Braised pork belly (hong shao rou/红烧肉), an easy version

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Braised Pork Belly in Soy Sauce (Tau Yew Bak) - pork belly in intensely flavorful soy sauce. The taste is complex, sophisticated, và addictive.

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Chinese Tau Yew Bak

Since my second sister came into town, we have been cooking up a storm. (Previously, we have made pineapple fried rice & salted fish bones curry.)

We have also been reminiscing our fond memories of our late parents—sharing the stories of our times with them and those days when we were growing up. Naturally, we talked about the delicious foods that my late mother used khổng lồ cook for our family & the many dishes that she prepared which we missed dearly although the tastes still linger on our taste buds.

As my second sister is many years older than me, she had the opportunity khổng lồ learn more about cooking from my late mother. We grew up in a big và poor family, so since she was 12 years old, she was tasked with housework and kitchen chores, including cooking for the whole family. Because of that, she has acquired and inherited most of our family recipes.



Tender Braised Pork Belly

A couple of days ago, we talked about making my mother’s braised pork belly in soy sauce, or tau yew bak (in Hokkien)—one of the many family recipes that my mother excelled in.

Her tau yew bak was legendary; the pork belly was always tender, juicy, và they are steeped in an intensely flavorful soy sauce. The taste was complex, sophisticated, addictive, & utterly delectable. There were always extras such as hard-boiled eggs, tofu, & sometimes, potatoes and mushrooms.

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When my parents came khổng lồ visit us in San Francisco 10 years ago in 2000, I managed lớn learn my mother’s tau yew bak recipe. I volunteered to lớn make the dish, following the instructions that she had briefed me during her stay.

I added some cracked whole trắng peppercorn (her secret ingredient!) & slowly braised the pork belly over low heat. The result was rather satisfactory & adequate, in fact, it was delicious but it is never going to be as good as my mother’s version. My sister said that it lacked the taste of “mother,” which, unfortunately, something I could never ever recreate.



Here is my family recipe of braised pork belly in soy sauce or tau yew bak. It’s a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan. I hope you lượt thích the recipe and get khổng lồ try out one of the many great tastes of my childhood.


How Many Calories per Serving?

This recipe is only 611 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.