Kiu Nyuk is a classic Hakka pork and yam dish. The Cantonese call it Kow Yoke and have the yam substituted with preserved vegetables.
We almost had real kiu nyuk for dinner tonight. By the way, this is our first time trying :o). Since it was a last minute idea to try cooking this dish, we couldn't get any yam from our green grocer. So, what to do? We used potatoes instead.
Three key ingredients which contribute to the dish's sweet strong flavour are: five spice powder, red fermented beancurd or lam nyui in Hakka (or lam yee in Cantonese or tou joo in Hokkien), and onions. How did it turn out? Not too bad... with room for improvement.
[Hakka Kiu Nyuk is always arranged with alternating pieces of pork and yam]
[Almost Kiu Nyuk... we'll get it right next time]