Babi chin (dark soy sauce-braised pork belly)

  • 4
  • 2 hours plus 1 hour for marinating pork belly

Babi chin is a moreish Nyonya dish of pork belly slowly braised with dark soy sauce and aromatics like coriander seeds and shallots. The pork belly becomes sticky and soft, and is perfect served with heaps of white rice.

First published in 2023




Rempah (paste)



For extra flavour, marinade the pork belly at room temperature with 40g of the dark soy for about 1 hour before starting to cook


Roughly chop the coriander root, garlic and red chilli then add them to a food processor. Add the remaining rempah ingredients and blend until smooth


Mix the remaining dark soy, light soy, and sugar in a bowl. Separately, in a deep saucepan, add the vegetable oil and heat on medium heat. Next, add the rempah to the oil and cook, stirring frequently, until you can smell the aromatics, about 5-10 minutes. Add the pork belly cubes and coat each piece in the rempah


Once the pork belly is nicely coated, pour in your soy sauce mixture, prepped shallots and mushrooms. Add water to that bowl to pick up any bits left behind. Pour into a pot and top up the pot with water until the pork belly is almost fully covered. Bring to a boil, then reduce heat to a light simmer and cover. Cook for 90 minutes


Once the pork belly is cooked, taste and season with salt and sugar to your liking. Serve with rice

Abby Lee began her career predominantly cooking Italian food but after moving back to Malaysia during the coronavirus pandemic, began to learn more about the food she grew up eating and decided to pivot towards Malaysian cookery. She has since made a name for herself at her London restaurant Mambow, where her bold modern Malaysian dishes have gone down a storm.

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