Tau Eu Bak (Braised Soy Sauce Pork Belly)
Prep Time
5 Minutes
Cook Time
1 hour 35 mins
Rest Time
1 hour 35 mins
Level:
Easy
Serves:
4 Servings
Ingredients
1600
grams
Water
500
grams
Pork belly, with skin, cut in pieces (5 cm x 2 cm)
4
Eggs, with shell, cleaned
45
grams
Light soy sauce
20
grams
Dark soy sauce
6
pcs
Shallot, peeled and sliced
4
pcs
Garlic, cloves, smashed with skin
1
pcs
Cinnamon stick
1
Star anise
1
pcs
Cloves
1
grams
White peppercorns, crushed
10
grams
Rock sugar
Preparation
1
Place 1200 g water in mixing bowl, insert simmering basket, add pork belly to it and blanch 15 min | 50°C | speed 4. Remove simmering basket using spatula. Rinse pork belly and set aside. Rinse mixing bowl.
2
Add garlic, shallots and oil in mixing bowl, sauté 5 min | 120°C | speed 1 until fragrant and lightly browned.
3
Place eggs in Varoma dish. Place reserved pork belly, light soy sauce, dark soy sauce, garlic cloves, cinnamon stick, star anise, cloves, white peppercorns, rock sugar and 400 g water into mixing bowl. Set Varoma with eggs in position and cook 20 min | Varoma | ⤺ speed spoon. Remove Varoma and set aside.
4
Start Slow Cook | 1 h | 98°C.
Pressure Cook Option: Alternatively. If you have pressure cooker you can transfer them into pressure cooker and pressure cook for 15 mins.
Meanwhile, place eggs in cold water before peeling. Place peeled eggs into a thermal serving bowl. Transfer cooked pork to the thermal serving bowl to colour the eggs with gravy for 10 minutes. Serve warm.
-