Tau Yu Bak (Braised Pork Belly in Soy Sauce)
I grew up eating this homely dish of braised pork belly in soy sauce (or locally known as “tau yu bak”/豆油肉) so this is true taste of home-cooked food to me. Deliciously savoury, this dish goes very well with rice or steamed buns (kong bak bao). Every family has a different way of cooking this dish.
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My family’s version is no fuss – just one type of soy sauce (dark) and no need to grind the spices. The recipe is also very forgiving and flexible so you can always “rescue” it if something goes wrong. Do not overdose on the spices (like star anise, cinnamon) because a little goes a long way.
Browning the pork belly (optional but highly recommended) adds additional flavour to the stew.
Aromatics for cooking tau yu bak – garlic, 5-spice powder, cinnamon, cloves, star anise and rock sugar.
I re-created the dish from memory of the taste and I let my mum taste test the dish. Her verdict – my tau yu bak was good, and she liked that the sauce is just the right amount (if too much, the stew is diluted; too little will result in insufficient gravy for the rice & meat).