Skip to main content

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.









Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more