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chineseutama· 4 servings

Daging Babi Panggang dengan Sayur Asin dan Tahu

Braised Pork Belly with Preserved Mustard Greens and Tofu

Daging Babi Panggang dengan Sayur Asin dan Tahu
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

  • 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)

Instructions

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

Source: llm-generated