Popular Delicious Tau Yew Bak (Pork Braised In Soy Sauce)


Good evening, dear friends πŸ˜€

This is a really popular Hokkien dish known as “Tau Yew Bak” and is a typical homestyle cooking that is simple in ingredients and recipe, but very appealing to our tastebuds. I had learned this from my Hokkien mother-in-law as I am not a Hokkien myself, but a Hakka! Later, I will give you my recipe for “Hakka Char Yoke”, a typical Hakka dish. πŸ˜‰

After a period of having Chinese New Year festive dishes, it is good to “come back down to earth” and partake in these simple, country style homecooked food. πŸ˜†

Ingredients (serves 6) –

1 kg pork belly with skin, cut into 1-inch lengths

5 tbsps of soy sauce

5 tbsps of premium soy sauce (Lee Kum Kee Select Soy Sauce is good, this type of soy sauce is less salty and more aromatic. If not available in your area, then use 10 tbsps of the same kind of soy sauce)

5 tbsps dark soy sauce

1/2 cup rock sugar (this is gives a mellow sweetness to the sauce and somehow less sweet than normal sugar. But if this is not available, then use 3 tbsps of sugar)

2 whole bulbs of garlic

Hot water

6 hard boiled eggs, shells removed

Cornstarch-water mixture for thickening sauce

Method –

1) Marinate the pork chunks with soy sauce, thick soy sauce and rock sugar for at least 1 hour. If you don’t have the time to wait for the marinating, then simply massage the pork with the marinade for at least 5 minutes. Then the flavours would be well infused into the meat. πŸ˜‰

2) Heat up a heavy pot. No oil is required.

3) Pour the pork and marinade into the pot, hear the sizzle and keep stirring the pork to prevent burning.

4) Put in the whole garlic.

5) Stir until the liquid is almost reduced and the pork is aromatic.

6) Add enough hot water to just cover the pork and garlic.

7) Bring to a boil, lower heat to small and simmer with the pot covered for about 30 minutes. Remember to stir occasionally to prevent burning and to ensure even cooking.

8 ) Put in the hard boiled eggs. Stir gently more frequently to coat the eggs with the sauce as by now, the sauce would be reduced. Simmer for 10 more minutes. Add a little more water if the sauce dries up too much.

9) Check the taste and adjust accordingly with more soy sauce or salt. Thicken with cornstarch-water as necessary.

Serve hot with white rice or with steamed “Man Tous” (white buns). Be sure to cook more rice because whenever I serve this dish, my husband and sons would have double the servings of rice that they normally have! πŸ˜†

Hope you like this simple recipe. Bon Appetit! πŸ˜€

P.S. For those that would like to try this recipe but prefers a healthier version, you can use chicken pieces or leaner pork.


6 Responses so far »

  1. 1

    sweetrosie said,

    I love your braised pork recipe choesf πŸ™‚ I am looking forward to trying rock sugar; I’ve seen it, but was never quite sure what kinds of dishes to use it in.

    All the garlic in your recipe inspires me to add more garlic to my soy pork. I believe in the health benefits of garlic, this is the prfect meal to add lots πŸ™‚

    Do you make your own steamed buns?

    How are you feeling dear choesf πŸ™‚ I have been wondering if your batteries are recharged πŸ™‚ I am feeling LOTS better. Love and thanks to you and the caring people at Dhealing xxx


  2. 2

    happyhomemaker88 said,

    Good evening to you, my dear sweetrosie! πŸ˜€

    I am so glad to hear that you are feeling lots better – I was going to email you to ask about your leg sprain, I hope it is better, too? Do stay safe and healthy okay? {{{HUGS}}} πŸ˜€

    Hehe, I was down with sore throat and cough and then I had a really terrible lower backache (from an old injury) up til last Sunday, when I could make it to see a doctor, who prescribed some medication. πŸ™„ Now, I am well already as you can see by my “long windedness” here! Thank you for asking. πŸ˜†

    One of the main reasons that I like cooking this dish is the abundance of garlic used here – the garlic pips taste so delicious and soft (be sure that the skins are not removed). Actually, I also put in 1/2 cup of chopped garlic to make my children eat the garliic as they don’t like the whole garlic straight. πŸ˜‰

    No, I don’t make my own steamed buns, I buy the frozen variety from supermarkets and then steamed them to reheat. Here is the link to a picture of the buns I meant and another version of this recipe –


    Usually we serve this dish with another meat or fish or tofu dish, a vegetable dish and a soup together with hot white rice – this is a typical standard dinner menu for Chinese families. Actually , I have taken many photos of my simple dinner menus and I will post them soon to show you. πŸ˜‰

    Good night and sweet dreams from KL! πŸ˜€

    With love, peace and joy,

    choesf πŸ˜€


  3. 3

    Candy Bee said,

    I loved your blog and all the recipe!
    U are great
    Can use slow pot cooker? Can I add mushroom?


  4. 4

    happyhomemaker88 said,

    Hello and welcome, dear Candy Bee πŸ˜€

    Thank you for your kind comments. 😳 πŸ˜†

    You can use a slow cooker if you like, but you have to check on the meat often to be sure that they don’t get overdone and mushy. If you are using pork belly with skin….when the skin drops off, if means the meat is too soft. Use a fork to poke at the skin to test.

    Chinese dried mushrooms can be used, too, (after soaking them in cold water) but the flavour would be different though..but also, tastes great. It is an option. πŸ˜‰

    Have a happy Sunday!

    With peace and joy,

    choesf πŸ˜€


  5. 5

    piggy said,

    hi, just to ask, the dark soy sauce that you are using, is it the watery kind (consistency of light soy sauce) or the thick black soy sauce? (consistency of kecap manis)


    • 6

      happyhomemaker88 said,

      Hi there and welcome, dear piggy πŸ˜€

      The soy sauce that I like to use is the thick, sticky type…Yuen Chun brand. I’m not sure if it is called “kecap manis”. πŸ˜‰

      Do have a lovely week!

      With best wishes,

      choesf πŸ˜€


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