Tau Yew Bak

Courtesy of my MIL's tips and tricks plus its my MOH's favourite so I tried it with the pressure cooker again.

What I was just nervous is how the meat turns out and how long to pressure cook it. The longer the better apparently for pork belly and ribs.

I have yet to figure out which part of the pig's body we don't cook too long and which we do. Looks like we do for all parts of the body so far.




It's a bit of work so I used the weekend to take the chance of time.





Ingredients

• 500g pork belly and 500g pork ribs
• Dark soy sauce
• Oyster sauce
• Soy sauce
• Chinese wine
• Sesame oil
• 5-spice powder
• Brown sugar
• Dried Mushrooms soaked till soft
• 2 clove garlic
• 4 Bay leaves
• 1 tsp black peppercorn
• 2 star anise
• 2 cinammon sticks
• 4 hard boiled eggs
• Fried Bean curd
• Cornstarch
• Salt to taste if needed

Method

1. Marinate the pork together with the first 6 ingredients for an hour or so. The longer the better.
2. One garlic clove is chopped into fine pieces, the other de-skinned.
3. In the pressure cooker itself, fry garlic with some oil until brown.
4. Add marinated pork to the pot and pan fry for about 5-7 minutes.
5. Add the mushrooms, garlic, bay leaves, peppercorn, star anise, cinammon sticks.
6. Fill the pot until 3/4 full.
7. Heat on high until the needle on the pressure cooker starts to come off.
8. Pressure cook for 10-15 minutes before turning off the stove.
9. Allow another 10 minutes for the pressure cook to 'rest' before opening the lid.
10. Add 2 tbsp cornstarch with warm water and add to mix.
11. Add the eggs and dried bean curd to the pot and mix until fully immersed.
12. Serve with white rice and vege.