Kourou is a dish that consist of thrice cooked pork belly that has been boiled, fried, and steamed.
There are many versions of kourou, and famous two is the MeiCai Kourou 梅菜扣肉 and Yutou Kourou 芋头扣肉.
Now, it seems that everyone seems to associate kourou with Hakka cuisine. Not really.
According to Chinese Wikipedia or you can just do a google search about kourou on Mainland China's websites, you will find that
"客家梅菜扣肉。
广西芋头扣肉。
广东中山沙溪粉葛扣肉。"
Translation:
Hakka Preserved Vegetable Kourou
Guangxi Taro Kourou
Cantonese Arrowroot Kourou
So you see, kourou is a dish that is cooked by the other dialects and other provinces as well.
