Babi Pongteh

By Nyonya

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Main Dish

Babi Pongteh

By Nyonya (Jurong)

Shared by SG Recipe Book, grandmother

Peranakan braised pork with fermented soybean paste - a comforting, savory stew that's perfect with rice.

0
110 min
6 servings
Peranakanmedium

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Babi Pongteh

Ingredients

  • 800g pork belly, cut into chunks
  • 300g small potatoes, peeled
  • 100g tau cheo (fermented soybean paste)
  • 4 tbsp dark soy sauce
  • 2 tbsp sugar
  • 500ml water
  • 8 shallots, pounded
  • 6 cloves garlic, pounded
  • 1 cinnamon stick
  • Mushrooms (optional)

Preparation

  1. 1

    Heat oil and fry shallots and garlic until fragrant.

  2. 2

    Add pork belly and fry until slightly browned.

  3. 3

    Add tau cheo and stir well to coat the pork.

  4. 4

    Add dark soy sauce, sugar, cinnamon, and water.

  5. 5

    Bring to boil, then simmer on low heat for 1 hour.

  6. 6

    Add potatoes and mushrooms, continue simmering for 30 minutes.

  7. 7

    The sauce should be thick and glossy.

  8. 8

    Serve with steamed white rice.

Tips from Nyonya

"Low and slow is the key - the longer you braise, the more tender the pork."

SB

SG Recipe Book

Recipe Contributor

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