Focused recipe
Braised Pork Belly in Soy Sauce (Tau Yew Bak)
Tender pork belly braised in soy sauce with sweet roasted garlic, tofu, and hard-boiled eggs. A comforting dish perfect over steamed rice.
Chinese Updated 5/2/2017
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs pork belly sliced into cubes
- 4 tablespoons dark soy sauce
- 1 tablespoon brown sugar
- 6 ounces fried regular extra firm tofu cut into cubes
- 3 to 5 pieces egg hard-boiled
- 2 cups beef broth
- salt
- 1 head garlic
- 2 cups water
- 1 teaspoon vegetable oil
Instructions
9 cooking steps
- Combine pork and soy sauce in a bowl. Mix well. Let it stand for at least 30 minutes.
- Prepare the roasted garlic pulp by first slicing the top part of the garlic crosswise to expose the cloves. Boil 2 cups water and then put the garlic head into the pot. Continue to boil over low to medium heat for 8 minutes.
- Preheat oven to 200F. Remove the garlic from the pot. Let it cool down and then rub vegetable oil all over it. Arrange in a baking tray and bake for 30 minutes. Remove from the oven, let cool, and squeeze out the roasted garlic pulp. Set aside.
- Place the marinated pork along with the soy sauce in a cooking pot. Heat the pot and cook the pork until light to medium brown.
- Pour the beef broth into the pot (or you can also use water with ½ beef or pork cube/bouillon). Let boil. Add the roasted garlic pulp. Cover and cook over low to medium heat until the pork gets tender. You can add more broth or water if needed.
- Add the sugar. Stir until dissolved.
- Add salt to taste (only if necessary) and then put the tofu and hard-boiled egg into the pot. Cook for 2 to 3 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Pork No tags Public recipe Revision 1
Recipe notes
- For best results, marinate the pork for at least 30 minutes before cooking.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.