ぜひ作ってみてくださいね！
炊飯器でバクテー
4人分
材料：
豚バラ肉ブロック 500g
塩 少々
コショウ 少々
水 1000ml
玉ねぎ(4等分のくし切り) 1個
A:にんにく 4片
A:生姜 1片
A:シナモンスティック 1本
A:八角 1個
A:黒コショウ(ホール) 8粒
A:鶏ガラスープの素 大さじ1
A:砂糖 小さじ1
白髪ねぎ 15g
パクチー 15g
作り方：
1.豚バラ肉に塩、コショウを振り、適当な大きさに切る。
2.鍋に(1)を入れ、かぶるくらいの水を加えて強火にかける。沸騰したらザルに上げる。
3.炊飯釜に(2)を入れ、玉ねぎ、(A)を加える。
4.水を注ぎ入れ、普通炊きで炊飯する。
5.炊き上がったら器に盛り付けて白髪ねぎ、パクチーを乗せたら、完成！
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Rice Cooker Bak Kut Teh
Servings: 4
INGREDIENTS
500 grams pork belly
Kosher salt, to taste
Pepper, to taste
1 medium onion, quartered
4 cloves garlic
1 clove ginger
1 cinnamon stick
1 star anise pod
8 whole black peppercorns
1 tablespoon chicken stock powder
1 teaspoon sugar
1 liter water
15 grams shredded Japanese leek
15 grams fresh coriander leaves
PREPARATION
Season the pork belly with salt and pepper, then cut into 2-inch pieces.
Place the pork belly, skin-side down, in a medium pot and pour in enough water to almost cover. Cook over high heat until almost boiling, about 10 minutes.
Transfer the pork belly to a rice cooker and add the onion, garlic, ginger, cinnamon stick, star anise, peppercorns, chicken stock powder, sugar, and water. Close the rice cooker and steam for 45 minutes.
Ladle the pork belly and broth into bowls and top with the Japanese leek and coriander.
Enjoy!
4 Comments
Eso si es rapidez 😵😂
I know the taste is probably better than how it looks, but man that malliard effect can do wonders even just for a quick sear if you let it. Maybe if it were marinated in some of the broth made, fried, and then added to the rice cooker to add the tenderness? I get that you want a good solid broth that accents the pork, but perhaps frying even without oil before or after can still save the juices and provide the needed flavours?
This dish looks amazing
Good video, except for the music. It doesnt fit well in a cooking video IMO 🙂