Tau Eu Bak (Soy Sauce Braised Pork Belly) is a popular and well-loved dish among the Malaysian Chinese community. Tender pork belly slowly braised in a light and slightly sweet soy sauce broth with a hint of garlic.
Total Time
55min
5.0
8 Ratings
Author: Wok & Skillet
Servings:
6
Ingredients
•
1
lb
Pork Belly
•
2
Tbsp
Granulated Sugar
•
1
Tbsp
Soy Sauce
•
1
tsp
Dark Soy Sauce
•
3
cloves
Garlic
•
2
Eggland's Best Classic Eggs
Broth
•
1 1/2
cups
Water
•
1
Tbsp
Granulated Sugar
•
2
Tbsp
Soy Sauce
•
2
tsp
Dark Soy Sauce
•
to taste
Ground White Pepper
Cooking Instructions
1.
Marinate Pork Belly (1 lb) in Granulated Sugar (2 Tbsp), Soy Sauce (1 Tbsp), and Dark Soy Sauce (1 tsp).
2.
Prepare the soy sauce broth by combining Water (1 1/2 cups), Granulated Sugar (1 Tbsp), Soy Sauce (2 Tbsp), and Dark Soy Sauce (2 tsp). Set aside.
3.
Prepare the hard-boiled Eggland's Best Classic Eggs (2). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
4.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
5.
Fry the pork along with the marinade liquid in a large pot over medium-high heat. When the outsides of the pork is cooked, add Garlic (3 cloves) and the soy sauce broth.
6.
Reduce the heat to low, then allow it to simmer partially uncovered until the liquid is reduced by half for about 20 minutes. Stir occasionally.
7.
Add remaining water, hard-boiled eggs, and a dash of Ground White Pepper (to taste).
8.
Allow it to simmer uncovered for 15 minutes, stirring occasionally.
9.
Serve with steamed rice.
Nutrition Per Serving
CALORIES
451
FAT
41.7 g
PROTEIN
10.4 g
CARBS
8.1 g
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