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
- Marinate pork belly with marinade for 15 to 20 minutes.
- 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.
- Add in seasoning, bring to boil and stir fry to coat well.
- Add in water, bring to boil, lower heat. Cover to braise for 30 minutes. Add in the hard boiled eggs, mix well.
- Cover to cook for a further 15 minutes or until water is reduced to thick.
- Remove and dish up to serve with rice and sambal belacan.