Thursday, 22 October 2009

Braised Pork In Dark Soy Sauce (Tau Yu Bak) - Second Attempt!

Wrong lighting! Sorry. The photo just doesn't do justice to this all time favourite dish.

After my first disastrous attempt earlier this month. This is my second attempt..

Changed the recipe - excluded the disastrous five spice powder. Ran out of rock sugar so subtituted with sugar.

The aroma flooded the flat and it was a familiar smell. With confidence up, it was time to serve. It tasted pretty good. Before we knew it, our rice was flooded with the thick rich stew and we finished everything..till the last drop!

This is the sweet version. Next time, it'll be the more savoury version i.e. just pinch of sugar.

Here we go.. Bon Appetit


250g Pork Belly
2 pcs Eggs
1 pcs Tau Kwa, cut into bite size
1 clove Garlic
1 pcs Cinnamon
1/2 pcs Star Anise
2tbs Sugar
Salt, to taste
Pepper, to taste

2tbs Dark Soy Sauce
2tbs Light Soy Sauce
1tbs Oyster Sauce

1. Use ingredients in "Marinade" on Pork Belly and set aside for few hours.
2. Heat pot.
3. Add Pork Belly & fry.
4. Add sugar. Allow it to caramelize & coat pork belly.
4. Add water, Garlic, Cinnamon, Star Anise & Eggs. Simmer for 1 hour.
5. Add Tau Kwa. Simmer for another 20 minutes.
6. Serve.

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