Braised pork with soy sauce is one of the favorite pork dishes which are often cooked in most, though not all Chinese home kitchen. This time round, I am trying out this Nyonya braised pork with soy sauce or commonly known as Tau Yu Bak. The method of cooking have slight variance. However, on the overall, this is a delicious dish.
Ingredients:
300g. pork belly (remove skin, washed and sliced into 1/4" thick)
1 tbsp. dark soy sauce
1 tbsp. light soy sauce
Dashes of ground black pepper
1/2 tsp. five spice powder
3 slices ginger
1 star anise
2 cloves
1 cinnamon stick
10g. rock sugar
3/4 cloves garlic (with skin on, pan-fry on a pan without oil until slightly charred to get the nice aroma)
2 eggs (boiled, and peeled)
Hot water (for cooking)
Methods:
- Add the dark soy sauce to the pork belly, mix with a spoon to combine well. In a pan with low heat, spread pork belly and lightly stir-fry for about 3 minutes. The pork belly will release some fat while frying.
- Add cinnamon stick, star anise, cloves, ginger slices, garlic, five spice powder, pepper and light soy sauce, continue to stir-fry. If it is too dry, add a dash of water. Add rock sugar and a bit of water, stir-fry until rock sugar has melted. Add hot water to cover the meat. Braised using medium heat, add in eggs, put the lid on and continue to let it braised, while stirring often. In between braising, turn the eggs, to ensure the eggs are nicely coated with the sauce. Once the eggs have achieved the nice brown color, dish out into a small bowl and set aside. Continue braising the pork belly until it's fully cooked. Remove from heat. Dish onto a deep serving plate, together with the gravy and eggs.
Notes:
This dish is normally served with rice and other dishes as in a Chinese meal. However, this time round, I am going for 2 serving choices:-
(1) served with pumpkin mantou
(2) homecooked kolo mee with pickled chilis
I adapted this recipe from Youtube 'Nyonya Cooking' with adjustments to suit my cooking preferences.
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