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
TAU YU BAK (BRAISED PORK IN SOY SAUCE)
The way grandma used to make this. Sinful with lots of fat but they taste so goood with rice or steamed chinese buns. Remember to scoop the sweet savory brown gravy!
Provided by Cook Food Mood
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season pork with marinade overnight.
- Heat heavy-based saucepan over med-low heat.
- Put in marinated pork to brown. Add in whole garlic pods, cinnamon, anise and cloves. Pour in 1/2 amount of water and cook covered 5-8 minute.
- Add in dark soy sauce, light soy sauce, sugar and salt. Add remaining water and simmer until gravy is thick and meat tender.
- Add water if sauce is too thick.
Nutrition Facts : Calories 344.2, Fat 12.3, SaturatedFat 4.3, Cholesterol 107.5, Sodium 1580.2, Carbohydrate 16.9, Fiber 0.9, Sugar 5.9, Protein 40.6
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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.
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