Braised pork with fermented soya beans recipe (babi pongteh)
- Cuisine: Malaysian
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s) 30 min(s)
- Serves 4–6 as part of a shared meal
Soaking time: overnight
Level of difficulty: medium
This is the signature dish of the Nyonya communities. It is cooked using very simple ingredients and is slightly sweet, with a hint of saltiness from the fermented salted beans. Some families add pieces of cabbage to this dish as well.
You will need to begin this recipe 1 day ahead.
Ingredients8 dried shiitake mushrooms
800g pork belly
2 tbsp vegetable oil
1 onion, finely chopped
50g garlic, finely chopped
35g fermented soya bean paste
1½ tbsp light soy sauce
½ tsp thick dark soy sauce
35g palm sugar
½ tsp salt
2 waxy potatoes, peeled, cut into chunks
1 long red chilli, split, to garnish
PreparationAdd enough water to shiitake mushrooms to cover. Soak overnight. Strain and reserve soaking water.
Cut pork belly into pieces, about 5cm square. Add pork to a large pot of boiling water to blanch, then strain. Discard water.
Heat oil in a wok or large frying pan over a low heat. Add onion and stir-fry until translucent. Add garlic and continue to stir-fry until a light golden colour. Add fermented soya bean paste and stir-fry until aromatic and slightly dry. Reduce heat to very low.
Add pork, and light and dark soy sauces to wok and stir-fry for 10 minutes. Add mushrooms, reserved soaking water, palm sugar, salt and potato. Top up with enough water to just cover. Bring to the boil, cover and simmer over a low heat, adding more water when necessary, for at least 2 hours or until pork is tender but still has some texture. Check seasoning and add more salt if desired. Transfer to a serving dish, garnish with chilli and serve.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
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