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Braised Pork Belly in Soy Sauce (Tau Yew Bak)

This is a recipe for Braised Pork Belly in Soy Sauce (Tau Yew Bak)
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Pork
Servings: 3
Author: Vanjo Merano


  • 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


  • 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!


Serving: 3g