A good Tau Yew Bak contains slabs of pork belly that is tender, juicy, and steeped in an intensely flavourful soy sauce. The taste is complex, sophisticated, addictive, and utterly delectable.
There are always extras such as hard-boiled eggs, tofu, and sometimes, potatoes and mushrooms.
Tau Yew Bak is a savoury dish that goes extremely well with steamed white rice, especially with a side of sambal belacan.
• 450g pork belly, cut into small pieces
• 4 cups water
• 1 pulp garlic, lightly pounded with the back of a cleaver
• 1 tablespoon white peppercorn, smashed and cracked
• 5 hard-boiled eggs
• 225g fried tofu/bean curd
• 4 tablespoons soy sauce
• 3 tablespoons sweet soy sauce, kicap manis
• 1-2 tablespoons dark soy sauce
• Salt to taste
• Heat up a pot, preferably a big clay pot, filled with 4 cups of water.
• Bring to a boil, then add in the garlic, pork belly, and cracked pepper.
• When this mix comes to a boil, add in the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce.
• Lower the heat to medium and braise the pork belly for 30 minutes or so until the meat is cooked through and feels tender to the touch.
• Add salt to taste.
• Continue to simmer on the lowest heat possible for another 15-20 minutes.
• Dish out and serve hot with steamed white rice.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.