Khong bah png

Khong bah png is a traditional dish from the Peranakan culture, specifically the Baba-Nyonya community. It is also known as Braised Pork Belly Rice in English. The dish is popular in Malaysia and Singapore, and is a staple in many Peranakan households.

Ingredients

Khong bah png primarily consists of pork belly, which is slow-cooked in a mixture of soy sauce, garlic, star anise, and cinnamon. The dish is typically served with rice, hence the name 'png', which means rice in the Hokkien dialect. Other ingredients that may be included are eggs, mushrooms, and tofu.

Preparation

The preparation of khong bah png involves braising the pork belly in a mixture of soy sauce, garlic, star anise, and cinnamon. The pork is cooked until it becomes tender and absorbs the flavors of the spices. The dish is then served with rice, and often accompanied by a hard-boiled egg, mushrooms, and tofu.

Cultural Significance

Khong bah png is a significant dish in the Peranakan culture. It is often served during special occasions and festivals. The dish is also a common comfort food in many Peranakan households.

Variations

There are several variations of khong bah png, depending on the region and personal preferences. Some variations may include additional ingredients such as chili, ginger, or five-spice powder. The dish can also be made with different types of meat, such as chicken or duck.

See Also

• Peranakan cuisine
• Baba-Nyonya
• Malaysian cuisine
• Singaporean cuisine