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chineseutama· 4 servings

Babi Panggang dengan Sayur Asin dan Tahu

Braised Pork Belly with Preserved Vegetables and Tofu

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

  • 500 g pork belly, skin on, cut into 3 cm cubes
  • 80 g preserved mustard greens (mei cai), rinsed and squeezed dry
  • 60 g pickled mustard greens (suan cai), rinsed and chopped
  • 40 g preserved radish (cai po), rinsed and chopped
  • 300 g firm tofu, cut into 2 cm cubes
  • 3 slices ginger, smashed
  • 4 cloves garlic, smashed
  • 2 scallions, cut into 5 cm lengths
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp rock sugar (or granulated sugar)
  • 1 star anise
  • 400 ml water or unsalted chicken stock

Instructions

  1. 1Blanch pork cubes in boiling water for 2 minutes, drain and rinse.
  2. 2Heat a wok over medium heat, add pork and sear until fat renders and pieces are golden, about 5 minutes.
  3. 3Push pork aside, add ginger, garlic, and scallions; stir-fry until fragrant, 30 seconds.
  4. 4Add preserved mustard greens, pickled mustard greens, and preserved radish; stir-fry 1 minute.
  5. 5Pour in Shaoxing wine, light soy sauce, dark soy sauce, and sugar; stir to coat.
  6. 6Add water (or stock) and star anise; bring to a boil, then reduce to a gentle simmer.
  7. 7Cover and braise for 45 minutes, until pork is tender.
  8. 8Gently fold in tofu cubes, simmer uncovered 10 minutes to absorb flavors and thicken sauce.
  9. 9Remove star anise, adjust seasoning if needed, and serve hot with steamed rice.

Source: llm-generated