Babi Pongteh 豆酱焖猪肉

[Ingredients]

• 1kg pork belly, cut into serving pieces

• 6 dried Chinese mushrooms, soaked, remove stems and cut into smaller pieces - reserve soaking liquid

• 400g potatoes, peeled and cut into smaller pieces

• 150g shallots, peeled

• 50g garlic, peeled

• 1 cinnamon stick

• 50g fermented soy beans

• 25g palm sugar

• 2tbsp oyster sauce

• 1tbsp dark soy sauce

• 200g water

• 100ml oil

[Steps]

1. In a food processor, add in shallots and blend till chopped. Do the same for garlic.

2. Place fermented soy beans in a bowl and mash. Add in palm sugar, oyster sauce and dark soy sauce, mix well.

3. In a heated pan with oil, fry potatoes till golden brown. Drain and set aside, leaving some oil in the pan.

4. Add in shallot and garlic, stir-fry till fragrant.

5. Add in soy bean mixture and cinnamon, mix well.

6. Followed by pork, stir well.

7. Add in mushroom soaking liquid, mushrooms and potatoes, stir well.

8. Add in enough water to cover the pork and bring to a boil. Then, simmer covered for 2hrs.

Adapted from The Meatmen Singapore