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Babi Pongteh

Name: Babi Pongteh
Total time: 90 min
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 600g Pork Shoulder (Block); 2 tbsp Miso (as fermented bean paste sub); 2 tbsp Brown Sugar; 8 Shiitake Mushroom; 4 cloves Garlic; 2 Red Onion; 2 tbsp Soy Sauce; a pinch Salt

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Pork slow-braised in fermented bean paste and dark sugar — an essential dish at Peranakan celebrations.

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📖 The Story Behind This Dish

A signature braised dish of Malacca's Peranakan community, combining Chinese fermented-seasoning traditions (echoing fermented tofu and black bean paste) with Southeast Asian dark sugar and mushrooms. Considered essential at weddings and other celebrations.

🌆 Where it's eaten: Served with rice at weddings and celebrations — a special-occasion dish.

🥕 Ingredients (serves 4)

Pork Shoulder (Block) 600g
Miso (as fermented bean paste sub) 2 tbsp
Brown Sugar 2 tbsp
Shiitake Mushroom 8
Garlic 4 cloves
Red Onion 2
Soy Sauce 2 tbsp
Salt a pinch

👩‍🍳 Instructions

Cut the pork into large bite-sized pieces. Rehydrate the shiitake mushrooms and halve them.
Mince the garlic and red onion.
Heat oil in a pot and fry the garlic and red onion; once fragrant, add the miso and stir-fry together.
Add the pork and cook until browned.
Add the shiitake, brown sugar, soy sauce, and 400ml water, and bring to a simmer.
Cover and simmer over low heat for about 1 hour until the meat is tender; season with salt to finish.

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