Babi Pongteh

Ingredients:
400g pork belly with skin
2 potato, cut into wedges (fried in oil)
4 chinese mushrooms, soak in water, drain and cut into half
5 shallots, sliced
4 pip garlic, chopped
1 tbsp bean paste
1/2 tbsp coriander powder
1 inch cinnamon stick

Seasonings:
1 tbsp soy sauce
1 tbsp dark soy sauce
Sugar, to taste
1/2 tsp white pepper powder

Enough water to braise the dish, to add from time to time till the pork belly is cooked

Methods:

1. Wash pork belly, slice into bite-sized pieces but not too small.
2. Put 3 tbsp of oil in a wok, saute shallots, garlic, bean paste, coriander powder and cinnamon stick over low flame till fragrant.
3. Add in sliced pork and stir-fry till well mixed.
4. Add seasonings, mix well and bring to boil.
5. Add in mushrooms and braise over low flame and adding more water from time to time till pork is tender.
6. Add fried potato wedges and simmer for 5 minutes.
7. Serve with freshly cooked white rice.

Note: When I was a child, I always remember my mum and aunties cooking Nyonya dishes during festivals.  Whenever I cooked Nyonya dish memories flush back to my childhood days, remembering my grandmother in her traditional Peranakan attire or known as Kebaya Nyonya and munching the betel nuts! Sweet memories......