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The braised pork with soy sauce (or Tau Yew Bak in Hokkien) was one of my pleasant foods that my mom used to cook and yes, my mom is Hokkien. She makes luscious Tau Yew Bak as she sold this at her stall when she was a mixed rice food hawker. Tau Yew Bak is a typical Hokkien dish that is very popular in Penang, Malaysia and it had been popularized throughout the nation as well. Consequently, there are many variations of this dish based on individual or family’s recipe. However, all of them are almost similar.

Pork belly is the best meat to be used in this recipe. Although it’s a fattier meat, the fat in the belly makes Tau Yew Bak so good. I love pork belly especially when it is braised as this dish. The pork rind and the fat inside the meat will be tendered during braising. You will be totally amazed after trying on this savory dish. It goes tremendously well with steamed white rice. I did eat it with two bowls of steamed white rice. Yum…

Ingredients:

1 lb pork belly (diced)
6 hard boiled eggs
10 oz fried tofu
2-3 pulp garlic (pounded)
1 tbsp white pepper corn (smashed and cracked)
1 star anise
5 cups water

Seasonings:

5 tbsp soy sauce
2 tbsp dark soy sauce (add more for darker color or less for opposite)
3 tbsp sweet soy sauce (kecap manis)

Cooking Method:

1. Heat up a pot with 5 cups of water and bring the water to boil.
2. Add in pork belly, garlic, star anise, and cracked pepper and bring them to boil.
3. Add in hard boiled eggs, fried tofu, and seasonings. Lower the heat to medium and braise the pork for 30 minutes or until the pork belly become tender.
4. Turn the heat to low and continue to simmer for another 30 minutes.
5. Dish out and serve hot with steamed white rice.