Babi pongtay

For a flavourful meal try Fuchsia Dunlop's recipe for slow-braised pork flavoured with soy sauce and salted soybeans
By Fuchsia Dunlop
Babi pongtay
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 shallots, sliced
  • 2 large cloves garlic, sliced
  • 1 tbsp salted soya beans, (yellow beans)
  • 3 tbsp groundnut oil
  • 500 g pork belly, cut into 3cm chunks
  • 1 tbsp dark soy sauce
  • 1 1/2 tsp sugar
  • 3-4cm cinnamon sticks
  • 1 clove
  • 200 ml hot water
  • salt
  • plain steamed rice, to serve
  • 2 green chillies, to garnish


1. Pound the shallots to a paste with a stone pestle and mortar or in a food processor. Add the garlic and pound into the paste. Set aside.

2. Pound or mash the soybeans into a paste.

3. Heat the oil in a wok. Add the shallot and garlic paste and stir-fry gently for 2-3 minutes over a moderate heat.

4. Add the mashed soybeans and fry for half a minute.

5. Add the pork to the wok and stir-fry for a couple of minutes, adding the soy sauce, sugar, cinnamon stick and clove as you go.

6. Cover the pork with the hot water and season with salt to taste. Bring to the boil.

7. Transfer the pork to a heavy-based pan, return to the boil, and simmer gently for about an hour and a half, until the sauce is significantly reduced.

8. Garnish with fresh green chillies and serve with plain steamed rice.

Rate This Recipe