Instant Pot Duo Plus Peranakan Satay Babi Sum Chan

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This is not your typical satay barbecued over charcoal fire but is one of many Peranakan comfort foods that goes very well with steaming hot rice. Pork belly cut into small chunks and marinated in a mixture of spices for a few hours before simmering in coconut milk. 

Satay Babi Sum Chan is another Peranakan dish that takes about 1½ to 2 hours of cooking over medium heat for the pork to be really soft and tender. Cooking with my Instant Pot Duo Plus, an Electric Pressure Multi-Use Programmable Cooker, can reduce the cooking time to only 25 minutes of pressure cooking. The result is a fragrant tender pork dish covered in flavourful rich spice sauce.

Watch my video and see how I cooked this Peranakan dish with the Instant Pot Duo Plus, now available in Singapore.

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To learn how to make this Peranakan dish, please click on the image below to view my video tutorial. 

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YouTube link: https://youtu.be/FQa0eY9teTM

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Instant Pot Duo Plus Peranakan Satay Babi Sum Chan

 Cooking with Instant Pot Duo Plus can reduce the cooking time to only 25 minutes of pressure cooking.

Author: Shiokman Eddie
Ingredients
  • 1 kg pork belly
  • 300 ml coconut milk
  • 250 ml water
Rempah (Spice Paste)
  • 300 g small onions
  • 3 stalks lemongrass
  • 37 g dried chillies soaked
  • 25 g candlenuts
  • 40 g belacan
  • 1 tsp salt
  • 100 ml water
Instructions
  1. Cut and soak dried chillies until softened.
  2. Cut small onions, candlenuts, belacan and lemongrass into small pieces.
  3. Grind all the spices into a fine paste.
  4. Cut pork belly into small chunks.
  5. Marinate the pork belly with the spice paste and refrigerate for a few hours.
  6. Switch on the main switch for the Instant Pot.
  7. Press the “Saute” button and wait for the display to show “On”.
  8. Pour a generous amount of cooking oil and pour the marinated pork belly into the pot.
  9. Fry for about 10 mins until the spice paste is cooked.
  10. Pour coconut milk with water and mix thoroughly.
  11. Close and lock the lid by twisting clockwise. Press the “Cancel” button to stop sauteing.
  12. Press the “Meat/Stew” button and set the timer for 25 minutes.
  13. Plunger will pop up when fully pressurised. Timer will start to count down from 25 minutes to 0 minute.
  14. Release pressure by pressing the quick release button. Plunger will drop back to its unpressurised state. Unlock the lid by turning counter clockwise.
  15. Add salt to the paste and mix thoroughly.
  16. Press the “Saute” button and cook for another 10 mins if you want the gravy to be further reduced and thicker.
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