Tau Yu Bak (Soy Braised Pork Belly)
Meltingly tender chunks of pork belly swimming in a pool of intensely umami-rich soy sauce nirvana. It’s simple and delicious, a total crowdpleaser.
Ingredients
- 1.5 lbs pork belly skin on, cut into small chunks
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce or kecap manis
- 6 cloves garlic
- 1 tsp white pepper
- 1 tsp ginger grated
- 1.5 tbsp granulated sugar white or brown
- water to cover meat
- 3 boiled eggs
Instructions
- Parboil the pork belly first by boiling enough water to cover the pork belly. Add in the pork and let simmer for about 3 to 4 minutes. Drain, rinse in cold water and scrape off any scum.
- Add soy sauce, sark soy sauce, white pepper, ginger, and sugar to a bowl and stir to mix.
- Cut up the pork belly slices into thumb-length pieces and then coat in the bowl of marinade. Leave this to soak for about 5 to 15 minutes.
- Heat a large, preferably heavy-based, pot or saucepan over medium-high heat. Add the pork and brown for around 5 minutes. Add in the garlic and stir to let it brown for a minute.
- Pour in the marinade and enough water to cover the pork belly. Tip: Use the water to rinse out the remaining marinade and any leftover sugar in the bottom of the bowl.
- Bring the whole pot to a boil and then reduce the heat, cover, and let simmer on low for around 45 minutes.
- While that’s cooking, cook the eggs. Bring water to boil and then add the eggs. Let it boil for around 8 minutes and then drain, rinse in cold water, peel and then set aside.
- When the pork belly is nice and tender, add in the eggs and let it continue simmering for another 30 minutes, uncovered, so the sauce can reduce and thicken. Occasionally turn the eggs so they get evenly dyed in the sauce.
- Serve warm and enjoy!
Notes
Substitute for dark soy sauce. If you don’t have it, you can substitute with kecap manis (but add a pinch more salt) or mix two tablespoons of regular soy sauce with either half a teaspoon of molasses or a quarter teaspoon of dark brown sugar.
What about spices? Some like tau yu bak with the simple goodness of soy, garlic and pepper. Other prefer it with spices like cinnamon sticks, star anise, ginger, five spice powder, cloves, and dried chili peppers. Go with what you like.
Can I add other ingredients? Definitely! You can also add firm or fried tofu, potatoes, carrots, and mushrooms. All are so good soaked in this sauce. As for garnish, chopped cilantro and/or sliced green onions are perfect.
How to store leftovers. Wait until it's cooled to room temperature and then store it in an airtight container for up to 3 to 4 days. When it’s time to reheat, go with the stovetop as the boiled eggs will burst in the microwave.