Braised Pork Belly In Soy Sauce (Tau Eu Bak)

Although my mum has been cooking this dish for us since my childhood days, I still have no idea how my mum did it. That was until last week, when I finally asked my mum on the cooking steps and seasonings.  Today I cook the dish for the first time and tada......it tastes as good as my mum's version. Yummy :)

I love all the ingredients added to the dish, like pork belly, hard-boiled egg, pork skin, fried beancurd, mushroom and dried cuttle fish (I omit this). Serve it with rice or porridge, and I'm more than happy.

Braised Pork In Soy Sauce

Serves 4

Ingredients:

300g pork belly, cut into bite-size
10" x 2" pork skin, cut into bite-size, excess fat removed
2 hard beancurd, cut into 4 each and shallow-fried till golden brown
4 hard-boiled egg, shelled
3 dried shiitake mushrooms, hydrated, stalk removed and quartered
5 cloves of garlic, peeled
800ml water
2 tbsp of dark soy sauce
4 tbsp of light soy sauce

Steps:

1. Marinate pork belly with dark soy sauce and light soy sauce. Let it stand for 30 minutes.

2. Bring water to boil in a pot. Add the pork skin and garlic and leave it simmers for 20 minutes. Pour in the pork belly and marinade. Bring to a boil. Add fried beancurd and leave it simmering for 35 minutes. Stir from time to time.

3. Add hard-boiled eggs and mushrooms. Simmers for another 10-15 minutes. Best serve with rice or porridge.

Note:

This dish should have some soy sauce gravy. You can top up water from time to time and adjust the saltiness based on your preference.