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

Sedang mencari inspirasi resep braised pork belly with preserved vegetable yang unik? Cara membuatnya memang tidak susah dan tidak juga mudah. Jika keliru mengolah maka hasilnya akan hambar dan justru cenderung tidak enak. Padahal braised pork belly with preserved vegetable yang enak seharusnya memiliki aroma dan cita rasa yang dapat memancing selera kita.

Banyak 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 menghidangkannya. Tidak usah 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 bisa menjadi sajian spesial.

Nah, kali ini kita coba, yuk, kreasikan braised pork belly with preserved vegetable sendiri di rumah. Tetap berbahan yang sederhana, hidangan ini bisa memberi manfaat untuk membantu menjaga kesehatan tubuh kita. Anda bisa membuat Braised Pork Belly with Preserved Vegetable menggunakan 21 bahan dan 19 tahap pembuatan. Berikut ini cara dalam membuat hidangannya.

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

Gimana nih? Gampang kan? Itulah cara membuat braised pork belly with preserved vegetable yang bisa Anda praktikkan di rumah. Semoga bermanfaat dan selamat mencoba!