Tau Eu Bak (Soy Sauce Braised Pork)

Growing up in Penang, I used to live with my extended family so there were two families and grandparents in one house. This makes it a little compact but we all had lots of fun where us kids will bond through playing remote control car, Super Mario, Barbie dolls, wrestling, transformers, making each other cry and all sorts.

When we were all living together, my aunt used to be the one who cooks most often cause she was an amazing cook. She made really good 'Tau Eu Bak' and always, with hard boiled eggs. One thing I regretted though, was that cooking was not my passion when young so I never actually spent the time asking her how to make such delicious food. Well, I guess I now have to make up for it.

So now that I am missing home cooked Aunt's food, I have to make it on my own. Luckily it is actually very easy to make and needs very few basic ingredients. So here is my version of Tau Eu Bak, pork belly slowly braised in soy sauce and slightly garlicky gravy. I'll make sure to get some special tips from her when I go home soon. For now, this is a good version and is best to eat with some 'sambal belacan' as it will give a different depth of flavour and spiciness to it.

Tau Eu Bak is also good when eaten with rice porridge / congee. Enjoy!

Tau Eu Bak (Soy Sauce Braised Pork)

Adapted from Nyonya Flavours book 
Serves 4

Ingredients:

• 600g pork belly (cut into 3cm chunks)
• 1 tbsp cornflour
• 1 tbsp salt

Gravy:

• 500ml water
• 1 1/2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp ground five spice
• 10 white peppercorns (cracked)

• 12 cloves garlic with skin
• 4 boiled eggs
• 1 tsp sugar to taste (optional)
• sambal belacan (optional)

Method:

1.  Rub pork with cornflour and salt to clean it then wash under running water until rid of any flour traces.
2.  Blanch the pork in boiling water to remove odour from meat and rinse under running water. Set pork aside.
3.  Combine gravy ingredients in a pot then bring to boil. Add pork into pot and simmer for 10 minutes before adding in garlic.
4.  Add in boiled eggs and sugar then continue to simmer for another 30 minutes or until meat is tender.
5.  Serve with sambal belacan on the side. This will make the braised pork spicy and more fragrant.

Tips:

• This dish is best eaten with rice and some vegetables such as a simple steamed cabbage to be served together.