Babi Pongteh

2 hr 30 mins

easy

4

A traditional Peranakan dish, slowly braised succulent pork belly immersed in a luscious dark thick sauce with fermented soy beans.
Great to have it on a bed of rice right away. But even better on the next day, when all the delightful flavors get to know each other better.
#themeatmensg #simple #delicious

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Ingredients

Adjust Servings
1kg pork belly
6dried shitake mushroom
400g Potatoes
150g shallots
50g garlic
1stick cinnamon
50g fermented soy beans
25g palm sugar
2tbsp oyster sauce
1tbsp dark soy sauce
200g water
100ml oil

Directions

1.

Soak dried mushrooms in warm water until soft and cut into smaller pieces.
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2.

Peel potatoes and cut into chunks.
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3.

In a pan, heat up oil and fry the potatoes until golden brown on the outside. Drain and set aside.
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4.

Cut pork belly into 1 inch cubes.
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5.

Pound or blend garlic and shallots separately and set aside.
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6.

In the mortar, pound fermented soy bean into a paste.
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7.

Add in oyster sauce, dark soy sauce and palm sugar into the mortar and mix well.
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8.

In a wok, heat up oil and cook off shallots until fragrant.
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9.

Add in garlic and cook until fragrant.
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10.

Add in fermented soy bean mixture and a cinnamon stick. Cook for about 2 minutes.
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11.

Add in pork belly, potatoes and mushroom. Stir well.
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12.

Add in mushroom water (from rehydrating mushrooms) or water, enough to cover the pork.
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13.

Bring the pot to boil, reduce to small fire and cover. Let it simmer for 2 hours.
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