Babi Pongteh
Directions
- 1Cut pork belly into cubes.
- 2Cut pork belly into cubes.
- 3Cut pork belly into cubes.
- 4Place pork belly into boiling water for 2-3 minutes, remove, drain, and discard the water.
- 5Place pork belly into boiling water for 2-3 minutes, remove, drain, and discard the water.
- 6Place pork belly into boiling water for 2-3 minutes, remove, drain, and discard the water.
- 7Rinse pork belly under tap.
- 8Rinse pork belly under tap.
- 9Rinse pork belly under tap.
- 10Toss pork belly with 4 teaspoons dark soy sauce and set aside to marinate for 30 minutes.
- 11Toss pork belly with 4 teaspoons dark soy sauce and set aside to marinate for 30 minutes.
- 12Toss pork belly with 4 teaspoons dark soy sauce and set aside to marinate for 30 minutes.
- 13Chop red onions and garlic.
- 14Chop red onions and garlic.
- 15Chop red onions and garlic.
- 16Heat up some oil in a wok and fry the onions until caramelized.
- 17Heat up some oil in a wok and fry the onions until caramelized.
- 18Heat up some oil in a wok and fry the onions until caramelized.
- 19Add garlic and saute briefly.
- 20Add garlic and saute briefly.
- 21Add garlic and saute briefly.
- 22Add taucheo and fry gently for one minute to release its fragrance.
- 23Add taucheo and fry gently for one minute to release its fragrance.
- 24Add taucheo and fry gently for one minute to release its fragrance.
- 25Add water, pork belly, dried mushrooms, light soy sauce, remaining dark soy sauce, and coconut sugar.
- 26Add water, pork belly, dried mushrooms, light soy sauce, remaining dark soy sauce, and coconut sugar.
- 27Add water, pork belly, dried mushrooms, light soy sauce, remaining dark soy sauce, and coconut sugar.
- 28Add salt to taste. Simmer covered for one hour on low heat.
- 29Add salt to taste. Simmer covered for one hour on low heat.
- 30Add salt to taste. Simmer covered for one hour on low heat.
- 31Add potatoes and simmer covered for one more hour.
- 32Add potatoes and simmer covered for one more hour.
- 33Add potatoes and simmer covered for one more hour.
- 34Turn the heat to high and cook, stirring, for three minutes until the sauce reduces and coats everything.
- 35Turn the heat to high and cook, stirring, for three minutes until the sauce reduces and coats everything.
- 36Turn the heat to high and cook, stirring, for three minutes until the sauce reduces and coats everything.
- 37Garnish with coriander and hand-crushed chillies.
- 38Garnish with coriander and hand-crushed chillies.
- 39Garnish with coriander and hand-crushed chillies.
- 40Serve with white rice.
- 41Serve with white rice.
- 42Serve with white rice.
Ingredients
- 1.5 kg pork belly
- 1.5 kg pork belly
- 1.5 kg pork belly
- 4 teaspoons dark soy sauce
- 4 teaspoons dark soy sauce
- 4 teaspoons dark soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons dark soy sauce
- 40 g oil
- 40 g oil
- 40 g oil
- 50 g red onions
- 50 g red onions
- 50 g red onions
- 80 g garlic
- 80 g garlic
- 80 g garlic
- 60 g taucheo (fermented soybean paste)
- 60 g taucheo (fermented soybean paste)
- 60 g taucheo (fermented soybean paste)
- 60 g Chinese dried mushrooms
- 60 g Chinese dried mushrooms
- 60 g Chinese dried mushrooms
- 2 tablespoons light soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons light soy sauce
- 20 g coconut sugar
- 20 g coconut sugar
- 20 g coconut sugar
- 0.25 teaspoon salt
- 0.25 teaspoon salt
- 0.25 teaspoon salt
- 1 coriander
- 1 coriander
- 1 coriander
- 1 crushed chillies
- 1 crushed chillies
- 1 crushed chillies
- 1 potatoes
- 1 potatoes
- 1 potatoes
- 750 g water
- 750 g water
- 750 g water
Equipment
wokknifebowlspoonteaspoon