Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)

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Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • 300 gms pork belly

  • 10 nos boiled quail eggs (or 3-4 hard-boiled eggs (peeled))

  • 1 tbsp sesame oil

  • 1 nos spices:bulb garlic (whole) - lightly smashed

  • 8 nos cloves

  • 3 nos star anise

  • 2 nos cinnamon stick (about 4 g)

  • 4 gms dried chilli (optional)

  • 2 tbsp seasoning:caramelised dark soy sauce

  • 2 tbsp light soy sauce,taste before adding(non fenghe caramelized dark soy sauce,might be towards the salty side can omit light soy sauce or reduce if so)

  • 8 tbsp rice wine (about 120 ml)

  • 2-3 dash white pepper powder


  • Parboil the Pork Belly: Boil a pot of water under medium high heat and add in the pork belly
  • Allow the pot of water to boil after adding the pork belly
  • Turn off the heat and remove the pork belly from the pot
  • Wash off any scums and debris on the pork belly
  • Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)
  • Toast the Spices: Heat a saucepan over medium heat
  • Add in all the spices and allow the spices to be toasted until they release their aroma
  • Cooking the Pork Belly: With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly
  • Add in all the seasoning and mix in until well combine
  • Bring it to boil and then lower the heat to low
  • Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency)
  • Remember to stir occassionally to prevent the pork belly sticking to the pot
  • About 10 minutes before the pork belly is done (Sauce still watery)
  • Add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce
  • Serve hot with hot fragrance white rice