Braised Pork Belly in Soy Sauce (Tau Yew Bak)

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Braised Pork Belly in Soy Sauce is a popular home cooking dish in Malaysia and Singapore. And it’s about to become one of your family’s favorite dishes too.

One of the most important ingredients for this dish is soy sauce and with many dimensions of spices build upon it. The pork belly is hearty and comforting to eat. Add another boiled egg to this. It just adds another layer of happiness to the dish. It’s perfect!

For the pork belly
1 pound of pork belly, cut into 1-inch cubes
6 slices of ginger

For the marinade:
1 tablespoon of soy sauce
1 tablespoon of dark soy sauce
1/2 teaspoon of five-spice powder
1/2 teaspoon of white pepper
Pinch of salt

For the sauce:
2 tablespoons of soy sauce
2 tablespoons of sweet soy sauce (Kecap Manis)
1/2 teaspoon of five-spice powder
1/2 teaspoon of white pepper
Pinch of salt

Other ingredients:
2 tablespoons of vegetable oil
1 cinnamon
3 pieces of star anises
3 cloves
6 cloves of garlic, unpeeled, smashed
1 tablespoon of yellow rock sugar
4 cups of water
6 boiled eggs

To remove the pork belly’s blood and its gamey taste, boil a pot of water over high heat. Add the 1 pound of pork belly and 6 slices of ginger and cook for 5 minutes. Take it out and drain. Throw away the ginger.

To marinate the pork belly, add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1/2 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, a pinch of salt. Mix well. Let it sit for 15 minutes.

To make the sauce, combine 2 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce (Kecap Manis), 1/2 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, a pinch of salt. Mix well.

In a pan, heat 2 tablespoons of vegetable oil. Then add 1 cinnamon, 3 pieces of star anise, 3 cloves, and 6 cloves of garlic. Stir until the aroma comes out. Transfer in the pork belly and cook on low heat until lightly browned. Add the sauce and stir fry until combined. Add the rock sugar and continuously stir until it’s melted. Pour in 4 cups of water and cook on high heat until boiling. Turn to medium-low heat and cook for 1 hour.

After 1 hour, add another 2 cups of water if the water can no longer cover the pork belly. Transfer in the 6 boiled eggs and cook for another 30 minutes.

You could also transfer everything to a clay pot. The food will be hot for a longer time.

Serve!

5 thoughts on “Braised Pork Belly in Soy Sauce (Tau Yew Bak)”

  1. Alma tonelada

    Hello ms cici i have been watching your videos and im really happy to learn more from you i rrally like all your cooking and i love chinese foods so much i want to learn more from you ms cici thank you for all the good foods you are sharing this is my source of happiness because im not working anymore due my sickness im a dialysis patient and i just stayed home that is why im so greatful for your cooking videos keep it up and god bless ms cici thank you

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  3. Thank you Ms. CiCi for all cooking videos you been showing, I am a Filipina, and we have some similar dishes of cooking but i like most of your cooking techniques, I am not a good cook but watching your cooking videos i learned a lot and i am getting a lot of techniques from you, Now i can cook for my families and i am happy that they appreciate my cooking. I took and listed it in my clippings so i will not forget all the ingredients and methods how to cook certain dishes. Again I thank you .

    1. Hi Luz,

      I’m so happy to see your heartwarming message! It motivates me to do better in the future. Thank you! I hope to see you around! 🙂

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