Braised Pork Belly in Soy Sauce (Tau Yew Bak

• Gluten free

• Meat

  • 1 lb Pork belly

• Produce

  • 1 Pulp garlic
  • 1 tbsp White pepper corn

• Refrigerated

  • 5 Eggs, hard
  • 8 oz Tofu/bean curd, fried

• Condiments

  • 4 tbsp Soy sauce
  • 3 tbsp Soy sauce, sweet
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1 Salt

• Liquids

  • 4 cups Water

Found on rasamalaysia.com

Description

Ingredients

• 1 lb. pork belly (cut into small pieces)
• 4 cups water
• 1 pulp garlic (lightly pounded with the back of a cleaver)
• 1 tablespoon white pepper corn (smashed and cracked)
• 5 hard-boiled eggs
• 8 oz. fried tofu/bean curd
• 4 tablespoons soy sauce
• 3 tablespoons sweet soy sauce (kecap manis)
• 1-2 tablespoons dark soy sauce, or until it reaches your desired color
• Salt to taste

Directions

• Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked pepper. Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce. Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice.