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. 

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen .   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster. Recipe for Wife Biscuit (Lo Por Paeng)   老婆餅  Ingredients Filling 120 gm candied winter melon, finely chopped 5 ml oil 15 gm caster sugar 40 gm koh fun 50 ml water Method Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together. Add in koh fu

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice! Steamed egg with minced pork  ~   猪肉蒸水蛋 Ingredients 150 gm minced pork 2 chicken eggs -  100 ml without shell 150 ml boiled, cooled water  (Ratio is 1:1.5) 1/4 tsp salt sesame oil, pepper light soya sauce to taste Method Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.  Remove any air bubbles. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done. Remove from steamer, garnish with some spring onions, light soya sauce,