Hong Bak Recipe

Hong Bak Recipe

(Nyonya Recipe)

600g belly pork (cut into pieces)

750ml water

Spice Paste (pounded);

3 tablespoons coriander seeds/biji ketumbar

4 g fragrant root ginger/cekor

1 teaspoon peppercorns

120g shallots

30g garlic

1 tablespoon minsee/taucheo or Japanese miso

1 teaspoon mace/nutmeg powder

Seasoning:

1 teaspoon salt or to taste

1 tablespoon sugar

1 tablespoon dark soy sauce (optional)

For garnishing:

some sliced fresh lotus root (optional)

some white button mushrooms (optional)

Method:

Do not heat wok.  Put in 3 tablespoons oil, turn on low heat and stir-fry spice paste until it sticks together.  Add in belly pork and stir-fry.  Drizzle in a little water and continue to stir-fry for 5 minutes.  Place into a big pot.  Add in the water, bring it to a boil on high heat.  Turn heat low and braise meat until soft and gravy slightly thickens.  Add in seasoning, taste before dishing out.  Serve hot.