Tauk Yu Bak or pork in dark soy sauce is one of my comfort dish since very young. My mum always cook this dish even until now. I cooked this dish a lot too as it goes well with rice or even porridge. I'm going to share my mum recipe with some modification as she doesn't has the exact quantities for all ingredients. My mum loves cooking this dish using fatty pork belly which has distinctive 3 layers, but my hubby always complain that it is too fatty, therefore, I used to cook it with pork belly that removed the skin and leave behind a bit of fatty layer as this dish will be nice to have a bit of fat.
Recipe from Ah Tze's kitchen play
500g pork belly cut into 1 inch cubes
2 tbsp sugar
5 tbsp dark soy sauce
1 tbsp oil
6 cloves garlic, peeled
4 hard-boiled eggs, remove shell
3~4 pcs fried beancurd, cut into quartered
4 star aniseeds
2 cinnamon stick
10 dried chestnut, boiled for 10 mins.
2 tbsp light soy sauce
1 tbsp corn flour
a dash of pepper
1. Rinse the pork cubes and season with sugar, dark soy sauce, corn flour and pepper. Set aside for at least 30 mins.
2. Heat pan with oil. Fry the garlic, add in the marinated pork. Stir-fry for 3 mins., add in cinnamon stick, chestnut, star aniseeds. Add in water, light soy sauce. When the gravy boiling, lower the heat and cover. Continue simmer for another 20 mins. or until the pork is tender.
3. Add in fried bean curd and eggs, let it simmer for another mins. Serve warm with rice or porridge.