Friday, April 3, 2009
Hong Bak is in hokkien dialect and the nyonya tradition called it Babi Hong. This recipe I adapted from Lily Ng and it's very delicious to served with white rice or plain pow.
2 lb pork shoulder with skin
6 tbsp cooking oil
1 tbsp sugar
225 ml water
5 hard boiled eggs (optional)
salt to taste
285 g shallots
60 g garlic
3 tbsp coriander seeds / 2 tbsp coriander powder
2.5 cm cukor(kencur) / 1 tsp kencur powder
1 tsp pepper
2 tbsp brown soy bean paste (tau cheo)
1. For convenience, prepare the spice paste ahead. Grind all the ingredients in a food processor.
2. Cut the pork into 5 cm cubes.
3. Heat oil in low heat and stir fry the spice paste until fragrant and soft.
4. Add the pork cubes and stir fry. Then add sugar and salt to taste.
5. Add water to boil and simmer in low flame until the pork is soft and the gravy is thick. Stir gradually. Then add the hard boiled eggs.
6. Cook until the gravy has the separation with the oil and served.