Sundaland Recipes

Babi Assam (Tangy Tamarind Pork Stew) is a classic dish from the Peranakan cuisine of the Straits Chinese community in Malaysia and Singapore. The name itself offers a glimpse into its identity, as "Babi" refers to pork, and "Assam" signifies the tamarind that gives this dish its distinct sour flavor. 
Originating from the fusion of Chinese and Malay culinary traditions, Babi Assam showcases the unique cultural blend of the Peranakan people. This community emerged from the intermarriage between Chinese immigrants and local Malays, resulting in a beautiful amalgamation of flavors, ingredients, and cooking techniques.What sets Babi Assam apart is the delightful balance of flavors. The sourness from the tamarind creates a tangy backdrop, while the spices add a subtle warmth and depth. The sweetness of the pork complements the sour notes, resulting in a harmonious blend that is both savory and sour. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:01 Hour
Suitable:LowLactose
Category:Meal
Origin:China, Malaysia, Singapore
Serving:4 Person/Bowl/Plate
Tags:Tangy, Sourness, Spices

Nutrifacts:250 calories
  18 grams fat

Rating:3.4 

The taste of Babi Assam is truly a sensory delight. With every bite, you'll experience the tender texture of the pork, the tantalizing sourness that awakens your palate, and the aromatic medley of spices that lingers in your mouth. It is a dish that embodies the vibrant and intricate flavors of the Peranakan culture.Babi Assam is a must-try dish. It encapsulates the essence of the fusion cuisine, offering a unique and unforgettable taste experience. 

Ingredients:

• 500g pork belly, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 dried red chilies, soaked in hot water and deseeded
• 2 tablespoons tamarind pulp, soaked in 1/2 cup warm water and strained
• 1 tablespoon shrimp paste (belacan)
• 1 teaspoon turmeric powder
• 1 tablespoon palm sugar or brown sugar
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onions and cook until they are soft and translucent.
2. Add the minced garlic and grated ginger to the pan. Stir-fry for a minute until fragrant.
3. In a blender or food processor, blend the soaked dried red chilies, tamarind juice, shrimp paste, and turmeric powder until you have a smooth paste.
4. Add the chili-tamarind paste to the pan and stir-fry for a couple of minutes until the flavors are well combined.
5. Add the pork belly pieces to the pan and stir-fry until they are lightly browned.
6. Lower the heat to medium-low and cover the pan. Let the pork simmer in the sauce for about 45 minutes to 1 hour, or until it becomes tender and the flavors are well infused.
7. Stir in the palm sugar or brown sugar and season with salt to taste. Adjust the sweetness and sourness according to your preference.
8. Garnish with fresh cilantro leaves and serve Babi Assam hot with steamed rice or noodles.