Tau Yu Bak (Braised Pork in Soy Sauce)

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Tau Yu Bak or Braised Pork in Soy Sauce is a well-known dish in Malaysia. As long as this dish on the table, the whole family will be happy. However, friendly remind you to cook more rice, because a bowl of rice is definitely not enough.

Tau Yu Bak is Hokkien pronunciation which means soy sauce meat, it also called Lu Rou or Lou Mei in Taiwan and other places. This dish will have different tastes and ancestral secret recipes in different family, and it is also the taste of home in many people’s hearts. And if it is eaten with Malaysian hot sauce Sambal Belacan, it will add a touch of Nanyang flavour.

Ingredients for Tau Yu Bak
Ingredients for Tau Yu Bak

Tips for Cooking Tau Yu Bak

It is important to note that pork blanching water must be boiled in cold water, because the blood in the pork will slowly flow out when the water temperature gradually heats up. On the contrary, the pores on the surface of the pork will shrink quickly, and the blood will be locked in the meat. Then the pork will have a strong “smelly” taste. Generally, only pork belly is used for Tau Yu Bak. We add pork leg with bones to add richness and full of collagen of the soup! Pork is blanched for about 15 minutes and the impurities of pork will come out, and then you can pour out the water. Rinse the pork twice or three times to clean the impurities and drain the water for later use.

add pork leg with bones to add richness and full of collagen of the soup
add pork leg with bones to add richness and full of collagen of the soup

Caramel and Aroma

Stir-fry the melted rock sugar over medium-low heat until slightly caramel, then add pork and spices. Fry until the pork is sugar-coated, slightly burnt and full of aroma. In addition to the sugar colour, the caramel taste also enhances the flavour, and the fried pork can maintain its complete shape when braised. Smoked garlic, dried squid and dried oyster make the soup more tangy, and smoked garlic can add a little smoky flavour. Of course, you must choose a better quality soy sauce to cook this dish.

Other Ingredients for Tau Yu Bak

Soy Sauce Egg is an indispensable ingredient. Next is the fried Dougan. The Dougan is fried to avoid fall apart during the cooking process and to help absorb the soup. Besides, adding white radish can make the soup sweeter, and the white radish is delicious after absorbing the soup. Beside to these ingredients, if you like to eat chicken feet or pig intestines, you can also add them to the stew.

The Dougan is fried to avoid fall apart during the cooking process and to help absorb the soup
The Dougan is fried to avoid fall apart during the cooking process and to help absorb the soup

Turn into Lor Mee

Although the preparation time and cooking time of Tau Yu Bak is long, it can be eaten for several days by cooking multiple portions at a time. And we usually turn it into Lor Mee on the next day. The method is very simple. Cook the rice noodles and noodles, then just use tapioca flour to thicken the soup and beat an egg flower into it. If the taste is not enough, you can add soy sauce, and add garlic and Vietnamese chilli sauce (Sriracha). That’s it, simple and yummy!

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it can be eaten for several days by cooking multiple portions at a time
it can be eaten for several days by cooking multiple portions at a time

Tau Yu Bak

Tau Yu Bak (Braised Pork in Soy Sauce)

Tau Yu Bak or Braised Pork in Soy Sauce is a well-known dish in Malaysia. As long as this dish on the table, the whole family will be happy. However, friendly remind you to cook more rice, because a bowl of rice is definitely not enough.

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Course: Main Course
Cuisine: Chinese
Keyword: Dishes, Soup, Traditional
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Servings: 10 people
Calories: 654kcal

INGREDIENTS

  • 1.8 kg Pork Pork Belly, Pork Leg
  • 1 White Radish
  • 4 pcs Dougan
  • 12 pcs Dried Mushrooms
  • 6 pcs Hard-Boiled Eggs
  • 4 Star Anise
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • 5 Dried Chilies
  • 1 Whole Smoked Garlic
  • 5 Sliced Ginger
  • 1 Dried Oysters
  • 1 Dried Squid
  • 100 g Rock Sugar
  • Some Thick Soy Sauce
  • 200 ml Soy sauce
  • 100 ml Haudiao Wine
  • 3 tbsp Cooking Oil


INSTRUCTIONS

  • Wash the dried mushrooms and dried chillies and soak them in water for later use.
  • After the eggs are cooked, soak them in cold water (for easy peeling) and then peel them and set aside for later use.
  • Blanch pork with some ginger slices in a pot and boil for about 10 to 15 minutes.
  • Wash the blanched pork and drain the water for later use.
  • Peel the white radish and cut into pieces for later use.
  • Cut Dougan and fry until golden brown, drain the oil and set aside.
  • Add oil to the wok, add rock sugar and fry over medium-low heat until melted and slightly caramel.
  • Put the drained pork, star anise, bay leaf, cinnamon and dried chilli into the pot, then turn to the high heat to fry until the pork is slightly burnt and fragrant.
  • Pour in water until cover the pork, then add soy sauce, thick soy sauce, Huadiao wine, smoked garlic, dried squid, dried oyster, dried mushrooms, fried Dougan, white radish and hard-boiled eggs, and stir well.
  • After boiling, close the lid and simmer for 2 hours on low heat. Check the fire occasionally. If there is too little water, add water.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1people | Calories: 654kcal | Carbohydrates: 319.4g | Protein: 119.9g | Fat: 17.9g | Saturated Fat: 4.4g | Cholesterol: 244mg | Sodium: 94158mg | Potassium: 1011mg | Fiber: 2.6g | Sugar: 193.3g | Calcium: 131mg | Iron: 5mg
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