Pork in soy sauce (Bak tau yew)

This is my second attempt cooking Bak Tau Yew (or Tau Yew Bak in Hokkien). The first attempt wasn't very successful. I mess up with the seasoning which is very important for this dish. This time around, I pretty did it right and was quite pleased.

Ingredients:

500gm minced pork or pork belly

4-5 hard boiled eggs

2-3 pulps garlic

500 ml water

2 tbsp cornflour

Seasoning:

4-5 tbsp soy sauce

1-2 tbsp dark soy sauce (or until it reaches your desired colour)

Salt to taste

Method:

1) Marinate the minced pork with 2 tbsp soy sauce and cornflour for one hour. Shape the minced pork into the size of a ping pong. (For pork belly, cut into small pieces)

2) Heat oil in a wok and pan fry the pork balls until brown. Set aside.

3) Next, stir fry the garlics with oil until fragrant. 

4) Add in the water and bring it to boil. Add in the pork balls.

5) Lower the heat and add in the seasoning.

6) Simmer for about 5 mins before adding the hard boiled eggs. Dish out and serve hot with steamed white rice.

Note: You can also add in fried tofu.

Pretty simple recipe. My mum in-law cooked this dish quite often during my confinement. I totally love it. One of my favourite dish and I can eat 2 plates of rice with the gravy. Yum yum!!