March 11, 2013

ASPIRING BAKERS #29 : TAU YU BAK ( BRAISED PORK BELLY )

Back to those days , where I used to tie my pony tails high up , it was really fun and stress free days . Well, not really stress free all the time , heehee.... gotcha. There were those " exam is coming " time where I feel extremely excited and stressful . Gosh ... time flies . Those were the day I look like some "kampung ah moi " ( village girl ) .

When I saw Aspiring Bakers Theme , "Tau Yu Bak" came to my mind. I have always love having this dish as my dinner .  Childhood memories are always happy and ... errrr childish . But who cares . It's the most precious memories we have during our younger years of growing up to become who we are now. Anyone still remember their most trendy outfit back at teenage times ? Man, I can't believe myself when I flip thru those photo albums. My most trendy outfit was my baggy jeans with a checkered long sleeve blouse . I was really LMAO when I saw that very photo of myself.

Every family will have their own version of "Tau Yu Bak". Whereas my mom's version is actually Fuss Free and easy to prepare . Trust me, you will never get bored of this dish anytime soon .



TAU YU BAK
Ingredients
1 strip      Pork Belly
3 cloves   Garlic ( wash and pat dry )
4 tbsp      Dark Soya Sauce/ Dark Caramel Sauce ( adjust accordingly )
2-3 tbsp   Light Soya Sauce ( adjust accordingly )
1 pc         Rock Sugar ( thumb size )
1 tbsp      Cooking Oil
Water ( enough to cover the pork belly )

Method
1/ Wash and pat dry pork belly . Cut into chunks about 1/2 cm thick
2/ Heat up 1 tbsp oil in a work over medium high heat.
3/ Add pork and stir fry till dry and oil turns clear ( oil turns clear when pork strips turns dry )
4/ Add in garlic cloves and stir fry for another minute , then turn to medium heat. Stir in dark soya sauce and light soya sauce . Stir fry for another minute to coat the pork.
5/ Add in water enough to cover the pork . Once boil turn to low heat and add in rock sugar . Cover with lid ( do not cover tight leave a 2 cm gap ) and simmer over low heat.
6/ Stir every 3-5 minutes . Once gravy turn sticky, turn off the heat and cover with lid for another 2 minutes before serving .





10 comments:

  1. Yep, this dish certainly brought back good old memories:D Very comforting food which I love to cook but not often because of the high fat content:P

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    1. Hi Jeannie , tq for dropping by . I have difficulties trying to stop eating this, but the high fat content is really a concern... LOL

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  2. Hi Abbygail, thanks for dropping by at my blog :) I love tau yew bank, it's one of those sinful dishes that I cook when I'm feeling naughty (and don't need to watch my diet :P). Btw if u do try out the bread and butter pudding, please link back to our Cook Like a Star event. Thank you! :D

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    1. Hi babe, I always wanted to say , I love to see your babies. Both are cute and adorable. ;) I will link back the post to Cook Like a Star ;) . I have to agree with you . This very sinful dish . ;)

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  3. throughout my secondary schooldays, my hair was on ponytail. NOw i'm also trying to keep my hair longer, have been keeping my hair above shoulder length for many years..and your tau yu bak, i want the fattiest piece, pls!

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    1. LOL.... babe, a piece of advice, keep it short... easier to manage LOL. I love the fats but I can't eat it ... :( I have to watch my weight

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  4. Hi Abby,
    Your tau yu bak, I'm practically drooling! I like the ones with some fats and skin! LOL!

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    1. Hi Joyce , I am drooling now too.. LOL

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  5. Replies
    1. Hi Kelly , tq for dropping by . I always love this dish very much . ;)

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