How to Cook Braised Pork Thigh (Cukyok)

by Andhieka Putra

This recipe is for 2 family portions

Supplies

  • 5 Centimeters Cinnamon
  • 3 Pekak (star anise)
  • 10 Garlic
  • 6 Cloves
  • 200 Grams Shiitake mushrooms
  • 1 Kilogram Pork Thigh
  • Salty soy sauce
  • 50 Milliliters White rice wine
  • Cooking oil
  • Salt and Kaldu jamur (flavor enhancer)
  • Instructions

    Step 1

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

    Step 2

    Cinnamon and pekak (star anise)

    Step 3

    Cloves.

    Step 4

    Crush the cinnamon, cloves and pekak.

    Step 5

    10 garlic. Sliced as thin as possible.

    Step 6

    Shitake mushrooms. Softened

    Step 7

    Heat some cooking oil

    Step 8

    Stir fry the garlic until it turns golden.

    Step 9

    Add the boiled pork thigh.

    Step 10

    Add salty soy sauce for coloring.

    Step 11

    Add the crushed spices.

    Step 12

    One and a half cup of white rice wine.

    Step 13

    Lengkuas (galangal)

    Step 14

    Smash it.

    Step 15

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

    Step 16

    Heat with small flame.

    Step 17

    Shiitake mushroom.

    Step 18

    Cut into four.

    Step 19

    Slice the shiitake mushrooms into four and remove the stem.

    Step 20

    Add them to the mixture. Mix.

    Step 21

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

    Step 22

    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).

    Step 23

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