Babi Pongteh – 豆酱焖猪肉

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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  • Servings: 4

  • Time: 2 hr 30 mins

  • Skill: Easy


  1. 1kg pork belly

  2. 6 dried shitake mushroom

  3. 400g Potatoes

  4. 150g shallots

  5. 50g garlic

  6. 1 stick cinnamon

  7. 50g fermented soy beans

  8. 25g palm sugar

  9. 2 tbsp oyster sauce

  10. 1 tbsp dark soy sauce

  11. 200g water

  12. 100ml oil


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

  2. Peel potatoes and cut into chunks.

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

  4. Cut pork belly into 1 inch cubes.

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

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

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

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

  9. Add in garlic and cook until fragrant.

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

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

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

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

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