All Chinese people have their own version of braised pork, but this particular recipe is Hokkien. This soy-braised pork is such a rich and warming dish, with sweetness from the pork, saltiness from the soy, and an earthy depth of flavour from the mushrooms.
Vivien Lim

11 Jul 2012 - 4:50 PM  UPDATED 6 Sep 2013 - 9:31 AM

I have vivid memories of eating this during my childhood in Singapore. We lived with our extended family in a big compound and there were nine of us kids and we were naughty, but it was wonderful to grow up so free. Whenever my mother made braised pork, we’d all crowd around the table. I loved the soft steamed buns, chunks of pork and the rich gravy drizzled all over the top. Even now, it’s still fun squishing the roasted garlic from their skins.

When my mother joined my father’s family, she had no idea how to cook. My grandmother taught her everything, and my grandparents were pleased she mastered this dish – it was my grandfather’s favourite.

Interview by Anna Fedeles. Photography by Katie Kaars.

Soy-braised pork (tau yu bak pau)