Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs. | MalaysianChineseKitchen.com
Kong Tau Yew Bak (Braised Pork in Dark Soy Sauce)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.

Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 421 kcal
Author: Linda Ooi
Ingredients
  • 2 tbsp vegetable oil
  • 1 bulb garlic (separated but not peeled)
  • 1 tsp peppercorns (cracked or smashed)
  • 2 cloves garlic (minced)
  • lbs boneless pork ribs or pork shoulder, cut into bite size pieces (675g)
  • 3 tbsp sweet soy sauce
  • 2 tsp sugar
  • ¾ cup water (180ml)
  • ½ tsp salt (or to taste)
  • 4 hard boiled eggs (peeled)
Instructions
  1. Heat vegetable oil in a medium sized pot. Saute garlic cloves, cracked peppercorns, and minced garlic for 1 minute.
  2. Add pork and fry to seal in the juices. This should take about 3 minutes.
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  3. Add sweet soy sauce, sugar, and water.
    Kong Tau Yew Bak (Braised Pork in Soy Sauce)-13
  4. Bring liquid to a boil. Reduce heat to low and simmer for 20 minutes.
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  5. Add salt and hard boiled eggs. Cover and simmer for another 15 minutes.
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  6. Turn eggs occasional to coat evenly with soy sauce. Turn off stove.
  7. Serve warm with steamed rice.

Recipe Video