 Babi hong, a Chinese Indonesian pork belly dish in Chinese sauces and seasonings. | |
| Course | Main course |
|---|---|
| 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 aChinese Indonesianpork belly dish possibly ofHakka origin.[1] Thesamcan 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 asimlek (Chinese New Year).
Babi hong is quite similar to other Chinese Indonesian pork dish –babi kecap (pork braised in soy sauce), althoughbabi kecap is a much simpler dish. It is quite similar – possibly related to Hakka dishkiu nyuk and mainland Chinese pork belly dishhong shao rou.
The main ingredient issamcan or pork belly meat,hioko orshiitake mushroom,sayur asin or dried saltedmustard greens, withgarlic,ginger, salt, sugar, pepper, andngohiong orfive-spice powder. For seasoning this dish uses three types ofsoy sauces; common salty soy sauce,kecap manis (sweet soy sauce), andkecap jamur (black mushroom soy sauce). It also usesangciu (Chinese redcooking wine) andoyster sauce.[1] The pork belly actually must undergo three stages or three types of cooking methods; including boiling orbraising,frying in oil, andsteaming.[2]
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