Thursday, January 28, 2010

Tau Yew Bak

Tau Yew Bak (in Chinese/Hokkien) literally translates to Soy Sauce Pork…..Braised Soy Sauce Pork to be exact. This is one comfort food I love to eat over rice back home and often find myself craving for it. Hubby and I both love  the mighty Tau Yew Bak and the last time I made some…we finished the whole pot of it! I’m truly blessed to have a husband who loves to eat as much as I do! And he usually doesn’t complain about the stuff I make! Just feed him, and he’s a happy man! =)

Pork Belly is usually used in making this delicious braised pork dish. There are however many versions and recipes of Tau Yew Bak out there. Some uses less or more soy sauce, some has bean curd, some mushrooms, etc. I like mine with pork (of course), egg and mushrooms. And a DARK Sauce! Serve the Tau Yew Bak over a plate of steamy white rice and I will quietly eat my meal and lick clean the plate!! Here’s my Tau Yew Bak recipe!




  • 1-1/4 Lb Pork Belly Strip
  • 4-5 Chinese Mushrooms, Soaked & Halved
  • 4 Hard Boiled Eggs
  • 4 Tbsp Light Soy Sauce
  • 3 Tbsp Dark Soy Sauce
  • 1/2 Tsp 5 Spice Powder
  • White Pepper
  • 2 Star Anise
  • 5 Cloves Garlic, Smashed
  • 1 Pc 2” Cinnamon Stick
  • 2 Tbsp Oil
  • 1-1/2 Tsp Sugar
  • 3 Cups Water


Cut pork belly into 3/4” strips and put them into a bowl. Add to the same bowl 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp 5 Spice Powder and a dash of white pepper. Let the pork marinade for 20-30 minutes.

Heat oil in a pot over medium high heat. Add cinnamon stick, star anise and remaining of 5 spice powder and fry spice until they are fragrant. Add pork, mushrooms and garlic and let pork sear for about 5 minutes. 

Pour in water, remaining light and dark soy sauce, sugar and a dash of white pepper. Increase heat to high and let mixture come to a boil. Add hard boiled eggs, reduce heat to low and let mixture simmer for about 1 –1/2 hours. Stir mixture occasionally and add a little of water if you need to. The sauce will reduce down and slightly thickened. Serve over a hot plate of white rice. Don’t forget to douse that yummy sauce over your rice too! Serves 3-4.

June’s Comments: I wasn’t able to get hold of pork belly so I used pork butt strips and cut it into 3/4”. Of course pork belly would be ideal, the substitute is equally satisfying.

If you prefer a lighter sauce, reduce the dark soy sauce sauce or add more water. Again, it’s all about personal preference. Also, feel free to add some Fried Tofu to the Tau Yew Bak.


Anonymous said...

hi june

love reading your blog and thanks for always posting up the recipe.

may i know what brand of dark soya sauce do you used?



Simply June said...

Thanks, Jonie! =) I use Pearl Gold Bridge brand for both the dark and light soy sauce. This is one brand I have in my pantry most of the time. It's sort of cheap; about $1.50 per bottle.

Angeline Chan-Pepper said...

Can i use anise seeds instead of star anise and allspice powder to substitute 5 spice powder as your recipe called for?

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