Tau Yew Bak Recipe (Braised Pork in Soy Sauce)

Pork belly: A fatty cut of pork that becomes tender and flavorful when braised.

Garlic: Adds a pungent and aromatic flavor to the dish.

Soy sauce: Provides a salty and umami-rich base for the braising liquid.

Dark soy sauce: Adds depth of color and a slightly sweeter, richer flavor.

Oyster sauce: Contributes a savory and slightly sweet taste to the dish.

Sugar: Balances the saltiness of the soy sauces and enhances the overall flavor.

Water: Used to create the braising liquid and cook the pork.

Star anise: A spice that imparts a unique, licorice-like flavor to the dish.

When browning the pork belly, make sure to render out some of the fat by cooking it slowly over medium heat. This not only enhances the flavor but also helps to create a rich base for the braise. Additionally, when adding the minced garlic, be careful not to burn it; stir constantly until it becomes fragrant. This ensures that the garlic infuses the dish with its aroma without imparting a bitter taste.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for braising.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• dark soy sauce - Substitute with hoisin sauce: Hoisin sauce adds a similar depth of flavor and color, though it is slightly sweeter.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can provide a similar savory and sweet profile, though it lacks the seafood undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the braising liquid.

• star anise - Substitute with cinnamon stick: Cinnamon stick provides a warm, aromatic flavor that can complement the dish similarly.

• Allow the braised pork to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the pork belly and its sauce into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.

• For short-term storage, place the container in the refrigerator. The Tau Yew Bak can be kept in the fridge for up to 3-4 days. Reheat thoroughly before serving.

• For long-term storage, consider freezing the braised pork. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its storage time.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the texture and flavor of the pork belly.

• To reheat from frozen, thaw the Tau Yew Bak in the refrigerator overnight. Once thawed, reheat gently on the stove over low heat until warmed through. You may need to add a splash of water or soy sauce to refresh the flavors.

• If you prefer, you can also reheat the braised pork in the microwave. Place it in a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally, until hot.

• For an added burst of flavor, consider adding fresh garlic or a dash of oyster sauce during reheating. This can help revive the dish and enhance its taste.

• Always check the pork belly for any signs of spoilage before consuming, especially if it has been stored for an extended period. If in doubt, it's better to err on the side of caution and discard the dish.

• Stovetop Method: Place the leftover Tau Yew Bak in a saucepan. Add a splash of water or broth to prevent it from drying out. Heat over medium-low heat, stirring occasionally, until the pork is heated through and the sauce is bubbling gently.

• Microwave Method: Transfer the Tau Yew Bak to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is hot and the sauce is evenly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Tau Yew Bak in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, or until the pork is heated through. You can add a bit of water or broth to the dish to keep the meat moist.

• Steaming Method: Place the Tau Yew Bak in a heatproof dish that fits into your steamer. Steam over boiling water for about 10-15 minutes, or until the pork is thoroughly heated. This method helps retain the moisture and tenderness of the pork.

• Slow Cooker Method: If you have a bit more time, you can reheat the Tau Yew Bak in a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for ensuring the pork stays tender and the flavors meld even more.

• Pot: A large, heavy-bottomed pot is essential for browning the pork belly and simmering the dish to ensure even cooking and heat distribution.

• Stirring spoon: A sturdy spoon is needed for stirring the ingredients to ensure they are well combined and to prevent sticking.

• Knife: A sharp knife is necessary for cutting the pork belly into chunks and mincing the garlic.

• Cutting board: A stable surface for safely cutting the pork belly and mincing the garlic.

• Measuring spoons: These are used to accurately measure the soy sauce, dark soy sauce, oyster sauce, and sugar.

• Measuring cup: This is used to measure the water needed for the recipe.

• Lid: A lid for the pot is important to cover the dish while it simmers, helping to retain moisture and flavors.

• Tongs: Useful for turning and handling the pork belly chunks while browning them in the pot.

Prepare ingredients ahead: Chop the pork belly and mince the garlic in advance to streamline the cooking process.

Use a pressure cooker: Reduce the simmering time by using a pressure cooker to tenderize the pork belly faster.

Pre-mix sauces: Combine the soy sauce, dark soy sauce, oyster sauce, and sugar in a bowl before cooking to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.