Got pork belly on sale, thought of making roast pork but at the last minutes change my mind to make tau yu bak: braised pork belly in dark flavourful sauce. It is one of the many dishes that my grandma had prepared which I have missed so much. The meat was always tender and juicy. My sister got me kim chi from Costco; decided to add it in.

As usual grandma doesn’t have the proper measurement. Grandma cook her tau yu bak always with hard boiled eggs, shiitake mushrooms and tofu pok (puff fried tofu). I didn’t have eggs, and tofu pok. I remembered mom make hers with shitake mushrooms only. I ask my mom for 8 shitake mushrooms.

Google: “Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health.”

“A shiitake mushroom is a brown-capped edible fungus from East Asia, known for its meaty texture and smoky flavour. It provides vitamins, minerals, and compounds like lentinan and beta-glucans that support the immune system and heart health. Shiitakes are cultivated globally on logs or sawdust and are available fresh, dried, or as supplements.”

I am happy that my tau yu bak turned out comforting and delicious along with leftovers broccoli egg recipe below and kim chi with rice. Let’s cook!!!

Ingredients

Tau yu bak with shiitake mushrooms

500 g pork belly, cut into bite size
8 shiitake mushrooms
4 whole garlic pods with skin on, smash lightly with chopper
1 star anise
1 cinnamon stick
4 cloves (OPT)
1 Tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp dark brown sugar
2 Tbsp shao Xing wine
1/2 Tbs kicap manis (caramel dark soy)
water
oil
salt
pepper

Marinade

1 Tbs light soy sauce
1/4 Tsp Chinese five spice powder
1 Tbs oyster sauce
1/2 Tsp dark soy sauce
1/2 Tsp pepper
1/2 Tsp salt
2 Tbs dark brown sugar
3 Tbs chopped finely ginger

Broccoli egg

4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
oil
salt
pepper

Condiment/garnish

kim chi

Method

Prepare tau yu bak with shiitake mushrooms

Blanch them in boiling water for a few minutes until the scum floats to the top. Remove pork belly and rinse under running water to remove any excess scum and stop the cooking process. Marinade pork for 1-2 hours, put in fridge cover with cling wrap. Removed stems and soaked shiitake mushrooms in hot boiling water for 30 minutes. Reserved shiitake water; strained into a bowl using fine mesh strainer. Set aside.

Meantime, prepare broccoli egg

Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well with oyster sauce, soy sauce, and Shao Xing; toss around to coat the broccoli about 1 minute.

Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs. Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl. Cover with tented foil to keep warm.

Back to tau yu bak with shiitake mushrooms

Bring out pork belly from fridge. Add star anise and cinnamon stick in a hot frying pan and fry lightly until fragrant. Heat clay pot on medium heat with 2 Tbs oil. Then add marinated pork and cook, turning frequently, until browned all over about 5-7 minutes. Add in garlic pods, and cloves and cook until garlic is fragrant about 2 minutes.

Add 700 ml water and reserved strained shiitake water followed by pepper, dark soy sauce, soy sauce, kicap manis, Shao Xing wine and sugar, mix well. Bring to the boil then reduce heat to low and simmer, stirring occasionally, until tender and cooked for about 1- 1 1/2 hours till pork belly is tender. Add a little extra water during cooking if needed.

When pork belly becomes tender, and braising liquid reduced by half. Switch off the flame and let it rest for about 35 minutes for the flavour to infuse into shiitake mushrooms. I removed star anise, garlic pods and cinnamon stick before serving it with broccoli egg, kim chi and rice. Enjoy with a glass of white wine!!!

https://helenscchin.com/2018/09/18/broccoli-egg-kim-chi-tau-yu-bak-with-rice/

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