Peranakan Babi Pongteh with Potatoes

Babi pongteh is a popular dish among the peranakan household and usually served during festive occasions. Originally this dish was cooked with bamboo shoots but this recipe is with potatoes, as I already have a recipe for Babi Pongteh with bamboo shoots.

Pork belly is used in this recipe and in most recipes the potatoes are pre-fried. I prefer to add the potatoes raw during the later stage so that it will soak up the flavour of the gravy better during simmering. Hope you like my version of this well-known peranakan dish. 

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Peranakan (Nyonya) Babi Pongteh with Potatoes
Course: Main Course
Cuisine: Peranakan
Keyword: babi pongteh, nyonya dish, peranakan dish
Author: Shiokman Eddie
  • 750 g pork belly
  • 300 g small onions shallots
  • 150 g garlic
  • 70 g dried shiitake mushrooms
  • 1 kg potatoes
  • 3 Tbsp tau cheo soybean paste
  • 200 – 300 ml cooking oil
  • 2 Tbsp dark soy sauce
  • 500 ml water
  1. Soak dried shiitake mushrooms in hot water until softened.
  2. Remove stems and set aside water from soaking mushrooms.
  3. Peel potatoes and cut into halves.
  4. Soak in water to remove the starch and prevent it from discolouring.
  5. Cut pork into smaller pieces and blanch in boiling water for a few minutes to remove scum.
  6. Remove blanched pork and place under cold running water to stop the cooking process.
  7. Blend together small onions, garlic and tau cheo into a fine paste.
  8. Pour a generous amount of cooking oil and add the spice paste in a hot wok.
  9. Fry spice paste until the oil separates and fragrant.
  10. Add the pork, dark soy sauce and mix well until thoroughly coated.
  11. Add mushroom water, mushrooms, water and mix everything together.
  12. Bring to boil and let it simmer for about an hour.
  13. Add in the potatoes and simmer for another half an hour until the meat is tender.
  14. Add dark soy sauce if you want a darker gravy.
  15. Serve with sambal belacan.
Recipe Notes

If you like, you may add green chillies to the dish.

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