Thursday, January 25, 2007

Tau Yu Bak (Braised Pork)

This is good. I got the recipe from Kuali.com. 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.

2 comments:

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! :)

Lisa

Chawanmushi said...

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