Chinese Pork Adobo, also known as Tau Yew Bah, is a comforting Chinese-style braised pork dish that’s a regular at my table. Each family makes it a little differently; my version comes from my mother-in-law, who was an excellent cook. While pork belly is traditional, I prefer pork shoulder butt for this recipe because it has less fat and yields leaner, healthy-tasting pieces.
Tau Yew Bah involves braising pork in a savory-sweet soy-based sauce. In this method, garlic is sautéed briefly with brown sugar to develop caramelized notes before the pork is added and browned. Soy sauce and water are added to simmer the meat slowly until it becomes tender. Near the end of cooking, hard-boiled eggs are folded in to absorb the rich sauce. The result is tender, deeply flavored pork that goes perfectly with steamed rice, though I love it with pan de sal (Filipino bread roll) for mopping up the sauce. Enjoy!
Cooking Tips for Perfect Tau Yew Bah
Choose good-quality pork with some marbling so the meat stays juicy during the long, gentle simmer. If you want a leaner dish, use pork shoulder butt; for richer flavor, use pork belly. When browning the pork, make sure the pan is hot and don’t overcrowd it — browning in batches gives better caramelization. Use a combination of light and dark soy sauce if you have both: light soy adds a clean saltiness while dark soy contributes color and a touch of sweetness. Taste and balance the seasoning, adding more brown sugar or a splash of water if the sauce becomes too salty. Whole peppercorns or a few slices of fresh chili will add a subtle heat if you like spice. Finally, let the dish rest briefly off the heat before serving so the flavors meld.
Serving Suggestions and Storage
Tau Yew Bah is classically served with steamed rice to soak up the sauce. It’s also excellent with crusty bread or pan de sal. Serve with a side of sautéed greens, blanched vegetables, or pickled vegetables to cut through the richness. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently on the stove with a splash of water to loosen the sauce. You can freeze cooled portions for up to three months — thaw overnight in the refrigerator and reheat on the stove for best texture.
Frequently Asked Questions
What can I substitute for pork shoulder?
Pork belly is a traditional substitute and will yield a richer, fattier result. For a leaner alternative, boneless chicken thighs also work, though cooking time will be shorter.
How should I store leftovers?
Refrigerate in an airtight container for up to three days. For longer storage, freeze in a freezer-safe container for up to three months.
Can I make this dish ahead of time?
Yes. The flavors improve after resting, so making it a day in advance and reheating before serving works very well.
What sides go well with Chinese Pork Adobo?
Steamed rice is traditional. Try pan de sal, crusty bread, or simple stir-fried vegetables for contrast.
What are common mistakes to avoid when making this dish?
Avoid overcrowding the pan when browning the pork, which prevents proper caramelization and can cause the meat to steam. Also, simmer gently and add water as needed rather than rushing the cooking time.
Chinese Pork Adobo (Tau Yew Bah)
Liza Agbanlog
Pin Recipe
Ingredients
- 2 lbs pork shoulder butt cut into bite-sized pieces
- 3 tbsp olive oil
- 4 cloves garlic chopped
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 4 hard-boiled eggs
- 1 ½ cups water or more as needed
Instructions
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Heat oil in a heavy pan over medium-high heat. Add garlic and sauté for about 1 minute until lightly browned.
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Add brown sugar and sauté for 30 seconds. Add pork pieces and cook for about 3 minutes until no longer pink.
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Stir in soy sauce and cook for 1 minute, then add water and bring to a boil. Reduce heat, cover, and simmer for 1 hour or until the pork is tender, adding more water as needed.
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Add oyster sauce and hard-boiled eggs, gently stir to coat, adjust seasoning, and simmer for 1 more minute. Transfer to a serving plate.
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Serve with steamed rice or bread and enjoy.
Nutrition
