Babi chin (dark soy sauce-braised pork belly)
Babi chin is a moreish dish of pork belly slowly braised with dark soy sauce and aromatics like coriander seeds and shallots. The pork belly becomes sticky and soft, and is perfect served with heaps of white rice.
- Total:
Ingredients
- 20g of coriander root
- 35g of garlic cloves
- 25g of red chillies
- 2tbsp of coriander seeds
- 40g of Thai soybean paste
- 600g of pork belly with skin on, cut into cubes
- 80g of dark soy sauce, preferably karamel masakan
- 15g of light soy sauce
- 2 ½tsp granulated sugar
- 1tbsp of vegetable oil
- 200g of shallots, round ones, peeled but kept whole
- 12g of cloud ear mushrooms, soaked in warm water
Instructions
Step 1
For extra flavour, marinade the pork belly at room temperature with 40g of the dark soy for about 1 hour before starting to cookStep 2
Roughly chop the coriander root, garlic and red chilli then add them to a food processor. Add the remaining rempah ingredients and blend until smoothStep 3
Mix the remaining dark soy, light soy, and sugar in a bowl. Separately, in a deep saucepan, add the vegetable oil and heat on medium heat. Next, add the rempah to the oil and cook, stirring frequently, until you can smell the aromatics, about 5-10 minutes. Add the pork belly cubes and coat each piece in the rempahStep 4
Once the pork belly is nicely coated, pour in your soy sauce mixture, prepped shallots and mushrooms. Add water to that bowl to pick up any bits left behind. Pour into a pot and top up the pot with water until the pork belly is almost fully covered. Bring to a boil, then reduce heat to a light simmer and cover. Cook for 90 minutesStep 5
Once the pork belly is cooked, taste and season with salt and sugar to your liking. Serve with rice