Tau Yew Bah is a Chinese dish that is a staple at my house. It is so popular amongst the Chinese that each household has its own way of cooking it. I learned mine from my mother-in-law. Pork belly is the common pork part that is being used in this dish. I opted for the shoulder butt because it has less fat and therefore, healthier.
Tau Yew Bah is a dish where pork pieces are braised in soy sauce. My mother-in-law’s version of this dish is to sauté the garlic and brown sugar first. The pork pieces are then added, browned, flavored with soy sauce, simmered in water and cooked for an hour. Potatoes and hard boiled eggs are then added afterwards. The result is a pork dish that is so tender, flavorful and delicious. My favorite way of eating Tau Yew Bah? With pan de sal (Filipino bread roll)
- 2 lbs. pork shoulder butt, cubed
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 large potato, peeled and cubed
- 4 hard boiled eggs
- 1 ½ cups water or more as needed
- Heat oil in a heavy pan over medium high heat. Add garlic; sauté for 1 minute or until lightly brown.
- Add brown sugar; sauté for 30 seconds. Add pork pieces; cook for 3 minutes or until meats are no longer pink.
- Add soy sauce; stir and cook for 1 minute and then add water. Bring to a boil. Reduce heat, cover and let simmer for 1 hour or until pork is tender. Add more water as needed. (I added ½ cup water each time mixture runs out of sauce)
- Add oyster sauce and potatoes, cook for 10 minutes or until potatoes are tender.
- Add hard boiled eggs and gently stir. Adjust seasonings and simmer for 1 more minute. Transfer to a plate.
- Serve with steamed rice. Enjoy!