Recipes - Malaysian & Singaporean

Braised Pork Belly (Tau Eu Bak)
Tau Eu Bak


This Braised Pork Belly (Tau Eu Bak) cooked in soy sauce is sure to be a hit at the dinner table. Make this moreish Malaysian dish for dinner. Recipe by Asian Inspirations.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean









Ingredients:

500g pork belly (cut into bite sized chunks)
1¼ tbsp soy sauce
1¼ tbsp dark soy sauce
1 bulb of garlic
1 piece of ginger (about 1cm in length, sliced thin)
¾ tsp Chinese 5 spice powder
1 star anise
1 cinnamon sticks
2 cloves
12 grams rock sugar
5 eggs
A few dashes of white pepper
Water




Steps:

1. In a bowl, mix the pork belly with dark soy sauce. Make sure the pork is evenly covered by the soy sauce.
2. Start boiling the eggs in some water. Remove them when they are hard-boiled and peel the shells off.
3. Heat up some oil in a pot and stir fry the pork at low heat for 3 to 4 min.
4. Dry fry the garlic in a pan until fragrant. Alternatively you could toast the whole bulb of garlic in an over at 200 degrees until fragrant.
5. Add the prepared garlic, cinnamon, star anise, cloves, Chinese 5 spice powder and pepper to the pork and continue to stir fry until aromatic.
6. Add soy sauce to the pot and mix well.
7. Allow the mixture to simmer 30 minutes while stirring occasionally.
8. Add rock sugar and if find that the mixture too dry, add some water to it – maybe 1 tbsp or so.
9. Once the sugar melts and thickens, add enough water to the pot to cover the pork. You’ll want to add hot water as adding room temperature will drop the temperature too much and affect the cooking time.
10. Add hard boiled eggs to the pot and cover with a lid. Cook the pork on medium heat until the pork is tender – about an hour.
11. When done, transfer the pork to a large bowl and serve with steamed white rice.


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Braised Pork Belly (Tau Eu Bak)

Braised Pork Belly (Tau Eu Bak)

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This Braised Pork Belly (Tau Eu Bak) cooked in soy sauce is sure to be a hit at the dinner table. Make this moreish Malaysian dish for dinner. Recipe by Asian Inspirations.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean
Ingredients

500g pork belly (cut into bite sized chunks)
1¼ tbsp soy sauce
1¼ tbsp dark soy sauce
1 bulb of garlic
1 piece of ginger (about 1cm in length, sliced thin)
¾ tsp Chinese 5 spice powder
1 star anise
1 cinnamon sticks
2 cloves
12 grams rock sugar
5 eggs
A few dashes of white pepper
Water

Instructions

1. In a bowl, mix the pork belly with dark soy sauce. Make sure the pork is evenly covered by the soy sauce.
2. Start boiling the eggs in some water. Remove them when they are hard-boiled and peel the shells off.
3. Heat up some oil in a pot and stir fry the pork at low heat for 3 to 4 min.
4. Dry fry the garlic in a pan until fragrant. Alternatively you could toast the whole bulb of garlic in an over at 200 degrees until fragrant.
5. Add the prepared garlic, cinnamon, star anise, cloves, Chinese 5 spice powder and pepper to the pork and continue to stir fry until aromatic.
6. Add soy sauce to the pot and mix well.
7. Allow the mixture to simmer 30 minutes while stirring occasionally.
8. Add rock sugar and if find that the mixture too dry, add some water to it – maybe 1 tbsp or so.
9. Once the sugar melts and thickens, add enough water to the pot to cover the pork. You’ll want to add hot water as adding room temperature will drop the temperature too much and affect the cooking time.
10. Add hard boiled eggs to the pot and cover with a lid. Cook the pork on medium heat until the pork is tender – about an hour.
11. When done, transfer the pork to a large bowl and serve with steamed white rice.

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