Babi Tauhu (Braised Pork in Dark Soy Sauce)
photo by djmastermum
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 29.58 ml dark soy sauce
- 4.92 ml honey
- 2.46 ml Chinese five spice powder
- 650 g pork fillets, cut into 2cm pieces
- 44.37-59.16 ml corn oil or 44.37-59.16 ml sunflower oil
- 1 large brown onion, chopped
- 3 garlic cloves, bruised
- 1 star anise
- 375 ml water
- 29.58 ml sugar
- 2.46 ml salt
- 3-4 hard-boiled eggs, shelled (optional)
- steamed jasmine rice, to serve
- 1 fresh red bird's eye chili, finely sliced, to serve
directions
- Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
- Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
- Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
- Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
- Serve immediately with the steamed rice and top with the chilli.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.