BABI ROAST

Serves 6–8

Many Peranakan families have their own unique family recipes that are passed down from generation to generation and this dish of roast pork was my mother’s favourite recipe which was taught to her by her mother. It is not a typical Peranakan dish but whenever my mother prepared it, my father would enjoy it as a snack with beer or stout. It can be served Western-style with salad greens or Asian-style with rice and other side dishes.

Boneless pork loin 600 g (1 lb 5⅓ oz)
Dark soy sauce 2 Tbsp
Ground white pepper 2 tsp
Sugar 1 Tbsp
Cloves a handful
Water 500 ml (16 fl oz / 2 cups)
Lettuce or cucumber slices as desired

Sauce

Water 300 ml (10 fl oz / 1¼ cups)
Cloves 6
Cinnamon 1 stick
Sugar 3 Tbsp
Black peppercorns 1 tsp
Ground white pepper 1 tsp
Dark soy sauce 1 tsp

1.   Season pork with dark soy sauce, pepper and sugar.

2.   Using the tip of a small knife, make slits all over surface of pork and stud pork with
cloves.

3.   Boil water in a pot and add pork. Simmer over low heat for 30–40 minutes until
pork is cooked and tender.

4.   Preheat oven to 170°C (330°F).

5.   Remove pork from pot and reserve stock. Place pork on a baking tray.

6.   Roast pork in the oven for 15 minutes, then turn pork over and roast for another
15 minutes. Leave pork to cool before slicing.

7.   Prepare sauce. Combine all ingredients for sauce with any stock from braising pork.
Bring to the boil, then lower heat to medium and simmer for 5–6 minutes until sauce
is caramelised and thick.

8.   Serve roast pork with sauce and a side salad of lettuce or sliced cucumbers.

46

PERANAKAN HERITAGE

Cooking