Hobby Home Kitchen Recipe | Nyonya Style Pork Belly In Soy Sauce (Tau Yew Bak)

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Home Kitchen Recipe | Nyonya Style Pork Belly In Soy Sauce (Tau Yew Bak)
Written by Shirley T   
Monday, 26 April 2010 12:53



I have a confession. Simply the thought of Stew Pork Belly in Soy Sauce is making me drooling in Austin. I grow up with this dish. Despite the name mentions only pork, this dish indeed offers more than that. Tofu, hard boiled egg, shiitake mushroom and garlic are among what it is made of.

At home, we called it 'Tau Yew Bak' (Hokkien dialect). The 'Tau Yew Bak' prepared by my late grandma (she was a Nyonya) is the best of all and my mom's version is still great! Since moving out and living on my own, I used to get this ready-cooked dish from economy rice stalls in Penang (good enough to kill my craving) though the flavors and ingredients from stall to stall were slightly different.
Mouth watering dish - Nyonya Style Pork Belly in Soy Sauce
However, living in Austin left me with no choice other than making my own version of 'Tau Yew Bak' or Stew Pork Belly! Due to the limitation of ingredients, I decided to go ahead with my own version after browsing a few sites and consulting my mom.

My first experiment turned out to be great. My Significant Other loves it much. And obviously I am going to prepare this dish more often!

Ingredients:
A) Marinade
1 pound - small cut of Three layers pork belly (Sam Chan Bak) - I use pork loin to avoid too much of the fatty layer
5 tbsp Soy Sauce
5 tbsp Sweet Soy Sauce
1-2 tbsp Dark Soy Sauce to get darker gravy color - I do not use
2 tbsp Brown Sugar

B) Stewing
1 bulb garlic - wash thoroughly and remove only the root. Pound slightly.
2" stick of Cinnamon
4 hard boiled egg
4 shiitake mushroom - thoroughly soaked and soft
2 pieces tofu/bean curd or fried tofu - I do not fry to avoid excessive oil.
4 cup water or sufficient to cover all the ingredients
salt to taste

Method
1. Marinate A for at least 2 hours and keep refrigerated.
2. Prepare a saucepan. Place in A, garlic, cinnamon, shiitake mushroom and saute/toss at low-medium heat till pork is fully cooked and other ingredients are fragrant. Add a little water if the gravy gets dried before the meat is cooked.
3. Then, pour water and bring the gravy to boil at medium heat. Simmer for 30 minutes.
4. Add hard boiled eggs and tofu. Check the gravy level, ensure all the ingredients are immersed. Place at low-medium heat and simmer for at least 1 to 1.5 hours.
5. Season with salt. Dish out and serve with steamed rice.
Tau Yew Bak, literally means Pork in Dark Soy Sauce

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written by papacheong , April 29, 2011

I just want to grab a fork and dig in.

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

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