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A bowl of babi pongteh, or Nyonya braised pork.

Babi Pongteh

Babi pongteh is a savory Peranakan braised pork dish made with fermented soybean paste and garlic. The pork simmers until tender in a rich sauce that combines salty, sweet and deeply umami flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Braising Base
  • 1 pound (450g) pork belly, cut into chunks
  • 2 tablespoons tauchu (fermented soybean paste)
  • 6 cloves garlic, chopped
  • 1 tablespoon palm sugar, chopped
  • 1 tablespoon soy sauce
  • 1½ cups (360ml) water
  • 2 medium potatoes, peeled and cut into chunks
Optional Garnishes
  • fried shallots
  • sliced green onions
  • fresh cilantro

Method
 

Brown the Pork
  1. Heat a pot over medium heat and lightly brown the pork pieces to develop flavor.
Cook the Aromatics
  1. Add the garlic and cook briefly until fragrant. Stir in the tauchu and mash the beans slightly.
Simmer the Stew
  1. Add palm sugar, soy sauce and water. Bring to a gentle simmer and cook until the pork begins to soften.
Add the Potatoes
  1. Add the potatoes and continue simmering until the pork is tender and the sauce thickens.
  2. Transfer to a bowl and garnish with fried shallots if desired. Serve hot with steamed rice.

Notes

A heavy pot or Dutch oven works best for even simmering and braising.