Malaysian Cuisine - Meat
Tau Eu Bak (Soy Sauce Pork)
March 28, 2018
| Recipe by Bake with Paws
When I am under the weather, I usually crave for the comfort food that I had during my childhood. Lately I was missing my late mother’s Tau Eu Bak. So I cooked a simple version and got it close enough to the taste that I remember. To complete it, I made some Sambal Belacan to go with it. This is how we eat Tau Eu Bak in Penang. I am not a meat person but I was really happy with just ate the gravy and tofu while everyone else enjoyed the meat. You may also add hard boiled eggs.
I have shared a Tau Eu Bak recipe few years back. Obviously this is not my late mother style. The previous recipe I shared is a little more complex with some dried herbs added. You may get the recipe here.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe - Tau Eu Bak (Soy Sauce Pork)
Serves: 3 – 4 servings
INGREDIENTS:
300g pork belly, cut into chunks
2 – 3 pcs tau kwa (firm tofu), pan fried
100g cloves garlic, with skin, smashed with knife slightly
1 tbsp vegetable oil
1 ½ cups water
Seasoning:
3 tbsp soy sauce
1 tbsp dark soy sauce (Add more if you prefer darker)
5 peppercorns
METHOD:
- Clean the pork belly and blanch in boiling water to remove the odour. Set aside.
- Heat up the oil in a pot. Saute the garlic till fragrant. Add in the pork belly. Stir a bit. Then add in all the seasoning ingredients and water.
- Bring to a boil. Add in fried tau kwa and simmer for about 15 minutes. Remove the tau kwa and continue simmer till the meat is tender.
- Cut the tau kwa at your desired size and serve together with the braised pork belly.
Labels:
Malaysian Cuisine - Meat,
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