Malaysian Braised Pork Belly in Soy Sauce (Tau Yew Bak)
Experience the rich, savory flavors of Malaysian cuisine with this classic Braised Pork Belly in Soy Sauce. Tender pork belly slow-cooked in a deeply aromatic soy-based broth, infused with spices and served with perfectly braised eggs and tofu.
Malaysian Braised Pork Belly in Soy Sauce (Tau Yew Bak)
Experience the rich, savory flavors of Malaysian cuisine with this classic Braised Pork Belly in Soy Sauce. Tender pork belly slow-cooked in a deeply aromatic soy-based broth, infused with spices and served with perfectly braised eggs and tofu.
Total Time
2h 20m
Prep Time
20m
Cook Time
2h
Servings
4
Difficulty
medium
Ingredients
Main
- 2 lbs Pork Belly(cut into 1.5-inch cubes, skin on optional)
Aromatics
- 1 bulb Garlic(separated cloves, unpeeled)
- 1 tsp Black Peppercorns(cracked)
Sauce
- 3 tbsp Light Soy Sauce
- 3 tbsp Dark Soy Sauce
- 3 tbsp Sweet Soy Sauce (Kecap Manis)
- 2 tbsp Sugar(or rock sugar)
- 1 cup Water(plus more if needed)
Add-ins
- 6 Large Eggs(hard-boiled and peeled)
- 8 oz Fried Firm Tofu(cut into bite-sized pieces, optional)
Other
- 1 tbsp Vegetable Oil
Spices
- 1 Cinnamon Stick
- 2 Star Anise
- 4 Whole Cloves
Instructions
If using skin-on pork belly, blanch it first. Place pork belly in a pot, cover with cold water, and bring to a boil. Cook for 3-5 minutes until scum rises. Drain, rinse pork under cold water, and pat dry. Cut into 1.5-inch cubes.
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear until lightly browned on all sides, about 5-7 minutes. This helps render some fat and adds flavor.
Add the unpeeled garlic cloves and cracked black peppercorns to the pot. Sauté for 1 minute until fragrant.
Pour in the light soy sauce, dark soy sauce, sweet soy sauce, sugar, and water. Add the cinnamon stick, star anise, and whole cloves. Stir to combine.
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
Add the hard-boiled eggs and fried tofu (if using) to the pot. Stir gently to coat them in the sauce. If the liquid level is too low, add a little more water to ensure the pork and eggs are mostly submerged.
Cover and continue to simmer for another 45 minutes to 1 hour, or until the pork belly is fork-tender and the sauce has thickened slightly. Turn the eggs occasionally to ensure they are evenly coated and colored by the sauce.
Remove the cinnamon stick, star anise, and cloves before serving. Taste and adjust seasoning with salt if necessary.
Serve hot with steamed white rice, spooning the rich sauce over the pork and eggs.
Chef's Notes
For an even richer flavor, you can marinate the pork belly in a mixture of soy sauces and sugar for at least 30 minutes before searing. Using rock sugar can provide a more nuanced sweetness and a beautiful glaze. Tips & Tricks: - Blanching the pork belly first helps remove impurities and any gamey odor, leading to a cleaner flavor. - Don't overcrowd the pot when searing the pork; cook in batches if necessary to ensure proper browning. - Adjust the amount of dark soy sauce to achieve your desired color; more dark soy sauce will result in a deeper, richer hue. - For a thicker sauce, remove the lid during the last 15-20 minutes of simmering and increase the heat slightly, stirring frequently to prevent sticking. - If you prefer a less fatty dish, you can carefully skim off excess fat from the surface of the braising liquid before serving. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition Facts
per serving