When it comes to Chinese dish, few ingredients are essential - yet at the same times most misunderstood - that is soy sauce. We use soy sauce in almost every dishes. We pour it on rice, pour on porridge, use for stir fry, steaming and as a dipping. Two basic soy sauces in Chinese cuisine are light and dark soy sauce. And choosing a good brand of light and dark soy sauce is important as not all sauces taste nice. The best soy sauces (to me) are those imported Pearl River Bridge from China.
A pork dish that I love to eat over rice is Tau Yew Bak (Braised Soy Sauce Pork in Hokkien). This dish called for Pearl River Bridge soy sauces as their saltiness combined with sugar give this dish a flavourish and delicious gravy plus the super tender pork belly fat.
1 kg of Pork belly; chopped
1 clove garlic
Few slices of ginger
One handful of fried beancurd
2 hard-boiled egg
1 small lump of rock sugar
3 - 4 tbsp dark soy sauce
5 tbsp light soy sauce
5 cups water
Salt to taste
1. Marinate the pork belly with few dashes of dark soy sauce. Then brown the pork belly on both sides on a greased pan. Dish out.
2. Boil 5 cups of water and rock sugar in a pot. Once the water is boiled and rock sugar has diluted, add in the pork belly, garlic, light soy and dark soy sauce. Simmer for 30 minutes.
3. Add in the fried beancurd and eggs. Lower the heat to small fire, add in salt to taste and let it cook for another 10 minutes. You can add some more dark soy sauce to taste or if you like your dish a darker colour.