Babi Assam (Tamarind Pork)
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
4person 30minutes
Cook Time
1hour 30 minutes
Servings Prep Time
4person 30minutes
Cook Time
1hour 30 minutes
  • 600g pork bellycut into cubes (2 x 2 inch)
  • 40g garlic
  • 75g green chilli
  • 100g shallots
  • 50ml olive oil
  • 20g candle nut
  • 30g assam paste
  • 25g white miso paste
  • 40g tau cheo
  • 1tbsp thick black soya sauce
  • 1tbsp brown sugar
  • 5litres water
  • 1/2tsp salt
Step 1: Prepare the Chilli paste
  1. In a blender, add in 50g green chilli, shallots, candle nut, 40g oil, 20g garlic. Set aside.
Step 2: Prepare Assam Juice
  1. In a bowl with Assam, pour in 200ml room temperature water. Stir and drain.
  2. In a separate bowl, add in the rinsed Assam. Pour in 750ml of warm water and let it sit for 20 mins.
  3. Squeezed the juice from the Assam pulp until the juice thickens. Drain the juice. Set aside.
Step 3: Cook & serve
  1. In a heated pan with oil, fry chilli paste on low heat till fragrant and oil starts to seep out.
  2. Add in pork and fry evenly.
  3. Add in green chilli and whole garlic.
  4. Add in Tau Cheo, miso paste, thick soya sauce and assam water (500ml). The liquid should cover the pork completely.
  5. Add in sugar and salt, to taste
  6. Bring to boil, cover and simmer for 20 mins.
  7. Reduce heat and bring it to simmer for 1hr 15 mins. Top up assam water at 20mins interval.
  8. When the pork is soften, do a final tasting. Add in salt and sugar as desired.
  9. Bring to high heat uncovered and continue to stir till gravy thickens and coats the pork.
  10. Garnish with green chilli to serve