Recipes - Malaysian & Singaporean

Nyonya Hong Bak (Braised Pork Belly)
Nyonya-Hong-Bak


Hong Bak is a traditional Peranakan dish from Penang. This dish combines various spices to create an aromatic and wholesome dish, adding depth its flavours. The meat is cooked till it becomes so soft it melts in your mouth when eaten. If you’d prefer something else besides pork belly, you can also use duck or chicken with this recipe.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean









Ingredients:

Spice Paste A

⅛ tsp sand ginger (sar keong or cekur) (coarsely chopped)
90g shallots (coarsely chopped)
30g garlic (coarsely chopped)
1 tbsp bean paste (tau cheo, with the beans chopped finely)
50ml water

Spice Mix B

1 tsp nutmeg powder
3 tbsp coriander powder
1 tsp white powder

Other ingredients

1 tbsp sugar
3 cups water
3 to 4 tbsp oil
600g pork belly (cut into bite-size pieces)
4 potatoes (peeled and cut into cubes)
1 tsp salt
½ tsp dark soy sauce




Steps:
  1. Grind all ingredients for spice paste A then add in 50ml water.
  2. Place ground spice paste A in a bowl, and mix in ingredients for spice mix B.
  3. Dissolve 1 tbsp sugar in 3 cups water.
  4. Heat up a wok or pot and add oil. Fry the ground spice paste at medium to high heat. When the paste becomes aromatic, add the pork belly and fry until it is half cooked.
  5. Add in the sugar water and cook on high heat, then add the raw potatoes.
  6. When it reaches to a boil, turn to medium heat and simmer till the meat is tender for about 40 to 60 mins. Check the meat with a fork, when tender the fork should go through it easily. Once the meat is tender, turn the heat to high to thicken the gravy. This should take about 10 mins.
  7. Keep stirring to avoid gravy from burning.
  8. Add salt and dark soy sauce to taste. Dish out and serve hot with steamed rice.

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Nyonya Hong Bak (Braised Pork Belly)

Nyonya Hong Bak (Braised Pork Belly)

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Hong Bak is a traditional Peranakan dish from Penang. This dish combines various spices to create an aromatic and wholesome dish, adding depth its flavours. The meat is cooked till it becomes so soft it melts in your mouth when eaten. If you’d prefer something else besides pork belly, you can also use duck or chicken with this recipe.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean
Ingredients

Spice Paste A

⅛ tsp sand ginger (sar keong or cekur) (coarsely chopped)
90g shallots (coarsely chopped)
30g garlic (coarsely chopped)
1 tbsp bean paste (tau cheo, with the beans chopped finely)
50ml water

Spice Mix B

1 tsp nutmeg powder
3 tbsp coriander powder
1 tsp white powder

Other ingredients

1 tbsp sugar
3 cups water
3 to 4 tbsp oil
600g pork belly (cut into bite-size pieces)
4 potatoes (peeled and cut into cubes)
1 tsp salt
½ tsp dark soy sauce

Instructions
  1. Grind all ingredients for spice paste A then add in 50ml water.
  2. Place ground spice paste A in a bowl, and mix in ingredients for spice mix B.
  3. Dissolve 1 tbsp sugar in 3 cups water.
  4. Heat up a wok or pot and add oil. Fry the ground spice paste at medium to high heat. When the paste becomes aromatic, add the pork belly and fry until it is half cooked.
  5. Add in the sugar water and cook on high heat, then add the raw potatoes.
  6. When it reaches to a boil, turn to medium heat and simmer till the meat is tender for about 40 to 60 mins. Check the meat with a fork, when tender the fork should go through it easily. Once the meat is tender, turn the heat to high to thicken the gravy. This should take about 10 mins.
  7. Keep stirring to avoid gravy from burning.
  8. Add salt and dark soy sauce to taste. Dish out and serve hot with steamed rice.

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