Babi Pongteh (Nyonya Pork and Potato Stew)
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Ingredients
- 800 g diced pork shoulder
- 400 g waxy potatoes, diced
- 6 shallots
- 3 garlic cloves
- 3 tbsp dark soy sauce
- 1 tbsp palm sugar
- 400 ml chicken stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 631 kcal
- Protein
- 40.4 g
- Carbohydrate
- 28.9 g
- of which sugars
- 9 g
- Fat
- 39.1 g
- of which saturates
- 12 g
- Fibre
- 3.3 g
- Salt
- 2.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and garlic to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste for 4-5 minutes until softened and golden.
- 3
Add the pork shoulder and fry for 5-6 minutes, turning, until browned on all sides.
- 4
Stir in the dark soy sauce and palm sugar, then add the chicken stock.
- 5
Bring to a simmer, cover and cook on a low heat for 45 minutes, stirring occasionally.
- 6
Add the potatoes and simmer uncovered for a further 15-18 minutes until the potatoes are tender, the pork has no pink remaining and the sauce has thickened.
- 7
Serve with steamed rice.
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