tauyou bak 鲁腩肉

was looking at a caramelised, tasty belly pork dish different from the usual kong bak.

i looked at a few internet recipes including nonya cooking, then explore a simple cooking method.

this i did, a tauyou bak 鲁腩肉 with leeks & onions for teban gardens community breakfast this morning on 19.8.2016. ^^

tauyou bak 鲁腩肉

again its about marinade/braising sauce & texture.

i prep the belly pork night before 6 hrs in a 90degC oven with braising sauce-

• 1.6kg belly pork
• 1 tbsp brown sugar
• 1 tbsp zhengjiang vinegar镇江香醋
• 3 tbsp light soy sauce
• 3 tbsp shaoxing wine绍兴酒
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 3 heap tsp chopped garlic
• 2 cm sliced ginger
• 3 star anise
• 2 tsp five spice powder

tauyou bak 鲁腩肉

in the morning, i cut the belly pork into 1cm slices, fried sliced ginger, chopped garlic & 1 star anise till fragrant, then added the cut belly pork.1/2 tbsp dark soy sauce, medium low fire, fried to caramalise, then added back the braising sauce, covered & reduced.

tauyou bak 鲁腩肉

the tauyou bak 鲁腩肉 was very tender & tasty.

at the community meal, one lady told me “吃了还想再吃-after eating she want to eat some more”. ^^

tauyou bak 鲁腩肉

important thing is the braising sauce must be fragrant, flavourful.

the dark soy sauce is fragrant & help to caramelise. & the zhengjiang vinegar镇江香醋 too.

& reducing the braising sauce makes it a nice, slightly sticky, tasty belly pork dish.

tauyou bak 鲁腩肉

6hrs oven sounds tedious, but actually very easy. just add braising sauce & leave in oven.

when cooled, put in fridge. easy to cut next morning.

& i drained the sauce. next morning easy to remove the thick layer of fat from top of the gelatinous sauce.

tauyou bak 鲁腩肉

quite a delectable dish.

c.h.e.f andy

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Ingredients:

• 1.6kg belly pork

braising sauce (adjust accordingly if using lesser pork say 500g)

• 1 tbsp brown sugar
• 1 tbsp zhengjiang vinegar镇江香醋
• 3 tbsp light soy sauce
• 3 tbsp shaoxing wine绍兴酒
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 3 heap tsp chopped garlic
• 2 cm sliced ginger
• 3 star anise
• 2 tsp five spice powder

Directions:

1. mix braising sauce in a large bowl.
2. prep the belly pork night before 6 hrs in a 90degC oven with braising sauce
3. when cooled, remove pork, put in double ziploc bag in fridge. easy to cut next morning.
4. drain the sauce. next morning easy to remove the thick layer of fat from top of the gelatinous sauce.
5. cut belly pork into 1cm slices, fry sliced ginger, chopped garlic & 1 star anise till fragrant. add cut belly pork, 1/2 tbsp dark soy sauce, medium low fire, fry to caramalise. add back braising sauce, cover & reduce.