• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • welcome to the South East Asian Pantry
  • Recipes
  • Cooking The Ultimate…
  • VEGAN DESSERTS (SINGAPORE)
  • SEO for Food Blogs
  • South East Asian recipe experiments: new recipes with bold flavours every week

Greedy Girl Gourmet

menu icon
go to homepage
  • Hello
  • Recipes
  • Cook The Ultimate
  • SEO food blog
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Hello
    • Recipes
    • Cook The Ultimate
    • SEO food blog
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Meat » Pork

    Published: Feb 25, 2022 · Modified: Mar 15, 2022 by Zen

    Tau yew bak (Soy sauce braised pork) (Lou bak)

    A super easy recipe to make for a weekday dinner after work, Tau Yew Bak, or soya sauce braised pork, is a dish that most Singaporean and Malaysian Chinese grew up eating at home. Originating from Fujian China, it is 1 of the most popular Chinese dishes which Singaporeans have put their own touch on by pairing it with the local sambal chilli. Adding firm tofu or eggs is also common to bulk up this much loved dish which doesn't require a lot of prep time.

    Tau Yew Bak with white rice in a Chinese bowl.
    Jump to Recipe
    Jump to:
    • Ingredients
    • Variations
    • How to serve
    • Tips
    • Other Asian recipes
    • Tau yew bak (Soy sauce braised pork) (Lou bak)

    Since my last post was on how to make 5 spice powder at home, it seems only natural to share a tau yew bak, or soy sauce braised pork recipe next. "Tau yew" is the Hokkien word for soya sauce and "bak" meat so, as you can see, the name is rather literal! (You may have heard of this dish by its other names such as "kong tau yew bak", "tau yu bak", "tau eu bak", "Lou bak", "lor bak" etc)

    Singapore is famous for its food scene and many of its dishes, such as Singapore Chilli Crab, stir fried Mee Siam and Hainanese Chicken Rice, are world-famous but unfortunately tau yew bak is not as well known. Most Singaporean Chinese families as well as the Malaysian Chinese community will have their own family recipes for tau yew bak.

    It is a comfort food that is as easy to make as it is delicious- in fact, this is the 1st dish that many Singaporean Chinese learn to cook for themselves after going overseas as it's hard to make a bad braised pork soy sauce recipe. (Actually, this dish is probably not commonly found in hawker centres or restaurants precisely because it's so easy to make!)

    A plate of spices to grind into Chinese 5-spice powder.

    Ingredients

    This soy sauce braised pork belly recipe uses 5 simple ingredients:

    1. Pork
      • traditionally, tender pork belly was used but I prefer pork shoulder or pork butt as it is less fatty
    2. garlic cloves
    3. soya sauce
      • both light soy for flavour and dark soya sauce for colour and some sweetness
      • If you don't have dark soy sauce, which is less common than regular light soy, here are some dark soy sauce substitutes as well as a 2-ingredient, 2-minute DIY recipe.
    4. white granulated sugar
      • Substitute: rock sugar
    5. 5-spice powder
      • Substitute: a variety of aromatic spices such as star anise, cinnamon, peppercorns etc
    6. salt (to taste)

    This a flexible recipe and the proportions are more of a guideline so feel free to experiment- add an extra cinnamon stick, a couple more star anise, throw in some white peppercorns etc 

    What kind of soy sauce?

    There are many types of soy sauces in Asian cuisine: light soy sauce, thick dark soy sauce, sweet soy sauce, seafood soy sauce, kecap manis... Despite the similar names, they can't be used interchangeably as they all add different elements to the dish!

    As the name of the dish is literally Soy Sauce Meat, you can see that Soya Sauce is the 1 of the stars of the dish- try to use the best soy sauce that you can find. You will use a combination of light and dark soy sauce here.

    For everyday Chinese cooking, I use Lee Kum Kee (LKK) Soy sauce and when I want to be fancy, I use locally-made soy sauce that has been naturally fermented for 12 months, such as Nanyang Soy Sauce and Kwong Woh Hing Soy Sauce. (Soy sauce was traditionally fermented over a long time to build flavour but many companies now use chemical hydrolysis to expedite the process and thus make more money.)

    Fun fact: LKK was voted the best tasting soy sauce in an independent Cooks Illustrated blind test! Do note that LKK has different versions of light soy sauce, ranging from regular to premium. A lot of Chinese restaurants in Singapore, including the fancy ones in 5-star hotels, use Pearl River Bridge soy sauce- if you're wondering how I know, my Dad's family used to eat out a lot and made friends with lots of chefs: some even used to send me off with their homemade XO chilli and mooncakes when I went to Scotland for University!- but I don't as Pearl River Bridge had a cancer warning food scandal a while back. 

    Note: Chinese soy sauce tastes different to Japanese.

    Optional additions

    To reduce the cost of the dish- meat is expensive!- other ingredients can be added to bulk up the dish:

    1. (firm) tofu or tau pok (tofu puffs)
    2. hard boiled eggs
      • If you want the eggs to be steeped in the flavour, add them straight away but if you're fussy about over-cooking, add them towards the end of the cooking time. Alternatively use quail eggs which are smaller- the flavour of the marinade liquid will seep right in.
    3. peanuts (not typical but we do love nuts in my household)

    If you don't take pork, you can replace it with chicken- I suggest using chicken thigh as it is a more flavourful cut of meat, and is less likely to dry out whilst cooking.

    Note: some families like to add dried shiitake mushrooms to the fragrant soy gravy- I usually don't as I find the mushroom flavour is quite overpowering. if you want to add some, just add in 1-2 pieces!

    Variations

    • - If you use coconut water instead of regular water to braise the meat, you will get something similar to Vietnamese thit kho, which is another great comfort food dish
    • - Or add some vinegar and you end up with a dish closer to the famous Filipino Pork Adobo

    How to serve

    Tau yew bak is a comfort food that goes hand-in-hand with white rice or even teochew porridge- that sweet soy sauce broth, yum! (Somehow it doesn't taste quite the same to me with noodles, even though they're both starches.)

    Although this braised soya sauce pork is already very tasty, a lot of Singaporeans can't do without their spice, so we like to add some sambal chilli to the tau yew bak. In the Singaporean Chinese home, we usually cook a couple of dishes to share, so pair this slow cooked Chinese pork dish with:

    • - a plate of simple stir fry vegetables e.g. kailan in oyster sauce
    • - an omelette

    Tips

    1. The gravy becomes more flavourful the next day, so make a large pot and keep some in the chiller overnight.
    2. You can also make this dish in a slow cooker (so you don't have to watch the stove) or pressure cooker (if you want to speed up the process).

    Other Asian recipes

    You may also enjoy these Singaporean Chinese dishes:

    • Authentic Singapore Nyonya Fried Dry Mee Siam Goreng Recipe
    • Easy 3-ingredient sambal mayo sauce
    • Best Poached One Pot Chinatown Soy Sauce Chicken (with rice)
    • Easy 5-ingredients 12345 pork ribs Recipe
    A bowl of rice with tau yew bak, or soy sauce slow cooked pork.

    Tau yew bak (Soy sauce braised pork) (Lou bak)

    A super easy recipe to make for a weekday dinner after work, this braised pork dish is a delicious comfort food that doesn't require much prep time.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 40 mins
    Course Main Course
    Cuisine Chinese, Nyonya, peranakan, singaporean
    Servings 2 people (with rice and other dishes)

    Equipment

    • Pot

    Ingredients
      

    • 0.55 lb pork shoulder butt (250g) (8.81 oz) Traditionally pork belly but I find that too oily. Pork shoulder butt gives a great combination of fat and lean meat.
    • 1 Tablespoon light soy sauce
    • ½ Tablespoon dark soy sauce If you like your food on the sweeter side, you can use kicap manis instead of dark soy sauce.
    • ½ T 5 spice powder Substitute: spices such as cinnamon stick, star anise and peppercorns
    • Oil To taste
    • 3 cloves garlic peeled and minced
    • 1 teaspoon white granulated sugar Substitute: rock sugar
    • Salt, to taste
    • Hard boiled eggs/ firm tofu/ cooked peanuts/ dried shiitake mushrooms Optional
    • Coriander leaves to garnish (rough chop) Optional
    • Sambal belacan chilli Optional

    Instructions
     

    • Cut the pork into small pieces, about twice the thickness of your little finger
    • Add both soy sauces and the 5 spice powder to the pork, mix well then cover and keep in the fridge for 4h- overnight
    • Remove the pork from the fridge and let it come to room temperature (which will take at least 15-20 minutes). In the meantime, mince up your garlic.
    • Heat your pot over low-medium heat, then add some oil. When the oil is shimmering, add the garlic and stir fry till fragrant.
    • Increase the heat to medium then add the pork and brown the pieces.
    • Add enough water to cover the pork then cover and simmer for 40 minutes.
    • If including hard boiled eggs/ tofu/ peanuts (cooked), add them in during the last 10-15 minutes of cooking. At the same time, taste and salt the stew accordingly. (You can actually add the other ingredients earlier if you want their flavour to be more concentrated, however this will give you overcooked eggs with the tell-tale green rim around the powdery yolks)

    Notes

    Here's a recipe for homemade 5-spice powder
     
    If adding dried shiitake mushrooms to your loh bak, add 1 or 2 pieces at the most as the mushroom flavour can overpower the other ingredients.

    Does your family recipe for soy sauce braised pork differ from mine? I'd love to hear about it! If you try this recipe, let me know how you find it! Before you go, here are some Asian jellies that you may want to make for dessert:

    • CNY Koi Fish Jelly (Easy Chinese New Year Dessert)
    • Champagne lychee konnyaku jellies recipe (naturally vegan) (GF)
    • Osmanthus tea konnyaku jelly recipe (Gui Hua Gao)
    • Yuzu konnyaku jelly recipe (15 minutes)
    « Easy 3-ingredient sambal mayo sauce
    35 easy tamarind recipes (assam jawa) »

    Reader Interactions

    Comments

    1. Gabriela Herrera says

      May 30, 2021 at 12:11 pm

      5 stars
      I have never seen this cuisine. Looks great and tasty.

      Reply
      • Zen says

        June 06, 2021 at 5:43 am

        Glad to have introduced something new, and hope u like it if u make it 🙂

        Reply
    2. Cindy Mom the Lunch Lady says

      May 30, 2021 at 1:43 am

      5 stars
      This is such a simple recipe, but one that I am sure is so full of flavour! I definitely need to make some 5 spice powder to try this!

      Reply
      • Zen says

        June 06, 2021 at 5:43 am

        yay! it is indeed!! 🙂

        Reply
    3. Meenakshi Thakur says

      May 29, 2021 at 8:05 pm

      5 stars
      Oh! it looks so delicious. Thanks for the recipe.

      Reply
      • Zen says

        June 06, 2021 at 5:44 am

        thanks for visiting and hope u like it!:)

        Reply
    4. Nora says

      May 29, 2021 at 7:51 pm

      5 stars
      This looks delicious! Have to try your recipe! Thanks for sharing!

      Reply
      • Zen says

        June 06, 2021 at 5:44 am

        thanks for visiting Nora!:) Let me know how it goes! 🙂

        Reply
    5. Emily Flint says

      May 29, 2021 at 2:57 pm

      5 stars
      I cannot wait to try this pork recipe! All of the ingredients are exactly what we like in my house but I have never tried this one before. Thanks for sharing!

      Reply
      • Zen says

        June 05, 2021 at 2:55 pm

        yay glad u have the ingredients on hand! let me know if u try it! 🙂

        Reply
    6. Colette Zaharko says

      May 29, 2021 at 2:48 pm

      5 stars
      Yes, please! This looks so good. I love Asian food. I love that you mentioned that the pork shoulder butt is better to use because it's not too oily. That's very good to know.
      Thanks for the recipe. I can't wait to try it!

      Reply
      • Zen says

        June 05, 2021 at 2:55 pm

        awww so happy the pork shoulder tip was useful!! 🙂 it's currently my fave cut 🙂

        Reply
    7. Dorenecheo says

      May 29, 2021 at 6:12 am

      5 stars
      So tasty

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello

    Greedygirlgourmet eating 2 sandwiches in Scotland

    Hi I'm Zhen! I couldn't boil water till I was 18 but after living abroad (in St. Andrews then London) for 11 years and having to cook for myself, I now love having friends and families over, and cooking for them. I tend to be slightly obsessive-compulsive, so I like to try many different versions of a recipe before coming up with my own "ultimate" version. Check out www.greedygirlgourmet.com every week for new tried-and-tested (on my guinea pigs aka guests!) Asian recipes which are full of flavour!

    More on food blogging

    • Food blog SEO: how I increased Google traffic by 8x
    • Food blog keyword research: RankIQ vs Keysearch

    Food You Can Grow

    • 36 International Curry Leaf Recipes
    • Starbucks Iced Guava Black Tea Copycat
    • 20 kaffir lime leaf recipes
    • Taiwanese green onion pancake (Cong you bing)
    • 39 Best South East Asian Lemongrass recipes
    • 2-ingredient agar agar jelly recipe (Kanten jelly) (Vegan) (GF)

    What are people reading?

    These are the most popular posts on Greedygirlgourmet.com

    • Highest paid food bloggers (2022)
    • Best Poached One Pot Chinatown Soy Sauce Chicken (with rice)
    • Yuzu konnyaku jelly recipe (15 minutes)
    • Papaya milk (Taiwanese drink) (street food)
    • 27 Japanese Side dishes to serve with sushi
    • Best Congee toppings

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • All Recipes

    Newsletter

    • Coming soon

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 GreedyGirlGourmet

    7 shares