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Kao Yuk Soy Braised Pork Belly Hash

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Yield: 8 servings

kikkoman products used:


Pork Belly Hash
5 pounds Pork Belly Slabs, skin on
3 tablespoons Honey
5 pounds Russet Potatoes, washed and diced into 1/2 inch cubes

3/4 cup Kikkoman Soy Sauce
1/2 cup Tianjin Preserved Vegetable, rinsed
6 cubes Red Fermented Bean Curd
1/2 lemon Preserved Lemon, seeds removed
1/2 tablespoon Five Spice Powder
2 tablespoons Kikkoman Kotteri Mirin
1 tablespoon Sugar
1 teaspoon White Pepper, ground
1 teaspoon Galangal Powder

To Order   
As Needed  Rendered Pork Fat
2 cups  Diced Onions
To Taste  Salt and Black Pepper
16  Eggs
8 cups  Baby Arugula Leaves
8  Lime Wedges


Pork Belly Hash:
Cut pork belly into large slabs about 3 inches wide and 6-8 inch in length. Place pork belly in boiling water and simmer for 8 minutes. Remove from water and pierce skin with meat tenderizer. Rub skin with honey. Heat oil in deep fryer to 350°F. Carefully place pork belly skin side down in oil. Be careful as oil will spatter. Cover with a lid and fry until skin is deep golden brown. Remove from oil and soak in cold water to make the skin soft. Slice pork belly against the grain into 1/2 inch thick pieces. Set aside.
Reset fryer temperature to 300°F. Fry potatoes until tender, about 3-5 minutes. Remove to drain and cool on paper towels. Set aside until ready to use.

Combine all ingredients in food processor; process until well combined. Pour marinade over sliced pork and mix well. Arrange pieces of marinated pork in dish for steaming. Steam over high heat for 2 hours. Check on water level frequently, adding hot water as needed. Remove pork from steamer and cool slightly. Dice into 1/2 inch cubes.

To Order:
In an individual clay pot, heat 1-2 tablespoons rendered pork fat. Sauté 1/4 cup onion until brown. Add 8 ounces of cooked potato and 5 ounces of pork belly. Season with salt and black pepper. Carefully combine ingredients with a rubber spatula. Place lid on clay pot and heat in oven at 400°F until hot. While pot is heating, fry 2 eggs. Place 2 fried eggs on top of hash. Garnish with arugula and lime wedge.

Recipe by Lien Lin, Bricolage, New York City


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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