Braised Pork Belly in Soy Sauce (Tau Yew Bak)

Method10 steps

1. 1

   Step 1: Mix all 1½ lb cubed pork belly with all 4 tbsp dark soy sauce in a bowl. Cover and marinate in the refrigerator for at least 30 minutes. Keep the same pork and all soy liquid remaining in its bowl for cooking.

   Marinate pork in the refrigerator · 30 minUses 1½ lb pork belly, cut into cubes · 4 tbsp dark soy sauce

2. 2

   Step 2: Slice the top of the whole garlic head (1) crosswise to expose its cloves. Bring the separate 2 cups garlic-boiling water to a boil in a pot, add the garlic head and maintain a low-to-medium boil for 8 minutes.

   Boil the garlic head · 8 minUses 1 whole garlic head, for roasted pulp · 2 cups water, for boiling the garlic head

3. 3

   Step 3: Preheat the oven to 200°F (about 93°C). Remove and drain the boiled garlic head, discarding its cooking water. Let it cool enough to handle, then coat the same head with all 1 tsp vegetable oil and place it in a baking tray.

   Uses The drained boiled garlic head · 1 tsp vegetable oil, to coat the boiled garlic

4. 4

   Step 4: Bake the same oil-coated garlic head in the preheated 200°F (about 93°C) oven for 30 minutes. Remove it and let it cool enough to handle. Separate all the soft garlic pulp from the skins and keep the pulp for the pork braise.

   Bake the boiled garlic · 30 minUses Boiled garlic head coated with one teaspoon vegetable oil

5. 5

   Step 5: Put the entire marinated pork-and-soy mixture into a cooking pot, including the soy liquid left in the bowl. Heat and cook, stirring and turning the pieces, until the pork becomes light to medium brown. Keep the heat controlled so the soy sauce does not scorch; the later braise will finish cooking and tenderize the pork.

   Uses All marinated pork belly and dark soy sauce

6. 6

   Step 6: Pour all 2 cups beef broth into the pork pot and bring to a boil. Add all the roasted garlic pulp. Cover and cook over low-to-medium heat at a gentle simmer until the pork is fully cooked and tender. Add a little of the separate additional beef broth only if needed to keep the braise from drying before the pork is tender.

   Uses Browned pork belly with its dark soy sauce · 2 cups beef broth, for the pork braise · All roasted garlic pulp from the one-head supply · Additional beef broth, only if needed while tenderizing the pork

7. 7

   Step 7: Add all 1 tbsp brown sugar to the tender pork braise and stir until dissolved in the sauce.

   Uses Tender pork and roasted garlic in the soy-and-beef-broth sauce · 1 tbsp brown sugar

8. 8

   Step 8: Taste the sauce and add salt only if needed. Add all 6 oz already-fried cubed extra-firm tofu and the chosen 3–5 peeled hard-boiled eggs. Simmer gently for about 2–3 minutes, turning carefully until the ready tofu and eggs are hot through. These are prepared ingredients, so keep the eggs intact rather than treating this as their raw cooking stage.

   Warm the ready tofu and eggs · 3 minUses Tender pork braise with dissolved brown sugar · Salt, only if needed after tasting · 6 oz already-fried extra-firm tofu, cut into cubes · 3–5 hard-boiled eggs, peeled

9. 9

   Step 9: Transfer the finished tender pork, roasted garlic pulp, fried tofu and hard-boiled eggs with their sauce to a serving dish. Serve hot.

   Uses Completed pork-belly braise with hot ready tofu and eggs

10. 10

    Step 10: Share the completed batch among 3 people. Refrigerate leftovers promptly and reheat thoroughly to 165°F (74°C) before eating.

    Uses Plated finished pork-belly braise