Tau Yu Bak (Dark Soy Sauce Pork)

tau yu bak

Tau Yu Bak’s one of my favourite dishes (and my hubby’s too) and the first time I had it was when my mother-in-law cooked it. It’s really scrumptious, especially when served hot with a bowl of rice. Instead of waiting around for my mother-in-law to cook it, I decided that I should learn to cook it myself so that I can satisfy my own craving when it strikes. I don’t quite like the idea of requesting someone else to specially cook something for me (I don’t like to trouble others) so I figured the best way is to learn how to cook all my favourite dishes (and I try to learn how to cook my hubby’s favourites too!) 😀

Tau Yu Bak

Tau Yu Bak (Dark Soy Sauce Pork)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • about 300g pork (I used pork muscle, as it was recommended by the butcher for cooking this dish. If not available, can use 腿肉, but won't be as tender and succulent)
  • 2 star anise
  • 1-2 dashes of ground cinnamon
  • 4-5 dashes of ground black pepper
  • 5 cloves garlic
  • quail eggs (number up to you)
  • 5 big shiitake mushrooms
  • tau pok (again, amt depends on personal preference) - I like to use the long ones, but this is again my preference
  • 4 tablespoons brown sugar (use less sugar if your dark soy sauce is on the sweeter side)
  • 4 tablespoons dark soy sauce
  • enough water to cover the ingredients
Seasoning (for the pork):
  • ½tsp salt
  • 2 dashes ground white pepper
  • 1 tsp cornflour
  • hua diao jiu
  • a dash of sesame oil
  1. Marinate pork with seasoning overnight.
  2. Cut the tau pok into strips.
  3. Clean the mushrooms and cut into smaller pieces if they are very big (like the ones I bought). If they are small, just clean them and set aside.
  4. Boil the quail eggs, remove the shells and set aside.
  5. Heat wok and caramelise the brown sugar.
  6. Add in the pork.
  7. Add in the rest of the ingredients and enough water to cover all of the ingredients.
  8. Bring to a boil and simmer for 1 hour. Stir in between to check it doesn't burn.
  9. Serve hot with rice or porridge.
  10. TIP: Cook double the portion and keep one portion for the next day. Keep it in the fridge and warm it up accordingly.


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