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Babi Pongteh Recipe Peranakan Braised Pork Belly – 豆酱焖猪肉

Byamazingfoodstv


⬇️ Ingredients below ⬇️
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This traditional Peranakan Babi Pong teh recipe slowly braises succulent pork belly in a luscious dark, thick sauce with fermented soy beans.

Great to have it on a bed of rice right away. But even better on the next day, when all the delightful flavours get to know each other better. Not a big fan of pork belly? Swap it out for chicken thighs and you’ll get ayam pongteh.

#themeatmensg #simple #delicious

⬇️ Ingredients here ⬇️
1kg pork belly
6 dried shitake mushroom
400g potatoes
150g shallots
50g garlic
1 stick cinnamon
50g fermented soy beans
25g palm sugar
2 tbsp oyster sauce
1 tbsp dark soy sauce
200g water
100ml oil
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11 Comments

  1. everyone have their own version of pongteh tbh
    the most important is the taste. it must be salty savory and sweet.
    i have my own pongteh version btw, and i prefer my gravy to be thick.

  2. I made this last weekend. I didn't have fermented natto and used miso instead. It was really good though I am not sure if it would pass a Pernakan's taste though my Peranakan gf says every Peranakan family has their own version and taste so it's ok as long as it is loved by the family. Needless to say, it was lapped up. Thank you Meatmen!

  9. Why need to pound the taucu? Just mince it up on the chopping board. As for the oyster sauce and palm sugar, just throw them into the wok. I'll give you props for frying the potatoes tho, it's a good step.

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