- 1/2 kilo pork kasim
- 4 cups pork broth (obtained after boiling the meat)
- 2 pieces star anise
- Sesame seeds or oil (optional)
- 1 teaspoon flour (optional)
- 3 pieces chopped onion leaves (optional for decoration and aroma)
- 1/4 cup soy sauce
- 1 teaspoon ground black pepper
- 1/4 cup sugar
- 2 tablespoon of julienne ginger
- 1 clove crushed garlic
- 1 medium-sized chopped onion
- Boil pork kasim until tender about 1 1/2 hours depending on the thickness of the meat (preferrably slow cooked).
- Reserve the broth.
- Marinate the tender pork kasim on the marinade ingredients for about 30 minutes.
- Saute ginger, garlic and onion on a frying pan.
- While doing this, drain the meat from its marinade and saute for 5-10 minutes.
- Add the pork broth and simmer
- Put the remaining marinade and simmer for another 5 minutes
- Drop the star anise into the mixture when the meat is very tender
- Dissolve the flour separately into 1/4 cup of water.
- Mix this flour mixture gradually to the pork kasim while stirring to avoid forming lumps
- Simmer until flour taste is gone (this is approximately for 5-8 minutes)
Source: KusiNATS atbp
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