This well known 'peranakan' dish is usually teamed with sambal belacan that is spicy and sourish.
A typical dish which is commonly found in restaurants offering dishes from the 'peranakan' heritage. The main ingredient of this dish is light soy sauce. Light soy sauce is known as "Tau Yu" while pork is called "Bak" in Hokkien, one of the many chinese dialects. That is how this dish came up with its name. 'Tau Yu Bak' may be deemed as a simple soy sauce dish but with the additional herbs and spices, it has become a favourite and has a special place in the hearts of many. Coupled with hard boiled eggs which are infused with the awesome gravy, this is an exceptionally flavourful dish. This dish must be simmered long enough to ensure that the pork is tender and the flavours of all the ingredients are totally infused. Just a reminder, blanch pork with a few slices of ginger before cooking. Instead of pork, chicken meat may be used as a substitute. Trust me, you can never get enough of this delicious dish especially if 'sambal belacan' is used as a dip. It is totally awesome!
- 400 grams pork
- 1 tablespoons soy sauce
- 1 tablespoons dark soy sauce
- 1 centimeters ginger
- 0.5 teaspoons five spice powder
- 1 star anise
- 1 cinnamon sticks
- 2 cloves
- 10 grams rock sugar
- 4 eggs
- 1 garlic head
Steps to Prepare
- Toast whole garlic in oven until fragrant at 200 degrees Celsius. Leave aside.
- Coat pork with 1 tablespoon of dark soy sauce.
- Pan fry pork at low heat for 3 to 4 minutes.
- Add cinnamon sticks, star anise, cloves, garlic, ginger slices, pepper and five spice powder.
- Add soy sauce and mix well.
- After 30 minutes, add rock sugar. If dish is too dry, add a tablespoon of water.
- Once sugar melts and thickens, add enough hot water to cover pork.
- Add hard boiled eggs.
- Cook dish at medium heat for at least 1 hour or until meat is tender.
- Serve with 'sambal belacan'.