Friday, November 28, 2008

Tau Yue Bak

There are many ways to cook this dish but the end result is equally good. Some like it with more sauce and some like thicker sauce and there is no fast rule as how it should be, just how you and your family like it. This recipe is one of the easiest way to cook this pork.

1 lb belly or shoulder pork - cut into 1 inch pieces
10 cloves garlic with skin
1 star anise
1 tsp crushed peppercorns
1 1/2 tbsp dark soya sauce
2 tbsp light soya sauce
3 cups Water
Salt to taste

Combine star anise, dark and light soya sauce, peppercorns and water and bring to the boil.
Add in pork and let pork cook in sauce for 10 minutes before adding the garlic cloves.
Continue to simmer until meat is tender and the sauce is thicken. (if a thicker sauce is desired, cook further)
Adjust taste with salt.
Hard boil eggs can be added to this dish and this dish is best eaten the next day to allow its flavors to develop.



Anonymous said...

This is one of my favourite comfort food for me.... my mum would add fried firm tofu in addition to the hard boil eggs. The tofu soaks up the wonderful flavours. This dish works well in slow cooker.

Thanks for posting it, Lily.

Anonymous said...

Oh yummy!
Remind me of the tong po pork.
Do you have the recipe?
Thanks for posting such wonderful recipes.

Unknown said...


my friends and i were just discussing about the kau yoke and that is very similar to the tung poh. will give this recipe a go and post it.

Anonymous said...

Like your recipe and comments with regards to thicker or thinner sauce and minor variations as one prefer.

This remind me of what the "Hokkien clan" say "Hong Bak" and star anise must always be used.

Dannylow in Sydney Australia

Unknown said...

dannylow@sydney Australia

Do not forget garlic and Dark Soya Sauce.

Nathan said...

Thank you for this wonderful simple recipe.

Today I cooked it and my friend and family really enjoyed it.

I doubled the recipe and added the hard boiled eggs towards the end plus altered it a bit to suit my taste.

I used :
2 pounds pork shoulder
2 heads garlic
2 star anise
2 tsp. peppercorns
2 cinnamon sticks
3 cloves
1/2 a big piece Chinese brown candy (like the hard brown solid sugar?)
3 tablespoon dark soya sauce
1/4 cup light soya sauce
6 cups water
salt to taste
and about 8 hard boiled eggs

I reduced the sauce a bit and it was delicious, meat was tender and everything was flavorful

Reminds me of the Chinese red cooked meats. said...

Lily, I am a fan of yours and I have been following your blog for a while. Your Tau Yue Bak brings me back to my childhood where my mum used to cook this. She also added some dried bean curd sticks which really absorbed the flavour of the 'tau yue'. Thanks a lot for sharing.

p.s. You inspired me to start a blog of my own, Thank You!

Anonymous said...

lily, paul here(paulfoo78-if you remember me).

in this tauyu bak recipe, i prepared it by first stir frying the pork without oil in the kuali. i feel it tasted better this way as it eliminated the "porky" smell.

another thing-i did not add water as i preferred a thick gravy.

just my 2 cents thought

Unknown said...

what is peppercorns in mandarin??

Unknown said...


i am sorry i don't know mandarin. peppercorns come in different colors but the most common are black and white peppercorns. You grind them to powder or crush them. in cantonese ' woo chew lup'

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