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My review
Dry Tau Yew Bah (Braised Pork Belly)
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Naomi Wang
"This is the best recipe ever. My family always loves it. We eat it for dinner every week."
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Ingredients
1 h 19 m servings 235 calsOriginal recipe yields 3 servings
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Directions
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Prep
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Ready In
- Rinse pork belly in hot water. Transfer to a cutting board and cut into 4-inch slices.
- 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.
- 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.
- 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