Babi Pongteh

A traditional peranakan ( Straits Chinese ) pork dish. I have never tried this dish before & my friend, Andrew suggested that I should try. It is an easy to prepare dish & very tasty dish indeed! 

Traditionally it is cooked with potatoes but today I don't have potatoes hence I used white radish instead. 

Babi Pongteh

1 kg pork belly / pork shoulder

6 shallots

6 garlics 

2 tbsp of oil 

1 1/2 tbsp of tao cheo ( bean paste ) 

1 tsp Coriander power 

1 tbsp light soya sauce 

1 1/2 tbsp dark soya sauce

Salt, pepper & sugar to taste

4 pieces of dried mushrooms ( soaked & cut into bite size) 

300g white radish cut into chucks. 

Preparation steps: 

1. Ground / mince garlic & shallots. Alternatively you can just chop it up. 

2. Heat up the pot & add some oil, fry onions & garlic until fragrant. Then add the bean paste & coriander powder. Fry for a little while. 

3. Add the meat, brown them lightly then add all the seasonings. Add mushroom & radish, give a good mix & stir. Add water until it just cover the meat. 

4. Let it simmer until water reduced into a thick sauce & meat is tenderly soft ( I took about 45 mins on slightly below medium heat ). Stir occasionally to prevent burnt. 

5. Served with steamed white rice. 

Bon appétit ! 

Chin's note: 

1. It is a slightly sweet savory dish. Reduced sugar if you like a salty dish.