Siobak Goreng Ala Thai – Thai Fried Pork Belly


SIOBAK GORENG ALA THAI – THAI FRIED PORK BELLY

Resep ini mengadopsi proses membuat samcam dan sambal cabai hijau milik Shearly Permatasari. This recipe adopts Shearly Permatasari’s process of making samcam and green chili sauce.

Bahan/ingredients:
1000 gr samcam. 1000 gr pork belly.
500 ml air untuk merebus. 500 ml water for boiling.
Garam dan cuka secukupnya untuk olesan kulit. Some salt and vinegar for cover the pork skin.
Minyak secukupnya untuk menggoreng samcam. Some oil for frying pork belly.

Bumbu untuk bagian daging/seasoning for the pork meat
1 sdt garam. 1 tsp salt.
2 sdt gula merah. 2 tsp brown sugar.
2 sdt bawang putih bubuk. 2 tsp garlic powder.
1 sdt ketumbar bubuk. 1 sdt coriander.
½ sdt ngohiong bubuk. ½ tsp five spices.

Sambal cabai hijau/green chili sauce:
50 gr cabai rawit hijau. 50 gr green cayenne.
10 siung bawang putih. 10 cloves of garlic.
4 batang sereh, cincang bagian putihnya. 4 stalks of lemongrass, chopped the white part.
40 ml kecap ikan.40 ml fish sauce.
10 ml air jeruk nipis. 10 ml lime juice.
50 ml air mineral. 50 ml mineral water.

Cara/method:
1. Letakkan samcam dalam panci dengan posisi kulit dibawah. Tuangkan air hingga diatas bagian kulit samcan. Nyalakan api sedang dan rebus hingga mendidih. Kecilkan api dan rebus selama 10 menit. Put the samcam in the pan with the skin position down. Pour water over the same skin. Turn on medium heat and boil until boiling. Simmer for 10 minutes.
2. Tusuk tusuk kulit samcam dengan alat penusuk daging atau garpu secara merata, olesi dengan cuka dan taburi garam secukupnya. Poke the skin of pork belly with a meat tenderizer or fork evenly, spread with some vinegar and sprinkle salt.

3. Potong daging memanjang tapi tidak putus pada kulitnya: Campur bahan bumbu untuk bagian daging samcam dan oleskan merata pada bagian daging. Tusuk bagian daging dengan tusuk sate supaya bagian daging rapat dan inapkan semalam. Cut the meat lengthwise but not break on the skin: Mix the seasoning ingredients for the pork belly meat and spread evenly on the meat. Stick the meat with a skewer so that the meat is tight and leave it overnight.

4. Jemur samcam dibawah sinar matahari selama 2 jam. Dry pork belly under the sun for 2 hours.
5. Letakkan samcam dalam wajan dengan posisi kulit menempel pada panci dan tuang minyak dingin setinggi ½ tinggi samcam. Nyalakan api sedang. Place the pork belly in a pan with the skin pressed against the pan and pour cold oil as high as ½ high. Light medium heat.

6. Biarkan minyak perlahan mendidih dan kulit samcam mulai keriting merata. Balikkan sancam dan goreng hingga bagian daging matang. Let the oil slowly boil and the skin begins to curl evenly. Turn the pork belly and fry until the meat is cooked.
7. Angkat dan tiriskan sancam, biarkan hingga suhu ruang, potong sancam sesuai selera. Remove and drain the pork belly, leave it to room temperature, cut the pork belly according to taste.

8. Ulek kasar cabai, bawang dan sereh, dan campur dgn sisa bahan sambal hijau. Sajikan sebagai pendamping samcam goreng. Coarse chili, onion and lemongrass, and mix with the rest of the green chilli ingredients. Serve as a fried pork belly condiments.

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#FloHomeCookingIsTheBest #FloOriginalRecipes #EasyCookingWithFlorence #CookingWithLove #FloFoodPhotography

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