Kou rou isn't Zhuang, though. It originated among the Hakka people.
The Guangxi version is slightly different in that the slices of pork belly are interleaved with slices of taro, whereas the original uses mustard greens.
Personally, I can't stand the stuff. Too fatty for me. Although, I may steal the odd piece of taro, seriously annoying mother-in-law who insists that you must eat the pork and the taro together.
By the way, she will severely disagree with you that the Nanning place does the best in Guangxi. As the whole world knows - she does! 
