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.

Braised Pork With Fermented Soybean Paste (babi Pongteh)

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

  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, palm sugar, dark soy sauce, and light soy sauce.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 2 hours or until the pork is tender.
  7. Once the pork is tender, uncover the pot and allow the sauce to thicken.
  8. 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