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Recipe : Stewed pork belly – Tauyew Bak

**Someone asked me for this recipe and it was so hard to find the post. So, let me bump this up because it is one of those delicious dishes that every Chinese homes ought to know how to cook.

Tauyew Bak or stew belly pork in soya sauce is a family tradition handed down from generation to generation. Some tauyew bak stands out while others are just ‘passable’. I must say that my mom’s tauyew bak is part of her legacy, handed down to me.

There is no two way about making tau yewbak. It has to be sinfully, cholesterol laden and full of fat belly pork or nothing. My cousin made tauyew bak with lean pork which usually ended up in our lefovers for the dog.

Usually, I will get a small slice of belly pork and fill the pot with soya bean cake and hard boiled egg.

This is what the Hokkien calls ’sam chan bak’ or in Cantonese, it means three layers pork belly. You can see the multi-layers fat and meat plus skin on the pork belly.

Different family makes tauyew bak or pork belly differently. Some use five spice powder. But for me, I prefer the real thing. One piece of star anise, one little cinnamon stick, some white peppercorn, smoked garlic, dark soya sauce, light soya sauce and most important, brown sugar. Add just enough water to cover the meat and slow boil with pot.

I do not like to use pressure cooker because it doesn’t ‘force’ out the fats as much. The best tauyew bak or pork belly was cooked in a claypot over slow fire. I only add the water when the meat is tender. Usually, there are leftovers which tastes even better. You can scoop off the layer of white lard after it was stored in the fridge and you have a much healthier gravy.

Tauyew bak with white rice and sambal belacan is heavenly. But don’t indulge often, it is sinful! You can use a pig’s trotter for the same recipe. Add in one or two dried oyster if you are using pig’s trotter. They taste delicious.

Posted by lilian on April 13th, 2008 under Pork, Recipe

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