Tauk Yu Bak

Pork Cubes Simmered in Dark Soya Sauce Gravy

In a typical Baba household, a sick person would typically be fed bubor (rice porridge)
and tauk yu bak. This is a signature comfort dish. The fatty pork, crunchy taupok and
hard-boiled eggs combine to give different textures; and the sauce adds flavour for the
accompanying rice or porridge.

makes 6 to 8 servings

680 g or 1½ pounds belly pork,
cut into 1-inch or 2.5-cm cubes
with skin intact

2 tablespoons sugar
6 tablespoons dark soy sauce
2 tablespoons oil

4 cloves garlic, peeled and minced
2½ cups water
4 hard-boiled eggs

4 pieces deep fried bean curd (taupok),
quartered

1.   Rinse and pat dry the pork cubes. Season with the sugar
and 2 tablespoons of the dark soy sauce. Leave to marinate
for at least half an hour.

2.   Heat a saucepan and add the oil. Fry the minced garlic,
being careful not to burn. Add in the seasoned pork. Use
tongs to turn the pork over several times to ensure an even
glaze all around each piece of pork.

3.   Add the water and remaining soy sauce. Bring to a boil,
then lower heat and cover. Simmer covered, for at least
an hour until the pork is tender, skimming the scum and
excess oil off the gravy every once in a while.

4.   Remove shells off the boiled eggs. Add the eggs and
quartered bean curd puffs to the dish. Serve warm with rice
or rice porridge.

235