Babi Chin


Babi Chin

[ Stewed Pork Belly ]


  • 2 lb pork belly, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tbsp preserved soy beans [mashed] or Miso paste
  • 1 tbsp coriander powder
  • 1 tbsp dark soy sauce
  • 2 cups water
  • 1 whole stick cinnamon
  • 1 tbsp sugar
  • 5-6 dried shitake mushrooms
  • 1 cup sliced bamboo shoots [optional]
  • salt and pepper
  • 20 shallots
  • 10 cloves garlic

[Items in red to be ground or blended ]

Cook's Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that it's cooked on top of the stove rather than in the oven. Food cooked in a clay pot retains high nutritional value, maximum flavor, and is visually appetizing! The dish can go straight from the stovetop to the dinner table - and it's good retention of heat keeps food hot much longer.


        To Prepare :

  • Soak dried shitake mushrooms in 1 cup of boiling hot water to reconstitute, slice into strips; reserve liquid for cooking
  • Blanch bamboo shoots briefly in hot water, drain
  • Using a mortar & pestle or blender, grind shallots and garlic into a paste
  • Heat vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
  • Add mashed preserved soy beans or Miso paste and coriander powder, stir-fry for another min
  • Add pork belly and dark soy sauce, stir-fry on high for about 5 mins
  • Transfer pork belly into a clay pot [no preheating], add star anise, sugar, reserved [shitake] liquid and additional water [to cover the meat], season with salt and pepper
  • Bring to a boil, add shitake mushrooms and bamboo shoots
  • Cover, reduce heat to a simmer, stir occasionally, until pork is very tender, about 45 mins to 1 hr
  • Serve with Chinese crullers [a light fried dough bread] or steamed rice and if preferred, a side of hot chili sauce for dipping




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