Soy Braised Pork – Tau Yew Bak Recipe |
Ingredients: |
2 tablespoons vegetable oil 2 tablespoons castor sugar 600 g pork leg, skin on, cut into bite-sized chunks 6 cloves garlic, lightly crushed 625 ml water 5 tablespoons thick dark soy sauce 1 tablespoon soy sauce a 1-inch piece of cinnamon stick a large walnut-sized knob of galangal, bruised |
Method: Heat oil and sugar together in a wok over medium heat, stirring frequently. Watch it like a hawk; when sugar has melted and caramelized into little brown globules, add pork – caramel will splutter – and stir vigorously. Add all ingredients, bring to a boil, cover and simmer for 1 hour, stirring occasionally, or until pork is fork tender. Serve hot with steamed rice. Note: Treacle-thick dark soy sauce is the best to use for this dish, but if you cannot get it, use regular dark soy sauce. |
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