chineseutama· 4 servings
Babi Rebus dengan Sayur Asin, Daun Lobak Acar, Tahu, dan Lobak Asin
Braised Pork with Preserved Vegetables, Pickled Mustard Greens, Tofu, and Preserved Radish
Ingredients
- 500 g pork belly, cut into 2 cm cubes
- 150 g preserved mustard greens (suàncài), rinsed and chopped
- 100 g preserved radish (cai tou), sliced
- 200 g firm tofu, cut into 2 cm cubes
- 5 slices fresh ginger
- 3 cloves garlic, smashed
- 2 stalks scallion, white parts separated, green parts chopped for garnish
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 300 ml water
- 2 tbsp vegetable oil
- 1 piece star anise
Instructions
- 11. Blanch the pork belly cubes in boiling water for 2 minutes, then drain and set aside.
- 22. Heat oil in a heavy pot, add ginger, garlic, and the white parts of scallion; stir‑fry until fragrant.
- 33. Add the blanched pork, sear until the surface turns lightly brown.
- 44. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and sugar; stir to coat the meat.
- 55. Add the preserved mustard greens, preserved radish, tofu cubes, star anise, and water; bring to a boil.
- 66. Reduce heat to low, cover, and simmer for 45–60 minutes until the pork is tender and the flavors meld.
- 77. Taste and adjust seasoning if needed; remove the star anise.
- 88. Garnish with chopped green scallion and serve hot with steamed rice.
Source: llm-generated