chineseutama· 4 servings
Daging Babi Panggang dengan Sayur Asin, Tahu, Radis Asin, dan Mustard Greens Asin
Braised Pork Belly with Preserved Vegetables, Tofu, Preserved Radish, and Pickled Mustard Greens
Ingredients
- 500g pork belly, skin on, cut into 3cm cubes
- 100g mei cai (preserved mustard greens), rinsed and squeezed dry
- 80g preserved radish (chai poh), rinsed and chopped
- 60g pickled mustard greens (suan cai), rinsed and chopped
- 300g firm tofu, cut into 2cm cubes
- 3 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 3 slices ginger
- 2 scallions, tied in knots
- 1 star anise
- 1 small cinnamon stick
- 300ml water or pork stock
- 2 tbsp oil
Instructions
- 1Blanch pork belly in boiling water for 3 minutes, drain and rinse.
- 2Heat oil in wok, add rock sugar, melt over low heat until amber.
- 3Add pork belly, stir-fry until coated in caramel, then add ginger, scallions, star anise, cinnamon.
- 4Pour in Shaoxing wine, light and dark soy sauce, stir briefly.
- 5Add water or stock, bring to boil, then simmer covered 40 minutes.
- 6Add mei cai, preserved radish, and pickled mustard greens, simmer 20 minutes.
- 7Gently add tofu cubes, simmer 5 minutes until heated through.
- 8Reduce sauce over high heat until thickened and glossy.
- 9Remove spices, transfer to serving bowl, serve hot with steamed rice.
Source: llm-generated