Hong Bak Recipe(Nyonya Recipe) |
Ingredients: |
600g belly pork (cut into pieces) 750ml water Spice Paste (pounded); 3 tablespoons coriander seeds/biji ketumbar 4 g fragrant root ginger/cekor 1 teaspoon peppercorns 120g shallots 30g garlic 1 tablespoon minsee/taucheo or Japanese miso 1 teaspoon maceutmeg powder Seasoning: 1 teaspoon salt or to taste 1 tablespoon sugar 1 tablespoon dark soy sauce (optional) For garnishing: some sliced fresh lotus root (optional) some white button mushrooms (optional) |
Method: Do not heat wok. Put in 3 tablespoons oil, turn on low heat and stir-fry spice paste until it sticks together. Add in belly pork and stir-fry. Drizzle in a little water and continue to stir-fry for 5 minutes. Place into a big pot. Add in the water, bring it to a boil on high heat. Turn heat low and braise meat until soft and gravy slightly thickens. Add in seasoning, taste before dishing out. Serve hot. |
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