Tau Yew Bah 豆油肉
Tau Yew Bah Recipe
300g Pork Belly, scaled in boiling water (leave whole as shown here or cut into 2″ pieces).
½-1 whole bulb Garlic (bashed lightly, with or without skin).
2 slices Old Ginger.
5 Shallots, sliced thinly and fried till crispy (can use store bought – 1½ tablespoon).
1 teaspoon Black Peppercorns (cracked).
½ teaspoon 5-Spice Powder, optional (use it if you have them, otherwise omit).
3 Star Anise.
½ inch Cinnamon Stick.
2 tablespoons Dark Soy Sauce.
½-1 tablespoons Sugar.
½ teaspoon Tapioca or Corn Starch.
1 teaspoon Sesame Oil.
Marinate pork with the above ingredients after scalding for half an hour at least.
2 cups Water.
Light Soy Sauce and White Pepper, to taste (final adjustment for seasoning).
Hard-boiled Eggs (1 per person).
Hard boil the eggs well in advance with plenty of tepid water and 1 teaspoon salt.
Soak hard-boiled eggs in cold water. When cooled, peel off shell and set aside.
1. Heat up a pot or preferably a big clay pot 2 cups of water.
2. Bring it to a fast boil and add in the marinated pork, spices and sauce from the marination.
3. Bring the pork belly to the boil before adding the hard-boiled eggs and tofu.
4. Lower the heat to medium-low and braise the ingredients for 45 minutes.
5. Scoop out the eggs and tofu gently.
6. Continue to braise the pork belly on very low heat until tender (up to another 45-60 minutes, depends on heat and whether meat is left whole or sliced).
7. When the meat is tender, adjust final seasoning with white pepper powder and light soy to taste.
8. Dish out and serve hot with steamed white rice.
Please check out my previous blog on Braised Pork Belly which you can easily substitute chicken for pork. It also uses tau pok (fried tofu puffs) instead of taukwa. I have also added dried shitake mushrooms and a few chillies to perk up the stew. This is the one I mentioned in my Oriental Sliders post as Lor Bah (can use chicken in Lor Bah recipe).
Stews and braised meat always taste better the next day so why not make a big pot?
Happy braising 🙂