Chinese Indonesian braised pork dish
Babi hong is a Chinese Indonesian pork belly dish possibly of Hakka origin. The "samcan" or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces.
Babi hong is often offered in Chinese Indonesian restaurants, especially in Chinese towns in Indonesian cities. Traditionally this dish is considered as a special dish to be served to guests and family during special occasion such as "imlek" (Chinese New Year).
Babi hong is quite similar to other Chinese Indonesian pork dish – "babi kecap" (pork braised in soy sauce), although "babi kecap" is a much simpler dish. It is quite similar – possibly related to Hakka dish "kiu nyuk" and mainland Chinese pork belly dish "hong shao rou".
Ingredients.
The main ingredient is "samcan" or pork belly meat, "hioko" or shiitake mushroom, "sayur asin" or dried salted mustard greens, with garlic, ginger, salt, sugar, pepper, and "ngohiong" or five-spice powder. For seasoning this dish uses three types of soy sauces; common salty soy sauce, "kecap manis" (sweet soy sauce), and "kecap jamur" (black mushroom soy sauce). It also uses "angciu" (Chinese red cooking wine) and oyster sauce. The pork belly actually must undergo three stages or three types of cooking methods; including boiling or braising, frying in oil, and steaming.
References.
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