Nyonya Tau Yu Bak Recipe: How To Make This Braised Pork Belly

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By Tony Tan

Tuesday Nov. 12, 2024

nzme

A cinch to make, this dish tastes even better if served a day or so after it’s cooked. Photo / Mark Roper

A succulent soy sauce-braised dish popular in Hokkien and Perenakan cuisine, in this recipe from his new book respected chef, teacher and food authority Tony Tan explains how to make this flavourful meal at home.

This popular rustic dish reminds me of Dongpo pork, the braised pork from Hangzhou in

NYONYA TAU YU BAK BRAISED PORK BELLY WITH SOY SAUCE RECIPE

Serves 4-6 people

2 Tbsp neutral oil

7 garlic cloves, crushed

1 lemongrass stalk (white part only)

3 tsp caster (superfine) sugar, or to taste

600g pork belly, cut into 5 cm (2 inch) cubes

1 Tbsp dark soy sauce

2 tsp light soy sauce

3 cups (750ml) water

½ tsp freshly cracked black pepper

Good pinch of salt, or to taste

To serve:

Handful of sliced spring onions (scallions) or crisp-fried shallots

steamed rice

sambal belacan mixed with lime juice (optional)

Sambal belacan:

6-7 long red chillies, seeds removed and chopped

20g belacan (shrimp paste), roasted

Pinch of caster (superfine) sugar

Pinch of salt, or to taste

For the sambal belacan, grind the chillies, belacan, sugar and salt to a fine paste with a mortar and pestle.

Heat the oil in a large, heavy-based saucepan over medium heat.
Add the garlic and lemongrass and stir until the garlic is lightly golden (1–2 minutes).
Add the sugar and cook until caramelised (1 minute).
Add the pork, stir well to coat, then add the dark and light soy sauces and stir-fry for 1 minute.
Add the water, then increase heat and bring to the boil, skimming off any impurities that rise to the surface.
Reduce the heat to low-medium, cover with a lid and simmer gently until the meat is fork tender and the sauce is syrupy (1–1.5 hours).
Adjust seasoning with pepper and salt and adding soy and sugar as desired.
Dish onto a serving plate, discard lemongrass and garnish with spring onions or fried shallots. Serve with steamed rice and sambal belacan mixed with lime juice (optional).
If you don’t like the porky smell, blanch the sliced pieces in boiling water and then rinse in cold water. Lemongrass is not traditionally added, but it certainly lends depth and flavour to this homestyle dish.

Tony Tan’s Asian Cooking Class by Tony Tan, $65, published by Murdoch Books.

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