Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)
Cook time: 
Total time: 
Serves: 3 to 4 pax
  • 300g Pork Belly
  • 10 hard-Boiled Quail Eggs or 3 - 4 hard-boiled Eggs (Peeled)
  • 1 tablespoon Sesame Oil
  • 1 Bulb Garlic (Whole) - lightly smashed
  • 8 Cloves
  • 3 Star Anise
  • 2 Cinnamon Stick (About 4 g)
  • 4g Dried Chilli (Optional)
  • 2 tablespoons Caramelised Dark Soy Sauce (Recommended: Feng He Dark Soy Sauce)
  • ***2 tablespoons Light Soy Sauce (Recommended: Feng He Light Soy Sauce) ***taste before adding. NON FENGHE Caramelized Dark Soy Sauce might be towards the salty side; can omit light soy sauce or reduce if so
  • 8 tablespoons Rice Wine (about 120 ml)
  • Dash of White Pepper Powder
Parboil the Pork Belly
  1. Boil a pot of water under medium high heat and add in the pork belly.
  2. Allow the pot of water to boil after adding the pork belly
  3. Turn off the heat and remove the pork belly from the pot
  4. Wash off any scums and debris on the pork belly
  5. Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)
Toast the Spices
  1. Heat a saucepan over medium heat
  2. Add in all the spices and allow the spices to be toasted until they release their aroma.
Cooking the Pork Belly
  1. With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly
  2. Add in all the seasoning and mix in until well combine.
  3. Bring it to boil and then lower the heat to low
  4. Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency).
  5. Remember to stir occassionally to prevent the pork belly sticking to the pot
  6. 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.
  7. Serve hot with hot fragrance white rice.
Recipe by eckitchensg at