Quick and easy

“Translated as soya sauce braised pork belly.”

My grandma is an excellent cook, she is the chef of Peranakan food in the family and my mentor, sharing her secrets to me. Recently cooking this dish with my grandma on facetime. Another memory of me cooking this dish for the staff is when I was interning at Roux at Parliament Square.

You will need:

1/2 a packet of quails eggs (boiled and peeled)
600g pork belly (cut into 1 cm inch cubes)
3 garlic clove
1 cinnamon
1 star anise
1 tablespoon of chinese 5 spice
1.5-2 tablespoon of dark soya sauce
1 packet of tofu puff
1/2 tablespoon of sugar
Pinch of salt
1.5 litters of water

For your mise-en-place, you need to boil  and peel half a packet of quails eggs, 600 g pork belly cut into 1cm inch cubes, peel 3 hole garlics cloves, dark soya sauce, star anise, chinese 5 spice powder and tofu puffs.

Pre-heat your pan with sunflower oil and start frying the garlic and pork belly on medium heat. Begin to add the spices and seasoning of cinnamon,  star anise, chinese 5 spice,  dark soya sauce, sugar and a pinch of salt. Mix well the ingredients before adding water, lower the temperature to a low-heat to allow the pork to simmer and for the meat to become tender. Lastly, add tofu puffs and quails eggs.

I’ve accompanied the Tau Yew Bak dish with stir-fried snow beans, carrots and garlic with steamed rice.