Ingredient and Portion
Tau Yu Bak Recipe (Braised Pork in Soy Sauce 豆油肉)
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The secret to this recipe is the caramelisation of sugar at the beginning that really gives the braising sauce a richer flavour. Bon appetit!
Average
90 mins
4 bulbs garlic, unpeeled
1.5 inch thumb-size galangal, peeled (南姜)
1.5 inch thumb-size old ginger, peeled
2 heaped tbsps white sugar
2 tbsps dark soy sauce
3 stalks lemongrass (use side of knife to bruise stalks slightly)
1 packet of 5-spices (place in soup pouch for easy removal later)
500g pork belly (blanched in hot water to remove any scum)
12-15 whole dried chinese mushrooms, stalks removed
4 hard-boiled eggs, shelled
2 pieces of tau kwa, cut into bite-size pieces (firm beancurd)
1.2 litres of hot water (actual amount depends on the size of your pot, so adjust accordingly to ensure all ingredients are covered in water)
light soy sauce and extra sugar to taste
1.5 inch thumb-size galangal, peeled (南姜)
1.5 inch thumb-size old ginger, peeled
2 heaped tbsps white sugar
2 tbsps dark soy sauce
3 stalks lemongrass (use side of knife to bruise stalks slightly)
1 packet of 5-spices (place in soup pouch for easy removal later)
500g pork belly (blanched in hot water to remove any scum)
12-15 whole dried chinese mushrooms, stalks removed
4 hard-boiled eggs, shelled
2 pieces of tau kwa, cut into bite-size pieces (firm beancurd)
1.2 litres of hot water (actual amount depends on the size of your pot, so adjust accordingly to ensure all ingredients are covered in water)
light soy sauce and extra sugar to taste
Method
1. Heat a tbsp of cooking oil in pan till hot. Add sugar and stir-fry till it caramelises.
2. Add hot water and dark soy sauce. Stir and combine well.
3. Add in all ingredients except eggs and tau kwa and bring to boil. Reduce heat and simmer for 1 hour or till pork belly meat is tender. Once done, you can adjust the taste of the sauce to your preference.
4. Add in eggs and tau kwa and simmer for another 15 mins.
5. Serve with white rice or buns.
2. Add hot water and dark soy sauce. Stir and combine well.
3. Add in all ingredients except eggs and tau kwa and bring to boil. Reduce heat and simmer for 1 hour or till pork belly meat is tender. Once done, you can adjust the taste of the sauce to your preference.
4. Add in eggs and tau kwa and simmer for another 15 mins.
5. Serve with white rice or buns.
Tips
Do not add too much dark soy sauce than indicated as it will make the sauce taste bitter.
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