Kao Yok

"Kao Yok" ( เคาหยก ) is a dish from Betong in southern Thailand that traces its origins to Chinese Hakka cooking. The pork belly is first deep-fried or seared, then slowly steamed with fermented rose tofu until the meat is tender. The dish is often served with taro or pickled mustard greens.

The name is a local phonetic rendering of the Chinese term “Kiu nyuk” (扣肉) and not a standalone Thai name. It reflects the strong Hakka and Peranakan influence in the border region near Malaysia around Betong. Since Thai recipes are difficult to find, Chinese recipes are also linked here.

Recipes

• whattocooktoday.com
• thewoksoflife.com
• www.pim.in.th (Automatic translation)