📝 About This Recipe
A cornerstone of Malaccan Eurasian (Kristang) heritage, Babi Assam is a masterful balance of tart, salty, and savory flavors. This soul-warming stew features succulent pork belly braised in a rich tamarind broth, deepened by the umami of fermented salted soy beans (taucheo). It is a testament to the fusion of Portuguese influence and local Malay-Chinese ingredients, resulting in a dish that is deeply aromatic and incredibly addictive.
🥗 Ingredients
The Meat
- 800 grams Pork Belly (cut into 3cm thick bite-sized chunks)
The Spice Paste (Rempah)
- 150 grams Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 3 cm piece Galangal (peeled and sliced)
- 4-5 pieces Fresh Red Chilies (deseeded for less heat if preferred)
- 8 pieces Dried Chilies (soaked in hot water until soft)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
The Braising Liquid and Aromatics
- 50 grams Tamarind Pulp (mixed with 1 cup warm water and strained for juice)
- 2 tablespoons Taucheo (Salted Soy Beans) (lightly mashed with a fork)
- 2 stalks Lemongrass (bruised and white parts only)
- 2 tablespoons Gula Melaka (Palm Sugar) (shaved or finely chopped)
- 4 tablespoons Cooking Oil (vegetable or peanut oil)
- 2-3 cups Water (adjust as needed during braising)
👨🍳 Instructions
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1
Prepare the spice paste (rempah) by placing the shallots, garlic, galangal, fresh red chilies, soaked dried chilies, and toasted belacan into a blender. Process until a smooth, fine paste forms, adding a tablespoon of oil if necessary to help it blend.
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2
Heat 4 tablespoons of oil in a heavy-bottomed pot or wok over medium heat. Add the blended spice paste and the bruised lemongrass stalks.
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3
Sauté the paste for 10-12 minutes, stirring constantly. This process, known as 'tumis', is complete when the oil separates from the paste (pecah minyak) and the color deepens to a rich dark red.
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4
Add the mashed taucheo (salted soy beans) to the pot and fry for another 2 minutes until fragrant.
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5
Add the pork belly chunks to the pot. Stir-fry for 5 minutes, ensuring every piece of meat is thoroughly coated in the spice paste and the exterior of the pork is lightly browned.
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6
Pour in the prepared tamarind juice and enough water to just cover the pork. Bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low. Stir in the Gula Melaka (palm sugar).
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8
Cover the pot with a lid and let it simmer gently for 45-60 minutes. Stir every 15 minutes to prevent the bottom from scorching.
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9
Check the pork for tenderness; the fat should be soft and the meat should yield easily to a fork. If the sauce is too thin, remove the lid and simmer for another 10 minutes to reduce and thicken.
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10
Taste the sauce. It should be a harmonious blend of sour, salty, and sweet. Adjust with more tamarind for sourness or Gula Melaka for sweetness if desired. Note that salt is usually unnecessary due to the taucheo.
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11
Remove the lemongrass stalks before serving. Transfer the pork and its glossy, thick sauce to a deep serving bowl.
💡 Chef's Tips
For the best flavor, cook this dish a day in advance; the spices penetrate the meat more deeply overnight. Always use Gula Melaka (dark palm sugar) rather than white sugar for a smokier, more complex sweetness. Don't rush the 'tumis' stage; frying the spice paste until the oil separates is crucial for a non-grassy, authentic taste. If the taucheo is very salty, rinse the beans slightly before mashing to control the sodium levels. Choose pork belly with distinct layers of fat and lean meat to ensure the braise remains succulent and flavorful.
🍽️ Serving Suggestions
Serve piping hot with a generous portion of steamed jasmine rice to soak up the tamarind gravy. Accompany with a side of 'Sambal Belacan' and fresh cucumber slices for a cooling crunch. Pair with a crisp, dry Riesling or a cold lager to balance the rich fats and acidity. Serve alongside a simple vegetable stir-fry like 'Kangkung Belacan' for a complete Kristang family meal. Enjoy any leftovers the next day tucked into a warm crusty baguette for a fusion 'Babi Assam' sandwich.