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Tau yu bak recipe — braised pork shoulder in soy sauce with hard boiled eggs and star anise
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Tau Yu Bak (Hokkien Soy Sauce Braised Pork)

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 4 servings

Ingredients

  • 1 kg pork shoulder (梅花肉), cut into large chunks
  • 8 cloves garlic (8瓣大蒜)
  • 1 star anise (1个八角)
  • 4 hard-boiled eggs (4个熟蛋), peeled
  • 3 tablespoons light soy sauce (3汤匙生抽)
  • 1 tablespoon dark soy sauce (1汤匙老抽)
  • 1 teaspoon sugar (1茶匙糖)
  • 600-800 ml water (600-800毫升水)
  • salt to taste (盐适量)

Instructions

Step 1 — Prepare the Eggs and Pork

  • Boil the eggs until hard-boiled, about 10 minutes, then cool under cold water and peel.
  • Cut the pork shoulder into large chunks.

Step 2 — Add Everything to the Pot

  • Place the pork, garlic, star anise and peeled hard-boiled eggs into a medium pot.
  • Add the light soy sauce, dark soy sauce and sugar, then pour in about 600ml of water.
  • Tip: Add the eggs right at the start so they have the full braising time to absorb the soy sauce and turn deep brown.

Step 3 — Braise

  • Bring to a boil over high heat, then reduce to low heat and simmer for about 1.5 hours, or until the pork is tender and the sauce has deepened in colour.

Step 4 — Season and Serve

  • Taste and season with salt or a little more soy sauce if needed.
  • Serve hot.

Notes

  • Use pork shoulder or pork belly. Pork shoulder is leaner and works well here. Pork belly gives a richer, more gelatinous result if you prefer that texture.
  • Add the eggs from the start. They need the full braising time to absorb the soy sauce and develop that deep brown colour and flavour.
  • Don't rush the simmer. A full 1.5 hours on low heat is what breaks down the connective tissue and gives the pork that tender, fall-apart texture.
  • This recipe is less sweet than the original. If you prefer a sweeter sauce, add another teaspoon or two of sugar and another tablespoon of dark soy sauce.