22.8.05

Soya Sauce Pork (Dau You Bak)

This is a Nyonya style recipe which I've tried and tested. It proves to be highly appetising with white rice & fried vegetables. The trick is to leave the dish for the following day and it'll taste even better!

Seasoning Ingredients:
  • 500g pork (best if belly pork, sliced into 3cm thick cutlets)
  • 1 tbsp cornflour
  • 1 tbsp salt

Gravy Ingredients:
  • 10 cloves garlic (crushed with skin)
  • 10 peppercorns (slightly crushed with pestel & mortar)
  • 3 cups water
  • 1.5 tbsp dark soya sauce
  • 1/8 tsp salt


Method:

  1. Clean the pork by rubbing it with the cornflour and salt.

  2. Lightly wash away & pat dry with kitchen paper.

  3. Slice the pork into cutlets and set aside.


  4. Crush garlic cloves & peppercorns.


  5. Combine gravy ingredients in a pot and bring to boil.
  6. Add the pork and simmer for 10mins.

  7. Continue to simmer over a slow fire until the meat is tender, about 20-30mins. Then set aside for serving later.

  8. This dish can be prepared the night before, and heated up just before serving.



Hint: The above recipe is based on the original portion. The tried & tested version depicted by photographs is based on the use of pork loin & half of the original ingredients, with the exception of the dark soya sauce.

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