Recipe: Tau Yew Bak - Braised Pork Belly with Soy Sauce and Egg

Generally, we eat pretty healthily at home and would go for the leaner meats such as chicken breast and pork loin. During Chinese New Year, we would indulge in slightly more indulgent cuts of meat such as pig's trotters and pork belly.

We love pork belly braised in soy sauce and served with hard boiled eggs. Known as tau yew bak (or loh chu yuk), the pork belly is usually braised for about 1 1/2 to 2 hours, until tender and the fat layers are meltingly soft. Sinfully good! :)

Tau Yew Bak (Braised Pork Belly with Soy Sauce and Egg)

Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 1 3/4 - 2 hours
Serves 4

Ingredients
700g pork belly, cut into 1.5cm x 2.5cm chunks
6-8 cloves of garlic, minced
2 onions, sliced thinly
4 eggs, boiled and peeled
1 1/2 tbsp cooking oil
Light soy sauce, to taste
2 tbsp dark soy sauce
Water, approx. 500ml

Finely chopped spring onions, to garnish


1. Place the sliced pork belly into a container and marinate with 2 tbsp of light soy sauce overnight. This is to infuse the flavours into the pork belly.

2. Heat the oil in a pot over medium heat and add the garlic and onion. Cook for 3-4 mins until the onion has softened.

3. Add the pork belly and brown on both sides. Then, add enough water to cover the pork belly (approx. 500ml), dark soy sauce and about 2 tbsp of light soy sauce. Braise on low heat, covered, for about 1 1/2 hours or until the fat layers are meltingly soft.

4. Don't forget to add the boiled eggs into the pot 30 minutes before the dish is ready so that the sauce can be infused into the eggs. The sauce should have thickened slightly at this stage.

5. Taste and season with more light soy sauce as required. You may also find that some fat are released from the pork belly, just use a spoon to remove this layer of oil.

6. Remove from heat. Garnish with some spring onions and serve immediately with boiled rice.

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