Recipe: Braised Pork Belly in Soy Sauce ("Tao You Buck")

This post was sponsored by MATRADE's Malaysian Kitchen Program.

A popular dish among the Malaysian Chinese population, this dish is called "Tao You Buck" (in Hokkien). The dish goes very well with both rice and noodles.

A family favourite, this dish features melt in your mouth morsels of pork belly in a flavoursome soy sauce broth. It is also versatile in the sense that you can add extra items such as potatoes, carrots and mushrooms into the mix.


500 grams sliced pork belly 
4 cups water
1 pulp of pounded garlic
1 tablespoon of smashed and cracked white pepper corn
1 Dragon Phoenix star anise (available from Oriental Merchant)
1/4 Teaspoon Dragon Phoenix Five Spice Powder (available from Oriental Merchant)
5 hard-boiled eggs (optional)
8 pieces of fried tofu/bean curd
4 tablespoons Habhal’s Kecap Masin (available from IGA and online from
3 tablespoons Habhal’s Kecap Manis (available from IGA and online from
Salt and pepper to taste


  1. Bring 4 cups of water to boil in a pot. 
  2. Add in garlic, pork belly and cracked pepper. 
  3. Bring the pork belly to boil.
  4. Add hard-boiled eggs, fried tofu, light soy sauce, dark soy sauce, star anise and five spice powder. 
  5. Lower the heat and braise the pork for 30 minutes or until the pork belly is cooked through and tender. 
  6. Add salt to taste. 
  7. Continue to simmer on low heat for another 15-20 minutes. 
  8. Serve with steamed white rice.