Tau Yew Bak
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 15 minutes |
| Total time | 1 hour, 45 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Region | Chinese |
Ingredients
- 600g Pork Belly (Sliced)
- 8 Dried Chinese mushrooms (Soaked and stalks removed)
- 5 cloves Garlic (Lightly pounded)
- 1 piece Tau Kwa (firm tofu) (Cut into large cubes)
- 10 small tofu puffs (Tau Pok)
- 6 hard boiled eggs (Peeled)
- 3 tablespoons dark soya sauce
- 3 tablespoons light soya sauce
- 1/2 teaspoon ground white pepper
- 1 teaspoon sugar
- 2 star anise
- 6 cloves
- 1 stick cinnamon
- 800ml water
Directions
| Step 1 | |
| Season pork belly with 1 tbsp of dark soya and light soya sauce. Leave meat to marinate for 30 minutes. | |
| Step 2 | |
| In a large claypot or casserole, lightly brown pork belly. (No oil is needed) | |
| Step 3 | |
| Add garlic and mushrooms and stir to combine. Cook for 3 minutes. | |
| Step 4 | |
| Add tau kwa, remaining dark and light soya sauces, sugar and pepper. Mix well and allow to cook for another 5 minutes. | |
| Step 5 | |
| Add in star anise, cloves, cinnamon and water and bring to a boil. | |
| Step 6 | |
| Allow to boil for 5 minutes then add tau pok and reduce to a simmer for 20 minutes. | |
| Step 7 | |
| Add hard boiled eggs and simmer for another 40 minutes or until meat is tender. | |
| Step 8 | |
| Serve hot with rice. | |
