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chineseutama· 4 servings

Daging Babi Panggang dengan Sayur Asin Mei Cai

Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Daging Babi Panggang dengan Sayur Asin Mei Cai
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 kg pork belly, skin on, cut into 3 cm thick slices
  • 200 g preserved mustard greens (mei cai), rinsed and soaked 30 minutes
  • 3 tbsp Shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rock sugar (or granulated sugar)
  • 3 slices ginger, smashed
  • 2 scallions, tied in knots
  • 1 star anise
  • 1 small cinnamon stick
  • 3 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 2 cups water or pork stock
  • 2 tbsp vegetable oil

Instructions

  1. 1Blanch pork belly in boiling water 5 minutes; drain and rinse. Pat dry thoroughly.
  2. 2Heat oil in wok over medium-low; add rock sugar, melt to amber caramel. Add pork slices, fry until golden brown on all sides, 5 minutes.
  3. 3Add ginger, scallions, star anise, cinnamon, chilies, Sichuan peppercorns; stir-fry 30 seconds until fragrant.
  4. 4Deglaze with Shaoxing wine. Add light soy, dark soy, and water (or stock) to cover pork. Bring to boil, then simmer covered 45 minutes until tender.
  5. 5Meanwhile, squeeze excess water from mei cai. Heat separate pan with 1 tbsp oil; stir-fry mei cai 3 minutes. Season with pinch of salt and 1 tsp sugar.
  6. 6Remove pork from braise; reserve liquid. In same pot, spread mei cai evenly at bottom. Layer pork slices skin-side down on top.
  7. 7Pour reserved braising liquid over pork (add water if needed to cover). Simmer covered 20 minutes.
  8. 8Invert onto serving plate: place plate over pot, flip confidently. Mei cai now crowns the pork. Reduce remaining sauce 5 minutes until glossy; pour over.

Source: llm-generated