Braised Pork Belly (Tau Yew Bak)

Braised Pork Belly, or Tau Yew Bak, is a beloved Nyonya dish featuring tender pork belly infused with a savory-sweet soy sauce blend. The slow cooking process ensures the pork is melt-in-your-mouth tender and perfectly balanced with rich flavors. Caramelizing the pork belly enhances the depth of the sauce, making it a comforting dish. It’s best served with steamed rice to absorb the delicious sauce, making it a delightful meal for any gathering.

Ingredients

• 1 1/2 lb pork belly, skin on, cut into 1-inch pieces
• 1/2 cup dark soy sauce
• 1/4 cup light soy sauce
• 1/4 cup oyster sauce
• 1/4 cup brown sugar
• 1 inch ginger, sliced
• 4 cloves garlic, minced
• 2 cups water

Instructions

1. Blanch the pork belly pieces in boiling water for 5 minutes. Drain and set aside.
2. In a large pot, combine dark soy sauce, light soy sauce, oyster sauce, brown sugar, ginger, garlic, and water.
3. Return the pork belly pieces to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender.
4. Serve with steamed rice.

Keywords: Dinner, Braised, Pork, Savory, Nyonya

Spice Rack: Soy Sauce, Oyster Sauce, Brown Sugar, Ginger, Garlic

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