Rich, meltingly tender pork belly meets sweet, starchy taro in kau yuk, a traditional Hakka dish from China’s southern Guangdong Province.
Slices of pork belly and taro are fried, layered into a bowl to steam for hours—soaking up an umami-packed braising sauce all the while—and then inverted onto a platter to serve—like an upside-down cake, but one made of fatty, flavorful meat.
