Easiest Way to Make Quick Homemade Hakka Pork Belly

Homemade Hakka Pork Belly

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, homemade hakka pork belly. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Hakka Pork Belly is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Homemade Hakka Pork Belly is something which I have loved my whole life.

Hakka Braised Pork Belly is a classic Hakka dish, commonly known as Hakka Zhar Yoke (炸肉 Hakka Fried Pork). Often served during Chinese New Year or festive. Moon Festival dinner with traditional home cooked Chinese Hakka dishes. Pork belly with taro is a famous Hakka cuisine.

To begin with this recipe, we have to first prepare a few ingredients. You can have homemade hakka pork belly using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Homemade Hakka Pork Belly:
  1. Take 1 kg pork belly utuh
  2. Make ready 1 ruas jahe (potong tipis)
  3. Prepare 3 batang daun bawang (potong korek api)
  4. Get 1 sdm cuka putih
  5. Get 1 sdm garam halus
  6. Make ready Bahan Saus Kecap :
  7. Make ready 100 ml kecap asin
  8. Take 2 sdm saus tiram
  9. Get 3 siung bawang putih (cincang halus)
  10. Make ready 1 sdm gula pasir
  11. Get 2 sdm madu
  12. Get 2 sdm arak masak
  13. Get Bahan Saus Siram (Thick Sauce) :
  14. Make ready 2 sdm tepung maizena (dilarutkan dengan 1 sdm air)
  15. Make ready 2 sdm kecap manis
  16. Prepare Bahan Sayur Asin :
  17. Prepare 80 gr sayur asin kering
  18. Get 3 siung bawang putih (cincang halus)
  19. Prepare 1 1/2 sdm gula
  20. Take 2 sdm minyak
  21. Get Bahan Tambahan :
  22. Take 1 ruas jahe (iris tipis)
  23. Get 1 batang daun prey (potong 3 cm)
  24. Prepare Air es + es batu

Remove and drain on kitchen paper towels. In a claypot or stewing pot, place wood ear fungus pieces at the base, topping with When pork and wood-ear fungus is ready, stir in the gravy mixture. This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. Mui Choy with Pork Belly (Mei Cai Kou Rou 梅菜扣肉) is another of my favourite childhood dish.

Instructions to make Homemade Hakka Pork Belly:
  1. Cara Membuat Sayur Asin : - - Rendam sayur asin sampai mekar dan cuci sebanyak 3-4 kali sambil di peras - - Panaskan minyak dalam wajan - - Tumis bawang putih - - Masukkan sayur asin, dan gula. Tumis sebentar, sisihkan
  2. Cara Membuat : - - Panaskan wajan - - Gosokkan kulit daging pada dasar wajan, kemudian tambahkan air - - Rebus daging dengan jahe dan daun bawang selama 3 menit - - Setelah 3 menit, tiriskan dan sisihkan. - - Tusuk” kulit daging dengan garpu dan oleskan permukaan kulit dengan cuka dan garam. Diamkan selama 1 jam
  3. Panaskan minyak untuk menggoreng, lalu goreng daging selama 3-5 menit, permukaan kulit menghadap bawah dan wajan di tutup - - Setelah di goreng, tiriskan dan sisihkan daging dalam wadah air es dan es batu. Diamkan selama 24 jam agar daging melunak - - Potong” daging dan taruh dalam mangkuk tahan panas (posisi kulit daging berada di bawah)
  4. Campurkan semua bahan saus kecap dan tuang pada daging yang disusun rapi tadi - - Taburkan jahe yang sudah diiris tipis dan daun prey yang sudah di potong” - - Taburkan sayur asin yang sudah di tumis di atas susunan daging dan kukus bersama selama 6 jam
  5. Cara Membuat Saus Siram : - - Setelah selesai di kukus selama 6 jam, tiriskan kuah daging hasil dari saus kecap dan kaldu yang keluar dari hasil kukusan - - Masukkan larutan tepung maizena dan kecap manis. Aduk” dan masak sampai mengental
  6. Balik daging dan sayur asin pada piring dengan posisi sayur di bawah dan daging di atas (sisi kulit menghadap atas) - - Siram dengan saus kental - - Garnish sesuai selera (dapat juga disajikan dengan bakpao gapit)

This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. Mui Choy with Pork Belly (Mei Cai Kou Rou 梅菜扣肉) is another of my favourite childhood dish. This is a traditional Hakka dish; although our family is not. Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. My wife is a Hakka, and so I am very familiar with this recipe.

So that is going to wrap this up for this exceptional food homemade hakka pork belly recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!