Braised Pork in Soy Sauce/ Tau Yew Bak

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This is one of my favourite childhood dishes, pork belly is braised low and slow with three types of soy sauce, caramelised garlic and common Chinese household seasonings. It’s comfort food in a bowl and this dish also includes boiled eggs for additional protein.   

Recipe courtesy of Xien Zhou, @xiensscran.

Prep time: 15 mins

Cook time: 1 hrs and 0 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

For marinating the pork: 
500g British pork belly, cut into 3cm pieces 
1½ tablespoons dark soy sauce  
1½ teaspoons ground white pepper  
For the sauce: 
1 x 5cm piece of ginger, peeled and thinly sliced 
3 tablespoons vegetable oil  
1 whole garlic bulb, smashed  
1 cinnamon stick  
½ teaspoon Chinese 5 spice powder  
5 star anise 
3 whole cloves 
2 tablespoons light soy sauce 
2 tablespoons dark soy sauce  
2 tablespoons sweet soy sauce (kecap manis) 
½ teaspoon ground white pepper
1 tablespoon brown sugar (or rock sugar) 
4 eggs 
4 bowls of cooked rice, to serve  
1 spring onion, thinly sliced  
15g fresh coriander 
2 tablespoons sambal belacan or chilli oil (optional), to serve  

Method

Step 1

In a shallow bowl, marinate the pork with 1½ tablespoons dark soy sauce and ½ teaspoon ground white pepper for 15 minutes, or if time allows, overnight in the fridge.  

Step 2

In a medium saucepan add the oil, ginger, garlic, cinnamon stick, 5 spice powder, star anise and whole cloves. Fry over medium-low heat for 3-5 minutes.   

Step 3

Add the marinated pork belly to your pan, along with the light, dark and sweet soy sauce, white pepper and sugar. Stir fry the pork for 5 minutes, if the dish becomes too dry, add a splash of water.   

Step 4

Meanwhile, boil your eggs to your liking, transfer to a bowl of cold water then remove the shells.   

Step 5

Add the eggs to the pan and add enough water so it’s just below the pork. Increase the heat and bring to the boil, cover, reduce the heat and let the pork braise for 45 minutes, skimming the surface the water from time to time to remove any impurities. 

Step 6

Remove the pork and eggs, bring the sauce to a boil and heat for 4-5 minutes until it thickens. Return the pork and eggs back into the sauce and mix gently.  

Step 7

Serve the braised pork belly with boiled rice and garnish with spring onions, coriander and sambal belacan or chilli oil (optional but highly recommended).  

Each serving provides

Based on pork belly
Energy

3035kj

723kcal

36%

Fat

34.2g

49%

Saturates

8.3g

42%

Sugars

9.9g

11%

Salt

4.51g

75%

% of an adult's Reference intake
Typical energy values per 100g: 764kJ, 182kcal, 8.6g fat, 2.1g saturates
Each serving provides: 35.5g Protein, 67.5g Carbohydrate, 2.6g Fibre
If different cuts of meat are used, then the nutrition info may vary

Not including serving suggestions.

Method

Step 1

In a shallow bowl, marinate the pork with 1½ tablespoons dark soy sauce and ½ teaspoon ground white pepper for 15 minutes, or if time allows, overnight in the fridge.  

Step 2

In a medium saucepan add the oil, ginger, garlic, cinnamon stick, 5 spice powder, star anise and whole cloves. Fry over medium-low heat for 3-5 minutes.   

Step 3

Add the marinated pork belly to your pan, along with the light, dark and sweet soy sauce, white pepper and sugar. Stir fry the pork for 5 minutes, if the dish becomes too dry, add a splash of water.   

Step 4

Meanwhile, boil your eggs to your liking, transfer to a bowl of cold water then remove the shells.   

Step 5

Add the eggs to the pan and add enough water so it’s just below the pork. Increase the heat and bring to the boil, cover, reduce the heat and let the pork braise for 45 minutes, skimming the surface the water from time to time to remove any impurities. 

Step 6

Remove the pork and eggs, bring the sauce to a boil and heat for 4-5 minutes until it thickens. Return the pork and eggs back into the sauce and mix gently.  

Step 7

Serve the braised pork belly with boiled rice and garnish with spring onions, coriander and sambal belacan or chilli oil (optional but highly recommended).  

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