Published Apr 15, 2019 Updated Nov 03, 2024 It’s a comforting dish that brings back memories of shared meals and moments with my family, especially nostalgia for my childhood times with my parents and siblings. Just the mere mention of tau yew bak sets my stomach rumbling and my mouth watering. I can already imagine the tender braised pork melting in my mouth, perfectly complemented by the savory and utterly appetizing soy sauce gravy. Served with steamed rice and accompanied by sambal belacan as a condiment, it’s an experience that’s truly lip-smackingly good. I added some cracked whole white peppercorns, the secret ingredient that elevates the deliciousness of the recipe. This is definitely one of the best pork belly recipes I have ever tasted. You should also try these recipes for belly of pork: crispy Chinese roast pork, BBQ Char Siu, and Dongpo Rou stew. I hope you get to experience the many great tastes of my childhood, where pork is the main meat of choice. Step 2: Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce and dark soy sauce. Step 3: Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes. Dish out and serve hot with steamed white rice. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
