Braised Pork Belly with Preserved Vegetable
Braised Pork Belly with Preserved Vegetable

Sedang mencari ide resep braised pork belly with preserved vegetable yang unik? Cara menyiapkannya memang tidak susah dan tidak juga mudah. Kalau salah mengolah maka hasilnya tidak akan memuaskan dan justru cenderung tidak enak. Padahal braised pork belly with preserved vegetable yang enak seharusnya memiliki aroma dan rasa yang dapat memancing selera kita.

Ada beberapa hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari braised pork belly with preserved vegetable, pertama dari jenis bahan, lalu pemilihan bahan segar, hingga cara mengolah dan menyajikannya. Tak perlu pusing kalau mau menyiapkan braised pork belly with preserved vegetable yang enak di rumah, karena asal sudah tahu triknya maka hidangan ini dapat jadi sajian spesial.

The high light of this braised pork belly has to be the bag of preserved vegetables my mum brought from China for me. They have to be washed & rinsed. This recipe takes a long time to make it but it is really tasty and the meat is so tender you don't even need a knife.

Nah, kali ini kita coba, yuk, siapkan braised pork belly with preserved vegetable sendiri di rumah. Tetap berbahan sederhana, sajian ini dapat memberi manfaat untuk membantu menjaga kesehatan tubuhmu sekeluarga. Anda bisa menyiapkan Braised Pork Belly with Preserved Vegetable memakai 21 bahan dan 19 tahap pembuatan. Berikut ini langkah-langkah dalam menyiapkan hidangannya.

Bahan-bahan dan bumbu yang diperlukan untuk pembuatan Braised Pork Belly with Preserved Vegetable:
  1. Ambil For Boiling:
  2. Siapkan 500 gr Pork Belly
  3. Gunakan 3 slices Ginger, thinly sliced
  4. Ambil For Marinating:
  5. Ambil 1/2 tbsp Dark soy sauce
  6. Siapkan For Sauteing:
  7. Gunakan 3 tbsp Light soy sauce
  8. Sediakan 1 tsp Dark soy sauce
  9. Sediakan 1 tbsp Rice wine
  10. Gunakan 1 tsp Sesame oil
  11. Siapkan 1 tsp Sugar
  12. Sediakan White pepper
  13. Gunakan 50 gr Preserved vegetable
  14. Sediakan 2 cm Ginger, grated
  15. Ambil 3 cloves Garlic, grated
  16. Gunakan 3 Bay leaves
  17. Gunakan 2 Star anises
  18. Ambil 1-2 cup Water
  19. Sediakan For finisihing:
  20. Sediakan 1 tsp Corn starch
  21. Gunakan 1 stalk Green onion, chopped

They are either sold with small Heat a medium sauce pan with cold water over high heat, add the pork belly with ginger, green. Mei Cai Kou Rou is succulent braised pork belly that's so soft it literally melts in your mouth, balanced by sweet crunchy pieces of sweet mustard vegetable. The pork belly is infused with the pickled mustard flavor combined with the aroma from the soy sauce, is a pork dish to die for! Ever Heard of ZheJiang Style Chinese Preserved Mustard Braised Pork Belly?

Cara menyiapkan Braised Pork Belly with Preserved Vegetable:
  1. Boiling: Put the pork belly with skin on top into the pot with thin sliced ginger, then add submerging the meat. Boil until completely cooked about 15 minutes (occasionally flip the pork belly). Take out the pork belly.
  2. While it is hot, stab some tiny holes on the skin in order to let the flavor soak in more and easier to fry loose.
  3. Use dark soy sauce to add color, rub it evenly on all sides.
  4. Then using a strainer, dry the seasoned pork belly (with skin on top). We need to dry it until there is no moisture left on the skin.
  5. While waiting, soak the preserved vegetable with hot water until soft.
  6. After the pork skin is dry, fry it in a pot with a little bit oil. Place in the pork skin down. Be careful because the oil easily splashes, so tightly cover with lid. We need to fry the skin for about 5 minutes on medium low heat, then turn off the heat. Wait until the temperature decreases, then open the lid.
  7. Marinating: Add dark soy sauce, light soy sauce, rice wine, sesame oil, sugar and white pepper, mix it all together.
  8. Once the pork belly is cooler, slice into thick uniformed slices (about 6 mm).
  9. Pour the previously made seasoning sauce on the sliced pork belly. Pour the sauce between the slices as well. Let sit so that the sauce can soak into the meat.
  10. Sauteing: Wring out the water from the soaked preserved vegetable. Thinly chop them to improve texture. Heat the pan with oil, add grated ginger and garlic and saute until fragrant. Add the chopped preserved vegetable and well mixed. Add bay leaves and star anises and fry for a while. Pour the excess seasoning sauce from the meat into the pan. Add some water and simmer on low for 3-5 minutes. Take out bay leaves and star anises, set aside to be used again later. Turn off the heat.
  11. Preheat oven for 300°F and place a tray with water for au bain marie.
  12. Organize the pork belly neatly in a separate bowl with skin down, then spoon the cooked preserved vegetable onto the meat covering all the meat evenly. Place the bay leaves and star anises on top.
  13. Cover the pork belly with aluminum foil and place the bowl into the oven, steam for approximately 30 minutes.
  14. Take out the bay leaves and star anises. Pour off the broth in the bowl. Set aside.
  15. Place a plate upside down over the bowl and quickly flip over.
  16. Pour the strained off broth into a pot, then thicken it slightly with corn starch mixed with water.
  17. Remove the bowl from the covered meat, then pour the thickened broth on top.
  18. It is best to let it rest overnight in order to make the flavor soak into the meat.
  19. Sprinkle on some green onion before serving. Done.

Cut the pork belly and pork shank meat into bite-sized pieces. Melt the butter in a large saucepan and sear the meat on all sides. Deglaze with the vegetable stock and wine. Meanwhile, peel the carrots and slice. Braised Pork Belly with Preserved Vegetables & Rice Outlet Availability.

Terima kasih telah menggunakan resep yang tim kami tampilkan di sini. Harapan kami, olahan Braised Pork Belly with Preserved Vegetable yang mudah di atas dapat membantu Anda menyiapkan makanan yang lezat untuk keluarga/teman maupun menjadi inspirasi dalam berjualan makanan. Selamat mencoba!