Braised Pork In Fermented Soybean Sauce (babi Pongteh)

Babi Pongteh is a classic Peranakan dish that features tender pork braised in a rich and savory fermented soybean sauce. This dish is a wonderful representation of the unique flavors and culinary traditions of Peranakan cuisine.

Gluten Free Dairy Free Main Course Peranakan Peranakan Cuisine Braised Pork Fermented Soybean Sauce
Braised Pork In Fermented Soybean Sauce (babi Pongteh)

Ingredients

  • 2 lbs pork belly, cut into chunks
  • 4 cloves garlic, minced
  • 4 shallots, sliced
  • 1 cup fermented soybean paste
  • 1/4 cup palm sugar
  • 2 cups water
  • 3 tablespoons cooking oil
  • Salt to taste

Instructions

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the minced garlic and sliced shallots, and sauté until fragrant.
  3. Add the pork belly chunks and cook until browned on all sides.
  4. Stir in the fermented soybean paste and palm sugar until well combined.
  5. Pour in the water and bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pot, and let the pork braise for 1.5 to 2 hours, or until tender.
  7. Season with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Stirring spoon Cutting board

Tools

Knife Measuring cups and spoons

Serving suggestions

Babi Pongteh is traditionally served with steamed white rice and a side of pickled vegetables.

Tips & tricks

For an extra depth of flavor, you can marinate the pork belly in the fermented soybean paste and palm sugar mixture for a few hours before cooking.

Cost

$20