Samcam Kecap Ala Jepang – Buta Kakuni – Japanese Braised Pork Belly


SAMCAM KECAP ALA JEPANG – BUTA KAKUNI – JAPANESE BRAISED PORK BELLY

Bahan/ingredients:
500 gr babi samcam. 500 gr pork belly.
1 buah bawang bombay, iris. 1 pcs onion slice.
2 buah daun bawang besar, potong 5 cm. 2 pcs spring onion, cut 5 cm.
2 iris jahe, keprak. 2 slices ginger, crush.
4 butir telur rebus. 4 pcs boiled.
10 buah jamur hioko kering, rendam hingga empuk. 10 pcs dried hioke mushroom, soak until tender.
1000 ml air panas untuk merebus babi. 1000 ml hot water for boiling pork.
1 bongkah bawang putih. A bulb of garlic.

Bumbu/seasoning:
100 ml sake. 100 ml Japnese rice wine.
50 ml mirin. 50 ml mirin.
1 sdm kecap asin. 1 tbsp soy sauce. Kikkoman.
2 sdm kecap mushroom. 2 tbsp mushroom soy sauce.
1 sdm kecap ikan. 1 tbsp fish sauce.
2 sdm minyak sayur untuk menumis. 2 tbsp veggie oil for saute.

Pelengkap/condiment:
Nasi. Rice
Daun bawang untuk taburan. Scallion for topping.
Jahe merah jepang. Japanese pickled
ginger.

Cara/method:
1. Rebus bagian kulit selama 5 menit dgn sedikit air. Tusuk kulit samcam dgn garpu. Panaskan wajan, beri 1 sdm minyak sayur, letakkan bagian kulit samcam diatas teflon dan biarkan hingga kering. Boiling the skin of pork belly for 5 minutes with a bit water. Poke pork belly skin with fork. Heat the wok, add 1 tbsp veggie oil, place the skin above the wok and let it crispy.

2. Iris memanjang samcam dengan tebal 1 cm. Letakkan bawang bombay dan jahe di dasar pot slow cooker, kemudian letakkan samcam dan bawang putih diatasnya dan siram dengan air panas, proses dgn slow cooker selama 3 jam. Angkat dan tiriskan. Atau gunakan panci presto selama 30 menit. Lengthwise slices of pork belly 1 cm thick. Place the onion and ginger in the bottom of the slow cooker pot, then place the samcam and garlic on top and pour it in hot water, proceed with the slow cooker for 3 hours. Or use a pressure pot for 30 minutes. Lift and drain.

3. Iris samcam ukuran lebih kecil. Slice pork belly on small size.
4. Panaskan minyak, masukkan daun bawang dan masak hingga kecoklatan, angkat bawangnya. Letakkan irisan samcam dan masak hingga kedua sisi kecoklatan. Heat the oil, add the spring onions and cook until browned, remove the brood. Place the sliced of pork belly and cook until the two sides are browned.

5. Masukkan bumbu, telur rebus dan jamur hioko Masak hingga bumbu meresap. Angkat dan siap disajikan bersama pelengkap. Add the spices boiled eggs and hioko mushroom. Cook until the spices soak. Lift and ready to be served with complement.

NOTE:
Untuk sup, saring kaldu rebusan samcam, cukup tambahkan garam dan lada. (Kaya rasa) For soup, strain pork belly broth, add some salt and pepper. (Very rich soup)

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#FloHomeCookingIsTheBest #FloOriginalRecipes #EasyCookingWithFlorence #CookingWithLove #FloFoodPhotography

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