Tau Yu Bak (Dark Soy Sauce Pork)
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Cook time: 
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Serves: 4
 
Ingredients
  • 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
Instructions
  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.
Recipe by at http://simplymommie.com/2010/01/tau-yu-bak-dark-soy-sauce-pork.html