Dry Tau Yew Bah Braised Pork Belly Food
KONG TAU YEW BAK (BRAISED PORK IN DARK SOY SAUCE)
Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.
Provided by Linda Ooi
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium sized pot. Saute garlic cloves, cracked peppercorns, and minced garlic for 1 minute.
- Add pork and fry to seal in the juices. This should take about 3 minutes.
- Add sweet soy sauce, sugar, and water.
- Bring liquid to a boil. Reduce heat to low and simmer for 20 minutes.
- Add salt and hard boiled eggs. Cover and simmer for another 15 minutes.
- Turn eggs occasional to coat evenly with soy sauce. Turn off stove.
- Serve warm with steamed rice.
Nutrition Facts : Calories 421 kcal, ServingSize 1 serving
PORK BELLY IN SOY SAUCE (TAU YU BAK/LOU BAK)
Pork belly in soy sauce is a very tender and succulent Chinese braised meat dish, with an intensely flavoured and addictive umami soy sauce!
Provided by Celia Lim
Categories Pork Recipes
Time 2h
Number Of Ingredients 14
Steps:
- Cut pork belly into 2 cm x 5 cm (1 in x 2 in) thick slices. Sprinkle light soy sauce, dark soy sauce, sugar and pepper. Mix well to coat the pork slices evenly and set aside to marinate for 30 minutes.
- Blend the shallots and garlic in a food processor to a fine paste. Add a little oil to grease the blades, if necessary.
- In a wok or skillet, heat up cooking oil over low-medium heat, and stir-fry the garlic-shallot paste for 2 minutes. Add cinnamon bark and star anise and stir-fry for a few seconds. Add the salted soy beans or soy bean paste, and stir-fry for 30 seconds. Add the mushrooms (without the soaking water) and stir-fry for 1 minute.
- Drain the pork slices in a sieve, reserving the marinade sauces. Increase the heat to high, add the pork slices and stir-fry until it starts to change colour, about 3 to 4 minutes. Return the marinade sauces to the wok or skillet, and add enough water (including the mushroom soaking water) to just cover the pork. Bring to the boil, then lower the heat and cover. Let simmer until the pork is tender, about 45 mins to 1 hour.
- When the pork is tender, add the potatoes and more water if needed. Cover and simmer, stirring occasionally to evenly cook the potatoes. Continue to simmer until the pork is very soft, another 15 to 20 minutes.
- Towards the end of cooking, add more water if you like a gravy with a thinner consistency. For a more intense and bold flavour, allow the sauce to reduce until slightly thickened, but not thick or dry.
Nutrition Facts : ServingSize 1 serving, Calories 520 kcal, Carbohydrate 42 g, Protein 29 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 223 mg, Fiber 6 g, Sugar 20 g, UnsaturatedFat 18 g
DRY TAU YEW BAH (BRAISED PORK BELLY)
This is the best recipe ever. My family always loves it. We eat it for dinner every week.
Provided by Naomi Wang
Categories World Cuisine Recipes Asian
Time 1h19m
Yield 3
Number Of Ingredients 10
Steps:
- Rinse pork belly in hot water. Transfer to a cutting board and cut into 4-inch slices.
- Place the pork belly, garlic, dark soy sauce, light soy sauce, salt, five-spice, black pepper, and star anise in a pot. Add enough water to cover the pork belly. Bring sauce to a boil. Reduce to a simmer and cook for about 1 hour. Continue adding water to make sure pork belly is immersed at all times.
- Remove the pork belly from the sauce. Increase heat to high and stir in sugar; cook until sauce is syrupy, about 4 minutes. Reduce heat to low.
- Transfer pork belly to a cutting board; cut into smaller pieces. Place back into the sauce and stir until pork belly is evenly coated.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.9 g, Cholesterol 36.3 mg, Fat 14 g, Fiber 0.5 g, Protein 14.3 g, SaturatedFat 4.5 g, Sodium 3043.8 mg, Sugar 8.8 g
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- Rinse your pork belly and use a tweezer to remove any hair on the skin. Rinse your pork belly again and cut it into 1.5-inch strips. Pat-dry thoroughly with paper towel and set aside. Patting it dry is to make sure the oil won't spit and spatter later on.
- Heat oil over medium heat in a pot large enough to put the pork belly in a single layer. Rinse your garlic, pat-dry then add it into the oil (no need to crush or peel). Cook for 2 to 3 minutes then add in the pork belly strips in a single layer. Turn the heat up to medium-high and sear all sides of the pork belly (including the skin) until lightly golden, about 5 minutes.
- Add in the dark soy sauce and just enough water to cover the pork belly. Crank up the heat and bring the water to a boil. Reduce the heat and simmer for 2 to 2.5 hours, turning the meat every 30 to 45 minutes to colour it evenly. Top up water if necessary (especially if you are braising it for 2.5 hours).
- After 2 hours (or 2.5 hours) of simmering, the sauce should have reduced into a slightly thick consistency - turn off the heat and cool slightly before slicing the pork. If the sauce is not thick enough, remove the pork belly from the pot, turn up the heat and boil until the sauce has reduced and thickened.
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- Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked peppercorns.
- Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce.
- Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice.
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- Pour in the dark soy sauce, light soy sauce and rice wine. Add the garlic, ginger, cinnamon stick, star anise, five-spice powder, peppercorns and about a cup of broth.
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- Marinate Pork Belly (1 pound) in Granulated Sugar (2 tablespoon), Soy Sauce (1 tablespoon), and Dark Soy Sauce (1 teaspoon).
- Prepare the soy sauce broth by combining Water (1 1/2 cup), Granulated Sugar (1 tablespoon), Soy Sauce (2 tablespoon), and Dark Soy Sauce (2 teaspoon). Set aside.
- Prepare the hard-boiled Egg (2). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
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From pinterest.com.au
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From pinterest.ca
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