Babi Pongteh - Pork belly in fermented soy bean sauce

Ingredients

• 1000 gpork belly
• 6shiitake mushrooms
• 5shallots
• 11 clovesgarlic
• 1 stick, 8 cmcinnamon
• 2 tbsptauco (fermented soybean paste)
• 2 tspkecap manis (sweet soy sauce)
• 2 tbsppalm sugar
• 1 tspsalt
• 150 mlwater
• enough to just cover the meatwater
• 6 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the pork belly into slices 3 cm thick. Soak the shiitake mushrooms in water for 30 minutes, then drain and cut them into pieces. Pound or grind the shallots with 5 cloves of garlic to make a coarse paste. Mix the tauco with the kecap manis, salt and palm sugar.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallot and garlic paste with the cinnamon for 4 minutes. Add the tauco mixture and fry for 30 seconds.

3. 3

   Cook the pork

   Add the pork and 150 ml water. Cook until the liquid has nearly evaporated.

4. 4

   Cover with water

   Add enough water to just cover the meat and bring it to the boil. Boil for 5 minutes.

5. 5

   Simmer until tender

   Add the remaining garlic and the shiitake mushrooms, then mix well. Cover the pan and simmer for 90 minutes, until the pork is done.

What is babi pongteh?

Babi pongteh is a Peranakan braise associated with the food traditions of Southeast Asia, especially the Straits communities of Malaysia and Singapore. Its name refers to pork cooked with fermented soybean paste, creating a deeply savoury sauce.

This version combines pork belly with tauco, sweet soy sauce, palm sugar and cinnamon. Long, gentle cooking gives the pork time to soften and the sauce time to develop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Pork belly supplies most of the fat and protein, while the palm sugar and kecap manis contribute carbohydrates. Serve it with a modest portion of rice and vegetables to balance the rich meat with a fresh side.

Building the sauce

Tauco: Fermented soybean paste brings saltiness and savoury depth. Mix it with the kecap manis, salt and palm sugar before it goes into the pan so the seasonings are evenly combined.

Kecap manis: This sweet, thick soy sauce balances the tauco and helps give the braising liquid its characteristic dark, rounded flavour.

Preparing the aromatics

Shallots and garlic: Grind 5 cloves of garlic with the shallots to a coarse paste; it should be textured rather than completely smooth. The remaining garlic goes into the pan later with the mushrooms.

Cinnamon: Fry the stick with the paste for 4 minutes to release its aroma into the oil. Keep the heat moderate so the aromatics do not catch.

Getting the pork tender

Initial cooking: After adding the pork and 150 ml water, cook until the liquid has nearly evaporated. This lets the meat take on the seasoning before the longer braise.

Covered simmer: Add enough water to just cover the meat, bring it to the boil for 5 minutes, then cover and simmer for 90 minutes. The pork is ready when it is tender; check occasionally and keep it at a gentle simmer.

Soaking the mushrooms

Soak the shiitake for 30 minutes, then drain and cut them into pieces as directed. Add them with the remaining garlic after the initial boiling stage so they cook in the braising liquid.

Serving babi pongteh

Serve the pork hot with steamed rice, which suits the savoury-sweet sauce and makes it easy to spoon the braising liquid over the plate. A simple side of greens or lightly cooked vegetables adds freshness alongside the rich pork.

Recipe notes & tips

• Cut the pork into evenly thick 3 cm slices so it cooks at a similar rate.
• Soak the shiitake for the full 30 minutes before draining and cutting them.
• Keep the heat moderate while frying the paste and cinnamon to avoid scorching.
• Bring the covered meat just to a gentle simmer for the long cooking stage.
• Check the pan during simmering and add a little water if the meat is no longer covered.

Variations

• Add potatoes: Include chunks during the simmer so they cook in the seasoned sauce.
• Use pork shoulder: Swap in an evenly cut shoulder piece for a less fatty braise.
• Include more mushrooms: Add extra soaked shiitake for a more mushroom-forward dish.
• Adjust the sweetness: Reduce the palm sugar slightly for a less sweet sauce.
• Add a fresh side: Serve with steamed greens to contrast with the rich pork.

Common mistakes to avoid

• Skipping the soak: Give the shiitake 30 minutes in water so they soften before cooking.
• Burning the paste: Fry the aromatics over moderate heat and stir as they cook.
• Adding too much water: Start with enough to just cover the meat for the braise.
• Boiling hard throughout: Lower the heat after the initial boil so the pork simmers gently.
• Stopping too early: Continue the covered simmer until the pork is tender.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions