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Braised Minced Pork Belly in Soy Sauce #asiancookingseries


Tau Yew Bak, literally translates to Soy Sauce Braised Pork Belly. There are many different recipes to make this intensely flavorful and complex dish; But neither the ingredients nor method is complex. Its the exact opposite! In my Braised Minced Pork Belly Recipe it is all about using simple ingredients to create big flavor! This is for all you #porkbelly lovers out there!


MAIN INGREDIENTS:

a) Pork Belly - 1 kg (Sliced into medium size chunks)

b) Fried Onions - 75 g

c) Fried Garlic Cloves - 8 large cloves


BRAISING SAUCE:

a) Sugar Cane Alcohol - 4 tablespoons (You can use chinese Bai Jiu or Vodka as well)

b) Soy Sauce - 1 cup / 200 ml

c) Rock Sugar - 1/4 cup / 25 g

d) Shao Xing Cooking Wine - 1/4 cup / 60 ml

e) Water - 3 cups / 720 ml

f) Oyster Sauce - 1 tablespoon


METHOD:

- Heat oil in Wok

- Add in Pork Belly and fry for 20 seconds on high heat

- Add in Sugar Cane Alcohol and half of Shao Xing Cooking Wine

- Cook on high heat to reduce pork juices and alcohol; approx 2 mins

- Add in Oyster sauce and mix well

- Add in remaining Shao Xing Wine, along with Soy Sauce, Rock Sugar, Fried Garlic, Fried Onions and Water

- Stir and bring to a boil

- Once boiling; reduce heat to low, cover and simmer for 45 mins

- Remove lid and boil on high heat for the last 10 mins

- READY TO SERVE with a nice bowl of steaming hot white rice!

Have fun sharing the recipe and cooking for your friends and family!

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Happy Cooking,

Chef Dominic Hulme


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