Braised Pork Belly in Soy Sauce
Braised Pork Belly in Soy Sauce (Tau Yew Bak) is such a comforting, flavorful dish. The tender pork belly simmers in a rich, savory soy sauce broth, giving it that deep, complex taste that makes it so addictive. This braised pork belly recipe is perfect for anyone craving a delicious, home-cooked meal packed with authentic flavors!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 1 head garlic (lightly pounded with the back of a cleaver)
- 1 lb (500g) pork belly (cut into small pieces)
- 1 tablespoon white peppercorn (smashed and cracked)
- 5 hard-boiled eggs
- 8 oz (230g) fried firm tofu (bean curd)
- 4 tablespoons soy sauce
- 3 tablespoons sweet soy sauce (kecap manis)
- 1-2 tablespoons dark soy sauce (add more for your desired color)
- Salt (to taste)
Instructions
- 1
Heat up a pot, preferably a big clay pot, with 4 cups of water. Bring it to a boil, then add in the garlic, pork belly, and cracked peppercorns.
- 2
Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce.
- 3
Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice.