Soy Braised Pork - Tau Yew Bak Recipe

Soy Braised Pork - Tau Yew Bak Recipe


2 tablespoons vegetable oil

2 tablespoons castor sugar

600 g pork leg, skin on, cut into bite-sized chunks

6 cloves garlic, lightly crushed

625 ml water

5 tablespoons thick dark soy sauce

1 tablespoon soy sauce

a 1-inch piece of cinnamon stick

a large walnut-sized knob of galangal, bruised



Heat oil and sugar together in a wok over medium heat, stirring frequently.  Watch it like a hawk; when sugar has melted and caramelized into little brown globules, add pork - caramel will splutter - and stir vigorously.  Add all ingredients, bring to a boil, cover and simmer for 1 hour, stirring occasionally, or until pork is fork tender.  Serve hot with steamed rice.


Note:  Treacle-thick dark soy sauce is the best to use for this dish, but if you cannot get it, use regular dark soy sauce.


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