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Braised Pork Belly in Soy Sauce

Braised Pork Belly in Soy Sauce, also commonly known as “Kong Tau Yew Bak”, is a Fujian dish that is popular in Malaysia and Singapore. It is a very flavourful comfort food dish for the entire family.

Preparation: 20 minutesQuantity: 10 portions 
Cooking: 2 hours



  1. Cut the pork into 2.5cm (1 in) cubes. Make sure that each piece contains flesh and rind.
  2. In a large saucepan of boiling water, blanch the pork cubes for 2 minutes. Drain.
  3. In the same saucepan, heat the oil over high heat. Cook the garlic for 20 seconds.
  4. Return the pork to the pan and continue cooking for 2 minutes.
  5. Cut the palm sugar into small pieces.
  6. Add the salt, palm sugar, pepper, soy sauce and dark soy sauce to the saucepan. Cook 2 minutes, stirring.
  7. Add the coconut water and 400ml of water. Bring to a boil, then cover, making sure to leave a small opening and simmer for 1 hour 15 minutes over low heat.
  8. Add the hard-boiled eggs to the stew. Continue cooking for 45 minutes over low heat.
  9. Serve with jasmine rice.

Check out more recipes from @cuisineravecjenna!

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