Tau Eu Bak (Braised Soy Sauce Pork Belly)
Discover the authentic flavors of Tau Eu Bak (Braised Soy Sauce Pork Belly), a classic Malaysian-Chinese comfort dish. Succulent pork belly is slowly braised in a savory, aromatic soy-based sauce, paired with tender hard-boiled eggs. Perfectly balanced with hints of sweetness and spice, this one-pot wonder is best enjoyed with steamed rice for a hearty and satisfying meal.
Place 1200 g water in mixing bowl, insert simmering basket, add pork belly to it and blanch 15 min | 50°C | speed 4. Remove simmering basket using spatula. Rinse pork belly and set aside. Rinse mixing bowl.
Add garlic, shallots and oil in mixing bowl, sauté 5 min | 120°C | speed 1 until fragrant and lightly browned.
Place eggs in Varoma dish. Place reserved pork belly, light soy sauce, dark soy sauce, garlic cloves, cinnamon stick, star anise, cloves, white peppercorns, rock sugar and 400 g water into mixing bowl. Set Varoma with eggs in position and cook 20 min | Varoma | ⤺ speed spoon. Remove Varoma and set aside.
Start Slow Cook | 1 h | 98°C.
Pressure Cook Option: Alternatively. If you have pressure cooker you can transfer them into pressure cooker and pressure cook for 15 mins.
Meanwhile, place eggs in cold water before peeling. Place peeled eggs into a thermal serving bowl. Transfer cooked pork to the thermal serving bowl to colour the eggs with gravy for 10 minutes. Serve warm.
Ingredients
Directions
Place 1200 g water in mixing bowl, insert simmering basket, add pork belly to it and blanch 15 min | 50°C | speed 4. Remove simmering basket using spatula. Rinse pork belly and set aside. Rinse mixing bowl.
Add garlic, shallots and oil in mixing bowl, sauté 5 min | 120°C | speed 1 until fragrant and lightly browned.
Place eggs in Varoma dish. Place reserved pork belly, light soy sauce, dark soy sauce, garlic cloves, cinnamon stick, star anise, cloves, white peppercorns, rock sugar and 400 g water into mixing bowl. Set Varoma with eggs in position and cook 20 min | Varoma | ⤺ speed spoon. Remove Varoma and set aside.
Start Slow Cook | 1 h | 98°C.
Pressure Cook Option: Alternatively. If you have pressure cooker you can transfer them into pressure cooker and pressure cook for 15 mins.
Meanwhile, place eggs in cold water before peeling. Place peeled eggs into a thermal serving bowl. Transfer cooked pork to the thermal serving bowl to colour the eggs with gravy for 10 minutes. Serve warm.
