treated as delicacies. Kau Yuk, while originally a peasant dish, has become an island favorite. It is usually included in most banquets today, because it is universally enjoyed.

Layered steamed buns are frequently served with Kau Yuk, so a "sandwich" may be made. This dish is taboo for cholesterol watchers, but cardiologists have been known to eat this dish with gusto, in moderation, of course.