Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)
- erinna Chng
- 16 hours ago
- 1 min read
This dish has a very special meaning to me. It reminds me of my Late Grandma and Mama, both of Penang Origin. Ever since they left, I never had this dish again… until my Penang- born hubby made this dish during one of our family dinner. And I knew it from the very 1st bite that it’s the taste that I have been missing.
I asked for this recipe from my Hub and here I share with you so that everyone can enjoy this simple yet super tasty dish at home.
Cook with only a few simple ingredients – Dark & Light Soy Sauce, Garlic bulb, Cinnamon, Star Anise, Clove, Dried Chilli (Optional) and let it cook in Rice wine for a quick braise of about 30 mins until the sauce starts to thicken. And ,of course, eggs too..
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Parboil the Pork Belly
Boil a pot of water under medium high heat and add in the pork belly.
Allow the pot of water to boil after adding the pork belly
Turn off the heat and remove the pork belly from the pot
Wash off any scums and debris on the pork belly
Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)
Toast the Spices
Heat a saucepan over medium heat
Add in all the spices and allow the spices to be toasted until they release their aroma.
Cooking the Pork Belly
With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly
Add in all the seasoning and mix in until well combine.
Bring it to boil and then lower the heat to low
Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency).
Remember to stir occassionally to prevent the pork belly sticking to the pot
About 10 minutes before the pork belly is done (Sauce still watery), add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce.
Serve hot with hot fragrance white rice.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
30 min
Rest Time
0 min
Total Time
40 min
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