Today, I’m featuring the last product from Heng’s (a Malaysian food brand) range of spices and pastes that I had bought off Qoo10. It’s a Braised Pork Belly Recipe, also known as Tau Yu Bak to some. Like most other Heng’s products, this pack of Heng’s Stewed Fragrant Herbs & Spices contains no MSG. It is not pre-seasoned too so you can adjust the taste by adding light soy sauce, salt, etc.
For those of you who are interested to make Braised Pork Belly from scratch, check out my Tau Yu Bak Recipe, which my maternal grandmother had taught me to make previously. It’s a pretty authentic Teochew recipe. ?
Also, do check out my earlier Nyonya Chicken Rendang Recipe on which I’ve also shared the links to my other recipe posts, using the rest of Heng’s products.
I was extremely pleased with the product as the dish turned out to be as authentic and delicious as the ones we made from scratch but minus the hassle of getting ready all the necessary spices. This pre-packed spice will come in handy for those of you who don’t normally cook with spices because if you don’t use them up, they will just lose their fragrance over time.
As usual, I will serve my Braised Pork Belly with rice or make kong bak pau with it. This time, I added a little Vietnamese twist (inspired by the banh mi) by wrapping kong bak pau with pickled carrots and coriander leaves. Gave nice crunch and freshness and made the pau so much prettier too. ? Give this a try! ??
- 1 pack Heng’s Stewed Fragrant Herbs & Spices 50g (in sachet form)
- 1500ml water
- 800g pork belly, sliced into thick chunks
- 400g firm beancurd (tau kwa), sliced into cubes
- 6 hardboiled eggs, peeled
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 1 whole garlic
- 1 chicken stock cube
- salt to taste