babi pongteh

did my first babi pongteh today on 21.11.2015. resonably satisfied. ^^

babi pongteh

sauce was wonderful! tau jeon & gula melaka really did the trick! 🙂

texture was gelatinous (“ga ga” in teochew), still have good bite, not falling apart. 🙂

i used only 400g belly pork. was supposed to braise for 2 to 2.5hrs, but at 1.5hrs, already softened & gelatinous, so i took out the pork, added the taupok & reduced. 🙂

seasoned 0.5 tbsp dark sauce

for recipe, i referenced (followed quite closely actually) –

1. annielicious’ babi pongteh recipe;
2. mummymoo’s babi pongteh recipe.

for my first attempt, i did not add potatoes. & since i used 400g instead of 800g for experimentation, i 1/2 the recipe. anyway i always taste (ie drk sauce, light sauce etc to taste, in this case i did not add salt) but the recipe quantities provided were quite accurate actually. 🙂

seasoned 0.5 tbsp dark sauce

i blanched 400g belly pork & cut into large pieces (i think if pieces were too small they may dry out & overcook).

i marinated with 1/2 tbsp dark sauce & set aside.

i had 5 chinese dried mushrooms in hot water overnight.

browning shallots then garlic

i fried 5 chopped shallots till translucent, added 2 tsp chopped garlic & lightly browned.

added tau jeon

i added a tbsp tau jeon & fried till fragrant, medium fire.

coating & stir-fry

i added the belly pork & stir-fry a bit. then i added 1/2 tbsp dark sauce & 1 tbsp light soy sauce.

coating & stir-fry

& coat the belly pork & stir-fry a while longer.

then added 5 mushrooms & the mushroom water (less the sediments) & deglazed.

slow braising 1.5hrs

transferred to pot, added water to cover, brought to boil & placed on an induction heater at low 100W.

i set timer at 2hrs but tried the pork at 1.5hrs & the texture was what i liked, tender & gelatinous, with bite not falling apart. 🙂

i took out the belly pork & put the sauce back to the wok, added cut taupok trips (4pieces taupok) & reduced, about 10mins. 🙂

babi pongteh

when serving, garnish with coriander. 🙂

mushrooms were very tasty infused with the sauce, just like the belly pork.

so was the tau pok.

babi pongteh

i did not add salt throughout as the taste was just good for me. 🙂

for this experiment i did not add potatoes.

i am planning to include this dish for a RI eat-together at a friend’s house on 3.12.2015. ^^

it is more than passable. i will see if i can improve a little.

c.h.e.f andy

Ingredients :-

• 400g belly pork
• 5 chopped shallots
• 2 tsp chopped garlic
• 1 tbsp oil
• 1 tbsp dark soy suace
• 1 tbsp light soy sauce
• 1 tbsp tau jeon
• 1 tbsp gula melaka (palm sugar)
• 5 chinese dried mushrooms
• coriander for garnishing
• 2 cups water (include mushroom water)

Directions :-

1.  blanch 400g belly pork & cut into large pieces (i think if pieces were too small they may dry out & overcook). marinate with 1/2 tbsp dark sauce & set aside.
2. soak 5 chinese dried mushrooms in hot water overnight.
3. fry 5 chopped shallots till translucent, add 2 tsp chopped garlic & lightly browned.
4. add a tbsp tau jeon & fried till fragrant, medium fire.
5. add belly pork & stir-fry a bit. add 1/2 tbsp dark sauce & 1 tbsp light soy sauce, & coat the belly pork & stir-fry a while longer.
6. add 5 mushrooms & the mushroom water (less the sediments) & deglazed.
7. transfer to pot, added water to cover, brought to boil & placed on an induction heater at low 100W. set timer at 1.5hrs.
8. take out the belly pork & put the sauce back to wok, add cut taupok trips (4pieces taupok) & reduce, about 10mins. garnish with coriander.