Teochew Braised Meat (Lou Bak / Tau Yu Bak) 潮州滷肉 | Huang Kitchen

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http://www.huangkitchen.com/teochew-braised-meat-lou-bak/

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This is my family’s recipe for braised meat in soy sauce or literally called Lou Bak 滷肉 or Tau Yew Bak 豆油肉. It is one of the many dishes that my late mum had prepared which we have missed so much until today. The meat was always tender and juicy. The taste for this braised meat is simply addictive as it is filled with an intensely flavourful sauce that was only possible with a good quality soy sauce, which to my mum, is a MUST have for this delectable dish. Also, hard-boiled eggs and tofu were always added for a more complete meal.

Braised with a variety of aromatic spices, this fragrant soy gravy is known as Lou 滷. The gravy is just so unbelievably good with a warm bowl of steamed rice. In many teochew families, this braised meat dish is usually served with plain rice porridge (commonly known as Teochew Porridge). Another great way to enjoy this dish is to eat it with steamed buns or mantou. You’ll simply never get enough of this aromatic soy gravy!

What’s more, this classic and versatile dish is also quite easy to prepare too. As usual, enjoy!

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Music: Italian Afternoon by Twin Musicom
http://www.twinmusicom.org/
https://creativecommons.org/licenses/by/4.0/

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