Nyonya Fragrant Pork - Babi Chin

With the combination of different ingredients and spices used in Nyonya dishes, the taste of Nyonya cuisine has its uniqueness which are largely enjoyed by all races, reflecting the cultural mix of the community.  As Malaysians, we are blessed to have the opportunity to try out, cook and enjoy most of the delicious Nyonya dishes.

Today, I would like to share another of my home-cooked Nyonya pork dish with everyone especially pork belly lovers.

What you need:

• one strip pork belly (clean and cut into chunk with skin on)
• 3 pieces dried shiitake mushrooms (softened and halved)

• 3 shallots (sliced)
• 3 cloves garlic (sliced)
• 3 star anise
• 1 tbsp ground coriander
• 1 red chilli (sliced for garnish) - not in picture
• 2 tbsp cooking oil
• 3 cups water (for cooking, add more if needed)

Seasonings:

• 1 tbsp dark soya sauce
• 1 tsp sugar 
• 1/2 tsp salt (to taste)
• 1/4 tsp grounded pepper

Methods:

1. In a heated wok, add in cooking oil and saute shallots and garlic till brown and fragrant. 
2. Add in ground coriander and star anise and fry for a minute.
3. Stir in the pork belly and shiitake mushrooms till well mixed.
4. Add in all the seasonings, stir well and then add in the water.
5. When it comes to a boil, lower the heat and simmer until the pork belly is tender and sauce has reduced.  
6. Serve in a bowl garnished with sliced chilli.