There are many versions of braised pork belly but our nonya version is distinct from the rest.
We use fermented soya bean and we add potatoes.
Babi pongteh is arguably the most famous nonya dish but nowadays, in order to attract the non pork eating
customers, restaurants serve ayam pongteh (chicken) instead. Also, the original recipe has been adulterated so much that babi pongteh doesn't look and taste the same as before. Let me share with you my mother's original recipe.
Ingredient
2 kg pork belly cut into big pieces
3 tbsp tau cheo - mashed (fermented soya bean)
6 potatoes skinned and cut into 2 or 3
1 stick cinnamon
4 pcs aniseed
4 pcs cloves
2 tbsp minced shallots
2 tbsp mined garlic
1 tbsp crushed gula malacca (palm sugar)
1 tbsp black soya sauce
salt to taste
cooking oil
Method
Heat oil in pot or wok
Fry shallots and garlic till fragrant
Add soya bean paste and fry till fragrant
Throw in the cinnamon stick, aniseed and cloves
Add gula malacca and fry till melted
Add pork, fry till all ingredients are well mixed
Add black soya sauce and enough water till the pork is fully submerged
When boiling, turn down fire and simmer for about 2 hours
Throw in potatoes 15 mins before completion
Add more water if liquid dries up otherwise it will burn
Always do a taste test.
The gravy should not be too watery
Tips
As pork shrinks after cooking, it is better to provide more
This dish tastes better and better the next two days
If the gravy is too watery, boil at high heat towards the end with the pot uncovered.
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