tau yew bak | lor bak| teochew braised pork in soy sauce | 卤肉

This is a dish that is very close to my heart because it is something that I have been eating since I was a kid.

While the dish has a Teochew origin, I watched my Mom, who is Hokkien, cook it when I was a kid. Strangely, while I knew roughly how the dish was cooked, I didn’t really pay much attention to the actual process.

Then I moved to live on my own and one day, I really craved this dish. That was when I decided to cook it for myself.

When I met the LAM, this was the first proper dinner I made for him, and he loved it as much as I did. Over the years, I have tweaked the recipe to suit our taste buds – the LAM prefers his Tau Yew Bak to be stronger tasting, so I added more spices to the dish, but as with all dishes, you can easily change the quantities of the ingredients to your liking.

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Today I am cooking Tau Yew Bak using my Le Creuset Oval French Oven. Because the enameled cast iron is very efficient for traditional slow simmering, it is perfect for braising the pork.

What I ended up with was tender, melt-in-your-mouth meat. Le Creuset’s cast iron pots retain and distribute heat evenly and this guarantees even cooking. 

Here are the instructions on how to cook this dish.

Add a little vegetable oil to the Le Creuset Oval French Oven. Add the ginger and garlic and saute over medium heat for 2 minutes.

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Add the spices – cinnamon, star anise, cardamon and cloves – and saute for another minute.

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Add the pork – I used belly and leg – as well as the five spice powder. Stir to combine.

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Once mixed, add light and dark soy sauces. 

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Add water to barely cover the pork and bring this to a boil.

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Add the pig intestine (if using). Turn the heat to low and simmer for about 20-30 minutes, depending on how tender you like the meat to be, stirring occasionally.

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Once the pork has reached the desired tenderness, add hard boiled eggs, fish cakes, tau gua, and tau pok (toufu puffs). 

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Season with white pepper. stir until well-combined and simmer a further 10-15 minutes.

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Serve hot, with rice.

One-pot goodness – this is a complete meal and you get a ton of flavor and minimal washing up.

Best of all, this dish tastes even better the next day, so cook a bit more!

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Have you always wanted to get your hands on some of the beautiful products from Le Creuset? Well, I have some good news for you! Le Creuset is holding a Family Sale with discounts of up to 70% on 29-31 October 2015 at Suntec SingaporeConvention & Exhibition Centre. It is a great opportunity to get that pot that you have always wanted at an amazing price so head on down to Suntec City this coming weekend!

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Tau Yew Bak | Lor Bak| Teochew Braised Pork In Soy Sauce | 卤肉
Serves 4
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Ingredients
  1. 250g pork belly, cut into pieces
  2. 250g pork leg, cut into pieces
  3. 300g pork intestines (optional)
  4. 4 pieces tau gua, quartered
  5. 6 pieces tau pok, halved
  6. 4 pieces white fish cake, cut into pieces
  7. 4-6 hard boiled eggs
  8. 5cm ginger, sliced
  9. 6-7 cloves garlic, lightly crushed
  10. 3 cinnamon sticks
  11. 7-8 cloves
  12. 4 cardamom
  13. 3 star anise
  14. 20g five spice powder
  15. 20ml light soy sauce
  16. 60ml dark soy sauce
  17. 600ml water, more if necessary
  18. white pepper, to taste
Instructions
  1. Add a little vegetable oil to the Le Creuset Oval French Oven. Add the ginger and garlic and saute over medium heat for 2 minutes.
  2. Add the spices – cinnamon, star anise, cardamon and cloves – and saute for another minute.
  3. Add the pork as well as the five spice powder. Stir to combine.
  4. Once mixed, add light and dark soy sauces.
  5. Add water to barely cover the pork and bring this to a boil.
  6. Add the pig intestine (if using). Turn the heat to low and simmer for about 20-30 minutes, depending on how tender you like the meat to be, stirring occasionally.
  7. Once the pork has reached the desired tenderness, add hard boiled eggs, fish cakes, tau gua, and tau pok (toufu puffs).
  8. Season with white pepper. stir until well-combined and simmer a further 10-15 minutes.
  9. Serve hot, with rice.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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