Name: Satay Babi (Sliced Pork Stir-fried in Spicy Coconut Gravy)
Yield: Makes 6 to 10 Servings
Ingredients: 1 tablespoon vegetable oil; 1¾ cups coconut milk; 1 teaspoon belachan; 1 teaspoon sugar; ¾ teaspoon salt; 450 g or 1 pound pork (fillet or leg meat); 2 stalks lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 140 g or 5 ounces shallots, peeled and quartered; 5 red chillies

Preparation info

Makes
6 to 10
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

When I began studying the techniques of cooking Nonya food, I started with satay babi. The ingredients make up the foundation of most Nonya dishes. Besides, the dish provides an opportunity to learn how to pound these core ingredients in the right sequence, beginning with the tough sinewy rhizomes, such as galangal, and ending with reconstituted dried chilli and belachan.

I sought the tutelage of my dearest 90-year-old kohpoh (grandaunt) Beng Neo, then, who insisted