Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.
Like all dishes, variations are bound to exist because cooking is a very individual thing. Some prefer their Kong Tau Yew Bak light and soupy like the Teochew version which usually comes with chunks of tofu. Here is grown up with a slightly sweet and syrupy Kong Tau Yew Bak. Eaten with a side of Sambal Belacan, it is out of this world delicious. Seriously, it is beautiful!
RECIPE:
Ingredients:
- 2 tbsp vegetable oil
- 1 bulb garlic (separated but not peeled)
- 1 tsp peppercorns cracked
- 2 cloves garlic, minced
- 700gr boneless pork ribs or pork shoulder, cut into bite size pieces
- 3 tbsp sweet soy sauce (kecap manis)
- 2 tsp sugar
- 180 ml water
- ½ tsp salt (or to taste)
- 4 hard boiled eggs (peeled)
Instructions:
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Heat vegetable oil in a medium sized pot. Saute garlic cloves, cracked peppercorns, and minced garlic for 1 minute.
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Add pork and fry to seal in the juices. This should take about 3 minutes.
- Add sweet soy sauce, sugar, and water.
- Bring liquid to a boil. Reduce heat to low and simmer for 20 minutes.
- Add salt and hard boiled eggs. Cover and simmer for another 15 minutes.
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Turn eggs occasional to coat evenly with soy sauce. Turn off stove.
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Serve warm with steamed rice.
(Source from: https://www.malaysianchinesekitchen.com)
