BABI PONGTEH

By That Bloody Botak

 BABI PONGTEH 



If I walk into any Peranakan restaurant and see ayam pongteh on the menu, I'll walk out. Simple as that. Pongteh is usually made with the fat parts of the pig, like the belly and legs, not  chicken! And for pongteh, it is a must to have bamboo shoots besides potatoes and mushrooms, although most people can't take  the smell, that's what makes pongteh stand out for me. Although I sell chicken pongteh to my customers, when I make it at home, this is how I do it. The methods used may not be traditional, but when you've got a wobbly, tender piece of pork belly, all will be forgiven 😜😜😜


Ingredients

500g pork belly, cut into cubes 

20pcs shallots, peeled

5 cloves of garlic, peeled 

2 pcs cinnamon sticks 

1 tablespoon gula melaka 

1 tablespoon dark soy sauce 

2 tablespoons salted soy bean paste 

Some young bamboo shoots, boiled till the smell is not so strong

Some dried mushrooms, rehydrated 

Some potatoes, skinned and cut to size


Method 



Put the pork belly in a bowl of hot water, leave it till it changes colour and drain the water 

Put the garlic and onions into a food processor, unless u want to do the Peranakan Workout, and blitz it till it's finely chopped 

In a hot pot, put some oil and sautee the cinnamon stick, onions and garlic till fragrant 




Now add the pork dark soy sauce and salted soy bean paste and cook for about a minute


 


Add 3 big bowls of water, bring it to a boil and let it cook down for about 3hrs, till it becomes almost dry. 

When the two hour mark is up, add the mushrooms, bamboo shoots and potatoes 




After the 3hrs is up, the pork will become super tender. Now's the time for a taste test. Add whatever u feel is necessary. When that's done, plate it and garnish with corriander leaves and it's ready to be served! 




This is another dish, together with sambal balachan, that I can finish off a pot of rice with. It's the best way to enjoy this, although it's good to go on its own too! 

U can also make the pongteh paste in advance  by making the garlic, onions, salted soy bean paste and dark soy sauce, sautee it in a pan till fragrant and bottle it. Kept in the fridge, it'll last for a few months.

U can also use pig trotters to make this and trust me, it'll be a dish you'll not forget anytime soon. Spend the time to cook till the meat is tender. It's worth it! It'll make an unforgettable Sunday dinner, for sure! 

Enjoy everybody, and stay safe!







These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

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