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    Babi Pong Tay

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    Babi Pong Tay

    Serves: 4


    • 500g shoulder of pork, preferably with skin
    • 15 dried shiitake mushrooms
    • 2 tablespoons vegetable oil
    • 5 shallots or 1 large onion, peeled and processed to a rough paste, or very finely chopped
    • 10 cloves garlic, crushed
    • 1 tablespoon brown salted soy beans (tau cheo), mashed to a paste, or 1 sachet instant miso soup mixed to a thick paste with a little water
    • 150g tin sliced bamboo shoots
    • 1½ tablespoons dark soy sauce
    • 1 tablespoon sugar
    • 700ml water
    • 2cm cinnamon stick
    • 3 dried cloves
    • 3 fresh green chillies


    1. Cut the pork into 3cm cubes. Wash the mushrooms then soak in 200ml warm water for about 3 hours until softened. Strain, reserving the liquid. Squeeze the mushrooms to remove excess water.
    2. Put a wok or small saucepan over a high heat and add the oil. When hot, add the shallots, turn the heat to medium and stir fry for a minute or so before adding the garlic. Stir fry until the mix is fragrant.
    3. Add the soya bean paste or miso and stir fry until the mixture is fragrant again, before adding the pork. Stir fry until the pork changes colour and then add the bamboo shoots, mushrooms, dark soy sauce and sugar. Stir fry for 2 minutes.
    4. Add the water, the mushroom liquid, the cinnamon stick and cloves. Bring to the boil over a high heat. Turn the heat down to low and simmer then stew gently, uncovered, for 1-1½ hours until the meat is soft and the gravy thick.
    5. Transfer to a warmed serving dish. Break or chop the chillies into pieces and stir into the pork stew. Scatter a few on top as a garnish. Serve with steamed rice.

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