Sundaland Recipes

Braised Pork Belly or Hong Shou Rou Sundaland Twist is a dish that offers a tantalizing blend of flavors. The tender and succulent pork belly is infused with a rich and aromatic sauce that combines the tanginess of tamarind with the sweetness of kecap manis (sweet soy sauce). The addition of spices like coriander, cumin, and turmeric brings warm and earthy undertones to the dish. The flavors are further enhanced by the fragrant notes of kaffir lime leaves and lemongrass. The result is a harmonious combination of sweet, tangy, and savory flavors, making each bite a delightful experience. 

The concept of Sundaland Braised Pork Belly draws inspiration from the hypothetical ancient land of Sundaland, which is believed to have existed in Southeast Asia during prehistoric times. The dish itself is a creative fusion that combines the flavors of Sundanese cuisine with the concept of Sundaland. By infusing the braised pork belly with Sundanese spices and ingredients, we pay tribute to the culinary heritage of the Sundanese people and their connection to the ancient land. 

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By:Sundaland Recipes Team
Author:Sisca Magdalna

Prep Time:20 Minutes
Cook Time:03 Hour
Suitable:LowLactose
Category:Meal
Origin:Chinese ft. Sundaland
Serving:6 Person
Tags:Sweet, Juicy, Pork

Nutrifacts:500 calories
  45 grams fat

Rating:4.6  

The concept of Sundaland itself is significant from a cultural and historical perspective. Sundaland represents a connection to the ancient past, a land that existed before the current geographical configuration. By incorporating the notion of Sundaland into the dish's name and concept, we pay homage to the rich history and heritage of the region. 

Ingredients:

• 500g pork belly
• 2 tablespoons cooking oil
• 4 shallots, thinly sliced
• 4 cloves of garlic, minced
• 2 red chilies, sliced
• 2 tomatoes, diced
• 2 tablespoons tamarind paste
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon palm sugar
• 2 kaffir lime leaves, torn
• 1 lemongrass stalk, bruised
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Add the sliced shallots, minced garlic, and sliced red chilies. Sauté until fragrant and the shallots turn golden brown.
3. Add the diced tomatoes and cook until they soften and release their juices.
4. In a small bowl, mix together the tamarind paste, kecap manis, palm sugar, ground coriander, ground cumin, turmeric powder, and a pinch of salt.
5. Push the tomato mixture to one side of the pot and add the pork belly, searing it on all sides until lightly browned.
6. Pour the tamarind mixture over the pork belly, ensuring it is evenly coated.
7. Add the torn kaffir lime leaves and bruised lemongrass stalk to the pot.
8. Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the pork belly becomes tender and the sauce thickens.
9. Stir occasionally to prevent sticking and to ensure the flavors meld together.
10. 1Once the pork belly is tender, remove the lemongrass stalk and kaffir lime leaves.
11. Serve the Sundaland Braised Pork Belly hot, garnished with fresh cilantro leaves, alongside steamed rice or your preferred accompaniment