chineseutama· 4 porsi

Daging Babi Panggang dengan Sayur Asin dan Tahu

Name: Daging Babi Panggang dengan Sayur Asin dan Tahu
Cuisine: chinese
Ingredients: 500g pork belly, skin on, cut into 3cm cubes; 200g preserved mustard greens (mei cai), rinsed and squeezed dry; 300g firm tofu, cut into 2cm cubes; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp rock sugar (or granulated sugar); 3 slices ginger, smashed; 2 scallions, tied in knots; 1 star anise; 1 small cinnamon stick; 2 cups water or unsalted chicken stock; 2 tbsp vegetable oil; 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Braised Pork Belly with Preserved Mustard Greens and Tofu

Bahan

500g pork belly, skin on, cut into 3cm cubes
200g preserved mustard greens (mei cai), rinsed and squeezed dry
300g firm tofu, cut into 2cm cubes
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tbsp rock sugar (or granulated sugar)
3 slices ginger, smashed
2 scallions, tied in knots
1 star anise
1 small cinnamon stick
2 cups water or unsalted chicken stock
2 tbsp vegetable oil
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Cara Membuat

1Blanch pork belly in boiling water for 2 minutes to remove impurities; drain and rinse.
2Heat oil in wok over medium heat; add rock sugar and melt until amber, then add pork and stir-fry until coated and lightly caramelized.
3Add ginger, scallions, star anise, cinnamon, light and dark soy sauce, and Shaoxing wine; stir to combine.
4Pour in water or stock, bring to boil, then reduce to gentle simmer; cover and braise 45 minutes until pork is tender.
5Add preserved mustard greens; continue simmering 15 minutes for flavors to meld.
6Gently fold in tofu cubes; simmer 5 minutes until heated through.
7If desired, stir in cornstarch slurry to thicken sauce to a glossy sheen.
8Remove star anise and cinnamon; transfer to serving dish and serve hot with steamed rice.

Sumber: llm-generated