When you think about Peranakan food, one dish that will definitely come to mind is the Babi Assam (Tamarind Pork). As with most Peranakan dishes, there are many variations to this delicacy. This week, we present to you Nonya Babi Assam by our home cook, Sharon Tay.
| Servings | Prep Time |
| 4 person | 30 minutes |
| Cook Time |
| 1 hour 30 minutes |
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When you think about Peranakan food, one dish that will definitely come to mind is the Babi Assam (Tamarind Pork). As with most Peranakan dishes, there are many variations to this delicacy. This week, we present to you Nonya Babi Assam by our home cook, Sharon Tay.
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Ingredients
- 600 g pork belly cut into cubes (2 x 2 inch)
- 40 g garlic
- 75 g green chilli
- 100 g shallots
- 50 ml olive oil
- 20 g candle nut
- 30 g assam paste
- 25 g white miso paste
- 40 g tau cheo
- 1 tbsp thick black soya sauce
- 1 tbsp brown sugar
- 5 litres water
- 1/2 tsp salt
Instructions
Step 1: Prepare the Chilli paste
- In a blender, add in 50g green chilli, shallots, candle nut, 40g oil, 20g garlic. Set aside.
Step 2: Prepare Assam Juice
- In a bowl with Assam, pour in 200ml room temperature water. Stir and drain.
- In a separate bowl, add in the rinsed Assam. Pour in 750ml of warm water and let it sit for 20 mins.
- Squeezed the juice from the Assam pulp until the juice thickens. Drain the juice. Set aside.
Step 3: Cook & serve
- In a heated pan with oil, fry chilli paste on low heat till fragrant and oil starts to seep out.
- Add in pork and fry evenly.
- Add in green chilli and whole garlic.
- Add in Tau Cheo, miso paste, thick soya sauce and assam water (500ml). The liquid should cover the pork completely.
- Add in sugar and salt, to taste
- Bring to boil, cover and simmer for 20 mins.
- Reduce heat and bring it to simmer for 1hr 15 mins. Top up assam water at 20mins interval.
- When the pork is soften, do a final tasting. Add in salt and sugar as desired.
- Bring to high heat uncovered and continue to stir till gravy thickens and coats the pork.
- Garnish with green chilli to serve