Easy Yummy Braised Pork (or Chicken) With Soy Sauce & Garlic


Good evening, dear friends 😀

Much have been heard about the goodness of garlic. The therapeutic qualities of garlic are nothing new. Sanskrit records reveal that garlic remedies were pressed into service in India 5,000 years ago, while Chinese medicine has recognised garlic’s powers for over 3,000 years. Even Louis Pasteur, who discovered penicillin, recognised the anti-bacterial powers of garlic back in 1858. And during World War One surgeons regularly used garlic juice to stop wounds turning septic.

Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease. For example, when the Journal of the Royal College of Physicians reviewed data on cholesterol in 1993, it found that after just four weeks there was a 12 per cent reduction in cholesterol levels in the research groups that had taken garlic.

In the Chinese and Malaysian cuisine, garlic plays a very important role in flavouring and enhancing the various dishes. One very traditional Chinese recipe that has been handed down from the generations that makes use of lots of garlic is the Braised Pork With Soy Sauce & Garlic , also known among the Hokkien as “Tau Yew Bak” – a superb and full aromatic dish that will make you eat more and more rice with it once your appetite is whetted. 😆

For those that don’t take pork, you can use chicken thighs and drumsticks as well in this dish and the tantalising aroma and taste of this country dish are just as great! Most importantly, there are lots of garlic in it. 😀

Usually, I will cook a large portion of this dish and keep half for the next day’s dinner, as the flavours would have come together and the dish will taste even more heavenly! 😀 Before I post the recipe below, I have excerpted some information on the goodness of garlic from an article in The Age, Australia dated 16 October, 2007.

Health Benefits of Garlic Unravelled

Alternative medicine has been touting the health benefits of garlic for centuries, from its anti-bacterial and antifungal properties, to its positive effects on the cardiovascular system. Now US researchers say they have figured out precisely why the pungent clove makes such a valuable health tonic: it boosts the body’s own production of a compound that relaxes blood vessels, increases blood flow, and prevents blood clots and oxidative damage.

Much of the research into the pharmacological benefits of garlic has focused on the organic polysulphides that the clove is rich in – the best known of which is Allicin. But the new research suggests that Allicin and similar biologically active compounds are only a piece of the puzzle, and that it’s the chemical messenger that is produced when these compounds are metabolized that is important.

In laboratory tests, the researchers at the University of Alabama found that it was this chemical messenger – hydrogen sulphide (H2S) – which is essential at low levels for cellular signaling, that appears to relax blood vessels, enhancing blood flow.

The team conducted a series of experiments, first extracting juice from supermarket garlic and adding minute amounts to red blood cells. The cells immediately began emitting hydrogen sulphide.


Easy Yummy Braised Pork or Chicken With Soy Sauce & Garlic (Serves 6)

Ingredients –

* 1 kg of pork, cut into 1-inch chunks (or chicken pieces, for a healthier version) (sometimes, I use pork spare ribs or pork belly)

* 3 whole bulbs of garlic, separated into pips (making about 50 pips)

* 1/2 cup soy sauce

* 1/4 cup thick black sauce

* 3 tbsps oyster sauce

* 1 or 2 tbsps of sugar

* 2 cups of water

* 6 hard-boiled eggs, shelled

* salt and pepper to taste

* cornstarch mixed with water to thicken sauce

Method –

1) Marinate pork or chicken with soy sauce, thick black sauce, oyster sauce and sugar. Set aside for at least 2 hours. Left in the fridge overnight is even better.

2) Heat up about 2 tbsps of oil in a pot or wok. Put the garlic pips in and stirfry for 2 minutes.

3) Pour the pork/chicken and marinade in, and keep stirring until the sauce comes to a boil. Lower heat to simmer for about 3 minutes or so, until the liquid is almost dried up and the meat is aromatic.

4) Add in 2 cups of water, bring to a boil and then lower heat to simmer for about 40 minutes (or until meat is tender) stirring occasionally to prevent burning. Put in the hard boiled eggs halfway through the simmering time.

5) You may or may not need further salt to season this dish as it depends on the saltiness of the soy sauce….but check the taste to see.

6) Thicken gravy with a bit of cornstarch-water and serve hot with white rice, a dish of vegetables, and a soup.

** Note – the garlic pips would be very soft and very delicious to eat, and the garlicky taste has been mellowed. For those of you that don’t like to eat garlic whole this way, then you use the same amount of garlic but you just remove the skin and chop them finely….this dish would taste just as superb! I like to have this a bit sweeter, and I would put in 2 tbsps of sugar. 😉


14 Responses so far »

  1. 1

    Felicia said,

    Hi Choesf!

    I have yet to try this recipe but it sounds yummy…Plan to try it out this Deepavali. May I ask if I need to take out the skin of the garlic?



  2. 2

    happyhomemaker88 said,

    My dear Felicia, 😀

    I am so happy to see you here…big welcome to you! 😆

    It is up to you but for me, I like to leave the skin on the garlic and after braising this dish for a while and stirring it often, some garlic will break out of the skin anyway. Personally, I love eating the garlic in the skin (but I don’t eat the skin 😆 ). But if you want your family to consume more garlic, then you can remove the skin and chop up the garlic instead. The important thing is to have lots of garlic in this dish. 😉

    Good night from KL!

    Hugs and love,

    choesf 😀


  3. 3

    Felicia said,

    Hi Choesf,

    Thank you …will try it out tomorrow.

    Cheers from Singapore!


  4. 4

    Terry said,

    What is “thick black sauce”? Thanks


  5. 5

    happyhomemaker88 said,

    Dear Terry, 😀

    The thick black sauce I mentioned actually is bottled black soya sauce or dark soy sauce – it is very thick.

    Have a nice day!

    With peace and joy,

    choesf 😀


  6. 6

    shi said,

    hi there,

    i just wanted leave you a quick note to let you know that your recipe is very good and
    tasty! i have made this before but with one of those pre-bottled marinades from lee kum
    kee and it didn’t turn out that nice! i love your recipe and this is a recipe that i will
    continue to make for the years to come!

    thanks for sharing!



  7. 7

    happyhomemaker88 said,

    Hi there and welcome, dear shi 😀

    Thank you for your lovely comments. I’m glad you have tried out the recipe here and liked it. This is a really easy recipe, yes? Yet, it has all the goodness of garlic in it, not to mention the yummy sauce to go with hot, cooked rice! 😉

    Lee Kum Kee brand has many types of marinades and sauces to make cooking easier….but somehow, they just don’t taste the same as those we make from scratch. 😥

    Here is my latest version of this recipe –


    Happy Cooking!

    choesf 😀


  8. 8

    Nic said,

    Hello again. This is quite similar to the other recipe (braised with spices) of yours without staranise & clove? Anyhow, thanks heap for sharing the recipe. I grew up on this! My 2 1/2 year old son, love both the recipes. I’m so pleased and relieved that he finally ate proper as he has been living solely on chips!! :-S Please, please i beg that you post more easy yummy recipes. 😀


  9. 9

    rozalia said,

    This must be very yummy and easy to do, even for me, I think! Thanks for the reminder, Nic!

    Te pup choesf! Have a nice week ahead! 🙂 xx


  10. 10

    happyhomemaker88 said,

    Hello again, dear Nic! 😀

    Wow, you are very observant to spot the similarities between those 2 recipes! I had posted this page last year when I had added star anise & cloves to make the taste a bit different. The other version called “Tau Yew Bak” is a more authentic Hokkien Chinese recipe from my late mother-in-law and my hubby also love to have a big plate of white rice to go with that. 😆


    Aren’t we glad when our children finally get to eat the same food as us parents? What a relief then!

    Thank you for your lovely comments – more yummy recipes coming up! 😉

    Happy Cooking!

    choesf 😀


  11. 11

    happyhomemaker88 said,

    Te pups, dearest Rose! 😀

    Yes, this is a very easy recipe to do….like I told Nic earlier, my late mother-in-law’s braised pork recipe is here –


    This dish tastes even more heavenly when we have it the next day! For variations, I also add in some dried Shitake mushrooms (which have been rinsed and soaked in some water to plump up) and the taste is another different delight! 😉

    You have a wonderful week, too, okay?

    Happy Cooking!

    choesf 😀


  12. 12

    Nic said,

    Thanks again Choesf. Your recipes are truly easy & yummy! Looking forward to more of them. 🙂 ps. Guess it’s going to be difficult to watch my waistline!!


  13. 13

    Hi. I love garlic going to try this recipe over the weekend.


    • 14

      happyhomemaker88 said,

      Hi there and welcome, dear CookingToday 😀

      Hope you like this very traditional heritage Chinese garlic pork recipe. You have a very informative site – I will learn a lot about UK recipes/cooking from there. 😉

      Do have a wonderful weekend!

      With best wishes,

      choesf 😀


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