Braised Pork in Preserved Soya Beans (Babi Pongteh) Recipe

Braised Pork in Preserved Soya Beans (Babi Pongteh) Recipe
Babi Pongteh

Babi Pongteh

Dummy Text.

Ingredients

  • 15 shallots
  • 4 garlic bulbs
  • 1 tablespoon "tau cheo" (yellow bean paste, which can be found at Asian specialty stores)
  • 1 teaspoon coriander powder
  • 2.2 pounds pork belly, cut into 4–5 cube sized portions
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon dark soy sauce

To serve:

  • 2–3 sliced French loaves
  • 3 red chilies (bird's eye chilies)*
  • 3 green chilies (bird's eyes, but green in color)

Directions

Blend the shallots and garlic till a smooth consistency.

Fry over medium heat till fragrant, add in the tau cheo and the coriander powder and stir fry for 1 minute, then add in the pork and stir fry for another 1 minute.

Add the water, sugar, salt and dark soy sauce and simmer at low heat for 1 ½–2 hours till the pork is tender. Serve with red and green bird’s eye chilies as garnish and French loaves.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.