Braised Pork in Soy Sauce/ Tau Yew Bak

Method

Step 1

In a shallow bowl, marinate the pork with 1½ tablespoons dark soy sauce and ½ teaspoon ground white pepper for 15 minutes, or if time allows, overnight in the fridge.  

Step 2

In a medium saucepan add the oil, ginger, garlic, cinnamon stick, 5 spice powder, star anise and whole cloves. Fry over medium-low heat for 3-5 minutes.   

Step 3

Add the marinated pork belly to your pan, along with the light, dark and sweet soy sauce, white pepper and sugar. Stir fry the pork for 5 minutes, if the dish becomes too dry, add a splash of water.   

Step 4

Meanwhile, boil your eggs to your liking, transfer to a bowl of cold water then remove the shells.   

Step 5

Add the eggs to the pan and add enough water so it’s just below the pork. Increase the heat and bring to the boil, cover, reduce the heat and let the pork braise for 45 minutes, skimming the surface the water from time to time to remove any impurities. 

Step 6

Remove the pork and eggs, bring the sauce to a boil and heat for 4-5 minutes until it thickens. Return the pork and eggs back into the sauce and mix gently.  

Step 7

Serve the braised pork belly with boiled rice and garnish with spring onions, coriander and sambal belacan or chilli oil (optional but highly recommended).