Entree: Malaysia – Peranakan / Nyonya – Babi Pongteh (Peranakan braised pork in a sweet-savory fermented soybean paste sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) pork belly, skin removed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 g) fermented soybean paste (taucheo)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 g) gula Melaka or packed brown sugar (or 2 tbsp / 30 g palm sugar)
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced, approx. 3 oz (85 g)
- 4 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1-inch (15 g) piece fresh ginger, sliced thin
- 2 star anise
- 1 cup (240 ml) chicken stock or water
- 6 oz (170 g) dried shiitake mushrooms, rehydrated and stems removed (or fresh shiitake)
- 2 medium potatoes, peeled and cut into chunks, approx. 10 oz (300 g)
- 4 hard-boiled eggs, peeled, approx. 2 oz (50 g) each
- 1 tsp (5 g) five-spice powder
- Freshly ground black pepper to taste
- Salt to taste
- 2 tbsp (30 ml) thinly sliced green onions for garnish (optional)

Instructions

1. Pat the pork pieces dry. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the pork in batches until well caramelized; transfer to a plate.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) oil and sauté the shallots, garlic, and ginger until fragrant and translucent, about 4–5 minutes.
3. Stir in the fermented soybean paste and five-spice powder and cook 1–2 minutes to bloom the flavors. Add the light and dark soy sauces and gula Melaka, stirring until sugar dissolves.
4. Return the pork to the pot, add star anise, shiitake mushrooms, and pour in the chicken stock (enough to nearly cover). Bring to a simmer, then lower heat, cover, and braise gently for 1 to 1¼ hours, until pork is tender.
5. Add the potato chunks and hard-boiled eggs to the pot, simmer uncovered for another 20–25 minutes until potatoes are tender and sauce has thickened; adjust seasoning with salt and pepper.
6. Remove star anise, taste and adjust for sweetness or saltiness (add a little water if too salty). Garnish with sliced green onions and serve hot with steamed rice.