This is a pretty common dish and I believe besides the peranakan families who made it famous, many Chinese families have a version too. It is also an Indonesian dish. My guess is that the Peranakan families imported the culture from Indonesia. Just a guess.
5 shallots or 1/2 medium onion (finely chopped)
5 garlic cloves (finely chopped)
1 Tbsp ground coriander seeds
500g pork shoulder or pork belly
150g bamboo shoots, finely sliced
10 dried mushrooms, reconstituted
1 cinnamon stick
1 Tbsp black sauce
1 Tbsp sugar
2 Tbsp cooking oil
- Heat a pot/pressure cooker with the cooking oil.
- Fry the onions, then add the garlic and when they are soft (onion slightly yellow), add the coriander powder.
- Add the pork, mushrooms and bamboo shoots.
- When pork has changed colour, add the black sauce, sugar and 1/2 cup of water.
- Add the cinnamon stick and cloves.
- When pork is cooked and softened (takes 10 minutes on a pressure cooker), remove from pot.
- Serve with steamed rice.