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Babi Pongteh (Nyonya Style Slow Braised Pork)

Ingredients

  • 1 kg of Pork Belly and Pork Shoulder (cut into chunks)
  • 500 g of Potatoes (cut into chunks)
  • 10 dried Chinese (or Shiitake) mushrooms (rehydrated)
  • 1/2 cup Fermented Soy Bean Paste (Tau Cheong/Cheo)
  • 3-4 tablespoons of Olive Oil
  • 1 whole Garlic (diced)
  • 5 Shallots (peeled and diced)
  • 1 Red Chilli (snapped in half)

To taste:

  • Palm Sugar (or cane sugar), Ground White Pepper, Thick Dark Soy Sauce
  • Water (as needed)

Garnish:

  • Finely sliced spring onions

Instructions

  • Heat oil in a wok and sauté garlic, shallots and soy bean paste until fragrant. Slowly add in a few pieces of the pork to brown.
  • Once the pork starts to turn a lovely golden brown colour, add red chilli and dried Chinese mushrooms.
  • Add just enough water to immerse half of the pork. Bring to boil and turn the heat down to simmer until the pork is tender.
  • Add the potatoes into the simmering pot after 30 minutes and simmer on low heat until the pork is tender and the potatoes cooked.
  • Season with palm sugar, ground white pepper and thick dark soy sauce to taste.
  • Garnish with spring onions and serve hot with steamed white rice.

Notes

Adapted from Modern Nyonya by Sylvia Tan