Entree: Singapore – Peranakan Singapore – Babi Pongteh (Peranakan braised pork stew in fermented soybean paste and palm sugar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (700 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 g) taucheo fermented salted soybean paste
- 1.5 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 g) palm sugar (gula melaka), grated or chopped
- 3 tbsp (45 ml) vegetable oil
- 6 shallots (approx. 85 g), thinly sliced
- 4 cloves garlic (approx. 12 g), smashed and minced
- 1 inch (25 g) fresh ginger, thinly sliced
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and halved
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 12 oz (340 g)
- 1 cup (240 ml) water or low-sodium chicken stock for initial braise
- 1/2 cup (120 ml) water or stock additional as needed
- 1 tbsp (15 ml) Chinese rice wine or dry sherry
- 1 tsp (5 g) white pepper
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water to thicken (optional)
- 1 tbsp (15 ml) toasted sesame oil
- Fresh cilantro or chopped spring onion for garnish (optional)

Instructions

1. Pat pork pieces dry and season lightly with white pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed pot over medium-high heat.
2. Brown pork in batches until caramelized on all sides, about 4–5 minutes per batch; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Reduce heat to medium and sauté shallots, garlic, and ginger until fragrant and softened, about 4 minutes.
4. Stir in taucheo, light soy sauce, dark soy sauce, and palm sugar; cook 2 minutes to bloom the paste and dissolve the sugar.
5. Return pork to the pot, add rehydrated mushrooms and potatoes, then pour 1 cup (240 ml) water or stock and rice wine. Bring to a simmer, then reduce heat to low, cover, and braise gently for 45–60 minutes until pork is tender and flavors have melded.
6. Uncover and increase heat to medium; if sauce is thin, simmer uncovered 8–10 minutes to concentrate. If a thicker sauce is desired, stir in cornstarch slurry and cook 1–2 minutes until glossy.
7. Finish with toasted sesame oil, adjust seasoning with additional soy sauce or palm sugar to balance salt and sweetness. Add a little extra water or stock if you prefer more gravy.
8. Serve hot over steamed rice, garnished with cilantro or chopped spring onion.