NYONYA HONG BAK [BRAISED PORK BELLY]

Such a familiar name in the Peranakan cuisine, a dish which I have eaten very often during the time when my grandma was still around.  This dish disappeared from our home after her passing, very sad isn't it?  During the recent ancestral worship, I looked up the recipe in 'Nyonya Flavour' book and found this wonderful recipe.

My hubby's siblings confirmed it is good and suggested that I should prepare this dish for family gatherings.

The 'hong bak' meaning fragrant meat, I think is really fragrant and aromatic.  The sauce is thick and very full of flavours and aroma.  Siang, siang, siang....Phang, phang, phang...

Ingredients

[recipe adapted from Nyonya Flavours with some modifications]

Spice Paste - Ground

100 gm [10] shallots

25 gm [3 cloves] garlic

5 gm [2 pieces] cekur roots

20 gm [3 tbsp] coriander powder

1/2 tsp pepper

1 tbsp fine taucheo [preserved bean paste]

450 gm pork belly - cut big chunks [can use pig trotters]

2 potatoes - peeled and cut wedges

2 tbsp oil

1 tbsp dark soy sauce

2 tbsp sugar

1 tsp salt to taste

1- 1 1/2 cups water

1. Heat oil in wok, saute spice paste until aromatic.
2. Add in the pork belly.  Stir fry until meat is firm and well coated with paste.  Add in the seasoning.
3. Pour in water [enough to cover meat].  Bring to boil, then lower heat to simmer for 20-25 minutes until meat is tender but not soft.
4. Add in the potatoes, stir and continue to simmer for 20 minutes until the potatoes and meat are soft.
5. The dish can be served warm anytime with plain white rice and other nyonya dishes.
   
   
   
   
   
   
   

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