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Friday, June 1, 2018


I have tried various recipes for stewed pork belly and each time, they turned out to be good.  Stewed Pork Belly [Tau Eu Bak] is my mom's signature dish and is always good.  My mother in-law has her own version too.
Anyway, I love them all, so long as it is not too salty and the gravy is not too watery like soy sauce.   If it turns out well, it has a unique aroma and always good to enjoy with a plate of steaming hot rice and some sambal belacan.  Awesome.

This recipe is acceptable to me for its simplicity.  The meat is tender and tasty.  Love the chewy texture of the pork belly skin more than anything else. Nice colour, too.  Advisable to cook more because this dish keeps well and tastes even better after resting.  
500 gm pork belly - cut bite size pieces
5 hard boiled eggs
5 pips garlic with skin 
Marinade for Pork Belly - 1 tbsp each of dark soy sauce and light soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sugar
3 tbsp cooking wine
450-500 ml water

  1. Marinate pork belly with marinade for 15 to 20 minutes.
  2. Heat some oil in a non stick pan, saute garlic until aromatic.  Add in the marinated pork belly pieces and fry until firm.  Cover to cook for 5-10 minutes, stir constantly.
  3. Add in seasoning, bring to boil and stir fry to coat well.
  4. Add in water, bring to boil, lower heat.  Cover to braise for 30 minutes.  Add in the hard boiled eggs, mix well.
  5. Cover to cook for a further 15 minutes or until water is reduced to thick.
  6. Remove and dish up to serve with rice and sambal belacan.


Phong Hong said...

Hi Kimmy! I beh tahan looking at your fantastic tau yew bak. I must cook it soon!

Kimmy said...

Hi Phong Hong, do try. It is quite simple and a workable recipe. It tastes similar with other Tau Eu Bak. The important part is to braise until the meat is tender and flavourful. It has been months my hubby didn't get to eat this. He has been staying with my MIL since she was discharged from hospital before CNY. I served this with a vegetable soup, sambal belacan and yam rice. After dinner, he asked whether I cooked extra for his mum. I did cook extra but have to braise it a little longer because my MIL likes the meat to be extra soft.

Anonymous said...

Can I use chicken to replace the pork belly?

Anonymous said...


Thank you for the recipe.

Can I check with you should I blanch the pork belly before marinating?

Please advise. Thanks

Kimmy said...

Hi Annie, yes you can but the cooking time will be shorter and you need to adjust the water added because chicken cooks faster.

Kimmy said...

Hi Annie, no need to blanch. Just clean and drain off excess water, then marinate. Mix well. This dish tastes superb after resting and reheating. The meat pieces are full of flavours.

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