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Braised Pork Belly in Root Beer


Root Beer Tau Yu Bak

Check Out: Chinese Braised Pork Belly Recipe

Braised pork belly (豆油肉)or “Tau Yu Bak” is my family favourite dish. It is easy to cook with few ingredients and I always cook a large pot with plans for leftovers as it keep well. Recently, I saw recipes for root beer braised pork belly which I thought was really interesting. I have used coca-cola for my chicken wings, so I know it works by caramelising and tenderising the meat while sweetening the stew. Try this if you like a sweeter version of tau yu bak stew. I use my family base recipe for the braised pork belly stew, added a can of root beer and omitted the rock sugar. Though I have only tried with root beer, I am sure it will work with other sweet drinks like Coke too. This is a deliciously savoury dish that goes well with rice or steamed buns Chinese steamed buns.

Root Beer Tau Yu Bak


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31 Responses to “Braised Pork Belly in Root Beer”

  1. Elaine — September 9, 2012 @ 10:27 pm

    Hi Wiffy,

    I absolutely love your website and have been following you on Facebook as well as here on your blog for sometime now only because I am a Singaporean living in HK so I miss all the local SG food and find that if I want something specifically Singaporean, I have to cook it on my own. There are Singaporean restaurants here in HK but I have not found one that I would really recommend so my solution is to try and cook it myself. Thats why your website has been great – your pics are great and the instructions that you give are clear.

    I decided to try this recipe this evening but am afraid I was really disappointed especially as I followed it to your exact specifications. Here’s what I noticed ..

    1. The coke (could not find rootbeer at the supermarket near me in HK), whilst an interesting ingredient – made the soup too sweet and not salty enough. I had to add at least another tea spoon of salt or as some recommended in their comments on your site – to add soya sauce. Thats missing from the ingredient list and I think vital in bringing out the flavour.

    2. 1 can of coke plus 750 ml of water is also alot of soup and makes the broth too watery rather than slightly thick the way I prefer it. What I got was a soupy result rather than the “gravy-ish” consistency which I associate with Tau Yew Bak. I think if there was less water – you would be able to get a better flavour from the dish especially when the overall simmering is done with and the broth is suitably reduced.

    3. Also I had to boil for about 1 hour 20 mins on low heat for the pork to become tender. So maybe 1 hour was abit ambitious as per your recipe.

    Still, it was an interesting evening experimenting and I hope my feedback is useful for anyone else wanting to cook this.


    • wiffy replied: — October 5th, 2012 @ 1:01 pm

      Hi Elaine,

      Thanks for sharing your detailed experience and feedback, I appreciate it! The timing (1 hour), water and soy sauces stated in the recipe are indicative amounts. I mentioned about adding more water, adjusting to taste and simmering until the meat is tender in my recipe. I did simmer for longer than 1 hour too, along the way adding more water and reducing the sauce etc. Please feel free to adapt the recipe accordingly.


  2. mycookinghut — September 22, 2012 @ 8:40 pm

    This is a very interesting recipe! I have never used root beer in cooking before.


  3. Norma-Platanos, Mangoes and Me! — October 9, 2012 @ 9:40 pm

    A&W is my favorite pop outside of Ginger ale. How interesting this dish is.


  4. jennifer shaw — February 20, 2013 @ 8:52 am

    This looks a wonderful recipe. I have all my Australian friends for dinner tonightI have all my ingredients and pork belly ready.I’m excited. thank you