Teochew Braised Meat (Lou Bak) 潮州滷肉
Known as Lou Bak or Tau Yew Bak, Teochew Braised Meat is best known for its fragrant soy sauce gravy, infused with a variety of spices. A truly classic dish that brings back the good old times.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg pork belly (with skin, cut into large pieces.)
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 2 pieces fried beancurd (also known as tau-kwa, quartered)
- 3 eggs (hard-boiled, shelled.)
- 1/4 cup light soy sauce (premium brand)
- 1 tbsp dark soy sauce
- 1 bulb garlic (with skin intact)
- 5 shallots (with skin intact)
- 1 tsp jintan manis (fennel seeds)
- 1 tsp jintan putih (cumin seeds)
- 2 cinnamon stick
- 3 star anise
- 4 cloves
- 1/2 tsp chinese five spice powder
- 1 tsp rock sugar
- 4 cups water
Instructions
- 1
First, wash, cut and drain well the meat. Cut into 3/4 inch thick pieces and set aside.
- 2
Cut each fried beancurd into 4 pieces.
- 3
In a pot of boiling water, hard-boil the eggs and remove the shells. And we're ready to cook the meat!
- 4
Over low heat, add oil and sugar to the wok. Melt the sugar slightly.
- 5
Then add in light soy sauce and dark soy sauce.
- 6
Next, add in the cut meat. On medium heat, cook until lightly browned. Browning adds additional flavour to the stew.
- 7
Then add in the garlic, shallots and mixed spices. Stir to combine well.
- 8
Cover the ingredients with water.
- 9
Add rock sugar and bring to a boil over high heat.
- 10
Reduce to low heat and simmer with lid on for 20 minutes, or until the meat is tender.
- 11
Add in chinese five spice powder.
- 12
Then add the fried beancurd and hard-boiled eggs. Allow to simmer with lid on for another 10 minutes. And we're done!
- 13
Goes extremely well when served with steamed rice. As always, ENJOY!