Braised pork with fermented soya beans (babi pongteh)

Ingredients

• 8 dried shiitake mushrooms 
• 800 g pork belly 
• 2 tbsp vegetable oil 
• 1 onion, finely chopped 
• 50 g garlic, finely chopped 
• 35 g fermented soya bean paste 
• 1½ tbsp light soy sauce 
• ½ tsp thick dark soy sauce 
• 35 g palm sugar 
• ½ tsp salt 
• 2 waxy potatoes, peeled, cut into chunks 
• 1 long red chilli, split, to garnish

Soaking time overnight

You will need to begin this recipe 1 day ahead.

Instructions

Add enough water to shiitake mushrooms to cover. Soak overnight. Strain and reserve soaking water.

Cut pork belly into pieces, about 5 cm 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.