Tau yew bak is a traditional Hokkien dish consisting of slow-cooked pork in warm spices and light and dark soy sauces, and usually served with hard-boiled eggs. There is also a generous amount of garlic – usually a whole bulb is used when cooking this dish.
Ingredients 14
To Serve
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Method 5
Heat a wok over medium heat then add the . Fry the and until fragrant.
Add the and fry to seal in the juices – this should take about 3 minutes.
Mix through the extra crushed , followed by the , and . Add the , and . Bring to the boil then reduce heat to low. Cover and simmer for 40–45 minutes until the is tender. Season with salt to taste.
Meanwhile boil the , then peel and halve them. Add the eggs to the wok and sit in the sauce for a minute, turning occasionally, to absorb the colour of the sauce. Remove from the heat.
Serve warm with rice, garnished with some spring onions.
