Kong Tau Yew Bak (Braised Pork in Soy Sauce)

Embark on a culinary adventure with this flavourful fusion dish 🍲✨ Taste the rich heritage of Kong Tau Yew Bak! #ComfortFood #FoodieFinds. Experience the rich flavours of Kong Tau Yew Bak, a tender braised pork dish infused with fragrant soy sauce gravy and spices.

Kong Tau Yew Bak, or Braised Pork in Soy Sauce, holds a special place in the hearts of Hokkien (Fujianese) cuisine enthusiasts. This beloved comfort food dish, often accompanied by hard-boiled eggs, is a testament to the rich culinary heritage of the region.

Originating from Fujian, China, Kong Tau Yew Bak has strong ties to Peranakan cuisine, blending Chinese and Southeast Asian flavours seamlessly. The tender, succulent pork, braised in a fragrant soy sauce gravy infused with spices and secret family recipes, promises a culinary experience like no other.

While it’s more popular in Malaysia and Singapore, Penang stands out as a hub for this delectable dish. Embraced by the Peranakan and Teochew communities, Kong Tau Yew Bak epitomizes the essence of comfort food with its rich, savoury flavours.

At the heart of the recipe lies the marriage of light and thick dark soy sauce, known as ‘tau yu’ in Hokkien, and tender pork, or ‘bak’. This combination creates a symphony of flavours, with the addition of herbs, spices, and hard-boiled eggs elevating the dish to extraordinary heights.

For those unfamiliar, Kong Tau Yew Bak may appear as a simple soy sauce dish. However, its taste is anything but ordinary. The interplay of sweet, savoury, and subtly bitter notes on the palate leaves a lasting impression, making every bite a revelation.

Having lived in Malaysia myself, I’ve had the pleasure of savouring this dish numerous times. While initially likened to Adobo, my first taste was a delightful surprise – a harmonious blend of flavours that captivated my senses.

Discover the magic of Kong Tau Yew Bak and embark on a culinary journey that celebrates tradition, flavour, and the joy of good food.

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Kong Tau Yew Bak (Braised Pork in Soy Sauce)

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Malaysian

Description

Experience the rich flavours of Kong Tau Yew Bak, a tender braised pork dish infused with fragrant soy sauce gravy and spices.


Ingredients

Units Scale

Instructions

  1. Coat the pork evenly with dark soy sauce and set aside.
  2. In a wok over medium heat, add oil and sauté minced garlic until fragrant.
  3. Add the marinated pork to the wok and lightly sear until browned.
  4. Reduce the heat to low and add the cinnamon stick, star anise, cloves, ginger slices, white pepper, and five-spice powder to the wok. Stir and lightly toast the aromatics.
  5. Pour in the soy sauce and mix well with the pork. Let it cook for about 10 minutes.
  6. Sprinkle brown sugar over the pork and continue cooking until the sugar melts and starts to thicken the sauce. If the dish appears too dry, add a tablespoon of water to prevent burning.
  7. Once the sugar has melted and the sauce has thickened slightly, add enough hot water to cover the pork (around 2-3 cups).
  8. Increase the heat to medium and let the dish simmer for at least 1 hour or until the meat is tender, stirring occasionally.
  9. Add the hard-boiled eggs to the dish during the last 30 minutes of cooking to absorb the flavours.
  10. Once the pork is tender and the sauce has thickened to your liking, remove the cinnamon stick and star anise
  11. Serve the Kong Tau Yew Bak hot with steamed rice and your favourite vegetables.

 

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4 Responses

  1. A childhood favourite! Yours looks absolutely mouthwatering.

  2. Hannah says:

    Absolutely classic flavor combination. The smell of those seasonings all sizzling together immediately brings me back to the night markets. You simply can’t go wrong.

  3. You are right Raymund, this does sound like a very flavorful dish with all the added spices. I’ve added it to a couple of my Pinterest boards.

  4. It sounds so wonderful and savory, Raymund.

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