Wednesday, September 13, 2006


This is a home favorite. I think it's a precursor to venerable Too-Ka P'ng. You can use any cut of pork. It's one of those dishes you have to use your "agak-agak" (approximate) instinct. - no measurement require! You want more eggs, pile them on! More Tau-Kńua? No problemo! (The hard beancurd is Tau-Kńua [Hokkien].) Scared of Nasfuratu, add more garlic. You get my drift?


1 Strip Belly Pork

500 gm. Pork Spareribs

Dark Soy Sauce

1 Knob Garlic

2 tsp. Sugar

2 Hard Boiled Eggs

2 pcs. Hard Beancurd



  • Rub belly pork all over with salt and cornflour; massage a bit. Rinse off. Repeat. Rinse the spareribs (cut to about 3" length).

  • Pat dry the belly pork and spareribs, then marinate them with dark soy sauce; about a cup or so. Don't worry about using too much, it will be put to good use later. Let it sit in the fridge for at least ½ an hour.

  • Remove the outer skin of the garlic, leaving only a layer with the whole clove. Wash.

  • Hard boil the eggs. Remove the shell when cool. Set aside the whole hard boiled eggs.

  • Remove the meat from the marinate. Let it drip dry, so it won't splatter when it's fried. Reserve the soy marinate.

  • Heat up the pot, add 6 tbsp. of cooking oil. When hot, put in the meat and sear it on all sides.

  • When seared, add the reserved marinate, and let it be absorped into the meat. Add in 2 tbsp. sugar to be coat and caramelized with the meat. Add more dark soy sauce if required. Lower the heat to avoid burning.

  • Let it simmer in the soy sauce for 5 minutes over low heat before adding just enough water to cover the meat.

  • Submerge the garlic cloves. Simmer (covered) for another 30 minutes. In the last 15 minutes add in the whole eggs and beancurds; tuck beneath the meat, to absorp the soy sauce. Finally add salt to taste if required. However, if it's too salty add boiled hot water to adjust the taste.

  • It's best to let the meat and the rest of the stuff sit in the sauce for a few hours before serving. The eggs and beancurds will have a nice color to them, plus the soy sauce flavor.

  • Cut the belly pork to 1/4" thick before serving.


    Blue Dolphin said...

    Very impress with your blog. Just a little suggestion for your "Tau Eu Bak". Johor "Loh Bak" (Braised Pork) is bit similar with your "Tau Eu Bak", the main different i think is Loh Bak put in some herb/spices. There was once i cook Loh Bak without those herbs and spices like "Ba Jiao" (bcoz lazy to get it), thus i only cooked with what i have in my mom's fridge, same cooking way as your, but i add in some dried chili,end-up, the Loh Bak taste very nice. Maybe Kong Kay can try it next time?

    Kong-Kay said...

    is your "loh bak" similar to "loh ark (duck) in terms of spices used? eg. star arinse, 5 spice powder and galangal (lam-knio). i have a pork leg recipe with dried chilli; next time, okay?

    Blue Dolphin said...

    Yes, it's almost the same, put 5 spice powder, and "lam-nkio". That's the traditional way of cooking it. But i faced problem on judging how much of spices should i add in. Thr was once, put too much 5 spice powder, end-up my "loh bak" taste weird. That's the reason why i simplified the ingredients, which similar with ur "soy sauce meat", but i put dried Chili. Mine "Black Vinegar Pork Leg" also add some dried chili in, got quite good comments from friends & families who tried it. I'm can't wait to see your pork leg recipe, and learn to cook it. :D


    As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

    May the Farce be With You!


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