Babi Pongteh

Contributed by: Rosalind Khoo

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I came from a Peranakan family and learned to cook from my mom and all my elderly aunts from young.

This is our favourite comfort dish that we cook almost every week and at every possible occasion. This is one of the simplest and tastiest dish that we eat with rice or sometimes with just french loaf.

Just before we serve this dish, we usually will crush one or two green chillies in the bowl. Doing this helps to bring out the flavour of this dish.

Portion: 10 -12 pax
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins

Ingredients

• 1kg pork belly, cut into small pieces

• 1 tbsp dark soya sauce

• 8 pcs of mushrooms, soaked in hot water

• Bamboo shoots

• 6 tbsp oil

• 1 tbsp palm sugar

• Sugar

• Salt


Rempah blend

• 150g shallots

• 8 cloves of garlic

• 2 tbsp taucheo (Salted Soy Bean)


Method

1. Marinate the pork with a little salt and dark soya sauce.

2. Slice the mushroom in half.

3. Soak bamboo shoots (optional).

4. Rempah to blend: shallots, garlic cloves and taucheo

5. Heat up 6 tbsp of oil and fry the rempah for 10 minutes till fragrant

6. Add in marinated meat, mushrooms and bamboo shoots.

7. Add enough water to cover pork.

8. Add in 1 tbsp of palm sugar.

9. Salt and sugar to taste.

10. Simmer till pork is tender.

11. Add more water if needed. Simmer a little longer if you prefer a thicker gravy.


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