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Dry Tau Yew Bah (Braised Pork Belly)

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"This is the best recipe ever. My family always loves it. We eat it for dinner every week."
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1 h 19 m servings 235 cals
Original recipe yields 3 servings


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  1. Rinse pork belly in hot water. Transfer to a cutting board and cut into 4-inch slices.
  2. Place the pork belly, garlic, dark soy sauce, light soy sauce, salt, five-spice, black pepper, and star anise in a pot. Add enough water to cover the pork belly. Bring sauce to a boil. Reduce to a simmer and cook for about 1 hour. Continue adding water to make sure pork belly is immersed at all times.
  3. Remove the pork belly from the sauce. Increase heat to high and stir in sugar; cook until sauce is syrupy, about 4 minutes. Reduce heat to low.
  4. Transfer pork belly to a cutting board; cut into smaller pieces. Place back into the sauce and stir until pork belly is evenly coated.

Nutrition Facts

Per Serving: 235 calories; 14 g fat; 12.9 g carbohydrates; 14.3 g protein; 36 mg cholesterol; 3044 mg sodium. Full nutrition

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