On and off, I would love to cook a big pot of NYONYA STYLE PORK BELLY IN SOY SAUCE (TAU EWE BAK) to go with my meal, whether it’s on hot steaming rice, on some plain instant noodles or just as a dip with some fresh bread or buns. It’s so simple to cook and yet fulfilling for a whole family of adults and children. Let me share with you the delicious recipe.
1kg pork (1/2kg of pork belly and 1/2kg of loin meat – cut in huge chunks)
7 porcelain spoon premium soy sauce
2 porcelain spoon premium dark soy sauce
2 porcelain spoon premium oyster sauce
2pcs cinnamon bark (3”)
2 whole star anise
1 porcelain spoon sugar/brown sugar
1 porcelain spoon pepper corn (slightly crush)
1 porcelain spoon five spice powder
1 whole garlic bulb (removes roots only and slightly crush individual bulb)
5-7 porcelain spoon water (depending on the amount of gravy required)
10 hard boiled eggs
5-10pcs deep fried bean curds (halved in triangles)
1. Wash the chunks of meat with salt and drain well.
2. Pour the washed meat into a pressure cooker and mix well with the rest of the ingredients.
3. Close lid and cook at HIGH fire.
4. Upon hearing a strong hissing sound from the built-up pressure, lower the fire to MEDIUM-LOW and cook for 15 minutes.
5. Wait for the pressure to be released about 10 minutes later and add in the optional items. Let them soak for about 30 minutes before serving with steamed rice, noodles, bread or buns.
1. I used a mixture of pork belly and loin meat as I do not want too much of fatty meat for my dish.
2. This version of cooking is very different compared to the Hokkien style as it has thicker but less gravy.
3. DO NOT add in bean curds if you intend to keep the dish for a few days as the bean curd will get spoiled easily under humid weather.
4. For freshness, it’s best in chiller for 3 days. Otherwise, store in freezer up to a week. For reheating, it’s best to steam the dish to maintain the meat’s tenderness. Microwaving the dish would dry up the meat and cause a lot of splatters due to the fat from the meat.
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