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 

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