Pork belly stewed in dark soy sauce (tau yew bak) recipe

Ingredients

• 600g pork belly with gelatinous skin, cut into 1 inch length or bite-sized pieces
• 4 whole bulbs of garlic, keep whole with papery skin peeled off
• 1 piece of star anise
• 1 piece of cinnamon stick, roughly 5cm in length
• 4 hard boiled eggs, with shells removed
• Some water

Marinade :

• 4 tbsp of soy sauce
• 4 tbsp thick dark soy sauce
• 1/2 cup of rock sugar (can be substituted with brown sugar or 3 tbsp castor sugar)
• 1/2 tsp white pepper

You may like

Pork butt with lentils (petit salé aux lentilles)

Preparation

• 1. Marinate pork belly slices with soy sauce, thick dark soy sauce, rock sugar and white pepper for at least 1 hour or preferably overnight in refrigerator.
  
  2. Heat up a claypot. Without adding any oil, pour the marinated pork and the excess marinade into the claypot, keep stirring the pork to prevent scorching. Add in in the whole garlic, keep stirring until the gravy is thickened and the pork belly slices are tender.
  
  3. As soon as sugar begin to caramelize, add just enough water to cover the pork and garlic. Bring to boil, reduce to low heat and stew for 40 minutes (with the claypot lid covered) or until the liquid is reduced to about half its amount. Stir occasionally to ensure even cooking.
  
  4. Add in hard boiled eggs (with shell removed). Coat the eggs with sauce mixture and toss frequently. Simmer for another 5 minutes. Add some water (if required) to prevent the sauce from drying up. Taste and add additional soy sauce or salt as desired.
  
  Source :
  http://gladyskockhomeculinary.blogspot.com/2009/09/pork-belly-stewed-in-dark-soy-sauce-tau.html

Report a mistake in the recipe text