Soy sauce braised pork (tau eu bak)
Pork second courses
This dish is usually made with pork belly slowly braised in soy sauce with slightly garlicky gravy. You can use a less fatty part of the pork if you prefer but the fat on the pork does contribute to the taste. It is also best eaten with some 'sambal belacan' (chilli paste) as it will give a different depth of flavour and spiciness. Serve with rice or rice porridge/congee. And if you have leftovers, it can be made into braised pork noodle. It’s really flexible.
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