Babi Chin Recipe

Babi Chin

Fragrant Nyonya Pork

Babi Chin or Fragrant Nyonya Pork gives justice to its name for your kitchen and the whole family will definitely have the I-want-to-eat-now feeling because of its aroma. The flavors are not too strong, just right for you to have another spoonful for you can't get enough.

 

• 500 grms pork belly, cut into cubes or any pork parts with fats
• 8 large dried shitake mushrooms
• 1 cup chopped shallots or red onion
• 6 cloves of garlic, sliced
• 4 pcs star anise
• 3 tbsp vegetable oil
• 1 tbsp ground coriander
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• ½ tsp rock salt
• ¼ tsp ground white pepper (black pepper will do)
• 1 liter water

1. Soak the dried shitake mushrooms in water to soften, squeeze excess liquid then cut into strips.

2. Over medium flame, heat oil in a sauce pan and fry shallots until fragrant, add garlic and saute for 1 minute.

3. Add star anise and coriander. Cook for another minute.

4. Add your mushrooms and pork. Fry for 2 to 3 minutes or until pork looses its outer pink color.

5. Add soy sauce, sugar, pepper and water.

5. Bring to boil then reduce to simmer. Cook covered for 1.5 hours (or until pork is very tender) stirring occasionally to prevent from burning.