Braised Pork Belly in Soy Sauce (Tau Yew Bak)
This is a recipe for Braised Pork Belly in Soy Sauce (Tau Yew Bak)
Servings: 3
Ingredients
- 1 ½ lbs. pork belly sliced into cubes
- 4 tablespoons dark soy sauce
- 1 tablespoon brown sugar
- 6 ounces fried regular extra firm tofu cut into cubes
- 3 to 5 hard-boiled eggs
- 2 cups beef broth or 2 cups water with ½ piece pork or beef cube
- Salt to taste
Roasted garlic pulp ingredients
- 1 head garlic
- 2 cups water
- 1 teaspoon vegetable oil
Instructions
- Combine pork and soy sauce in a bowl. Mix well. Let it stand for at least 30 minutes.
- Prepare the roasted garlic pulp by first slicing the top part of the garlic crosswise to expose the cloves. Boil 2 cups water and then put the garlic head into the pot. Continue to boil in low to medium heat for 8 minutes.
- Preheat oven to 200F. Remove the garlic from the pot . Let it cool down and then rub vegetable oil all over it. Arrange in a baking tray and bake for 30 minutes. Removed from the oven and set aside.
- Place the marinated pork along with the soy sauce in a cooking pot. Start to heat the pot and then cook the pork until light to medium brown.
- Pour the beef broth into the pan (or you can also use water with ½ beef or pork cube/bouillon). Let boil. Add the roasted garlic pulp. Cover and cook in low to medium heat until the pork gets tender. You can add more broth or water if needed.
- Add the sugar. Stir until diluted.
- Add salt to taste (only if necessary) and then put the tofu and hard-boiled egg into the pot. Cook for 2 to 3 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
Serving: 3g