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Tau Yu Bak ~ Braised Pork Belly in Soy Sauce ( 豆油肉 )

 


'Tau you bak' in Hokkien or 'Braised Pork Belly in Soy Sauce' in Cantonese is a very homey dish.  The main sauces are light and dark soy sauce with the addition of some spices like cinnamon, pepper and star anise and in this recipe I also added some oyster sauce, which is optional.  The addition of hard boiled eggs infused with the intense gravy makes this a very delicious and tasty dish.  Pair it with some sambal belacan to make it more appetising and appealing.




Tau Yu Bak  ~   Braised Pork Belly in Soy Sauce ( 豆油肉 )

Ingredients
  • 700 gm pork belly cut into 1.1/2 inch
  • 1 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 1.1/2 Tbsp dark soy sauce
  • 8 cloves garlic
  • 1 cinnamon stick
  • 2 star anise
  • some pepper
  • rock sugar to taste
  • Hard boiled eggs
Method
  1. Marinate the pork belly with oyster and light soy sauce for a few hours or preferably overnight.
  2. Saute the garlic with cinnamon stick and star anise with some oil in a wok.
  3. Toss in the marinated pork.  Stir-fry, add in the some hot water to cover the pork belly.  Mix in the dark soy sauce.  Let it simmer, cover with lid.  Add in the hard boiled eggs.
  4. After about half an hour check whether the water has evaporated, if so, add in more hot water to cook the pork belly till tender and cooked and sauce slightly reduced.
  5. Fine tune to taste, dish out and serve with rice.  Best to serve this dish with some sambal belacan.









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