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A bowl of rice with tau yew bak, or pork braised with 5 spice powder

Tau yew bak, or pork braised with soy sauce

5 from 7 votes
Prep Time 3 mins
Cook Time 40 mins
Course Main Course
Cuisine Chinese, singaporean
Servings 2 people (with rice and other dishes)


  • Pot


  • 250 g pork shoulder butt (8.81 oz) Some recipes call for pork belly but I find that too oily. Pork shoulder butt gives a great combination of fat and lean meat.
  • 1 T light soy sauce
  • 1/2 T dark soy sauce If you like your food on the sweeter side, you can use kicap manis instead of dark soy sauce.
  • 1/2 T 5 spice powder
  • Oil To taste
  • 3 cloves garlic peeled and minced
  • 1 teaspoon sugar
  • Salt To taste
  • Hard boiled eggs/ firm tofu/ cooked peanuts Optional
  • Coriander leaves to garnish (rough chop) Optional
  • Sambal belacan Optional (In Singapore, a lot of people like to eat their tau yew bak and rice with the local chilli, sambal belacan.)


  • 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. 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 them in 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)
Keyword pork, soy sauce