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!
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).
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.
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
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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 (Fried Pork with Salted Soy Beans and Tomatillos)
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.
- 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.
- 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.
- Remove and serve immediately with steamed rice.
Notes
Nutrition
NOTE: This post was originally published on October 8th, 2012 but has been updated with more information. Recipe remained unchanged.
Kitchen Belleicious says
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
Biren says
Thanks Jessica! I was really pleased that the tomatillos paired so well with the pork. 🙂
denise @ singapore shiok says
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!
Biren says
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.
Baby Sumo says
It’s my first time hearing of tomatillos, but once sliced, they do resemble the starfruit. Looks delicious!
Biren says
They look more like green tomatoes but more tart. I used them in curries as well. 🙂
Angie@Angie's Recipes says
I go make some congee! This is simply mouthwatering!
Biren says
Oh yes…this will certainly go well with congee. 🙂
Raymund says
Looks like I need a good serving of rice with those
Biren says
You are so right about that. 🙂
PolaM says
You know I never tried tomatillos? They look delicious in this stew!
Biren says
You have to give it a try, at least once. 🙂
kitchenriffs says
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.
Biren says
I am so glad to have found another way of using tomatillos. They are so easily available here.
Cheah says
This dish will pair well with plain white porridge.
Biren says
Most definitely Cheah! Thanks for visiting!
Julia | JuliasAlbum.com says
I love ethnic recipes, this looks like a wonderful dish! Beautiful pictures, too!
Biren says
Thanks Julia for visiting and commenting! 🙂
mjskit says
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!
Biren says
I hope you will give it a try soon. Do let me know how you like the taste.
Jonny says
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? 🙂
Linda says
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! 🙂