How to Make Babi Chin: Braised Pork Belly
Recipe Overview
Overview
Babi Chin, a braised pork belly dish, is a delightful representation of Peranakan cuisine. The process begins with creating a fragrant paste from coriander root, garlic, and chilies, which is then sautéed to release its aromatic qualities. The pork belly, cut into generous chunks, is coated in this paste before being braised in a mixture of dark soy sauce, light soy sauce, and sugar, resulting in a rich, savory dish that melts in your mouth.
One of the standout features of this recipe is the sambal belacan, a fresh chili paste that adds a zesty kick to the rich pork belly. The combination of flavors is truly comforting, making it an excellent choice for family dinners or special occasions. The dish not only satisfies the palate but also offers a glimpse into the intricate world of Malaysian cooking, where every ingredient plays a crucial role.
As the pork belly braises, the kitchen fills with enticing aromas, making it hard to resist sneaking a taste. The final dish is a beautiful balance of sweet, savory, and umami flavors, with the sambal providing a refreshing contrast. This recipe is a fantastic introduction to Malaysian cuisine, showcasing how simple ingredients can come together to create something truly extraordinary.
Recipe Details
Steps & Tips
Gather coriander root, tauco, black soy, chilies, garlic, cloud ear mushrooms, and shallots.
Tip: If you can't find black soy, use dark soy and add more sugar.
Chop chilies, coriander root, and garlic for the paste.
Tip: Chop coriander root thinner than chilies and garlic for even processing.
Blend the chopped ingredients with coriander seeds and soybean paste.
Cube the pork belly into 5-centimeter pieces, keeping the skin on.
Soak cloud ear mushrooms in warm water for 10 minutes.
Slice shallots while keeping them whole for braising.
Tip: Stir the paste regularly to prevent burning.
Fry the blended paste until the oil separates and deepens in color.
Coat each piece of pork belly with the fried paste.
Tip: Turn up the heat when adding braising liquids to ensure proper cooking.
Add cooking caramel, dark soy, light soy, sugar, and hot water to the pot.
Add shallots and cloud ear mushrooms to the pot.
Bring the mixture to a boil.
Tip: Skim off any scum that rises to the top for a cleaner sauce.
Tip: A low simmer or oven cooking ensures even cooking.
Reduce heat to a low simmer or transfer to the oven for 1.5 hours.
Prepare sambal belacan with calamansi, kaffir lime leaf, and sugars.
Reduce the sauce after the pork belly is cooked to achieve a glaze.
Tip: Reduce the sauce after cooking to achieve the desired glaze on the pork belly.
Stir and season the sauce with salt or sugar as needed.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Shellfish
→ Substitution: Mushroom Paste
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Babi Chin is a traditional Peranakan dish that showcases the unique flavors of Malaysian cuisine.
- •The use of coriander root is essential for the authentic flavor profile of this dish.
- •Fermented soybean paste, or tauco, adds depth and umami to the braising liquid.
- •Cloud ear mushrooms are a common addition, providing texture and absorbing the rich flavors.
