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Tau Yu Bak (Braised Pork Belly in Soy Sauce)

Braised Pork Belly in Soy Sauce Recipe

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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.

Similar Recipe: Braised Pork Belly in Root Beer

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.

Braised Pork Belly in Soy Sauce Recipe

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).

Braised Pork Belly in Soy Sauce Recipe

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108 Responses to “Tau Yu Bak (Braised Pork Belly in Soy Sauce)”

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  1. Adrian — December 31, 2015 @ 4:45 pm

    Tried your recipe. Too much five spice powder. Noticed you tagged rock sugar this recipe but didn’t include it.

    Reply

    • wiffy replied: — January 7th, 2016 @ 1:22 pm

      half teaspoon of five spice powder isn’t really a lot. But if you find it too much, feel free to omit or reduce it next time to suit your preference. Added the rock sugar back to the recipe – it’s optional as some people don’t like their stew to be sweet. The sugar gives a nice glaze to the mushrooms.

      Reply

  2. Footai — January 15, 2016 @ 10:16 pm

    Hi, just wondering if the pork belly can be replaced with any other cut of pork? Not too keen on fatty meat (though I know the fats probably add to the flavour)… Is it possible to do any substitution?

    Reply

    • wiffy replied: — January 16th, 2016 @ 5:31 pm

      Yes, try the “twee bah” cut. I think it is labelled as such at NTUC too. My mum loves to use this cut for this dish nowadays, and yes, it’s less fatty than pork belly, but the meat can still turn out tender.

      Reply

  3. Michelle Cham — May 14, 2016 @ 2:35 am

    Hey just wondering if I could do this using chicken instead and keeping everything else the same? Trying to cook for a party but my friend’s muslim :)

    Reply

    • wiffy replied: — May 18th, 2016 @ 12:45 pm

      I’m sure it can work with chicken too, sometimes my mum make it (probably with a bit less gravy and dark soy sauce).

      Reply

  4. Felicia Ng — July 3, 2016 @ 4:42 pm

    Hi hi, may I know which brand of dark soya sauce did you use?

    Reply

    • wiffy replied: — July 4th, 2016 @ 9:57 am

      I used Tai Hua superior soy sauce, but the brand isn’t important. You can use any. Adjust to taste and preference.

      Reply

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