113min 4 ppl
Babi Pongteh
131 minutes
4 people
Hardover 60 min or 12+ steps
131 min · 8 steps
Hard: over 60 min or 12+ steps
526 kcalper person
Protein 30g
Carbs 25g
Fats 34g
About this dish
A Peranakan braise of pork belly and shiitake mushrooms simmered slowly in fermented soybean paste until the sauce turns dark and savoury-sweet and the potatoes soak up every bit of gravy.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots8
- Garlic cloves5
- Potatoescut into chunks3
Meat & Poultry
- Pork Bellycut into chunks800 g
Dried Goods
- Dried shiitake mushroomssoaked and halved40 g
- Sugar15 g
- Water500 ml
Oils & Condiments
- Fermented soybean pastetau cheo, mashed40 g
- Dark soy sauce30 ml
- Vegetable Oil30 ml
Utensils
- Blender
- Claypot
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Soak the dried shiitake mushrooms in warm water until soft, then halve, reserving the soaking liquid.
Approx. 8 minutes
2
Cut the pork belly and potatoes into chunks.
Approx. 8 minutes
3
Blend the shallots and garlic into a paste.
Approx. 5 minutes
4
Heat the vegetable oil in a claypot and fry the paste with the mashed fermented soybean paste until fragrant.
Approx. 8 minutes
5
Add the pork belly and sear on all sides.
Approx. 8 minutes
6
Pour in the water, mushroom soaking liquid, dark soy sauce and sugar, and bring to a simmer.
Approx. 5 minutes
7
Cover and braise for 60 minutes, then add the mushrooms and potatoes and continue simmering for 25 minutes until everything is tender.
Approx. 85 minutes
8
Insert a meat thermometer into a piece of pork belly; it should read at least 90 degrees Celsius and yield easily before serving.
Approx. 4 minutes
