Ingredients with Measurements:
- 1 kg pork belly, cut into bite-sized pieces
- 10 dried shiitake mushrooms, soaked in hot water and sliced
- 4 cloves garlic, minced
- 4 shallots, sliced
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp palm sugar
- 1 tbsp taucheo (fermented soy bean paste)
- 1 tbsp tamarind paste
- 1 cup water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat. Add the garlic and shallots and sauté until fragrant.
2. Add the pork belly and stir-fry until browned.
3. Add the mushrooms, dark soy sauce, light soy sauce, palm sugar, taucheo, tamarind paste, and water. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the pork is tender and the sauce has thickened.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add potatoes or carrots for a more filling meal.
- Use a slow cooker for an easier cooking method.
Tips and tricks:
- Soak the dried shiitake mushrooms in hot water for at least 30 minutes before slicing.
- Use a non-stick pot to prevent the pork from sticking to the bottom.
- Adjust the sweetness and saltiness of the dish to your liking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork is tough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the pork is cooked through before serving.
Food history:
- Nyonya cuisine is a fusion of Chinese and Malay flavors and is popular in Malaysia and Singapore.
Flavor profiles:
- Sweet, savory, and slightly tangy.
Serving suggestions:
- Serve as a main dish with steamed rice.
Related Categories
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Region: Malaysian