All PICS are taken with my personal Samsung Galaxy S7 EDGE. No copyright infringement on others' intellectual property. Thanks for asking.
As an Omnivore, I will say that pork dishes are my favourite and being raised frugal, I am also taught how to utilize all the parts of the animal since I was young. I can lay claim that I know all the basic skill to utilize all parts of pig from tip of its nose to tail and everything in between, including offal, etc. Being Chinese, it's easy to incorporate everything into our menu and diet, whether daily or only for special occassions.
This time, however, I will discuss one of favorite pork dishes, the PORK STEW. I promised it will be easy, simple and delicious. The dish can be cooked with few variations of meat part and offal or just either part.
This time I am using head meat with just enough fat marble for taste and some tissue muscle for bite. Also just for weird sake and since it is available, I am using a couple of pig heart (yups, the actual blood-pumping heart).
Main Ingredients:
- 2 pig hearts, diced into bite size
- 1 kg head meat, diced into bite size
all marinated with 1 tbsp of sugar, pepper and Chinese five spices
Spices:
- Garlic, thinly sliced or chopped
- Shallot, thinly sliced or chopped
- Chili peppers, chopped (optional, I like the kick)
- 1 tsp, Ginger Powder
- 1 tsp, Chinese Five Spices
- Pepper & Salt to taste
- 2tbsp, Thick Soy Sauce
Other ingredient:
- Oil for sauteing the spices
pig hearts, diced and marinated.
head meat, diced and marinated
Garlic, shallots and chili peppers, all sliced amd chopped.
Cooking steps:
- Big fire and heat the wok. Pour oil and put in all the spices like so 👇. Fried till wilted and fragrant, but not brown, only translucent.
- Pour in the heart pieces and stir awhile.
- Pour in the meat pieces and stir again.
- Pour in the spices (hold the salt) and soy sauce.
- After a rolling boil, turn down the heat and stir once awhile so the meat will not stick to the bottom of the pan. Let it simmer till the meat tender and the water from the meat thickened a bit. I like mine almost caramelized.
- Then salt and pepper to taste. Stir well.
- Take it off heat and serve steam rice or plain noodle soup.
Since I made a lot, I do batch freezing for more lunches and dinners.
ALTERNATIVE PROTEIN:
- Chicken (shorter cooking time
- Beef Shank (longer cooking time)
Alternative Offal:
- Chicken liver
- Beef liver
Bon Appetit!!
All PICS are taken with my personal Samsung Galaxy S7 EDGE. No copyright infringement on others' intellectual property. Thanks for asking.
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Hmmm...cari jeroannya ini yang bakalan susah, juga bagian kepala itu susah dicari.
Btw...kalau cabe nya dikurangi kira2 rasanya ngaruh banyak nggak ya.
Kan ada tuh makanan yg cuma mantep kalau pedes 😀. Cuma mikirin bapak dan anak hehehe.
Pakai daging shank atau pork belly tanpa kulit juga enak. Gak semua suka jeroan juga.
Gak pedas, karena cabenya ikut dimasak sejak awal. Kalau gak mau pedas cabe, pakai capsicum atau lada aja. Bisa ganti lada hitam.
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Wow! This is so delicious! Thank you for the recipe!!!
You are welcome. Hope it is up to your tastebuds.
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Bakalan sering share resep resep nih pasti. Semangat Mbak :)
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