Kou Ru – Sweet Pork Belly

Biasanya masakan ini di sajikan bersama bakpao…..dan disebut Kou Ru Bao. Mostly served this dish with bao…….and we call Chinese Sandwich Pork Belly.

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KOU RU – SWEET PORK BELLY

Bahan/ingredients:
1 kg babi samcam/gocam . 1 kg pork belly.
24 buah jamur hioko kering yg jenis tipis rendam. 24 pcs dry hioko mushroom thin type, soak.
100 gr juhi, rendam dan cincang. 100 gr dry squid, soak and chop.
5 siung bwg putih, cincang. 5 cloves garlic, chop.
250 ml air panas. 250 ml hot water.

Bumbu/seasoning:
1 sdm kecap jamur. 1 tbsp mushroom soy sauce.
1 sdm kecap manis. 1 tbsp dark sweet sauce.
½ sdm saus tiram. ½ tbsp oyster sauce.
½ sdt lada bubuk. ½ tsp powdered pepper.
1 sdt ngohiong bubuk. 1 tsp powdered fivespices.
Kecap asin secukupnya. Some soy sauce to taste.
1 sdm arak xao xing. 1 tbsp chinese wine xao xing.

Cara/method:
1. Tusuk2 kulit babi, lumuri garam tipis2 dan diamkan 15 menit. prick – prick the skin of a pig, thinly coat with salt and let stand 15 minutes.
2. Panaskan wajan teflon, letakkan bagian kulit pada teflon biarkan kulit mengering kecoklatan, angkat dan iris. Heat a teflon pan, put the skin on teflon let the skin dry browned, remove and slice.
3. Panaskan wajan, goreng samcam tanpa minyak, balik hingga kedua sisi sancam berubah warna, angkat dan sisihkan, simpan minyak babinya. Heat the pan, fried pork belly without oil, turning to both sides pork belly changing color, remove and set aside, save othe lard.
4. Panaskan 1 sdm minyak sayur. Masukkan bwg putih tumis hingga harum, masukkan jamur dan juhi. Tumis 5 menit, masukkan samcam dan bumbu aduk rata, masukjan air panas, aduk sekitar 10 menit. Heat 1 tbsp veggie oil . Add garlic saute until fragrant, add mushrooms and dry squid. Saute 5 minutes, add pork belly and seasoning and mix well, add hot water, stir about 10 minutes.
5. Panaskan kukusan. Letakkan irisan samcam dan jamur bergantian dalam pinggan tahan panas siramkan sisa sauce, kukus selama 60-90 menit. Heat steamer.
Put the sliced ​​mushrooms and pork belly turns in heat resistant dish pour the rest of the sauce, steam for 60-90 minutes.
6. Sajikan dgn bakpao. Served with bao.

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