Babi Pongteh

Ingredients:
-650gms of pork belly (you can use tweeh bak if you like less fat but trust me, you need some fat. Don’t ever cook babi pongteh with lean meat.
-2 Potatoes or you can use bamboo shoots
-2 medium size onions
-7 cloves of garlic
-2 tbsp of tau cheo
-1.5 to 2 tsp of sugar
- Dark soy sauce for the colour
- White Pepper to taste ( I like to have more as it really enhance the flavours)
- Oil
- Water
- Scallions OR Cilantro to garnish

Directions:
- Cut pork belly in about 1.5 inch chuncks and rub in some corn starch
-Pound all grind Onions, Garlic and Tau Cheo into a fine paste
- Heat up oil (about 3 tbsp)
- In medium heat, stir fry the paste till fragrant
-Add the pork belly, sugar, pepper
- Stir fry for about 2 mins
- Add water till pork belly are half covered and allow to simmer for about 45 mins to 1 hour (until the pork belly is tender)
- The sauce should thicken a little when it is ready to serve. Skim off excess oil before serving.
- Garnish with scallions or cilantro
** I like to eat this with plain porridge.