Skip to main content
logo
Food Advertising by

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉


A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again.



Tamarind Pork Belly (Babi Assam)  ~  亚参五花肉
Ingredients
  • 450 gm pork belly, cut into bite size
  • 5 cloves of garlic, finely chopped
  • 3 shallots, finely chopped
  • 30 gm tamarind pulp (Assam paste)  + 250 ml water
  • 3 green chillies
  • 2 red chillies
  • 2 tsp tau cheong (preserved bean paste)
  • 2 tsp dark soya sauce
  • 1 Tbsp brown sugar or to taste
  • 1/2 tsp salt
  • 1/2 tsp fish sauce
  • 1 onion, sliced
Method
  1. Mix the tamarind pulp with a cup of  warm water, squeezed out the juice and strain.
  2. Slit the chillies halfway lengthwise, or just cut into two, remove the seeds.
  3. Saute the chopped garlic and shallots, add in the tau cheong.
  4. Add in the pork, stir-fry, then add in half the tamarind juice.
  5. Add in the dark soya sauce, brown sugar, salt, fish sauce and the balance tamarind juice making sure to cover the pork.   Add in the chillies.  Let it simmer for a while.  Cover the pan and leave to cook till meat is tender, about 45 minutes.  
  6. Add in some water if gravy is too dry and meat is not tender yet.
  7. Mix in the sliced onion and cook for a while till gravy thickens.
  8. Fine tune to taste, dish up and serve.

Comments

  1. How delicious! I love pork belly and could devour the whole bowl at one set!

    ReplyDelete
    Replies
    1. Sorry for late response. Yes, this dish is very appetising.

      Delete
  2. Thank you for sharing this simple but tasty recipe. I have tried it 2 days ago, my husband and I enjoyed it a lot.

    ReplyDelete
    Replies
    1. Sorry for late response. So glad that you tried the recipe and loved it. Thanks!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.