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How to cook braised pork thigh (cukyok)

This recipe is for 2 family portions

71
STEPS
INGREDIENTS
The pork thigh. Put in cool water. Boil it then immediately pour the water out.

The pork thigh. Put in cool water. Boil it then immediately pour the water out.

Cinnamon and pekak (star anise)

Cinnamon and pekak (star anise)

Cloves.

Cloves.

Crush the cinnamon, cloves and pekak.

Crush the cinnamon, cloves and pekak.

10 garlic. Sliced as thin as possible.

10 garlic. Sliced as thin as possible.

Shitake mushrooms. Softened

Shitake mushrooms. Softened

Heat some cooking oil

Heat some cooking oil

Stir fry the garlic until it turns golden.

Stir fry the garlic until it turns golden.

Add the boiled pork thigh.

Add the boiled pork thigh.

Add salty soy sauce for coloring.

Add salty soy sauce for coloring.

Add the crushed spices.

Add the crushed spices.

One and a half cup of white rice wine.

One and a half cup of white rice wine.

Lengkuas (galangal)

Lengkuas (galangal)

Smash it.

Smash it.

Add all ingredients and add water enough to immerse the meat.

Add all ingredients and add water enough to immerse the meat.

Heat with small flame.

Heat with small flame.

Shiitake mushroom.

Shiitake mushroom.

Cut into four.

Cut into four.

Slice the shiitake mushrooms into four and remove the stem.

Slice the shiitake mushrooms into four and remove the stem.

Add them to the mixture. Mix.

Add them to the mixture. Mix.

Add 2 tsp of salt and sprinkle MSG (kaldu jamur).

Add 2 tsp of salt and sprinkle MSG (kaldu jamur).

Take the amount you want to eat to a slow cooker. The rest can be kept at room temperature (for a few days) or frozen (for longer period).

Take the amount you want to eat to a slow cooker. The rest can be kept at room temperature (for a few days) or frozen (for longer period).

Add 1 piece of onion (broken into four pieces) and slow cook for 2-3 hours. The food is ready to eat.

  • 5.0cm Cinnamon
  • 3.0 Pekak (star anise)
  • 10.0 Garlic
  • 6.0 Cloves
  • 200.0g Shiitake mushrooms
  • 1.0kg Pork Thigh
  • Salty soy sauce
  • 50.0ml White rice wine
  • Cooking oil
  • Salt and Kaldu jamur (flavor enhancer)