Babi Pongteh (Nonya Braised Pork in Fermented Soybean) | The Chinese New Year Series! скачать в хорошем качестве

Babi Pongteh (Nonya Braised Pork in Fermented Soybean) | The Chinese New Year Series!

I’ve been getting questions about what I’m cooking for Chinese New Year this year, or what are some dishes that are good for a crowd. One of the easiest things to whip up that feels suitably festive is Babi Pongteh – apart from the pork belly, the rest of the ingredients are all pantry ingredients! This dish is commonly seen on the dinner table of Peranakan families or as part of a traditional tok panjang, which is a dining experience meant for celebrations such as weddings, birthdays or Chinese new year. It is also important during ancestral prayers known as semayang ibu. Peranakan cooking is a marriage of Chinese and Malay cuisine, and one feature that distinguishes Peranakan cuisine from Malay cuisine is the use of pork, a culinary taboo for the Malays. Many Peranakans are staunch Taoists or have converted to Christianity from the influences of European missionaries, so many Peranakan dishes embrace the use of pork. Traditionally, pig trotters are used in this dish, but I prefer pork belly which is more accessible and the thick layer of fat on this particular cut keeps it nice and moist when cooked. - - - - - - Babi Pongteh Adapted from Cooking for the President Serves 8 1 1/2 kg pork belly, cut into cubes 4 teaspoons + 2 teaspoons dark soy sauce 40g oil 50g red onions, chopped 80g garlic, chopped 60g taucheo (fermented soybean paste) 60g Chinese dried mushrooms 2 tablespoons light soy sauce 20g coconut sugar 1/4 teaspoon salt Coriander and crushed chillies to serve Place pork belly into boiling water for a minute or so, then drain and discard the water. Rinse the pork belly well before draining and transferring to a large bowl. Toss with the dark soy sauce and set aside. Heat the oil and fry the onion until slightly browned. Add the garlic and saute briefly. Add the taucheo and fry for another minute to release its fragrance. Add 750g water, pork belly, dried mushrooms, light soy, remaining 2 teaspoons of soy sauce and coconut sugar. Add salt to taste. It should taste slightly underseasoned because the liquid will reduce. Simmer covered for 2 hours or until the pork is tender but still has some bite. Add the potatoes and simmer covered for another 30 minutes or until tender. Turn the heat on high and cook, stirring, until the sauce reduces enough to coat the potatoes and the meat. Garnish with coriander and crushed chillies. - - - - - - Website: http://sgpnoodles.com Newsletter: http://sgpnoodles.substack.com Podcast: The Singapore Noodles Podcast Instagram: @sgpnoodles