Tuesday, January 22, 2013

Too late but no regrets


A few months ago, I wanted to submit this recipe for the Malaysian Food Fest hosted by my friend, Wendy of "Table for 2 or more". By the time I remembered that I had written this post for food from Melaka, it was too late to submit. Oh well! LOL!  Anyway, I have no regrets cooking it and I hope you will try and feel the same. Although it was my first attempt it came out delicious suggesting its simplicity. I will definitely cook this again for my family and friends. 

I am not sure if I could call this Babi Ponteh because I have added a few of my own choices of spice and I used turnip which were not used in any Babi Ponteh recipes that I found so far.

Both my mum and my Quay Loo are not big fans of fatty pork but they both enjoyed this one. Needless to say, for myself, every bite into the meat sent yours truly to food heaven. LOL!  If you don't mind to tasting something a little different from what you are used to, you might consider trying my version of this famous Nyonya dish and here is the recipe. 

QPC’s version of Babi Ponteh



Ingredients:
700 gm pork belly, cut into big pieces
4 shallots, peeled and roughly chopped
5 cloves garlic, peeled and roughly chopped
1/4 cup oil
1 cinnamon stick
2 star anis
4 cardamon
3 cloves
2 tbs taucheo (fermented bean sauce)
1 tbs dark soy sauce
1 tbs soy sauce
2 tbs palm sugar, chopped
4 potatoes (Yukons or Reds), peeled and cut into large pieces
1 turnip, cut into chunks.
chicken stock enough to cover the contents in the pot.
Salt and white pepper to taste

Method:
Set aside. Brown the pork belly in the dutch oven and dish out and set aside. Add oil and sauté shallot and garlic until fragrant. Add in taucheo, dark sauce, soy sauce and palm sugar. Stir until palm sugar has completely dissolved and liquid has thickened, about 30 seconds. Add pork belly, turnip and potatoes and add enough of chicken stock to cover the meat and potatoes.. Bring to a boil, turn off heat and braised in a pre heated oven at 150 degrees C for 1 hour or until pork belly is tender and potatoes are soft.  Season with salt and white ground pepper to taste. Serve hot with steamed rice.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

53 comments:

  1. I love pork belly - those ingredients would make it truly special.

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    1. Yes me too but got to remember not to indulge in fatty meat too often:D

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  2. Hi Quaypo,
    Babi Ponteh is a well known dish and I loves this lots and lots. With just only this dish alone I can have two bowls of rice. Your Babi Ponteh looking very appetising.

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    1. Thanks Mel. I can eat three bowls of rice with this dish alone. Just want to suck up all the gravy. Hahaha

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  3. In fact your recipe is ok. I used to cook it with turnips too but minus the potato. This really delicious...

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    1. Oh thanks for telling me I am not the only one who use turnip.

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  4. Hi QP! The pork belly looks really good... perfect dish to go with steamed rice! Yum!

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  5. I love this dish too, it goes well with rice..and the flavourful braised potatoes...I have not try to make it with oven, but i think it would be more flavourful since it is braised slowly in the oven...

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    1. For me I must cook this again over the stove and make a comparison which method is better.

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  6. yummy.....I'm getting hungry now by looking at it!

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    1. Who wouldn't looking at a big bowl of succulent pork belly. Lol!

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  7. V , I cooked something just like this dish 2 weeks ago but since my pork belly are not that fatty it came out stringy and hard :P Yours look delicious , the pork belly has this good layer of fat in between :D

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    1. Anne, I think for this dish, we need fatty meat. Try agin next time with more fatty pork belly.

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  8. Do we have to cover the pork belly when it is in the oven? If so, with what? Best put in what crockery?

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    1. Irene, I use a cast iron Dutch oven with cover. To me, it is the best cockery for braising meat in the oven.

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  9. Love this dish too! Those days I was "oblivious" to the fats and love to "wallop" them.... . My mom still cook this dish on and off.. very appetizing! :)

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    1. Claire, those days or these days for me same same. Wallop first talk later. Hehehe

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  10. Hello, Quay Po, ai, now that I'm getting older, my sleeping problem is getting worse. Can't sleep again tonight, has been awake for 2 hours now! By the way, this braised pork belly looks drooling! I haven't tried braised pork belly in the oven b4, new idea to me. I'm terbalik, when I was young, I didn't eat pork belly, now that I'm older, I love eating them, hmmm, no wonder I also have a round belly now, hahaha!

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    1. Jessie, if you have a round belly, I must be blind or I have to go change my glasses. I am sorry you have sleep problem, try taking a cup of chamomile tea before you go to bed.

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  11. Now if only I can find the ingredients I will surely try this recipe. Yum yum. Stay well Diane

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    1. Diane, you can't find the spices there? I wish I can send them to you.

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  12. Gosh!!! Drooling plus-plus!!! It certainly looks soooo good! I love it fat, the meat is nicer.

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  13. this looks so yummy! very similar to tau eu bak that we make, but we usually cut the meat only just before serving. :)

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    1. KY now you get me curious about tau eu bak. I must go search for the recipe.

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  14. super big fan of pork in every parts imaginable... lol... its never to late to share a good recipe! :)

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  15. Replies
    1. This one cannot just look, gotta eat it! Hehe

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  16. Quay Po~~
    I love tis dish even the belly so fat~~
    but really yummy~~!!!!
    its better prepare at home, much healthy~~

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    1. Sabrina, home cook food always better. We always will use the best ingredients.

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  17. Quay Po, you are right, it is not too late! I love this dish a lot too because it is just so aromatic and delicious. Your extra spices makes it even more aromatic and I think turnip is a nice addition. Yum! Yum!

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  18. Looks very good... and better late than never, I say!

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  19. What a great idea to cook this dish with oven :)

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    1. I love braising meat in the oven. They come out so tender that it will melt in your mouth.

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  20. I like pork belly! Unfortunately, I am the only one in my family....I love this recipe and its combination of flavours. I will look for cantonese recipes. I love to cook authentic chinese food (if I find the ingredients!!).

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    1. Many people stay away from fatty pork for health reason. I think if we take any food moderately, we are okay. There are lots if Cantonese recipes in my blog you might want to try.

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  21. Fatty pork is the best because that's what give the dish succulence. In moderation of course. :) This is so mouthwatering Quay Po.

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    1. Thanks Ray. So good to see you here again.

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  22. This looks like a fabulous pork dish...almost like a stew, in western terms. I love all the spices you've used!

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    1. Thanks and that is what Westerners will call it.

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  23. I am so glad you stopped by my website so that I could find yours. I love your spice addition to this dish. I make something kind of similar in a Chinese version but it lacks the delicious spices you have added. I love your pictures as you can see how tender and delicious this dish is. Take care, BAM

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    1. Thanks for dropping by. Hope to see you around.

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  24. I bet your house smelled wonderful while this was cooking! I can smell it with those beautiful pictures! What a fabulous dish - lots and lots of flavors!

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  25. Yes, the house was filled with aromatic fragrance emitted from the spices. The moment the dish was cooked I immediately took a piece of pork. Just can't wait ant longer. Lol!

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  26. Hi Quay Po, haven't try cooking this dish using the oven. Must follow your method next time.

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