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

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more