Babi Pongteh. Every Nyonya household should know about this truly authentic distinctive one of a special kind of dish that is enjoyed by the young and old alike. Pork belly is what my mum used when she cooked this dish but Ive added some pork shoulder to have more lean meat in this recipe.
1 kg of Pork Belly and Pork Shoulder cut into chunks 500 g of Potatoes cut into chunks 10 dried Chinese or Shiitake mushrooms rehydrated 12 cup Fermented Soy Bean Paste Tau CheongCheo 3-4 tablespoons of Olive Oil. 500g prime pork ribs cut into sections 12 shallots peel coarsely grind 4 cloves of garlic peel coarsely grind 1tbsp tauceo crushed 12tbsp coriander powder. 1 tablespoon gula melaka.
Serves 3 to 4IngredientsPork Belly 500 grams Dried Shitake Mushrooms 6 Cooking Oil 6 tablespoons Shallots 100g peeled Garlic 4 cloves peeled Fermented Soy Beans Tau Cheo 2 tablespoons Cinnamon Stick 1 about 8cm long Dark Soy Sauce 2 tablespoons Sugar 1 tablespoon Palm Sugar Gula Melaka 20 grams Salt ½ teaspoon Water Potatoes 3 cut into chunks Garlic 6 cloves.
Every Nyonya household should know about this truly authentic distinctive one of a special kind of dish that is enjoyed by the young and old alike. 425g potatoes peeled cut same size as. 35g Chinese mushrooms soaked stems removed. Babi Pongteh is a Peranakan pork stew flavored with fermented bean paste added gula Melaka for the sweetness and aroma.