Some famous Chinese dishes have wonderfully evocative names. Ants climbing a tree, black dragon spits out pearl, buddha jumps over the wall are a few of my favourites. Kau yuk is not one of these romantic names. It is a very pedestrian description of a cooking technique. It translates as long-cooked meat. There are versions of long-cooked meat all over China. No, make that all over the world. This version from Hungzhou is quite simple - pork spare ribs marinated then braised in a mix of dark brown sugar, shaoxing wine, ginger, dark soy sauce and water. It is simmered for 3 or 3 1/2 hours in a shallow pan with a lid cracked open to allow a little evaporation. By the end of the cooking time, the pork is soft and the sauce has thickened and caramelised. Simple steamed choy sum drizzled with sesame oil after plating up. The pineapple & star anise chutney works a treat, being loaded not only with pineapple and star anise but also a lot of ginger, which gives it a spicy tang to counterbalance the richness of the meat.
HUNGZHOU KAU YUK, SESAME CHOY SUM AND PINEAPPLE & STAR ANISE CHUTNEY
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