How to cook Pork Pongteh | Nyonya Stewed Pork | Pork Stew with Preserved Soy Bean Paste

Pork Pong Teh (Serves 5-6)

Marinate overnight in fridge

1. 700 grams pork belly cut into strips and 1 inch cubes (you can also use chicken)

2. Clean pork with salt and wash off with water

3. Marinate with: – 1 1/2 tbsp dark soy (or dark caramel sauce) – 2 tsp light soy – 2 tsp sugar – 1 tsp corn flour

4 medium-small potatoes skinned and quartered

Spice Mix

Blend the following

8 – 12 small shallots (or 1 Red Spanish onion)

1 1/2 inch ginger

1 – 2 tbsp tau cheong/fermented soy bean paste (豆酱) depends on how salty your tau cheong is

1 tbsp coriander powder (if you don’t have this, just pound whole dried coriander)

1 tbsp minced garlic

1 tsp pepper powder

The next day:

1. Brown marinated pork in oil for a few minutes

2. When light brown, remove pork from the fire (do not fully cook)

3. Clean the pan and saute the spice mix in oil until fragrant

4. Put in the pork and evenly coat the meat

5. Add one small bowl of water 6. Add in a porcelain spoon (this is optional, and according to my grandmother, this softens the pork).

7. Simmer over the stove for approx. 25 mins (slow fire)

8. When pork is nearly soft, put in potato

9. If there is no water, add water to cover the dish

10. Let it simmer for another 30 mins (or until pork is nice and soft)

11. If you prefer a darker colour, add 1 tbsp dark caramel sauce (optional)

12. When almost ready, add salt (1 tsp) and sugar (1-2 tsp), or to taste

13. Garnish with spring onion (optional).