SU-ONG BA

Simmered fatty pork with mushrooms and tomato.

Originally posted here:
http://atthebackofthehill.blogspot.com/2009/01/treif-in-four-plates-palakpak-panggarap.html


SU-ONG BA

One pound ng-fa naam (五花 腩 five flower fatty pork stomach), chunked.
A dozen black mushrooms (冬菇), soaked.
Three large tomatoes - peeled, seeded, chopped.
Coarsely chopped ginger and scallion.
Lemon grass stalk, cut in three lengths and bruised.
One cup water.
Heavy jigger sherry.
Dash soy sauce.
Generous pinch sugar.
A little black vinegar.

Brown the pork, decant the excess grease. Add everything else and simmer for an hour on low heat.


NOTES
Su-ong: tangy stewed meat. Ba: Hokkien term for meat in general, but usually pork in particular. Probably a distant cognate of 'babui' (pig).
Ng-fa naam: 五花 腩 - five flower fatty abdominal meat, also called ng-faa yiuk (五花肉). A cut consisting of alternating white fat and pink lean meat. Available on Stockton Street.
Black mushrooms: Shiitake, Lentinula edodes:冬菇 winter mushroom, also called 香菇 fragrant mushroom. Usually available dried, they need to be soaked in warm water to soften. Discard the stem after soaking.
Lemon grass: Cymbopogon citratus, also called Sere or Sae - a stalkgras with a pleasing lemon-like aroma used in South-East Asian cooking.