BABI CHIN INDONESIAN BRAISED PORK RECIPE
This Indonesian braised pork or babi chin is braised in a dark soy sauce based stock and is rich, sweet and full of wonderful aromatic flavours and not only fills your belly but makes your house smell amazing!
Provided by Brian Jones
Categories Pork Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Cut the shallots in half and then peel and then slice into half-moon shapes approximately 2mm thick.
- Peel and mash your garlic into a puree.
- Cut your pork into 3-4cm cubes.
- Place a wok over a medium-high heat and toast the coriander seeds until they become fragrant (approximately 2 minutes).
- Grind the seeds in a pestle and mortar and then add 2 tablespoons of water continue to grind to form a coarse paste.
- Return the wok to the heat and when it is hot add the oil.
- Add the oil and stir fry the shallots for 2-3 minutes.
- Throw in the garlic and coriander paste and stir fry for a further minute.
- Pour in the soy sauce and the hoisin sauce and stir to combine.
- Add the pork belly and stir to coat
- Stir in the brown sugar, salt, cinnamon and cloves.
- Pour over the water and bring back to a boil and then reduce the temperature to a medium simmer.
- Cook for an hour uncovered until the sauce has reduced to a thick and glossy coating for the pork.
Nutrition Facts : Calories 823 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 51 grams fat, Fiber 5 grams fiber, Protein 52 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2718 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
BRAISED PORK SHOULDER
Steps:
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
BABI KECAP RECIPE (INDONESIAN BRAISED PORK BELLY)
Are you a pork belly lover or an adventurous eater? If yes, look no further. This pork belly and shitake mushroom braised in spices and Indonesian kecap manis (sweet soy sauce) is as flavorful as a dish can get, yet easy enough to make in your own kitchen.
Provided by Coconut and Spice
Categories MAIN DISHES
Time 1h30m
Number Of Ingredients 14
Steps:
- In a large skillet or wok, pour 2 tbs of oil over medium high. Once hot, add garlic and shallot and cook until fragrant, about 1 minute.
- Add ebi, ginger, jalapeno. Stir and cook for another minute.
- Add pork belly and cook for about 8 minutes until brown.
- Add mushroom, broth, fish sauce, soy sauce, kecap manis and white pepper. Stir to combine and bring to a boil.
- Reduce heat to low and simmer uncovered for about 1 hour until meat is tender and liquid has thickened and reduced by ½.
- Sprinkle chopped green onion.
- Serve immediately with a side of steamed rice and sliced cucumber.
- Acar (Indonesian pickle) pairs well with this dish
ASIAN-INSPIRED BRAISED PORK SHOULDER
This moist braised pork dish is perfect for Sunday dinner.
Provided by nini49
Categories World Cuisine Recipes Asian
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
- Heat a large stockpot over medium-high heat.
- Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
- Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 77.7 mg, Fat 14.1 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 5.2 g, Sodium 1522.1 mg, Sugar 0.5 g
INDONESIAN BRAISED PORK SHOULDER
Tender flavorful pork over some noodles what more can you ask for
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 9
Steps:
- Place all ingredients in a slow cooker. Cook on low for 8 hours or high for 4 hours. Serve over rice or rice noodles
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