Babi Pong Tay
A classic nonya dish which brings back a sense of nostalgia. The soybean paste is braised with pork and infused with sautéed shallots, garlic and cinnamon. Best to serve with steam rice.
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Ingredients
- 3 tbsp Oil
- 6 pieces of Whole Shallots
- 2 cloves of Garlic (finely chopped)
- 1 piece of Cinnamon Stick
- ½ tbsp Coriander Powder
- 2 tbsp Fermented Soy Bean Paste (Taucheo)
- 350g Pork Shoulder/Belly (cut into 3cm cubes)
- 8 pieces of Dried Shitake (Chinese) Mushrooms (soaked, stalks removed)
- 100g Winter Bamboo Shoots or Fresh Bamboo Shoots (sliced)
- 1 tbsp Thick Dark Soya Sauce
- 1 litre of Water
- ½ tsp Salt (to taste)
- 1 tsp Sugar
- Sliced Green Chillies
- Coriander Leaves
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