Soy Braised Pork – Tau Yew Bak Recipe
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
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.