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.

Babi Chin

Babi Chin


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

3 cloves

1 Tbsp black sauce

1 Tbsp sugar

2 Tbsp cooking oil


  1. Heat a pot/pressure cooker with the cooking oil.
  2. Fry the onions, then add the garlic and when they are soft (onion slightly yellow), add the coriander powder.
  3. Add the pork, mushrooms and bamboo shoots.
  4. When pork has changed colour, add the black sauce, sugar and 1/2 cup of water.
  5. Add the cinnamon stick and cloves.
  6. When pork is cooked and softened (takes 10 minutes on a pressure cooker), remove from pot.
  7. Serve with steamed rice.
Babi Chin is nothing but pork cooked in black sauce. The Perenakan version has got bamboo shoot. All versions (Chinese, Indonesian and Peranakan) include the use of ground coriander seeds, cinnamon and cloves. It is an easy to prepare everyday dish, which goes well with hot, steamed rice.12644641_10208653630128307_9112661298207898041_n