Close Button

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

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

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 4

  • Pork Belly 300 gms

  • Boiled Quail Eggs (or 3-4 hard-boiled Eggs (Peeled)) 10 nos

  • Sesame Oil 1 tbsp

  • Spices:Bulb Garlic (Whole) - lightly smashed 1 nos

  • Cloves 8 nos

  • Star Anise 3 nos

  • Cinnamon Stick (About 4 g) 2 nos

  • Dried Chilli (Optional) 4 gms

  • 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) 2 tbsp

  • Rice Wine (about 120 ml) 8 tbsp

  • White Pepper Powder 2-3 dash

Directions

  • 01

    Parboil the Pork Belly: Boil a pot of water under medium high heat and add in the pork belly

  • 02

    Allow the pot of water to boil after adding the pork belly

  • 03

    Turn off the heat and remove the pork belly from the pot

  • 04

    Wash off any scums and debris on the pork belly

  • 05

    Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)

  • 06

    Toast the Spices: Heat a saucepan over medium heat

  • 07

    Add in all the spices and allow the spices to be toasted until they release their aroma

  • 08

    Cooking the Pork Belly: With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly

  • 09

    Add in all the seasoning and mix in until well combine

  • 10

    Bring it to boil and then lower the heat to low

  • 11

    Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency)

  • 12

    Remember to stir occassionally to prevent the pork belly sticking to the pot

  • 13

    About 10 minutes before the pork belly is done (Sauce still watery)

  • 14

    Add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce

  • 15

    Serve hot with hot fragrance white rice

Review

0

Please Login to comment

Link copied