I didnt grow up with this dish, but apparently Mr. Crustabakes did.
This is a chinese dish of braised pork belly in soy sauce, or also known as the “tau yew bak”.
I’ve added dried shitake mushrooms, a hard boiled egg and some beancurd puffs. Apparently, these three are the common accompaniment to this dish.
I’ve also been bloghopping to find a recipe for this. But i couldn’t settle on one.
Some required the pork to be browned in a skillet, some don’t. Some add light soy sauce, in lieu of salt.
So I’ve decided to come up with my own recipe.
A recipe scaled for one serving.
Oh, i am also linking this post to Joyce of Kitchen flavours
She happened to be hosting this month’s Little Thumbs Up event
Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favorite D.I.Y.
And since this month’s event happens to be “Mushrooms”, so here i go!
Tau Yew Bak
Serves one.
1 egg, hardboiled
2 Tofu puffs, cut diagonally
125 grams pork belly
2 dried shitake mushrooms
Light soy sauce
Dark soy sauce
sugar
half of a whole garlic
half a star anise
1 clove
1/8 tsp five spice powder
500 ml of water
1. Using a little oil, brown the pork belly on all sides. Rub some dark soy sauce over the browned pork belly
2. Bring the water to boil. Add garlic, 5 spice powder, clove and anise seed
3. Add the pork belly, and the shitake mushrooms, let it simmer for 1 hour, or till the meat turns tender.
4. Add the light soy sauce and sugar to taste, and the dark soy sauce for color
4. Add the egg, tofu puffs, simmer for another 15 minutes.
5. Serve with white rice