Babi Pongteh

    55 mins

    A very typical Nonya dish, there are many variations to this recipe. You can add belacan (shrimp paste), candlenuts, red chillies or omit the tamarind. It's up to you.


    Central Region, Singapore
    2 people made this

    Serves: 4 

    • 20 shallots
    • 1 head garlic
    • 4 teaspoons taucheo
    • 3 green chillies, or to taste
    • 1 kg pork belly, cut into 2 cm slices with skin, fat and meat
    • 1 tablespoon dark soya sauce
    • 1/2 teaspoon light soya sauce
    • 2 teaspoons coriander powder
    • 1/2 teaspoon sugar
    • 1 tablespoon tamarind pulp, soaked in 1/2 cup warm water and strained
    • 2 tablespoons oil

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. With a mortar and pestle or in a food processor, grind the shallots, garlic, taucheo and green chillies to form a smooth paste.
    2. In a wok, heat the oil and fry the spice paste until fragrant. Add the pork and fry until no longer pink. Add the dark and light soya sauces, coriander powder, sugar and tamarind water. Simmer until the pork is tender, about 30 to 45 minutes.
    3. Serve with rice.

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