Recipes: Tau Yu Bak

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

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…