Wednesday, October 21, 2015


One of the Nyonya recipes from Pearly Kee's book that I tried is this 'Hong Bak' dish. It turns out perfect in taste, texture and flavor. The sand ginger flavor is not too strong but the aroma is still noticeable.
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]

Other Ingredients
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
  1. Blend sand ginger, shallots, garlic and tau cheong into a paste, then add in the powder ingredients to mix.
  2. 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.
  3. 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.
  4. Turn to high heat to thicken the gravy if preferred.
  5. Taste to adjust seasoning.
  6. 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


PH said...

Kimmy, your hong bak looks good with the thick gravy. Is this something like pongteh? Some of the ingredients look similar. I can eat two plates of rice with this hong bak hah..hah...

Kimmy said...

Hi Phong Hong, quite similar but I like this type more cos' of the flavourful and thick gravy. The meat is so tasty with all the aroma infused in them. This dish tastes even better after resting. I cooked more and store some for later serving. It is so good.

kitchen flavours said...

Hi Kimmy,
A homey and delicious dish! Yum!

Kimmy said...

Hi Joyce, this dish is really good. I don't mind cooking more of it to savour.

Unknown said...

Thank you for sharing the recipe. Tried this recipe today and love it. Really flavorful and aromatic. When my son reached home. He said it smells so good....

Kimmy said...

Hi Adeline, thanks for the feedback. I'm quite surprised that your son says it smells good. These days many young people don't appreciate authentic or traditional dishes. They are so used to fusion food especially those who eat out often. This recipe is a keeper and it is easy to prepare.

Pearly said...

Hi Kimmy,

I am so glad you love the recipes and the book. The 2nd book has more recipes, old one with more details of fresh and dry ingredients. Look out for it next month March 2016.

Author of A Nyonya Inheritance.

Kimmy said...

Hi Pearly, thanks for your information and congratulations on the publication of your second book. Would love to learn and try more of your Peranakan dishes which are awesome. I'll check it out at the bookstore.

Bee said...

Hi, thanks for sharing this recipe. Do you prefer this or the recipe by Nyonya Flavours which you shared previously? Is this considered Penang Or Malacca Peranakan dish?

Kimmy said...

Hi Bee, both recipes are as good. I cannot remember who is the chef for the other recipe but Pearly Kee is a Penangite.