September 8, 2009

Braised Pork in Soy Sauce/Tau Yew Bak

This is a traditional Straits-born (Peranakan) dish that is excellent for both the young and old as it is full of flavor. and easy to digest. "Tau Ewe Bak" is a Hokkien dialect for Soy Sauce Pork. It is pork simmered with a good quality soy sauce with spices and hard boiled eggs. This is also one of my daughter's favorite dish.
500 gm belly pork or shoulder pork (trim off excess fat, and cut into 2" cubes)
2-3 cups water
3 hard-boiled eggs, shelled (optional)
2 pieces firm bean curd or fried bean curd (optional)
5-6 dried Shitake mushrooms, soaked in water and cut in half
3 Tbsp. light soy sauce
4 Tbsp. dark soy sauce
2 tsp. sugar
2 tsp. peppercorn, cracked
4 cloves unpeeled garlic, bruised
1 cinnamon stick
2-3 star anise
1 tsp. cracked peppercorns
1 tsp. salt
1. In a large pot or clay pot, add  water and bring to a boil. Add the marinade spices and simmer for 10-15 minutes. Add pork and simmer for about 30-45 minutes until the water has reduced slightly and has reach a thick consistency. A little more water can be added if you like more gravy.
2. When the pork is tender to touch, add mushrooms, bean curd, eggs and continue to simmer for another 15-20 minutes. Adjust seasonings if necessary. Serve with steamed rice.
Printable Recipe

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