32min 4 ppl
Tau Yu Bak
114 minutes
4 people
Hardover 60 min or 12+ steps
114 min · 8 steps
Hard: over 60 min or 12+ steps
456 kcalper person
Protein 30g
Carbs 12g
Fats 32g
About this dish
Hokkien soy-braised pork belly simmered low and slow with garlic, whole star anise and a double dose of soy sauce until the meat turns spoon-tender, with hard-boiled eggs and tofu puffs soaking up the dark, savoury gravy.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovessmashed6
Meat & Poultry
- Pork Bellycut into 4cm chunks800 g
Dairy & Eggs
- Eggshard-boiled and peeled4
Plant Proteins
- Fried tofu puffshalved150 g
Dried Goods
- Sugar20 g
- Water600 ml
Spices & Seasonings
- White pepper2 g
- Star anise2
Oils & Condiments
- Dark soy sauce80 ml
- Light soy sauce60 ml
Utensils
- Claypot
- Meat thermometer
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Cut the pork belly into 4cm chunks and pat dry with kitchen paper.
Approx. 6 minutes
2
Smash the garlic cloves and peel the hard-boiled eggs.
Approx. 5 minutes
3
Heat a claypot over medium heat and fry the garlic until fragrant.
Approx. 4 minutes
4
Add the pork belly and sear on all sides until lightly browned.
Approx. 8 minutes
5
Pour in the water, dark soy sauce, light soy sauce, sugar, white pepper and star anise, and bring to the boil.
Approx. 6 minutes
6
Reduce to a low simmer, cover and braise for 60 minutes, stirring occasionally.
Approx. 60 minutes
7
Add the peeled eggs and tofu puffs, and continue simmering for 20 minutes so they soak up the sauce.
Approx. 20 minutes
8
Insert a meat thermometer into a piece of pork belly; it should read at least 90 degrees Celsius and yield easily to the back of a spoon before serving.
Approx. 5 minutes
