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Babi Pongteh
Nyonya Braised Pork Belly
Babi Pongteh is a classic Nyonya (Peranakan) dish featuring tender braised pork belly in a rich, savory-sweet sauce made with fermented soybean paste (taucheo). This comforting stew is a staple in many Singaporean and Malaysian households, often served during festive occasions and family gatherings. The slow braising process allows the flavors to meld beautifully, creating a deeply satisfying dish that is even better the next day.
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- 1 kg Pork belly(cut into 3-4 cm chunks)
- 8 pieces Dried shiitake mushrooms(soaked in warm water until softened, stems removed)
- 400 g Potatoes(peeled and cut into 3-4 cm chunks)
- 150 g Shallots(peeled)
- 50 g Garlic(peeled)
- 50 g Fermented soybean paste (taucheo)(mashed into a paste)
- 2 tbsp Dark soy sauce
- 25 g Palm sugar(or brown sugar)
- 1 piece Cinnamon stick
- 100 ml Cooking oil
- 200 ml Water(plus more as needed)
- Salt(to taste)
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- 1
Blend the peeled shallots, garlic, and mashed fermented soybean paste until a smooth paste forms.
- 2
Heat cooking oil in a wok or heavy-bottomed pot over medium heat. Add the blended paste and stir-fry until fragrant and slightly golden brown.
- 3
Add the pork belly chunks to the wok and stir-fry for about 1-2 minutes until lightly browned.
- 4
Add the soaked and halved shiitake mushrooms, dark soy sauce, palm sugar, and cinnamon stick. Stir well to combine.
- 5
Pour in the water and bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the pork is becoming tender.
- 6
Add the potato chunks to the pot. Continue to simmer, covered, for another 30 minutes, or until the pork is very tender and the potatoes are cooked through. Add more water if the sauce becomes too dry.
- 7
Taste and adjust seasoning with salt if needed. If you prefer a thicker sauce, remove the lid and simmer on medium-high heat for a few minutes until the sauce reduces to your desired consistency.
- 8
Serve hot with steamed jasmine rice. Garnish with chopped cilantro or sliced green chilies if desired.
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- âFor a richer flavor, use pork belly with a good amount of fat.
- âBabi Pongteh tastes even better the next day as the flavors meld further.
- âIf you can't find fermented soybean paste, you can mash whole fermented soybeans until a paste forms.
- âSome recipes include bamboo shoots; if using, add them in the last 30 minutes of cooking.
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- Ayam Pongteh: Substitute chicken thighs for pork belly.
- Add tofu puffs in the last 30 minutes of cooking for extra texture and to soak up the sauce.