Braised Pork with Soy Sauce | Tau Yu Bak [Nyonya Cooking]
75 Comments


Hi guys, welcome to Nyonya Cooking! In today’s video, we are attempting a ‘nyonya’ or ‘peranakan’ recipe Today, we are cooking ‘tau yu bak’ In Hokkien, one of the chinese dialects, ‘tau yu’ means soy sauce whereas ‘bak’ refers to meat In this case, it’s pork Normally, pork belly is used for this recipe As we know, pork belly has lots of fats therefore, if you do not like that, you may substitute it with other parts that are lean If you do not take pork, feel free to use beef or chicken It works perfectly well too So, let’s look at the ingredients needed to prepare this very simple dish We’ll begin with the pork I have a combination of pork belly and shoulders here Then, soy sauce, dark soy sauce, Note that this dark soy sauce is caramelized and not sweet This is different from the sweet soy sauce This is used to add some colour to the dish Then, some black pepper, 5 spice powder, ginger, star anise, cloves, cinnamon stick rock sugar, a whole garlic I put it in the oven earlier for about 15 minutes at 200 degrees Celsius Therefore, it is baked and smelled marvelous Then, add 4 hard boiled eggs to the dish and some water Add 1 teaspoonful of the dark soy sauce to the pork Mix it evenly Now that it’s thoroughly mixed, heat up a pan at medium heat Place the meat into a pan Do not use high heat as this will cause the fats of the pork belly to thoroughly melt thus causing the dish to be really oily Therefore, keep the heat low Lightly stir fry the meat No oil is needed as the oil comes from the fats of pork belly as it melts in the heat This had been in the pan for about 3 minutes Give it a few quick stirs before adding the cinnamon stick, star anise and cloves Stir fry at medium heat Add the garlic, ginger slices, 5 spice powder and pepper This had been cooking for 30 minutes It had almost dried up If it is too dry while it was cooking, add a little bit of water Now, add a small piece of rock sugar followed by a bit of water Increase the heat to medium to allow the rock sugar to melt I’ve cooked this for a further 10 minutes to allow the rock sugar to melt and caramelized to coat the pork Sounds delicious, right? Then, add some water into the pan to make some gravy Add enough water to cover the pork entirely Do not add cold water as it would take quite a while to heat up Therefore, add hot water instead At the same time, add in the hard boiled eggs Allow the dish to cook at medium heat to prevent the eggs from cracking Leave it to cook for about 20 minutes After 20 minutes, the eggs are coated with the gravy As there was not enough gravy to cover the eggs entirely, turn the eggs over from time to time to ensure they are evenly coated This dish is now ready after almost an hour Dish it out For the final touch, garnish with some spring onions My kitchen is filled with the fragrance of this dish Absolutely amazing If this dish could speak, It would scream to be eaten! So, I’m going to try it ‘Tau yu bak’ is best eaten with ‘sambal belacan’ If you want the ‘sambal belacan’ recipe, check it out here It’s very simple and easy to prepare It goes really well with ‘tau yu bak’ ‘Tau yu bak’ itself is very flavorful When eaten together with the ‘sambal belacan’, there’s no word to describe it Let’s try it I’m taking a small piece of pork with a little bit of gravy Dip it into the ‘sambal belacan’ Hmmm… A bit of gravy… The flavours are bursting in my mouth! The spiciness and sourness of the ‘sambal belacan’ together with the savoury ‘tau yu bak’ Hmmm…so delicious Try this recipe If you think this is just another soy sauce braised pork recipe, you are totally wrong Have it together with the ‘sambal belacan’ Remember that, you will never go wrong Your guests would be screaming for more For more recipes like this which are simple, easy and delicious remember to subscribe to Nyonya Cooking Send me photos of the recipes that you had tried through all the social network platforms Till the next video, ‘Happy Cooking!’

75 thoughts on “Braised Pork with Soy Sauce | Tau Yu Bak [Nyonya Cooking]

  1. 2 tips for anyone thinking about this recipe.
    1) There's no substitute for the pork belly. Never use lean meat or even worse, chicken. The taste will be totally different.
    2) If you can find tau pok (deep fried bean curd puff – I think that's the correct term) and/or tau fu pei (beancurd skin), add some into it between halfway to two thirds cooking time. Works great if you're serving a lot of people as those two fill bellies a little bit without needing to have more meat while complimenting the dish.

  2. Hi Grace ,
    Love all your recipes.
    Simple , nice & easy to prepare.
    Going to try this tau eu bak recipe.
    I used to cook it but without cinnamon stick & star anise.

  3. This dish was what i have been waiting for !!! Rice vege stalls normally sell the chinese version of soya sauce pork without eggs, star anise or cinnamons…And it looks PORKSITIVELY EGGSITING ha ha ha : P !!! And you too…hmm… is it your new eye shadow ? Looking chic n great !

  4. OMGSH!!! You are sooooo pretty!! …and cute!! Btw, can you please make 咸蛋黄炒玉米?? I luv your recipes… Good job!!

  5. I cooked this dish n i liked it but how do u make the meat softer ? Boiling longer or what ? And why do u prepare the garlic by toasting in oven n adding without stripping the skin ? i just added garlic the usual way after stripping the skin…i don't have proper oven…Thanks

  6. You are not right. This is originally thai food called " Kai Pa Low".
    Kai means Eggs. Pa Low is a name of the combination of thai herbs of this recipe(there are cinnamon and others are named in Thai.).

    Most Thais do not speak much English as much as Thai neighbor's hoods(neither do I). Therefore you won't see this such video in English.

    Go to Thai restaurant that own by Thais, you'll see.

  7. My mom used to made tau yu bak ( Indonesian style ) all the time. It's one of my favorite childhood food. I'm definitely trying your recipe. Thanks for Sharing.

  8. Greetings from a fellow Malaysian. Tried this recipe out recently and the dish came out absolutely perfect !!!! My fiance had TWO servings of rice because of this … lol. Thanks to you I figured out I wasn't adding enough garlic in my own version and it made a huge difference!!! I added shallots and skipped the boiled eggs as I served this with steam eggs to balance out the strong flavors. Love your channel …. great quality videos with fantastic and simple recipes … killer combo 🙂

  9. I tried this today and it turned out great. I used pork shoulder and it was tender. Thank you for your recipe.

  10. one thing you missed out, before you cook the pork belly, its better to boil it under max heat with some ginger slice to remove the remainings some the pork. After that drain it only you start to cook. What do you think?

  11. i preferred clean the raw meat in the boiling water for 15 sec and soak it with cold water then marinate it. This will clean out all the bacteria and the raw smell/taste.

  12. Hi if im cooking this using chicken thigh should I cook it for 1 hr or shorter or longer? i dont want the meat to get tough! 🙂

  13. hi grace. tried this recipe today and it was pretty awesome! I added the light soy sauce together with water before braising it for 20 minutes though. can't wait for more of your recipes to come!

  14. Please take less videos of yourself and more on your cooking. You can talk while cooking. We do not need to watch you talk. This is one dish that we need to see the change in the dish.

  15. hi cutie chef…just happen to see this n it seems delicous but i dont have cinnamon stick n the 5spices powder. would still be ok without it? can i add some bay leaf instead?

  16. Great recipe and while almost all the recipes I’ve seen call for the hard boiled eggs to be thrown in together with the gravy, I would highly advise against this. The eggs will continue to cook and you will get an overcooked hard boiled egg with a partially gray yolk. While this may seem normal for those who’ve had this dish, for people who want yolks done to however they’ve prepared them, I would recommend either making aji tamago or marinating their eggs in the sauce separately in a ziplock bag in the fridge overnight by draining the liquid and then returning it back to the pot. It’s a hassle but I will guarantee that this will definitely prevent over cooked eggs and enhance that dry yolk people have experienced from childhood and have assumed is part of the dish.

  17. Hi. I tried this dish and it turned out good. My dad liked it. Wasn't sure when to put in the soy sauce (I only later read your answers in the comments section) so I marinated the pork with dark soya sauce and soya sauce.

  18. Omggg I’m in love with your channel!!! Thank you so damn much 😭❤️ I’m trying to cook for my Boyfriend n I really appreciate this!

  19. Thank you so much miss nyonya cooking for your recipes
    u are really helping for us specially I'm domestic helper🌹🌹🌹🌹💖💖💖

  20. Hi Grace, tried out your recipe and made the best tau yu bak ever. Previously, tried my own concoction as well as others but each attempt always ended in disappointment.

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