This recipe was shared by Cheah of No Frills Recipes which I have bookmarked to try since the recipe was posted [I think in 2012]. One of my new year resolution is to try as much of the lovely recipes shared by fellow food bloggers, so this is one of the first few that I set out to try.
Taste wise, it's different from the usual Tau Eu Bak. This is slightly sweet and tangy. The pork belly can be cooked until soft or has a bite. They are equally tasty.
Recipe Source - No Frills Recipes - slightly modified450 gm pork belly with skin - cut bite size pieces [marinate with some salt for an hour]
2 chilli padi
1 1/2 tsp tau cheong [preserved soy bean paste]
3 pieces tamarind slices [assam gelugor]
1 cup water
25 gm gula melaka [palm sugar]
1 tsp light soy sauce
1/2 tsp dark soy sauce
- Pound/blend onion and chilli into a paste. Mix with tau cheong. Set aside.
- Heat some oil in wok, saute onion paste until fragrant. Add in pork belly. [I fried the pork belly in a heated wok until firm and some oil oozes out, then add in the blended paste. Fry until fragrant before adding seasoning and water]
- Stir fry for awhile until ingredients are well mixed and fragrant.
- Add in seasoning, mix well then add in water.
- Bring to boil, add in palm sugar and tamarind slices.
- Reduce heat to simmer until meat is tender [takes about 45 minutes]. Taste to adjust seasoning.
- Dish up to serve with steaming hot rice.
Notes: Visit this site for its' Nutritional Facts [here]