Tau Yu Bak (Pork Belly Braised in Soy Sauce)

Every Chinese kid growing up in Singaporean would have had this on the table in some form. The ultimate comfort dish. A good tau yu bak has well-caramelized meat, is fragrant from soy sauce and the spices, and is tender but still has a bite. Some people also refer to this dish as lor bak, though the gravy for lor bak tends to be watery and less reduced. Pork belly is the most common cut used, but you can also use a fatty hunk of pork shoulder if you prefer. The pork has to be cut into large cubes and cooked on a gentle flame to avoid overcooking the pork - it should not be falling apart. The garlic is smashed whole and the skin is kept on so that you can mash the soft, flavourful garlic into your rice.
There are so many ways to make this your own. Some enjoy the gravy more reduced, some enjoy it watery. Some enjoy it with steamed rice, others eat it between steamed lotus buns. You can add taukwa or hardboiled eggs to it to make the gravy go further, and enjoy with freshly cut red chillies or sambal belacan if you prefer.
Tau Yu Bak
Serves 4-6
800g pork belly, cubed into 1.5” pieces
2 tbsp cooking caramel
3 tbsp oil
25g garlic cloves, skin on, crushed
½ tsp white peppercorns, crushed lightly
2 tsp five spice powder
1L water
3 tbsp dark soy sauce
50g light soy sauce
1 ½ tbsp sugar
Salt to taste
Hard-boiled eggs, if desired
Taukwa (firm bean curd), if desired
Coriander leaves, to garnish
Blanch pork belly for 2-3 minutes, then remove the pork belly and discard the cooking water. Allow the pork belly to drip dry on a colander for a few minutes, then transfer to a bowl and toss with the cooking caramel. Allow to sit for a couple of minutes for the pork to absorb the caramel, then pat dry with paper towels.
In a wok or large saucepan, heat the oil. Add the pork belly all at one go (if you add it a piece at a time, you run the risk of the oil splattering). Fry on high heat until the pork belly starts browning and caramelizing. Add the garlic and white peppercorns and continue to fry until the garlic takes on colour as well. Add five spice powder and toss for just one minute, before adding water, dark soy sauce, light soy sauce, sugar. Bring to a boil. Taste to check the seasoning - it should be 70% seasoned as the liquid will be reduced in the cooking process. Turn the heat to low, and simmer, covered, for 1 ½ - 2 hours or until tender. If desired, add hardboiled eggs and taukwa in the last 10 minutes of cooking, stirring once in awhile to colour the eggs evenly. Top with coriander leaves. Serve with steamed rice and a side of sambal belacan, if desired.
Website: www.sgpnoodles.com
Newsletter: www.sgpnoodles.substack.com
Podcast: The Singapore Noodles Podcast
Instagram: @sgpnoodles

[@qiuzijian9073]

👍. Nice. Waiting for your new video

[@jc1157]

We usually add a few slices of ginger n star anise.

[@Yamatification]

A couple potatoes are perfect as well, the potato starch makes the sauce a bit thicker so it sticks to the rice like gravy and helps make it less salty. And a tiny tiny bit of xiaoxing/rice wine at the end really brings out more flavour of the spices and makes it taste not so heavy, literally as small as you can put, less than a teaspoon just to twist the flavour a little like lemon on a creamy fish pasta 😚

[@felixschulze6281]

Lovely simple recipe. Well made.

[@sgpnoodles]

Thank you!

[@Jtsh706]

What brand is the dark caramel? Is it the same as dark soya sauce?

[@AlbinoFuzWolf]

"remove some of the stench/odor" average chinese govt oversight quality.