Tau Yu Bak (Braised Pork Belly in Soy Sauce)

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Pork belly braised slowly in soy sauce combined with spices and hard boiled eggs is very popular here in Singapore and Malaysia. This simple one meal dish is most flavourful when cooked with pork belly due to the fats melting into the gravy and enhancing it’s flavour. The meat will become tender and succulent after hours of simmering over low heat. Any leftover will keep well in the fridge and taste even better the next day. Hot steaming rice and sambal belacan are all you need to make this a complete hearty meal. Hope you like my version of this homely dish.

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Tau Yu Bak (Braised Pork Belly in Soy Sauce)

This simple one meal dish is most flavourful when cooked with pork belly due to the fats melting into the gravy and enhancing it’s flavour.

Course: Main Course
Cuisine: Chinese
Keyword: Braised Pork belly in Soy Sauce, Tau Yu Bak
Author: Shiokman Eddie
Ingredients
  • 1 kg pork belly
  • 2 star anise
  • 1 cinnamon stick
  • 3 Tbsp chopped ginger
  • 1 stalk of coriander leaves with roots
  • 4 stalks of spring onions
  • 3 Tbsp chopped garlic
  • 4 – 6 Tbsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp white pepper
  • 2 Tbsp shaoxing wine
  • 1 litre water
  • 1 Tbsp sugar or rock sugar
  • 6 eggs
Instructions
  1. Cut pork belly into smaller pieces and blanch them in boiling water for a few mins until the scum floats to the top.
  2. Remove pork belly and rinse under running water to remove any excess scum and stop the cooking process.
  3. Add star anise and cinnamon stick in a hot frying pan and fry lightly until fragrant.
  4. Add in chopped ginger.
  5. Wash the roots of the coriander stalk thoroughly and add to the pan with the leaves.
  6. Add spring onions and chopped garlic and fry for about a min.
  7. Put in the blanched pork belly and add dark soy sauce, oyster sauce, white pepper, shaoxing wine and mix well.
  8. Pour in water and add more dark soy sauce if it’s not dark enough.

  9. Add sugar or rock sugar and mix well.

  10. Cover the pan and let it simmer for 1.5 hrs to 2 hrs on low heat, till the meat is tender.
  11. Mid way during simmering, add more water to the pan if required.
  12. While the dish is simmering, prepare to cook hard boiled eggs.
  13. Place eggs in a pot of water. Once the water reaches boiling point, allow it to boil for 7 mins.
  14. Pour out the hot water and place the eggs under running tap water to stop the cooking process.
  15. Leave the eggs in the pot filled with fresh water. It’ll be easier to peel when the eggs have completely cooled down.
  16. When the meat becomes tender, add in the peeled hard boiled eggs and simmer for another 10 mins.
  17. Switch off the flame and let the dish rest for a few hours for the flavour to infuse into the meat and eggs.
  18. Reheat before serving.
Recipe Notes

Keeping the dish overnight enhances its flavour.

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