Babi pongteh

A classic Peranakan dish of pork braised in fermented soy bean paste

Babi Pongteh
Adapted from Cooking for the President
Serves 8

1 1/2 kg pork belly, cut into cubes
4 teaspoons + 2 teaspoons dark soy sauce
40g oil
50g red onions, chopped
80g garlic, chopped
60g taucheo (fermented soybean paste)
60g Chinese dried mushrooms
2 tablespoons light soy sauce
20g coconut sugar
1/4 teaspoon salt
Coriander and crushed chillies to serve

Place pork belly into boiling water for a minute or so, then drain and discard the water. Rinse the pork belly well before draining and transferring to a large bowl. Toss with the dark soy sauce and set aside.

Heat the oil and fry the onion until slightly browned. Add the garlic and saute briefly.

Add the taucheo and fry for another minute to release its fragrance.

Add 750g water, pork belly, dried mushrooms, light soy, remaining 2 teaspoons of soy sauce and coconut sugar. Add salt to taste. It should taste slightly underseasoned because the liquid will reduce. Simmer covered for 2 hours or until the pork is tender but still has some bite.

Add the potatoes and simmer covered for another 30 minutes or until tender. Turn the heat on high and cook, stirring, until the sauce reduces enough to coat the potatoes and the meat. Garnish with coriander and crushed chillies.