![]() Babi hong, a Chinese Indonesian pork belly dish in Chinese sauces and seasonings. | |
Course | Main course |
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Place of origin | Indonesia |
Region or state | Chinatowns in Indonesia |
Created by | Chinese Indonesians |
Serving temperature | Hot |
Main ingredients | Pork belly braised in soy sauce, garlic and Chinese sauces |
Similar dishes | Babi kecap, red braised pork belly |
Babi hong is a Chinese Indonesian pork belly dish possibly of Hakka origin. [1] The samcan or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces. [2]
Babi hong is often offered in Chinese Indonesian restaurants, especially in Chinese towns in Indonesian cities. [3] 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 .
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. [1] The pork belly actually must undergo three stages or three types of cooking methods; including boiling or braising, frying in oil, and steaming. [2]