Another thing that sets them apart is the added tausi (fermented black beans), which is a must ingredient. Pork belly in soy sauce (tau yu bak / lou bak) is pure Chinese comfort food! Use crystal sugar instead of brown sugar if you have it. Amount is based on available nutrient data. Notify me of followup comments via e-mail. WANT MORE RECIPES? Rasa Malaysia contains affiliate links and sponsored posts. Allrecipes is part of the Meredith Food Group. Congrats! Should I leave the skin on the belly for this recipe? Bebs here! But honestly, the original recipe is already very very good. Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. :), okay thanks. Never miss a post. Once you master the basic, you can add other ingredients to layer the flavors. A couple of days ago, we talked about making my mother’s braised pork belly in soy sauce, or tau yew bak (in Hokkien)—one of the many family recipes that my mother excelled in. But opting out of some of these cookies may affect your browsing experience. Hi Cheralyn, great that you like ginger, but I won’t add ginger personally. They are both cooked with soy sauce and vinegar. The pork belly is hearty and comforting to eat. Save my name, email, and website in this browser for the next time I comment. Transfer in the 6 boiled eggs and cook for another 30 minutes. Add spring onions and chopped garlic and fry for about a min. Braising — Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar and star anise in the sauce pan. Set fried pork aside. As my second sister is many years older than me, she had the opportunity to learn more about cooking from my late mother. You should end up with a thick, glistening sauce that covers the tender pork belly. Continue to simmer on the lowest heat for another 15-20 minutes. Percent Daily Values are based on a 2,000 calorie diet. The taste was complex, sophisticated, addictive, and utterly delectable. Caramelizing — turn to high heat, take the cover off and let liquid evaporate and thicken. Love this recipe, thank you! Braised Pork Belly in Soy Sauce (Tau Yew Bak) recipe - Pork belly is steeped in an intensely flavorful soy sauce. 1/2 teaspoon of white pepper As you say, taste preferences are personal. It’s the most tender and succulent braised meat you’ll ever taste! Sear pork belly until lightly browned and fats are rendered. Naturally, we talked about the delicious foods that my late mother used to cook for our family and the many dishes that she prepared which we missed dearly although the tastes still linger on our taste buds. Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce. Also, I intend to replace the pork belly with chicken drummettes instead so I guess total cooking time will be much shorter am I right? 1 tablespoon of soy sauce Others would skip the searing part entirely. […] Braised Pork Belly in Soy Sauce (Tau Yew Bak) […]. Nutrient information is not available for all ingredients. The tender velvety meat of the pork belly surrounded by sweet soy sauce and star anise flavors will truly whets your appetite. The food will be hot for a longer time. Humba is a Filipino braised pork dish that is very popular in the Visayan and southern regions. Add the rest of the ingredients and stir. 1/2 teaspoon of five-spice powder Add more water if needed until meat is fork-tender. Pinch of salt, For the sauce: Remove excess oil from the pot and leave just about 2 tablespoons. Bring it to boil and then add in the garlic, pork belly, and cracked peppercorns. Add rice wine, light soy sauce, scallions, ginger, and star anise. Humba is a Filipino braised pork dish that is very popular in the Visayan and southern regions. When my parents came to visit us in San Francisco 10 years ago in 2000, I managed to learn my mother’s tau yew bak recipe. Wash the roots of the coriander stalk thoroughly and add to the pan with the leaves. Humba, however, has a mildly sweet take from the addition of brown or muscovado sugar and/or pineapple. It’s perfect! Slice off extra fat, if you wish. Throw away the ginger. A Filipino braised pork belly dish with sweet-savory soy-vinegar sauce. You could also transfer everything to a clay pot. Three main steps, parboiling, braising and caramelizing together impart superior flavor and increase visual appeal. It has a smoky aroma to it. 1 pulp garlic means the whole garlic or just 1 clove? Add the rock sugar and continuously stir until it’s melted. 1 tablespoon of yellow rock sugar 1 ½ pounds pork belly, cut into bite-size pieces, ½ (8 ounce) package vegetarian chicken substitute, diced (Optional), Back to Slow-Cooked Red Braised Pork Belly. To me, ginger doesn’t belong in this dish. Remove the cover and continue to simmer until liquid is reduced to a thick sauce. I added some cracked whole white peppercorn (her secret ingredient!) One of my fav meals of my childhood. Slice pork belly into small cube-like pieces. Hi Bee, Like any others, there are different manners of cooking this dish. Add back the pork belly and stir. In a pan, heat 2 tablespoons of vegetable oil. To marinate the pork belly, add 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1/2 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, a … We grew up in a big and poor family, so since she was 12 years old, she was tasked with housework and kitchen chores, including cooking for the whole family.