Pork Stew Hakka

Dung Bor Kau Yuk

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is one of the most important dishes of the Hakka kitchen, which utilizes the technique of “long cooking”—or simmering—or stewing—extensively. The Hakka long-cook fresh bacon and various cuts of pork and poultry. The traditional recipe for this dish has fresh bacon, with its skin and fat, coated with soy sauce, deep-fat-fried, then simmered. I make this dish, which the Hakka call 50 dung bor, after an ancient, revered scholar, in a different manner. I use fresh pork butt, and the