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
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 )
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 .
I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love