Thursday, January 25, 2007

Tau Yu Bak (Braised Pork)

This is good. I got the recipe from Click HERE for the original recipe by Amy Beh. I used shoulder butt pork instead of pork belly with skin.
The dish has gravy and it's yummy. Do strain the gravy before serving it with the pork slices.


Lisa said...

I'm Australian and I live in Sydney. I used to know a Nonya lady who cooked this dish so well and I learnt it from her. I could never do it as well, but it is my favourite nonya dish.

One thing I would add is boiled eggs. It's so delicious!

Thanks for pointing me to the recipe, you've made my week! :)


Chawanmushi said...

Hi Lisa
Thanks for dropping by.
Glad that you've got your week made ;-)