Tau yu bak — with eggs, tofu and a balanced dark soy braise

What changes—and what stays

From belly-heavy servings with oily gravy can reach 650–850 kcal to 455 calories

Use mostly lean shoulder, measured dark soy and protein-rich tofu to reduce the belly portion. Garlic, star anise, cinnamon, white pepper and dark soy create the familiar Hokkien braise.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 1.1 kglean pork shoulder
• 400 gpork belly
• 8eggs
• 800 gfirm tofu
• 60 ggarlic
• 70 mlreduced-sodium soy sauce
• 20 mldark soy sauce
• 3star anise
• 1cinnamon stick
• 1.5 Llow-sodium stock

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Brown and drain both pork cuts

Render belly first, drain it, then brown shoulder in batches in the clean pan.

Look for: Both cuts have dark edges and no loose fat remains.

2

Step 2 · follow the visible cue

Build a diluted soy broth

Toast garlic and spices, then add measured soy and stock rather than concentrated sauce.

Look for: Broth is aromatic, translucent brown and gently seasoned.

3

Step 3 · follow the visible cue

Braise pork until tender

Simmer below a boil until shoulder and belly yield easily but remain whole.

Look for: A spoon enters the meat without it collapsing.

4

Step 4 · follow the visible cue

Add eggs and tofu at the end

Turn peeled eggs and tofu gently in the broth during the final twenty minutes.

Look for: Eggs are amber, tofu intact and gravy has no oil slick.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions