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Home / Cuisine / Asian / Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)

Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)

By: 👩‍🦳 Linda · Published: 🖨 January 4, 2021 · Updated: 💻January 4, 2021 · 🗨 22 Comments

Recipe ▼

Tau Cheow Bak with Tomatillos is a twist on the Nyonya dish known as Babi Asam Belimbing which is tangy and very appetizing. A must-try!

Tau Cheow Bak with Tomatillos served with steamed rice.

Some of the more exotic tropical ingredients from the old country are just impossible to find here in the United States. Even in Malaysia these ingredients are becoming increasingly rare because they were never commercially grown but simply harvested from the wild. Increased urbanization has further exacerbated the situation.

Asam Belimbing

Over the years many ingredients have slipped my mind but every now and then I get reminded of a dish that I had eaten in the past while grocery shopping. One such ingredient is tomatillo, easily available at the grocery stores here. This tart fruit reminds me of asam belimbing, a close relative of the star fruit. Asam belimbing is very tart and the Nyonyas or Peranakans used them in curries as well as stir fries, usually flavored with tau cheow (salted or fermented soy beans).

Tangy and appetizing Tau Cheow Bak with Tomatillos.

Babi Asam Belimbing

When I saw tomatillos recently, I was reminded of this childhood dish known as Babi Asam Belimbing or braised pork belly with salted soy beans. The pork belly and salted soy beans help neutralize the acidity of the asam belimbing. A possible substitute for asam belimbing is star fruit but since that is also not easily available here, tomatillos are the next best thing. Indeed, necessity is the mother of invention.

Tomatillos

Tomatillos are a staple in Mexican cuisine. It is a key ingredient in fresh and cooked green sauces. This fruit comes in several colors but the most common is the one with a bright green color. It is surrounded by an inedible paper-like husk that splits open and turns brown by harvest time. The fruit is smooth and firm. When cut open, it resembles a tomato. The taste can be quite tart and therefore it is suited for salsa, jams, and preserves.

Tomatillos

Tau Cheow Bak with Tomatillos

This dish is a spin on the aforementioned Babi Asam Belimbing. I started with browning the pork belly slices before cooking the rest of the ingredients. When I returned the fried pork belly to the pan, I merely cooked it for a short time instead of braising it. You can definitely choose to braise it for 20 minutes if you prefer.

I was really pleased with the outcome of the dish. Firm, green tomatillos are a good substitute for asam belimbing. Plenty of steamed white rice is highly recommended with this mouth-watering dish.

There is a variation to this dish using ikan bilis or dried anchovies in place of pork belly. This version is usually eaten with plain congee. Just thinking of it makes my mouth water.

Similar Products Used in Making This Tau Cheow Bak with Tomatillos

This post contains affiliate links. Please read my disclosure policy here.

Calphalon Classic Stainless Steel Cookware Saute Pan, 3 Quart
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Salted Soy Beans – 15.9oz (Pack of 3)

Tau Cheow Bak with Tomatillos served with steamed rice.

Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)

Tau Cheow Bak with Tomatillos is a twist on the Nyonya dish known as Babi Asam Belimbing which is tangy and very appetizing. A must-try!
Author : Linda Ooi
Course : Main Course
Cuisine : Malaysian
Keyword : babi asam belimbing, pork belly stir fry, tau cheow bak
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings : 4
Calories : 625kcal

Ingredients
  

  • 2 tbsp tau cheow (salted / fermented soy beans)
  • 1 tsp sugar
  • 1 lb pork belly (skin removed and thinly sliced) (450g)
  • ¼ tsp ground pepper
  • 2 cloves garlic (minced)
  • 5 medium tomatillos ** (cut into 6 wedges each) (½ lb/225g)
  • 1 red chili (thinly sliced)
  • ½ cup water (120ml)

Instructions
 

  • Combine salted soy beans and sugar in a small bowl. Mashed salted soy beans into paste with the back of a spoon.
    Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)-7
  • Combine ground pepper with sliced pork. Mix well.
  • Brown sliced pork in a well heated pan without oil for 8 to 10 minutes. Remove, drain, and set aside.
  • Discard lard except for 1 tablespoon from the pan. Add minced garlic followed by mashed salted soy bean paste and sugar mixture. Stir fry for 1 to 2 minutes or until fragrant.
    Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)-8
  • Add tomatillos and sliced red chili. Stir to get it coated with soy bean paste.
  • Pour in ½ cup (120ml) water and allow tomatillos to cook for 3 minutes.
  • Return pork to the pan. Stir and cook for another 2 minutes.
    Tau Cheow Bak with Tomatillos (Fried Pork with Salted Soy Beans and Tomatillos)-9
  • Remove and serve immediately with steamed rice.

Notes

** Please use 10 asam belimbing in place of tomatillos if they are available. Cut each one in half lengthwise.

Nutrition

Calories: 625kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Tau Cheow Bak with Tomatillos is a delicious and tangy fried pork dish. Salted soy beans and tomatillos make the sauce slightly tangy and very appetizing. A must-try! | RotiNRice.com

NOTE: This post was originally published on October 8th, 2012 but has been updated with more information. Recipe remained unchanged.

Categories: 🗂 Asian, Pork, Side Dish Tags: 📋 Malaysian, Nyonya, tomatillo

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Comments

  1. Kitchen Belleicious says

    October 8, 2012 at 8:51 pm

    I love how you used the salted soy beans with the tomatillos. It is perfect combination alongside the pork. It just screams amazing and delicious

    Reply
    • Biren says

      October 12, 2012 at 6:55 pm

      Thanks Jessica! I was really pleased that the tomatillos paired so well with the pork. 🙂

      Reply
  2. denise @ singapore shiok says

    October 8, 2012 at 9:34 pm

    I must confess I have not encountered this dish before, though it reminds me a bit of both babi pongteh and babi asam, both of which I have eaten many, many times in my youth, cooked by my grandmother and after her death, my mother. It sounds delicious! And now, I’m dying to try it!

    Reply
    • Biren says

      October 12, 2012 at 6:59 pm

      I have probably only eaten babi pongteh once or twice since it is more of a Malaccan Nyonya dish. I hope you will give this a try. Be sure to have lots of steamed rice on hand.

      Reply
  3. Baby Sumo says

    October 9, 2012 at 1:36 am

    It’s my first time hearing of tomatillos, but once sliced, they do resemble the starfruit. Looks delicious!

    Reply
    • Biren says

      October 12, 2012 at 7:01 pm

      They look more like green tomatoes but more tart. I used them in curries as well. 🙂

      Reply
  4. Angie@Angie's Recipes says

    October 9, 2012 at 9:11 am

    I go make some congee! This is simply mouthwatering!

    Reply
    • Biren says

      October 12, 2012 at 7:01 pm

      Oh yes…this will certainly go well with congee. 🙂

      Reply
  5. Raymund says

    October 10, 2012 at 12:31 am

    Looks like I need a good serving of rice with those

    Reply
    • Biren says

      October 12, 2012 at 7:02 pm

      You are so right about that. 🙂

      Reply
  6. PolaM says

    October 10, 2012 at 9:50 am

    You know I never tried tomatillos? They look delicious in this stew!

    Reply
    • Biren says

      October 12, 2012 at 7:03 pm

      You have to give it a try, at least once. 🙂

      Reply
  7. kitchenriffs says

    October 10, 2012 at 6:17 pm

    I really like tomatillos so I’m sure I’d enjoy this dish. Love the idea of the pork and salted soy beans. Really a nice looking dish – thanks.

    Reply
    • Biren says

      October 12, 2012 at 7:04 pm

      I am so glad to have found another way of using tomatillos. They are so easily available here.

      Reply
  8. Cheah says

    October 10, 2012 at 11:35 pm

    This dish will pair well with plain white porridge.

    Reply
    • Biren says

      October 12, 2012 at 7:05 pm

      Most definitely Cheah! Thanks for visiting!

      Reply
  9. Julia | JuliasAlbum.com says

    October 10, 2012 at 11:42 pm

    I love ethnic recipes, this looks like a wonderful dish! Beautiful pictures, too!

    Reply
    • Biren says

      October 12, 2012 at 7:05 pm

      Thanks Julia for visiting and commenting! 🙂

      Reply
  10. mjskit says

    October 11, 2012 at 10:39 pm

    I do love tomatillos and use them in several dishes that I make. This dish is nothing like anything I make and it looks so good and sounds perfect for the tart sweet flavor of the tomatillo. I love it! Marking this one to make! Beautiful dish!

    Reply
    • Biren says

      October 12, 2012 at 7:06 pm

      I hope you will give it a try soon. Do let me know how you like the taste.

      Reply
  11. Jonny says

    April 18, 2014 at 9:19 am

    This is very interesting, I’m in the opposite situation, I can’t find tomatillos anywhere in Singapore, but I can find bilimbi! I’m trying to cook a green chile pork and one of the main ingredients is tomatillo. Do you think I can replace it with bilimbi, or a mix of bilimbi and something else? 🙂

    Reply
    • Linda says

      April 19, 2014 at 9:55 am

      Yes, I think you can use a mix of asam belimbing (bilimbi) and green tomatoes. Do check out my Green Chili Pork recipe on this blog. Happy Cooking! 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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