Tau Yew Bak (Pork braised in Soy)
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
60 ml neutral-flavoured cooking oil
1 garlic bulb, cloves separated but not peeled
10 g white peppercorns, cracked or smashed
750 g pork shoulder, cut into 3 cm (1 1/4 in) pieces
100 ml caramel soy sauce (black soy sauce)
2 tsp white sugar
10 g cinnamon stick
5 g star anise
1 tsp cloves
salt, to taste
4 eggs, hard-boiled, peeled, halved
To Serve
steamed jasmine rice, to serve
spring onions (scallions), thinly sliced, to garnish
250 ml water
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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 caramel or black , and . Add the , and . Bring to the boil then reduce heat to low. Cover and simmer for 40–45 minutes until the pork 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.
