Seh Bak (Pork Belly and Of­fal Cooked in Rich Soy Sauce)

Serves 6 to 8 MEDIUM

Wine & Dine Cookbook - - ASIAN KITCHEN -

This a a tra­di­tional Eurasian dish fea­tur­ing pork belly and pig of­fal sim­mered in a dark soy sauce and spice broth.

600g pork belly, whole

200g pig’s in­testines, soaked in salted

wa­ter for ½ hr be­fore cook­ing 1 pig’s tongue

1 pig’s stom­ach

1 pair of pig’s ears

1 pig’s heart

10 tbsp dark soy sauce

3L wa­ter

150g rock su­gar, add more if needed

80g Chi­nese let­tuce, washed and peeled 2 pieces of bean­curd, deep-fried and cut

into 8 small pieces each

1 cu­cum­ber, de­seeded and sliced

Salt, to taste

For the spice mix

5 shal­lots, peeled

10 cloves gar­lic, peeled

8 tbsp cook­ing oil

3 star anise

2 sticks cin­na­mon

100g galan­gal, peeled and sliced

For the chilli sauce

30g chilli padi

100g red chilli

3 cloves gar­lic, peeled Juice from 10 limes 6 tbsp rice wine vine­gar 6 tbsp su­gar

2 tsp salt

1. Pre­pare the spice mix. Com­bine shal­lots and gar­lic in a blender till you have a smooth and fine paste.

2. Heat oil in a deep saucepan over medium heat. Once the oil is hot, add the shal­lot-gar­lic paste, star anise, cin­na­mon sticks and galan­gal to the pan and fry till fra­grant, about 12 mins.

3. Add the pork belly, in­testines, tongue, stom­ach, ears and heart to the pan. Add dark soy sauce and cook till the soy sauce is well ab­sorbed by the meat, about 15 to 20 mins.

4. Add wa­ter, rock su­gar and cook over medium heat till all the dif­fer­ent parts are cooked through. Test for done­ness by pierc­ing the dif­fer­ent cuts with the tip of a sharp knife. Re­move the of­fal from the saucepan and set aside to cool. Re­serve the sauce, which should be slightly thick.

5. Cut the cooked of­fal to about 2-inch lengths each and slice the pork belly.

6. Pre­pare the chilli sauce. Com­bine all the in­gre­di­ents into a blender till you have a fine paste.

7. Ar­range the Chi­nese let­tuce on a serv­ing plate and place the pork belly and of­fal on the let­tuce. Driz­zle sauce over and serve with bean­curd, cu­cum­ber and chilli paste. Serve with white rice, if de­sired.

Seh Bak

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