Teochew Braised Meat (Lou Bak) 潮州滷肉

Huang Kitchen by Angie Liew


Known as Lou Bak or Tau Yew Bak, Teochew Braised Meat is best known for its fragrant soy sauce gravy, infused with a variety of spices. A truly classic dish that brings back the good old times.


  • 1 kg pork belly (with skin, cut into large pieces.)
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • 2 pieces fried beancurd (also known as tau-kwa, quartered)
  • 3 eggs (hard-boiled, shelled.)
  • 1/4 cup light soy sauce (premium brand)
  • 1 tbsp dark soy sauce
  • 1 bulb garlic (with skin intact)
  • 5 shallots (with skin intact)
  • 1 tsp jintan manis (fennel seeds)
  • 1 tsp jintan putih (cumin seeds)
  • 2 cinnamon stick
  • 3 star anise
  • 4 cloves
  • 1/2 tsp chinese five spice powder
  • 1 tsp rock sugar
  • 4 cups water


  1. First, wash, cut and drain well the meat. Cut into 3/4 inch thick pieces and set aside. Cut each fried beancurd into 4 pieces. In a pot...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Teochew Braised Meat (Lou Bak) 潮州滷肉

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Angie Liew
Recipe Yields:
6 people
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