Hercules is a real Hokkien boy because he really loves to eat a lot of the traditional Hokkien dishes. One of those dishes is Tau Yu Bak. I found this recipe on Noobcook which I thought was pretty authentic but I’ve modified it slightly to suit our palates and my style of cooking. Since Hercules is my only boy who’s nuts about this one, I like to use it for his bento lunch box (Daddy and Aristotle will eat it but they aren’t true aficionados of this dish).
Tau Yu Bak
- 2 eggs
- 1-2 tbsp oil
- 500g pork belly
- 3 tbsp dark soy sauce
- 2 tbsp soy sauce
- 500ml water
- 1 piece of rock sugar
- 1 cinamon stick
- 1 star anise
- 4 cloves
- 1/2 tsp 5 spice powder
- 1 1/2 bulbs of garlic (no need to peel, just separate the cloves)
- dash of white pepper
- spring onion for garnishing
- Put eggs in a pot of water and bring to the boil. Turn off the heat and leave until the water cools. Remove shell and keep aside.
- Cut up the meat and place it into a pot.
- Add all remaining ingredients to the pot (except spring onion).
- Bring to the boil, stirring occasionally, then reduce heat. Simmer for 1 hour.
- Add the eggs. Simmer for another 10 minutes.
- Remove from heat and add spring onion.
- This is an easy one to do in the crock pot but you need to use less water because you don’t get as much reduction of the liquid in a crock pot and you will end up with a sauce that is too diluted. Put it on in the morning on high and turn it down to low or auto before you leave the house.
- You can add more eggs. The reason I use two is because hubby and I are the only two who will eat them. Aristotle and Hercules don’t like eggs. Go figure…