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chineseutama· 4 servings

Babi Bacem dengan Sayur Asin, Tahu, dan Mustard Greens Asin

Braised Pork with Preserved Vegetables, Tofu, and Pickled Mustard Greens

Babi Bacem dengan Sayur Asin, Tahu, dan Mustard Greens Asin
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 chopped
  • 150g pickled mustard greens (suan cai), rinsed and squeezed dry
  • 300g firm tofu, cut into 2cm cubes and lightly fried
  • 3 tbsp Shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rock sugar (or granulated sugar)
  • 3 slices ginger, smashed
  • 2 scallions, cut into 5cm lengths
  • 2 star anise
  • 1 cinnamon stick (5cm)
  • 300ml water or pork stock
  • 2 tbsp vegetable oil

Instructions

  1. 1Blanch pork belly in boiling water for 3 minutes, drain and rinse.
  2. 2Heat oil in wok over medium heat, add rock sugar and melt until amber.
  3. 3Add pork cubes, stir-fry until coated in caramel, then add ginger, scallions, star anise, cinnamon, Shaoxing wine, light and dark soy sauces.
  4. 4Pour in water/stock, bring to boil, then simmer covered for 40 minutes until pork is tender.
  5. 5Add preserved mustard greens and pickled mustard greens, simmer 15 minutes.
  6. 6Gently fold in fried tofu cubes, simmer 5 minutes to absorb flavors.
  7. 7Reduce sauce over high heat until thickened and glossy, adjust salt if needed.
  8. 8Serve hot with steamed rice.

Source: llm-generated