Braised Pork With Fermented Soybean Paste (babi Pongteh)
Babi Pongteh is a classic Peranakan dish that features tender braised pork in a savory and slightly sweet fermented soybean paste sauce. This dish is a wonderful representation of the unique flavors of Peranakan cuisine, which is a fusion of Chinese and Malay influences.
Ingredients
- 2 lbs pork belly, cut into chunks
- 4 cloves garlic, minced
- 4 shallots, sliced
- 1/4 cup fermented soybean paste
- 1/4 cup palm sugar
- 2 cups water
- 3 tablespoons cooking oil
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the minced garlic and sliced shallots, and sauté until fragrant.
- Add the pork belly chunks and cook until browned on all sides.
- Stir in the fermented soybean paste, palm sugar, dark soy sauce, and light soy sauce.
- Pour in the water and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 2 hours or until the pork is tender.
- Once the pork is tender, uncover the pot and allow the sauce to thicken.
- Serve the braised pork hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Stove
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Babi Pongteh is best served with steamed white rice and a side of pickled vegetables.
Tips & tricks
For a richer flavor, you can marinate the pork in the soybean paste and palm sugar mixture for a few hours before cooking.
Cost
$15