2 lbs. belly pork

1 T. red shoyu

1 clove garlic

1 T. Bung Tong or 1 tsp. sugar

2 squares nam yui

1 tsp. ginger juice

2 med. potatoes or taro

1 tsp. salt

1/2 c. peanut oil

Clean and boil pork in 2 qts. of water for 35 minutes. Then cool in running water. Drain and then smear with red shoyu. Brown in hot peanut oil under cover and prevent spattering. Remove from oil and cool in running water.

Slice pork. Peel potatoes and cut in slices about 2” long and 1/2” thick. Mix garlic, which has been finely chopped, crushed bung tong, mashed nam yui, ginger juice and 2 T. water. Heat 1 T. peanut oil in a pot and add above mixture. Fry for 1 min, add pork and potatoes and fry for about 5 min. Remove from fire, then place a slice of pork with the skin side down, a piece of potato alternately into a large bowl making 3 even rows. Place odds and ends over the rows and steam for 1-1/2 to 2 hrs. or until pork it tender. Before serving, place another bowl of the same size upside down over the kau yuke and invert bowl so that skin side of kau yuke is on the top. Serve while hot.