Tau Yew Bak - Pork Stewed in Soy Sauce
Tau yew bak OMG! The dish that made me eat plates and plates of rice drizzled with those sinfully tasty dark soy sauce gravy when I was a kid. Grandma’s tau yew bak was the best! I remember asking her how she did her dark soy sauce pork, but I couldn’t quite recall so I simply whack a recipe myself.
The pork belly I bought this time is too oily, hence the oily dish. Must remember to get leaner meat next time round.
This is what I used:
500g pork belly
light soy sauce (liberal amount)
dark soy sauce (dark enough to colour the meat)
1 tbsp brown sugar
1 whole garlic, cleaned and cut at the roots
1 tsp five spice powder
2 hard boiled eggs, peeled
1 piece of taukua
This is what I did:
Marinate the pork belly (whole) with light soy sauce, dark soy sauce, five spice powder and brown sugar, preferably leave it overnight in fridge. Transfer the pork into a pot with all the marinade. Put in the garlic, hard boiled egg and taukua before adding water. Make sure that the amount of water covers everything in the pot.
Stew until meat is tender. Best served with white, hot fluffy rice!
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