Pong Teh

Pong Teh dish is braised pork with potatoes, cooks with fermented bean paste. Literally it may mean 'meat tea' like in 'bak kut teh', where it was meant to eat with tea.

This dish is usually serve during family gatherings. If left over night, the gravy become thickens due to the potatoes while the meat will absorb the fermented bean paste (taucu) and sugar for added taste.

The ingredients to cook this cuisine are as follows:

900 gm of pork belly, cut into cube chunks
100 gm garlic
100 gm shallots
2 tbsp fermented bean paste (taucu) may use sweet or non sweet, as brown sugar is added
1 tbsp Gula Melaka (more to taste)
59 gm dried mushrooms, soaked to make them soft
3 potatoes, cut into 4 each
3 tbsp cooking oil
1 teaspoon salt to taste, optional amount

1. Grind the shallots & garlic into fine paste.
2. Heat up the frying pan.
3. Add 3 tbsp cooking oil.
4. Sautė the shallots, garlic & bean paste over medium fire. Keep stirring until you can smell the aroma.
5. Add in the mushrooms and potatoes and sautė a little more.
6. Add in the pork belly and keep stirring until all are evenly mixed.
7. Pour in 2 cups of water and the Gula Melaka, and leave to boil, to tender the meat.
8. When the gravy is thicken, potatoes and meat are tender, off the fire and let it soaked for 1 hour.
9. Warm the dish and serve.

Photo from The Cooking Jar

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