Tau Yu Bak is a very classic old school Fujian dish that is a perfect compliment to any rice dish, or even buns. Perfect for kids who prefer some sauce in their rice! You can practically store this in the fridge and still eat it for an entire week!

Tau Yu Bak is a very classic old school Fujian dish that is a perfect compliment to any rice dish, or even buns. Perfect for kids who prefer some sauce in their rice! You can practically store this in the fridge and still eat it for an entire week!

Tau Yu Bak (Braised Pork in Black Sauce)


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Ingredients:

1. 800gms of lean pork shoulder meat(s).

2. 3-4 strips of pork belly with fats.

3. 20 pieces garlic with skin or no skin.

4. 2 cinnamon sticks.

5. 2 star aniseeds.

6. Baking Soda (Sodium Bicarbonate).

7. Dark Soy Sauce.


Instructions:

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1.

Cut the lean pork shoulder meat(s) into big chunks.

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2. Marinate with a pinch of sodium bicarbonate or also known as baking soda to soften the meat or else it will be very tough. Set it aside until you are ready to braise.

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3. When starting to braise, rinse the pork shoulder meat and strain, then set aside.

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4. Use a pot with a flat bottom.

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5. Arrange the pork belly at the bottom with 10 garlics, 1 cinnamon stick and star aniseeds.

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6. Right above, arrange the lean pork shoulder chunks with the balance of the 10 garlics,

1 cinnamon stick and star aniseeds. You’re trying to sandwich the meats with the spices essentially!

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7. Heat the pot with big fire for about 1/2hr.

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8.

When time’s up, add in 2tbs sugar and 1/2 cup dark soy sauce…

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… and mix it well until it looks like this!

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9.

Stir and mix the pot well, then add in water to approximately the height that is at the top of the meats.

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10. Now braise for about 1 hr with medium fire. In total the duration of the cooking should be around 1 and 1/2 hrs.

Tip: If you wish to have braised hard boiled eggs, you may add them (hard boiled and deshelled) at around 45mins in, to allow the last 15mins to braise the eggs with some sauce as well!

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11. After the duration, tweak it to taste. (Saltiness) And it is done!

Tip: Because of the cooking time, the sauce will likely be reduced over the heat. If it a little salty, add in a little sugar to balance it. It is for individual tasting preferences! Remember, this dish is often served with rice or buns so you will appreciate the thicker flavourful taste.

Happy Cooking!

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White Fungus Soup