Cooking: Babi Pongteh

I love Nonya food even though I’m far from being a Nonya. My closest link to Nonyaship is marrying someone whose grandmother is Peranakan. My first introduction to Nonya food is my friend’s mother who does a pretty mean Ayam Buah Keluak. Since then my love for Nonya good grew so I’ve decided to try a simpler Nonya dish, Babi Pongteh.

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Ingredients: (recipe taken from Rasa Malaysia)

2 shallots, peeled and roughly chopped
5 cloves garlic, peeled and roughly chopped
1/4 cup oil
1/4 cup taucheo (fermented bean sauce)
1 Tbsp dark soy sauce
1 Tbsp soy sauce
2 Tbsp palm sugar (but I used brown sugar instead)
1 3-lb pork, chopped. I used pork ribs.
4 small boiling potatoes, peeled and cut into large pieces
3 cups water
Salt to taste

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First, pound the shallots and garlic together into a paste with a traditional stone pounder. I instead cheated by using a blender, adding a bit of water so it blends better.

Cook the paste lightly in a frying pan but make sure it doesn’t burn. Throw in fermented bean sauce,  both sauces, sugar and mix well for about 3 minutes.

When done, transfer the paste to a pot. Mix the meat into the paste along with the potatoes. Fill with water and bring to boil. Once boiled, lower the flame and let the stew simmer for an hour.

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My first Nonya dish, Babi Pongteh! Bryan loved it. His mom approved. I’m mightily pleased myself.

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