Tau Yu Bak 豆油肉

Some recipes online are reliable, some are use-at-your-own-risk. Usually, I exercise some discretion with what to throw in. This recipe for tau yu bak is found online. There are certain dishes in Singapore served with pepper which was not my taste. (for example, the bak kut teh!) I’m glad I omitted pepper in this dish if not it would have been totally different and turned my appetite off.

Never rush the cooking of this recipe, it usually takes 2 hours before it starts to taste heavenly. Reheat it overnight, it is even better! Ahh, thinking of it makes me drool now~


1lb belly and shoulder pork, chopped into bite size
10 cloves garlic, unpeeled
1 star anise
1 tsp peppercorns (omitted)
1.5 tbsp dark soya sauce (I added more)
2 tbsp light soya sauce
3 cups water (I added more for more gravy)
Salt to taste
4 hard boiled eggs
(I added tiny bit of oyster sauce too)

How to:

Put star anise, dark and light soya sauce with water and bring to boil.

Add pork, garlic cloves and hard boiled eggs in, simmer on low heat until meat is tender and sauce thicken. (Usually at least 1.5-2hours) Cook further if you like thicker sauce.
Add salt to taste.

Easy busy!

Warm love,


Savita said...

The recipe you given is awesome and I will surly try it by today it self.


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Starningblue said...

Hi Savita,

Drop us a note if you have any ideas to improvise this dish!

Enjoy :)

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