Since young, my grandma and my mum love to cook braised pork belly in soy sauce for us as a dish together with a fried vegetable dish for our lunch and dinner. This is one of the dishes that my family passed down from generation to generation and my mum excelled in it.
Her tau yew bak was legendary; the pork belly was always tender, juicy, and they are steeped in an intensely flavorful soy sauce. The taste was complex, sophisticated, addictive, and utterly delectable. There were always extras such as hard-boiled eggs, tofu, and mushrooms. It’s a savory dish which comes with steamed rice and it was also one of my childhood favorite dishes.
Here is the secret recipe.
Braised Pork in Soy Sauce Recipe (Tau Yew Bak)
- 150g pork belly (cut into small pieces).
- 2 cups water.
- 1/2 pulp of garlic (don’t chopped nor remove the skin).
- 2 hard-boiled eggs.
- 1 big piece of tofu/bean curd.
- 4 mushroom (soak and cut into half if it’s too big after soaked).
- 3 tablespoons soy sauce.
- 1 tablespoons dark soy sauce, or until it reaches your desired color.
- 1 star anise.
- 4 cloves.
Recipe for braised pork in soy sauce
Hard boiled eggs
- Place the eggs in the pot and filled the pot with water by covering the eggs.
- Bring the pot to heat and wait until it starts boiling, turn it down to low heat and let it boiled for 10 minutes.
- Then, turn off the heat and bring the eggs out from the pot and set it aside for cooling.
- Peel off the hardboiled egg. Set aside.
Tip: If you boiled the water then only place the egg into the boiling water, it might cause the egg to break before the egg is fully cooked. The break is caused by the sudden change of temperature drastically.
Deep fry the bean curd:
- Heat up the oil in a wok; Add in the pieces of bean curd for deep-frying until it turns light brown.
- Place the fried bean curd on the kitchen towel and set aside.
Tip: You may use frying pan to fry this bean curds. It will turn out evenly light brown if compared to wok.
- Heat up the wok without oil; fry the pieces of pork belly at the lowest heat for 5 minutes.
- Next, add in the garlic and stir fry them together with the pork belly.
- Mixed in the mushrooms and stir them well.
- Add in the soy sauce and the dark soy sauce to the color as you desired.
- Then, pour in the water and increase the heat to medium. Add in the star anise and cloves together.
- Braise it for 1.5 hour or until the pork belly is cooked and become tender.
- Then, add in the hard boil eggs and friend bean curd into the braised pork.
- Continue to simmer in the lowest heat for 5 minutes. Make sure the gravy is not dry off as per how long you simmer it.
- It tastes good when serve hot together with steamed rice.
Spicy Deep Fry Pork Ribs
One sunny Sunday afternoon, I visited my best friend’s house for a chat. Along the way, she says she is going to attend a potluck dinner at her cousin’s place.
So, she need to start her cooking for the potluck dinner. I was so delighted that she thought me how to cook her all time favorite spicy fry pork ribs. I came back home and tried it out myself! Taste good! Here is the recipe.
200g pork ribs (cut in cubes)
2 tsp soy sauce
Dashes of pepper
5 small chili (chopped finely)
1 red chili (chopped finely)
4 cloves garlic (chopped finely)
2 tsp corn flour
3 tsp plain flour
1. Mix the corn flour and plain flour together. Set aside.
2. Seasoned the pork ribs with soy sauce and pepper for 30 minutes then add in 1 egg. Set aside.
3. Heat up the oil, dip the pork ribs from step 2 into step 1. Immediately deep fry the pork ribs coated with the flour until it turns light brown.
4. After finish deep fry all the pork ribs, clean the wok.
5. Heat up the oil again on the cleaned wok, stir fry the garlic, small chili and red chili until it aromatic.
6. Add in all the fried pork ribs and stir them well.
7. Dish them out and readily served. Enjoy!