Chinese Pork Adobo (Tau Yew Bah)

Chinese Pork Adobo (or 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, who was a good cook. 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.  Hard boiled eggs are then added afterwards. The result is a pork dish that is so tender, flavorful and delicious. My family enjoys this dish with steamed rice but my favorite way of eating Tau Yew Bah is with pan de sal (Filipino bread roll). Enjoy!

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Cooking Tips for Perfect Tau Yew Bah

To make your Tau Yew Bah truly shine, start with quality pork. Whether you choose pork belly or shoulder butt, look for meat that has a nice marbling. This fat will render down during cooking, keeping the meat juicy and flavorful. When browning the pork, ensure your pan is hot enough. A good sizzle when the meat hits the pan is essential for that delicious caramelization. Don’t overcrowd the pan, as this can lead to steaming instead of browning. If you need to, brown the meat in batches. For the sauce, using a mix of dark soy sauce and light soy sauce can add depth to the flavor. The dark soy sauce brings sweetness and color, while the light soy sauce offers saltiness. Taste as you go, adjusting the sugar to balance the saltiness of the soy sauce. If you want to add a hint of spice, consider throwing in some whole peppercorns or a few slices of chili. Finally, let the dish rest for a few minutes after cooking. This allows the flavors to meld even more.

Serving Suggestions and Storage

Serving Tau Yew Bah can be as simple or as fancy as you want. Traditionally, it pairs beautifully with steamed rice, allowing you to soak up the rich sauce. For a different twist, try serving it with some crusty bread to mop up the delicious juices. Adding a side of sautéed greens or pickled vegetables can provide a nice contrast to the richness of the pork. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheating the dish gently on the stove helps maintain the tender texture of the pork. If you want to save it for a longer period, consider freezing it. It freezes well for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove, adding a splash of water if the sauce has thickened too much. This way, your Tau Yew Bah will taste just as good as the first time.

Frequently Asked Questions

What can I substitute for pork shoulder?

If you can’t find pork shoulder, pork belly is a great alternative. It has more fat, which adds flavor, but if you’re looking for a healthier option, you could also use chicken thighs.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it, and it’ll last for about three months.

Can I make this dish ahead of time?

Totally! You can prepare Tau Yew Bah a day in advance. Just let it cool, store it in the fridge, and reheat it on the stove when you’re ready to serve.

What sides go well with Chinese Pork Adobo?

This dish pairs wonderfully with steamed rice, as it soaks up all that delicious sauce. If you want something different, try serving it with pan de sal or even some stir-fried veggies for a fresh touch.

What are common mistakes to avoid when making this dish?

One common mistake is overcrowding the pan when browning the pork, which can lead to steaming instead of browning. Make sure your pan is hot enough to get that nice sizzle, and brown the meat in batches if needed.

Chinese Pork Adobo (Tau Yew Bah)

Liza Agbanlog

Tender pork shoulder simmers in a savory blend of soy, oyster sauce, and garlic, while hard-boiled eggs soak up all the rich flavors. It's a comforting dish that's super easy to whip up.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Chinese

Servings 5 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 2 lbs . pork shoulder butt cut into bite-sized pieces
• 3 tbsp olive oil
• 4 cloves garlic chopped
• 2 tbsp brown sugar
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 4 hard-boiled eggs
• 1 ½ cups water or more as needed

Instructions

 

• 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 hard boiled eggs and gently stir. Adjust seasonings and simmer for 1 more minute. Transfer to a plate.
• Serve with steamed rice. Enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 8gCholesterol: 210mgSodium: 800mgSugar: 4g

Keyword adobo, comfort food, one pot, pork, savory

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