This version of Tau Eu Bak [Nyonya version] is so easy and simple that I didn't believe it could be a tasty dish. If you noticed in this recipe, no light soy sauce is used.
Anyway, I gave it a try cooking only half portion of the original recipe. My honest opinion is, I didn't regret giving it a try. No doubt simple ingredients and easy preparation, the Tau Eu Bak is good and tasted even much better the next day.
It is so different from my family version [see recipe] which is more complicated.
Verdict - fragrant and tasty soy sauce pork belly. Good with rice and porridge. The sauce is more watery than my family version. This dish is best eaten the next day when the flavours developed.
Recipe Source - adapted from Nyonya Flavours [modified]
500 gm pork belly - cut into 3 cm thick chunks
1 tbsp cornflour
1 tbsp salt
100 gm [10 cloves] garlic with skin [I used smoked garlic]
2-3 cups water
1 1/2 tbsp dark soy sauce
1/4- 1/2 tsp salt
1 tsp sugar [optional]
- Clean the pork by rubbing it with the cornflour and salt. Rinse with water until there is no more traces of cornflour. Blanch the pork in boiling water then rinse with water to remove any odour from the pork. Set aside.
- Put gravy ingredients in a pot and bring to boil. Add in the pork belly and simmer for several 10-15 minutes. Then add in the garlic cloves.
- Cover and continue to simmer over low heat for 30-40 minutes or until meat is tender.
- Serve with rice and sambal belacan.