TAU EU BAK (BRAISED PORK BELLY WITH SOY SAUCE)

Monday, 17 July 2017



I found a strip of pork belly in the fridger and decided to cook this for dinner.  My in law asked me why so dark.  Penang people just love to eat dark stuff.


INGREDIENTS:

400 gm of pork belly
10 cloves of garlic (smashed, don’t need to peel)
A cinnamon sticks
1 star anise
1 teaspoon of brown sugar
1 teaspoon of 5 spices powder
3 table spoon of dark soya sauce
4 table spoon of light soya sauce
¼ teaspoon of salt
6 dried mushroom
4 eggs
2 firm tofu
Sambal Belacan (Optional)

METHOD:

1.  Fry the tofu till brown and keep aside.
2.  Soak dried mushroom with warm water till soft, remove stems.
3.  Blanch the pork in boiling water to remove odour from meat and rinse under running water. Cut into pieces.
4.  Pan fried pork belly in medium heat together with garlic till slightly brown, oil is not needed.
5.  Add dark soya sauce and light soya sauce and fry a bit more.
6.  Add about 2 cups of water, and throw in all the spices and mushroom.
7.  Keep cooking until the sauce becomes thicken, this takes another 20 minutes or so. Add more water if too dry.
8.  Taste the sauce and add more sugar/dark soya sauce, or even salt to taste.
9.  Add hard boiled eggs and fried tofu in the last couple minutes.
10.  Serve with Sambal Belacan if you like a bit of spicy.

To prepare the eggs:

1.  Bring the water to boil with eggs in it, and keep on boiling for 2 minutes.
2.  Stop the heat and leave eggs in hot water for 7 - 10 minutes.

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