Treasured Tau Yu Bak: Braised Pork with Melt-in-Your-Mouth Goodness
Succulent pork belly simmers in a rich, savory, and slightly sweet dark soy sauce braise.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Tau Yu Bak, a beloved dish in many Southeast Asian households, is more than just braised pork; it's a taste of home, a legacy passed down through generations. Each family boasts their own secret twist, but the essence remains the same: tender pork belly infused with the deep, umami notes of soy sauce, balanced by the subtle sweetness of rock sugar and the warmth of aromatic spices. This recipe embraces tradition while incorporating a simple trick to achieve unparalleled tenderness, ensuring every bite is a delightful experience.
- •Unctuous Texture - The pork belly transforms into a melt-in-your-mouth delicacy after hours of gentle braising.
- •Deep Umami Flavor - A careful balance of dark and light soy sauces creates a complex and deeply satisfying savory profile.
- •Subtle Sweetness - Rock sugar lends a delicate sweetness that complements the savory notes and tenderizes the meat.
- •Aromatic Spice Infusion - Star anise, cinnamon, and white peppercorns impart a warm and fragrant aroma that elevates the dish.
- •Effortless Simplicity - Despite its rich flavor, this dish requires minimal hands-on time, making it perfect for busy weeknights.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 kg Pork belly (skin on, cut into 2-inch cubes)
- 1/2 cup Dark soy sauce
- 1/4 cup Light soy sauce
- 50 g Rock sugar (adjust to taste)
- 6 cloves Garlic (smashed)
- 3 slices Ginger (about 1/4 inch thick)
- 3 Star anise
- 1 3-inch piece Cinnamon stick
- 1 tsp White peppercorns (lightly crushed)
- 2 tbsp Shaoxing wine (or dry sherry)
- 4 cups Water
Step-by-Step Instructions
- 1
Blanch the pork belly in boiling water for 5 minutes. This step helps to remove any impurities and excess fat, resulting in a cleaner and more flavorful braise. You'll notice scum rising to the surface of the water, which should be discarded.
~5 min
Tip: Add a slice of ginger to the blanching water for extra flavor. - 2
Remove the pork belly from the boiling water and rinse thoroughly under cold water. This stops the cooking process and helps to firm up the pork, making it easier to handle. Pat the pork dry with paper towels.
~2 min
Tip: Ensure all traces of scum are removed from the pork. - 3
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.
~3 min
Tip: Use a heavy-bottomed pot to prevent scorching. - 4
Add the blanched pork belly to the pot and sear on all sides until lightly browned. Searing the pork adds depth of flavor and helps to create a beautiful, caramelized crust. This step is crucial for a rich and complex braise.
~8 min
Tip: Don't overcrowd the pot; sear the pork in batches if necessary. - 5
Pour in the dark soy sauce, light soy sauce, and Shaoxing wine. Stir to coat the pork evenly in the sauces. The soy sauces will contribute a deep, savory flavor and beautiful color to the dish.
~2 min
Tip: Use good quality soy sauces for the best flavor. - 6
Add the rock sugar, star anise, cinnamon stick, and white peppercorns. These aromatics will infuse the braise with warmth and complexity. The rock sugar will also help to tenderize the pork.
~2 min
Tip: Adjust the amount of rock sugar to your preference. - 7
Pour in the water, ensuring that the pork is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the pork is incredibly tender. Maintain a gentle simmer to prevent the pork from drying out.
~5 min
Tip: Check the liquid level occasionally and add more water if needed. - 8
After 2 hours, check the tenderness of the pork. It should be easily pierced with a fork. If not, continue to simmer for another 30 minutes to an hour, or until desired tenderness is achieved. The longer it simmers, the more tender it will become.
~10 min
Tip: The cooking time may vary depending on the size and thickness of the pork belly. - 9
Remove the pork belly from the pot and set aside. Increase the heat to medium-high and simmer the remaining sauce for 10-15 minutes, or until it has reduced and thickened slightly. This will intensify the flavor of the sauce and create a glossy glaze.
~15 min
Tip: Skim off any excess fat from the surface of the sauce. - 10
Return the pork belly to the pot and coat it evenly with the thickened sauce. Simmer for another 5 minutes to allow the pork to reabsorb the flavors. This final step ensures that the pork is fully infused with the rich and savory sauce.
~5 min
Tip: Be careful not to overcook the pork at this stage. - 11
Remove from heat and let rest for 10 minutes before serving. Allowing the pork to rest allows the juices to redistribute, resulting in a more flavorful and tender dish. Garnish with chopped scallions, if desired.
~10 min
Tip: Resting the pork is crucial for optimal flavor and texture. - 12
Serve hot with steamed rice and your favorite side dishes. The rich and savory pork belly pairs perfectly with the simple flavors of rice, creating a comforting and satisfying meal. Enjoy!
0Tip: The braising liquid can be strained and used as a flavorful sauce for other dishes.
How Do I Know It's Ready?
The pork is done when it is easily pierced with a fork and practically melts in your mouth. The skin should be soft and yielding.
Frequently Asked Questions
While pork belly is traditional, you can use other cuts like pork shoulder, but the cooking time may need to be adjusted.
Final Thoughts
I hope you enjoy making this Treasured Tau Yu Bak: Braised Pork with Melt-in-Your-Mouth Goodness as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!