If the braising liquid is running too low to cover taukwa and eggs, do top up. Coconut braised pork and egg – thịt khô trứng, Use a fork to mash together the red tofu and its liquid to create a smooth paste (if using). Scrape the bottom of the pan to release any stuck ingredients and baste the pork with the sauce as it boils for 3–4 minutes, Pour the chicken stock over the pork until completely covered (top up with additional hot water if required), then cover and turn the heat down to medium-low. School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. For me, this method worked marvelously for making "lor bak". This site uses Akismet to reduce spam. With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly. Rinse the pork, then place into a pot, covering it completely in cold water. Leave to simmer for 45 minutes, Remove the lid and simmer for another 45 minutes to allow the sauce to reduce and thicken. Bring it to boil and then lower the heat to low. Actually I've cooked "lor bak" quite a number of times in the past, but there was not once that I could so wholeheartedly approve of the outcome. Or what other dish can I cook with these ingredient (and pork belly)? Stir fry the pork for a minute or so. Halve the eggs, slice the pork belly into bite size. But I can imagine how much tastier it would be with all the right ingredients. Fry the pork along with the marinade liquid in a large pot over medium-high heat. Hi Diana, made this dish without the star anise and cloves. 3. That was from the Hubby. Cook this for 30 seconds and add the pork. , Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style), Allow it to come to boil and lower to the lowest heat, cover with lid and allow it to simmer for about 30 mins or until the sauce reduce to a slightly thickened consistency. Don't worry about the lumps of rock sugar – they will melt when heated, Bring a large pan of water to the boil, then blanch the pork belly for 3–4 minutes. Love it .very clear instructions. Required fields are marked *. . There were no worries of a burnt pot and burnt food, there was no tough taukwa and I could solve the mystery of a succulent "lor neng" all in one pot. If you like to eat garlic, you got to try out the garlic that cooked with it. The first time was because the pork belly was still a little tough and the liquid was running a little low, though still enough to braise the meat completely. Pour in the water – just enough to barely cover the meat. It used to be anything goes for them, as long as it is prepared by Mummy. https://rasamalaysia.com/braised-pork-belly-in-soy-sauce-tau-yew-bak Combine this with the remaining ingredients for the braising sauce, then set aside. 500g pork belly 4 hard boiled eggs 8 tau pok pieces (fried tofu puffs) or use tau kwa (firm tofu) if you prefer 1.5 tablespoons sugar (6 sugar sticks) 2 tablespoons olive oil. 6. Your email address will not be published. This cooking method requires a lid to set loosely inside the cooking pot used, such that it sits on the ingredients inside the pot and almost touches the sides of the pot. I topped up, just in case anyway. Thanks for sharing. Can I know what brand of dark soy sauce you are using? Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency). 1 tablespoon dark soy sauce; 2 tablespoons sugar; 3 cups water; Methods: Heat up a wok with 1 tablespoon oil. When ready to serve, dish out all the ingredients. | Privacy Policy Allow the pot of water to boil after adding the pork belly, Turn off the heat and remove the pork belly from the pot, Wash off any scums and debris on the pork belly, Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness). Add 200ml of water and bring to boil. Your email address will not be published. Basically, the braising liquid should almost cover the ingredients during braising and simmering. There is no need to cut into bite size. Add garlic, shallot (both skin on), star anise and cassia bark. Once it comes to boil, lower the flame to medium-low, simmer the pork belly until it is softened to your preference. For this dish, I used cinnamon, cardamom, cloves and star anise. Then add light soy sauce, dark soy sauce and white pepper. Heat oil till smoky. Stir fry for about 10 minutes or until fragrant. It will ruin all your efforts you had done so far. Add in pork belly, garlic and white pepper. Stir fry for about 10 minutes or until fragrant. 7. Just wrap the foil around the lid of the pot you are using. In the meantime, prepare hard boiled eggs. Well, this is how my "lor neng" looked like last night. 1. Braised pork belly in dark soy sauce, aka Lor Bak. I am thinking of cooking this braised pork dish but my kitchen only has Chinese Five spice and cinnamon. It is best to serve together with porridge. I am not sure what it is, but I have not really been in the mood to bake anything.

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