Tau Yu Bak: A Taste of Home

The aroma of tau yu bak, or braised pork in soy sauce, instantly transports me back to my grandmother’s kitchen. I can almost feel the humid air, thick with the scent of simmering soy sauce, star anise, and sweet pork fat. She’d stand over the stove, her face flushed with heat, carefully spooning the rich, mahogany-colored gravy over glistening pieces of pork belly. It was a labor of love, a dish meant to be shared with family and friends, and every bite was a warm embrace.

Recipe Overview

• Prep Time: 24 hours
• Cook Time: 45-60 minutes
• Total Time: 1 day, 1 hour
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 500g pork (with fat), cut into 2-inch cubes
• 1 tablespoon light soy sauce
• 1/4 teaspoon five-spice powder
• 1 tablespoon oyster sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 4 garlic heads, separated into cloves, unpeeled
• 1 star anise
• 4 cm cinnamon stick
• 4 cloves
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup water, plus more as needed

Equipment Needed

• Heavy-based saucepan or Dutch oven

Instructions

1. Begin by preparing the marinade. In a bowl, combine the pork cubes with 1 tablespoon of light soy sauce, five-spice powder, oyster sauce, 1/2 teaspoon of dark soy sauce, pepper, salt, and 2 teaspoons of sugar.
2. Thoroughly mix the marinade with the pork, ensuring that each piece is well coated. Cover the bowl and refrigerate for at least 24 hours, or overnight. This allows the flavors to penetrate the pork and tenderize the meat.
3. When ready to cook, heat a heavy-based saucepan or Dutch oven over medium-low heat. This is crucial for even browning and preventing the pork from sticking to the bottom.
4. Add the marinated pork to the heated saucepan. Brown the pork on all sides, working in batches if necessary to avoid overcrowding the pan. The goal is to develop a rich, flavorful crust.
5. Once the pork is browned, add the garlic cloves (unpeeled), star anise, cinnamon stick, and cloves to the saucepan. These aromatics will infuse the pork with their distinct flavors.
6. Pour in half of the water (1/2 cup) into the saucepan. Cover the saucepan with a lid and cook for 5-8 minutes, allowing the pork to simmer in the flavorful liquid.
7. Add the remaining ingredients: 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, and a pinch of salt.
8. Pour in the remaining water (1/2 cup) and bring the mixture to a gentle simmer. Reduce the heat to low, cover the saucepan, and let the pork simmer until the gravy has thickened and the meat is very tender, about 30-45 minutes.
9. Check the sauce periodically. If the sauce becomes too thick during simmering, add a little more water to maintain the desired consistency. The goal is a rich, glossy gravy that coats the pork beautifully.
10. Once the pork is tender and the gravy has thickened, remove from heat and let it rest for a few minutes before serving.

Expert Tips & Tricks

• For an even richer flavor, consider using pork belly with a higher fat content. The fat renders during cooking, adding depth and richness to the gravy.
• Don’t be afraid to adjust the sweetness and saltiness to your liking. Taste the gravy during the simmering process and add more sugar or salt as needed.
• If you prefer a more intense five-spice flavor, lightly toast the five-spice powder in a dry pan before adding it to the marinade.
• For a deeper color and richer flavor, you can caramelize the sugar in the saucepan before adding the pork. Be careful not to burn the sugar.
• If you are short on time, you can reduce the marinating time to a minimum of 2 hours, but the longer the pork marinates, the more flavorful it will be.
• If you want to add depth to the flavor profile you can add 1 tablespoon of chinese cooking wine (Shaoxing wine) to the pork.

Serving & Storage Suggestions

Tau yu bak is best served hot with steamed white rice or fluffy Chinese steamed buns (bao). The savory-sweet gravy is perfect for soaking into the rice or buns. Garnish with fresh cilantro or chopped scallions for a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the tau yu bak in a saucepan over low heat or in the microwave. Add a splash of water if the gravy has thickened too much. Tau yu bak also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	344.2 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12.3 g	18%
Saturated Fat	4.3 g	21%
Cholesterol	107.5 mg	35%
Sodium	1580.2 mg	65%
Total Carbohydrate	16.9 g	5%
Dietary Fiber	0.9 g	3%
Sugars	5.9 g	N/A
Protein	40.6 g	81%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• For a spicier version, add a chopped red chili pepper or a teaspoon of chili flakes to the saucepan during the simmering process.
• You can substitute chicken or beef for the pork, but be sure to adjust the cooking time accordingly. Chicken will cook faster than pork, while beef may require longer simmering.
• For a vegetarian option, try using firm tofu or mushrooms instead of pork. Marinate the tofu or mushrooms in the same marinade and follow the cooking instructions, adjusting the simmering time as needed.
• Add hard-boiled eggs to the braise for a more substantial and traditional variation.

FAQs (Frequently Asked Questions)

Q: Can I use pork shoulder instead of pork belly?
A: Yes, you can. Pork shoulder is a leaner cut of meat, so the dish might not be as rich, but it will still be delicious. Adjust the cooking time to ensure the pork shoulder is tender.

Q: What can I use if I don’t have five-spice powder?
A: While five-spice powder adds a distinct flavor, you can create a substitute by combining equal parts ground cinnamon, ground cloves, ground star anise, ground fennel seeds, and white pepper.

Q: How do I prevent the pork from sticking to the bottom of the pan?
A: Use a heavy-based saucepan or Dutch oven and ensure the pan is properly heated before adding the pork. Browning the pork in batches also helps to prevent overcrowding and sticking.

Q: Can I make this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the pork in a skillet before transferring it to the slow cooker with all the other ingredients. Cook on low for 6-8 hours, or until the pork is very tender.

Q: How do I thicken the gravy if it’s too thin?
A: If the gravy is too thin after simmering, remove the lid from the saucepan and continue to simmer over medium heat until the gravy reduces and thickens. You can also mix a tablespoon of cornstarch with two tablespoons of cold water to form a slurry and whisk it into the gravy to thicken it quickly.

Final Thoughts

Tau yu bak is more than just a recipe; it’s a connection to family, tradition, and the comforting flavors of home. I encourage you to try this recipe and experience the rich, savory-sweet flavors for yourself. Feel free to experiment with variations and substitutions to create your own unique version. And don’t forget to share your creation with loved ones – this dish is best enjoyed with good company and warm hearts.