Air Fryer Tau Kwa Pau

Relive dying Singaporean food traditions with us by learning this Tau Kwa Pau recipe using just an air fryer.

Did you know? Tau Kwa Pau is not a commonly known Singaporean dish and there’s only one known area at Dunman Food Centre that sells it.

Similarly to our Stuffed Tau Pok with Singapore Rojak Sauce recipe, Tau Kwa Pau is a savoury, deep-fried bean curd recipe that’s stuffed with many different ingredients.

We’re using bean curd from Fortune and it made our Tau Kwa Pau superrr crispy on the outside, silky soft on the inside!

Stuffed with pork belly that melts in your mouth, crunchy cucumbers, crispy fried yam bits and springy fishcake slices. Topping off with a flavourful, braised duck sauce, this Tau Kwa Pau recipe is yours to keep.

Psst… complete your meal with a delicious warm bowl of rice.


More of what you might like:
One Pot Hokkien Mustard Greens Rice
Singaporean Prawn Vadai
BBQ Sambal Stingray

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Adjust Servings
800 g Pork Belly
3 Shallots (sliced)
6 Garlic (crushed slightly)
3 tbsp Cooking oil
40 g Galangal (sliced)
4 tbsp dark Soy sauce
1 tbsp Shallot sauce
1 Cinnamon stick
2 Star anise
5 Cloves
1 tbsp Five spice powder
1/2 tbsp Cumin powder
1/2 tsp Salt (adjust to taste)
1/4 tsp White pepper powder
500 ml Water
1 tsp Sesame oil
30 g Rock sugar (adjust to taste)
4 Eggs
200 g Yam (sliced)
1 Japanese Cucumbers
1 Fishcake (optional)
8 pieces Fortune Deep Fried Tau Kwa
Cornstarch solution



In a wide pan over medium low heat, add cooking oil, add shallots, garlic, galangal and stir fry until fragrant. Add cinnamon, star anise and cloves, stir fry until fragrant.

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Push ingredients aside and add pork belly skin side down and sear all sides. Add dark soy sauce, shallot sauce, five spice powder, cumin, salt, white pepper powder, sesame oil, water and rock sugar. Mix evenly. Bring to boil, cover and simmer for 1 hour. Flipping pork and adding boiled eggs at the 30 minute mark.

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Dice yam into small cubes, deep fry until golden brown and crispy.

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Dice cucumber and fishcake.

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Deep fry Tau Kwa until golden brown and crispy on the outside.

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Once pork and eggs are done, remove to cool and cut into small cubes as well.

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In a large mixing bowl, add diced eggs, pork, fried yam, cucumber and mix evenly.

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Strain braising sauce and reduce until thick, thicken with cornstarch solutions.

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Cut Tau Kwas into halves and cut a slit in the center.

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Fill the filling into slits, pack them tightly.

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Plate and ladle hot gravy over Tau Kwa paus.

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