Tau Yu Bak | Braised Pork in Soy Sauce | Lu Rou (豆油肉 / 滷肉 / 滷味) 🍚 [My Lovely Recipes]

Tau Yu Bak or Braised Pork in Soy Sauce is a well-known dish in Malaysia. As long as this dish on the table, the whole family will be happy. However, friendly remind you to cook more rice, because a bowl of rice is definitely not enough.

Tau Yu Bak is Hokkien pronunciation which means soy sauce meat, it also called Lu Rou or Lou Mei in Taiwan and other places. This dish will have different tastes and ancestral secret recipes in different family, and it is also the taste of home in many people's hearts. And if it is eaten with Malaysian hot sauce Sambal Belacan, it will add a touch of Nanyang flavour.

Although the preparation time and cooking time of Tau Yu Bak is long, it can be eaten for several days by cooking multiple portions at a time. And we usually turn it into Lor Mee on the next day. The method is very simple. Cook the rice noodles and noodles, then just use tapioca flour to thicken the soup and beat an egg flower into it. If the taste is not enough, you can add soy sauce, and add garlic and Vietnamese chilli sauce (Sriracha). That's it, simple and yummy!

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🔪 Preparation Time: 60 minutes
🍲 Cooking Time: 2 hours
🍽️ Serving: 10 people

🌱INGREDIENTS
-1 White Radish
-1.8kg Pork (Pork Belly, Pork Leg)
-4pcs Dougan
-12pcs Dried Mushrooms
-6pcs Hard-Boiled Eggs
-4 Star Anise
-1 Cinnamon Stick
-2 Bay Leaves
-5 Dried Chilies
-1 whole Smoked Garlic
-5 Sliced Ginger
-1 Dried Oysters
-1 Dried Squid
-100g Rock Sugar
-Some Thick Soy Sauce
-200ml Soy sauce
-100ml Haudiao Wine
-3 tbsp Cooking Oil

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豆油肉或滷肉是一道馬來西亞家喻戶曉的菜餚，餐桌上只要有這麽一道菜餚就夠應付一家大小了。不過，友情提醒飯記得要煮多一點哦，因爲一碗飯肯定不夠呢。

豆油肉是福建話譯音既是醬油肉的意思，而在台灣或其他地方稱之爲滷肉或滷味。這道菜餚在不同的家裏會有不同的味道和祖傳秘方，也是很多人心中家的味道。而搭配馬來西亞的萬能辣醬叁巴馬來盞吃的話，更增添一番南洋風味哦。

豆油肉的準備功夫和烹飪時間雖然比較長，不過一次煮多份量可以吃上好幾天呢。而我們通常隔天會將它變成滷面。做法很簡單，煮好米粉和面，然後只需在湯裡用木薯粉勾芡和打入一顆蛋花，如果味道不夠可以加醬油，再配上蒜泥和越南辣椒醬（Sriracha）就很好吃了！

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🔪 準備時間 ：60分鐘
🍲 烹飪時間 ：2小時
🍽️ 份量：10人份

🌱食材
-1根 白蘿蔔
-1.8公斤 豬肉(五花肉、豬腳)
-4片 豆干
-12粒 香菇
-6粒 水煮蛋
-4粒 八角
-1根 桂皮
-2葉 月桂葉
-5根 辣椒乾
-1整粒 火蒜
-5片 薑片
-1只 蠔乾
-1只 魷魚乾
-100克 冰糖
-適量曬油
-200毫升 醬油
-100毫升 花雕酒
-3湯匙 食用油

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