chineseutama· 4 servings
Babi Rebus dengan Sayur Acar
Braised Pork with Preserved Vegetables
Ingredients
- 500 g pork belly, skin on, cut into 2 cm cubes
- 150 g preserved mustard greens (梅干菜), rinsed and soaked 30 min
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp rock sugar, grated
- 2 slices fresh ginger
- 3 cloves garlic, smashed
- 2 star anise
- 1 small piece (2 cm) cinnamon stick
- 500 ml water
- 1 tbsp vegetable oil
Instructions
- 1Heat oil in a wok, add ginger, garlic, star anise, and cinnamon; stir-fry until fragrant.
- 2Add pork belly cubes, sear until the surface turns golden brown.
- 3Stir in rock sugar, let it melt and caramelize lightly, then add both soy sauces and Shaoxing wine.
- 4Pour in water, bring to a boil, then reduce to a simmer; cover and cook for 30 minutes.
- 5Add the soaked preserved mustard greens, mix gently, and continue braising uncovered for another 15‑20 minutes until the sauce thickens.
- 6Adjust seasoning if needed, then transfer to a serving dish and garnish with a few whole spices.
Source: llm-generated