I believe this Hong Bak will taste even better after resting for sometime. Quite similar to the earlier recipe [from Nyonya Flavours] which I used here.
Cooking this dish isn't difficult if the spice paste is prepared in advance and kept in the refrigerator until needed which was what I did.
It is a good recipe to use if you like to try Nyonya style braised pork belly with potatoes. I like this recipe.According to chef Pearly, a typical Hong Bak includes pork and potatoes with some other delicious variations such as duck with sweet potatoes or yam and chicken with potatoes.
Recipe adapted from Pearly Kee’s book ‘A Nyonya Inheritance’ [slightly modified]
Hong Bak Spice Paste
10 gm sand ginger [sar keong or cekur]
10 shallots [100 gm] shallots
3 cloves garlic
1 tbsp preserved soy bean paste [tau cheong]
3 tbsp coriander powder
1 tsp white pepper powder
1 tsp nutmeg powder [I omit]
600 gm pork belly cut into bite size pieces
3-4 potatoes – peeled and cut into wedges [I used 2]
4 tbsp oil
1 tbsp sugar
1 tsp salt
1 tsp dark soy sauce
600 – 750 ml water
- Blend sand ginger, shallots, garlic and tau cheong into a paste, then add in the powder ingredients to mix.
- Heat oil in a non-stick wok, sauté spice paste until aromatic over medium heat. Add in the pork pieces and keep frying until the meat is firm and half cooked.
- Add in the potatoes, seasoning and water. Bring to boil the cover to simmer for about 40 minutes until pork pieces and potatoes and tender. Stirring occasionally to ensure the ingredients are evenly cooked.
- Turn to high heat to thicken the gravy if preferred.
- Taste to adjust seasoning.
- Dish up to serve.
See Pearly Kee's Other Recipes Below
I am submitting this post to Cook Your Books Event#27 - October 2015 hosted by Joyce of Kitchen Flavours