Malaysian/ Chinese Cuisine, Pork, Recipes

Stewed Pork Belly in Soy Sauce Recipe (Tau Eu Bak)

Stewed pork belly in soy sauce is a common home cooked dish in every Hokkien’s household. It is known as “tau eu bak/ tau ewe bak/ kong tau yu bak” in the Hokkien dialect. Since this is a common home cooked dish, that means there are many different variety of recipes out there. Some may use more spices, and some lesser to none. And some may have more liquids and some lesser. It is all depending on what types of flavours that you are looking or familiar with.

As for my version, I like to use basic/ minimal spices to get the true flavours of my stewed pork belly without overpowering it with too much spices. The main star of this dish should be the pork belly and soy sauce. Therefore, it is important to use good quality/ premium light soy sauce to make this dish. Alongside pork belly, hard boiled eggs and firm tofu will also be added into the stews providing different textures and protein choices in the dish. It is also a way to fully utilised the stewing liquid without wasting it.

Since young (even now), I was always educated by my parents to avoid eating overnight food because it is believe that it is not nutritional. However, some dish taste much better after leaving it overnight and this is one of it. By leaving it overnight, the pork belly, tofu and eggs are able to fully absorbed the flavours from the stewing liquid. Besides, the stewing liquid will have enough time to fully develop its flavours too. With that, it makes this dish so much tastier. Don’t believe me? Try it yourself! Have some immediately on the same day of cooking and some the next day, I am sure you will be able to tell the difference.

Therefore, this stewed pork belly with soy sauce makes a good option to prepare ahead should you be having any busy day ahead. It goes really well with a bowl of steamed jasmine rice or even a steamy hot bowl of congee/ porridge.

 

 

 

 

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INGREDIENTS 
Serves 4 – 5

500 – 600g pork belly, boneless
1/2 tsp five spice powder
1 tbsp dark soy sauce

250 – 300g firm tofu
4 – 5 hard boiled eggs

1 bulb smoked garlic/ garlic
1 tbsp white peppercorns, roughly cracked

1.5 litres water
2 tbsp light soy sauce

Salt, to taste
Sugar, to taste

1. Cut the pork belly to about 1.5 – 2″ width.

2. Bring a pan of water to boil. Add in the pork belly and boil it for about 10 minutes. Set aside and pat dry with paper towels.

*By boiling the pork belly first will prevent the stewing liquids from having any scums which will need to be removed. Besides, it is also a good steps to remove any strong pork odours in my opinion, should that be a concern to you.

3. Marinate the pork belly with five spice powder and dark soy sauce for about 15 – 30 minutes.

4. Bring a pot of water to boil. Add in the smoked garlic and white peppercorns, and simmer it for about 15 minutes.

*Lightly crack the white peppercorns with the back of a cleaver. Then I packed it into a disposable tea/ spice bag before adding it into the pot. If you do not have any disposable tea/ spice bag, just add it into the pot without it.

5. Add in the marinated pork belly and light soy sauce. Bring the mixture to boil.

*Make sure all the meat are submerged under water. Add more water if required.

6. Cover and continue to simmer over low heat for 1 – 1 1/2 hour or until pork belly are tender.

7. Add in whole tofu and hard boiled eggs. Simmer for another 5 – 10 minutes.

8. Remove pork belly from the pot, and cut it into 1″ chunks.

9. Remove tofu from pot, and cut it into 1″ chunks.

10. Season the liquid with salt and sugar to taste. Then add in the cut pork belly and tofu. Remove from heat and set aside for at least 2 hours or overnight.

*If you are leaving it overnight, do keep it in the fridge should your country’s temperature is hot and humid. Boil it again before serving the next day.

*Ensure all the ingredients are submerged under the water to allow them to fully absorb the flavours.

Stewed Pork Belly with Soy Sauce Recipe (Tau Eu Bak)

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 500 – 600g pork belly, boneless
  • 1/2 tsp five spice powder
  • 1 tbsp dark soy sauce
  • 250 – 300g firm tofu
  • 4 – 5 hard boiled eggs
  • 1 bulb smoked garlic/ garlic
  • 1 tbsp white peppercorns, roughly cracked
  • 1.5 litres water
  • 2 tbsp light soy sauce
  • Salt, to taste
  • Sugar, to taste

Directions

  1. Cut the pork belly to about 1.5 – 2″ width.
  2. Bring a pan of water to boil. Add in the pork belly and boil it for about 10 minutes. Set aside and pat dry with paper towels.
  3. Marinate the pork belly with five spice powder and dark soy sauce for about 15 – 30 minutes.
  4. Bring a pot of water to boil. Add in the smoked garlic and white peppercorns, and simmer it for about 15 minutes.
  5. Add in the marinated pork belly and light soy sauce. Bring the mixture to boil.
  6. Cover and continue to simmer over low heat for 1 – 1 1/2 hour or until pork belly are tender.
  7. Add in whole tofu and hard boiled eggs. Simmer for another 5 – 10 minutes.
  8. Remove pork belly from the pot, and cut it into 1″ chunks.
  9. Remove tofu from pot, and cut it into 1″ chunks.
  10. Season the liquid with salt and sugar to taste. Then add in the cut pork belly and tofu. Remove from heat and set aside for at least 2 hours or overnight.

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