Fusion Recipe: Babi Pongteh with Loomi

 

Babi Pongteh with Loomi

Babi Pongteh is a comforting Peranakan (Nyonya) classic featuring tender pork belly slowly braised in a savoury, umami-rich fermented soybean paste (taucheo) and caramelised shallots. Adding loomi (Middle Eastern dried lime) gives this dish an unexpected citrusy punch with deep smoke and tang, cutting straight through the richness of the pork.



Ingredients

Primary Proteins & Produce

  • 1 kg (2.2 lbs) pork belly, cut into 1.5-inch chunks
  • 8–10 dried Shiitake mushrooms, soaked in warm water (reserve soaking liquid) and stemmed
  • 2 medium potatoes, peeled and cut into large chunks
  • 2 whole dried black limes (loomi), pierced 2–3 times with a skewer

Spice Paste (Rempah)

  • 15 small shallots (or 2 medium red onions)
  • 8 cloves garlic
  • 1-inch knob fresh galangal, sliced

Seasonings & Liquids

  • 3 tbsp fermented yellow soybean paste (taucheo), coarsely mashed
  • 2 tbsp dark soy sauce (for rich colour)
  • 1 tbsp light soy sauce
  • 40g gula melaka (palm sugar), chopped (or dark brown sugar)
  • 4 tbsp cooking oil
  • 3 cups liquid (mushroom soaking water + fresh water)

Cooking Method

  1. Prepare the Base Paste: Blend or pound the shallots, garlic, and galangal into a rough paste using a food processor or mortar and pestle.
  2. Sauté the Rempah & Taucheo: Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the pounded paste and stir-fry for 6–8 minutes until fragrant and the oil begins to separate. Add the mashed taucheo and chopped gula melaka, stirring constantly for 2 minutes until the sugar melts and caramelises.
  3. Brown the Pork & Mushrooms: Turn the heat up to medium-high. Add the pork belly chunks and Shiitake mushrooms to the pot. Stir well to coat every piece in the sweet-savoury paste, frying for about 4–5 minutes until the outer edges of the pork sear slightly.
  4. Simmer with Loomi: Pour in the light soy sauce, dark soy sauce, and 3 cups of mushroom liquid/water. Drop in the pierced loomi. Bring the pot to a boiling roll, then reduce the heat to low, cover with a tight-fitting lid, and let it gently simmer for 40 minutes.
  5. Add Potatoes & Soften: Uncover the pot, stir in the potato chunks, and ensure they are submerged in the sauce. Cover again and simmer for an additional 20–25 minutes, or until the potatoes are fork-tender and the pork belly becomes melt-in-your-mouth soft.
  6. Finish & Adjust: Gently press down on the loomi with the back of a spoon to release extra tartness into the gravy. Taste the sauce; it should strike a balance between savoury taucheo, deep palm sugar caramel, and a distinctive lime tang. Adjust with a pinch of sugar or light soy sauce if needed.

Chef's Tips for Success

  • Tame the Loomi's Bitterness: Piercing the dried limes allows the hot gravy to infuse inside without releasing the harsh bitterness from the inner seeds. Avoid crushing or breaking them completely into the pot.
  • Make It Ahead: Babi Pongteh tastes even better the next day. As it rests overnight in the fridge, the pork absorbs the taucheo and citrus notes, and the fats settle at the top for easy skimming.
  • Taucheo Saltiness Check: Salt content varies wildly between brands of taucheo. Taste your soybean paste before adding light soy sauce so the final dish doesn't become overly salty.
  • Potato Prep: Soak cut potatoes in cold water for 10 minutes to remove excess starch before adding them; this keeps your braising liquid clear rather than cloudy.




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