Anda sedang mencari inspirasi resep braised pork belly with preserved vegetable yang unik? Cara membuatnya memang tidak susah dan tidak juga mudah. Kalau keliru mengolah maka hasilnya akan hambar dan justru cenderung tidak enak. Padahal braised pork belly with preserved vegetable yang enak selayaknya mempunyai aroma dan rasa yang dapat memancing selera kita.
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.
Ada beberapa hal yang sedikit banyak mempengaruhi kualitas rasa dari braised pork belly with preserved vegetable, pertama dari jenis bahan, lalu pemilihan bahan segar sampai cara mengolah dan menyajikannya. Tak perlu pusing jika mau menyiapkan braised pork belly with preserved vegetable yang enak di mana pun anda berada, karena asal sudah tahu triknya maka hidangan ini mampu jadi suguhan spesial.
Nah, kali ini kita coba, yuk, kreasikan braised pork belly with preserved vegetable sendiri di rumah. Tetap dengan bahan yang sederhana, sajian ini dapat memberi manfaat dalam membantu menjaga kesehatan tubuhmu sekeluarga. Anda bisa membuat Braised Pork Belly with Preserved Vegetable menggunakan 21 bahan dan 19 tahap pembuatan. Berikut ini langkah-langkah dalam menyiapkan hidangannya.
Bahan-bahan dan bumbu yang digunakan dalam pembuatan Braised Pork Belly with Preserved Vegetable:
- Gunakan For Boiling:
- Ambil 500 gr Pork Belly
- Siapkan 3 slices Ginger, thinly sliced
- Siapkan For Marinating:
- Sediakan 1/2 tbsp Dark soy sauce
- Gunakan For Sauteing:
- Siapkan 3 tbsp Light soy sauce
- Ambil 1 tsp Dark soy sauce
- Siapkan 1 tbsp Rice wine
- Siapkan 1 tsp Sesame oil
- Gunakan 1 tsp Sugar
- Ambil White pepper
- Sediakan 50 gr Preserved vegetable
- Sediakan 2 cm Ginger, grated
- Siapkan 3 cloves Garlic, grated
- Siapkan 3 Bay leaves
- Sediakan 2 Star anises
- Sediakan 1-2 cup Water
- Gunakan For finisihing:
- Sediakan 1 tsp Corn starch
- Siapkan 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?
Langkah-langkah membuat Braised Pork Belly with Preserved Vegetable:
- 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.
- 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.
- Use dark soy sauce to add color, rub it evenly on all sides.
- 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.
- While waiting, soak the preserved vegetable with hot water until soft.
- 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.
- Marinating: Add dark soy sauce, light soy sauce, rice wine, sesame oil, sugar and white pepper, mix it all together.
- Once the pork belly is cooler, slice into thick uniformed slices (about 6 mm).
- 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.
- 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.
- Preheat oven for 300°F and place a tray with water for au bain marie.
- 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.
- Cover the pork belly with aluminum foil and place the bowl into the oven, steam for approximately 30 minutes.
- Take out the bay leaves and star anises. Pour off the broth in the bowl. Set aside.
- Place a plate upside down over the bowl and quickly flip over.
- Pour the strained off broth into a pot, then thicken it slightly with corn starch mixed with water.
- Remove the bowl from the covered meat, then pour the thickened broth on top.
- It is best to let it rest overnight in order to make the flavor soak into the meat.
- 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 kami tampilkan di halaman ini. 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 bagi Anda yang berkeinginan untuk berjualan makanan. Semoga bermanfaat dan selamat mencoba!
