Babi Pongteh (Nyonya style braised pork in fermented soy bean paste)

Babi Pongteh (Nyonya style braised pork in fermented soy bean paste)

Ingredients

• 1 kg pork belly or pork shoulder (cut into chunks)
• 500g of potatoes (cut into chunks)
• 10 dried Chinese mushrooms (rehydrated, soaked in hot water) or Shitake
• 1/2 cup fermented red or brown soy bean paste (Tao Cheong/Cheo)
• 3 - 4 tablespoons of olive oil
• 1 whole garlic, diced
• 5 shallots, peeled and diced
• 2 red long chillies, snapped in half
• 2 cinnamon sticks

To taste

• Dark soy sauce
• Soy sauce
• Palm sugar
• Salt
• White pepper
• Water as needed
• Finely sliced spring onions (optional) 

Method

1. Heat oil in a wok or deep pan and saute garlic, shallots and soy bean paste until fragrant. Slowly add in a few pieces of pork to brown.
2. Once the pork starts to turn to a lovely golden brown colour, add red chillis and thickly sliced dried Chinese mushrooms.
3. Add just enough water to immerse half of the pork. Bring to boil and turn the heat down to simmer until the pork is tender.
4. Add the potatoes after 30 minutes and simmer on low heat until the pork is tender and the potatoes are cooked.
5. Season with palm sugar, ground white pepper, thick dark soy sauce and soy sauce to taste.
6. Garnish with spring onions and serve with steamed white rice.