"This rustic dish reminds me of Dongpo pork, the braised pork from Hangzhou in China, made famous by the 11th-century poet-scholar, Su Dongpo," says Tony Tan. "Called tau yu bak by the Hokkiens, it means meat (bak) cooked in soy sauce (tau yu), and it is one of my mother's favourites. It does not grace the menu of many restaurants, though one of the best versions I've had lately was at Tek Sen, a super-casual eatery in Penang.
"A cinch to prepare, it tastes even better served a day or so after it's cooked. Pork belly is traditional, though any other meat may be used. Some families add firm bean curd called tau kwa and boiled eggs, while others pop in five spice and star anise for extra kick."
