Braised pork belly with soy sauce (Nyonya tau yu bak)

This popular pork dish has many similar characteristics of dongpo pork, a braised pork dish from Hangzhou in China, made famous by the poet-scholar Su Dongpo in the 11th century.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

The Hokkien people call this dish tau yu (soy sauce) bak (meat) and it is beloved by the Peranakan community. Pork belly is preferred, but you can alternate differing proteins if you wish, some add firm bean curd (taukwa), boiled eggs, five spice and star anise for extra flavour to their versions. 

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Ingredients

• 2 tbsp vegetable oil
• 7 garlic cloves, skin-on, crushed
• 1 lemongrass, white part only, julienned
• 3 tsp sugar, to taste
• 600 g pork belly, cut into 5 cm cubes
• 1 tbsp dark soy sauce
• 2 tsp light soy sauce
• 3 cups (750 ml) water
• 2 tbsp fried shallots, to garnish
• 2 long red chillies, thinly sliced, to garnish
• steamed rice, to serve
• Sambal belacan, to serve
• 1 lime, cut into cheeks, to serve

Instructions

1. In a large, heavy-based saucepan, heat the oil over medium heat and fry the garlic and lemongrass until lightly golden. Add the sugar and cook until caramelised.

2. Add the pork belly and mix well to combine. Add the soy sauces and cook for 1 minute. Add the water and bring to the boil, skimming off any impurities. Cover, reduce the heat and simmer gently for 1-1 ½ hours, or until the meat is tender and the sauce is thickened.

3. Use a slotted spoon to remove the pork to a bowl, then increase the heat to high and reduce the sauce until thick and syrupy. Return the pork to the sauce and toss to coat. Taste the sauce and season with soy and sugar, as desired.

4. Transfer the pork to a serving plate and garnish with fried shallots and sliced red chilli. Serve with steamed rice, sambal belacan and lime cheeks.

Note

• Some traditional versions of this dish blanch the pork pieces in boiling water prior to cooking to help purify the meat. Lemongrass is a modern addition, which adds depth and flavour to this dish.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The Hokkien people call this dish tau yu (soy sauce) bak (meat) and it is beloved by the Peranakan community. Pork belly is preferred, but you can alternate differing proteins if you wish, some add firm bean curd (taukwa), boiled eggs, five spice and star anise for extra flavour to their versions. 

Stream free On Demand

Chinese Soul Food

Watch the full episode here

G

Watch the full episode here

G