Delicious Soft Savory Pork Bacang, Papi Frans's Kitchen

Delicious Soft Savory Pork Bacang, Papi Frans's Kitchen
Bacang Babi is a traditional Chinese food made from rice with various fillings, one of which is pork. This food is unique because it is in the shape of a triangular pyramid wrapped in bamboo leaves and tied with a rope. Its distinctive aroma makes people want to always taste it.
Bacang Recipe (10 pcs)
Material:
2 glasses of rice
1 kg of pork cut into cubes
3 glasses of water
1 tsp salt
5 finely chopped shallots
5 finely chopped garlic cloves
250 gr chicken thigh fillet, chopped
100 gr shiitake mushrooms
3 stalks of green onions
3 tbsp oyster sauce
3 tbsp soy sauce
12 tbsp sweet soy sauce
1 tbsp mushroom stock
3 tbsp fried onions
400 ml of water
10 bird's eye chilies
50 ml cooking oil
Other:
20 pieces of bakcang leaves
Raffia rope or bamboo rope
Step:
1. Wash the rice clean, add water and salt then cook half cooked
2. Heat the oil, sauté the mushrooms until dry and change color
3. Add shallots and finely chopped garlic, sauté until fragrant
4. Add sliced ​​green onions, stir-fry briefly
5. Add pork, stir
6. Add water, season with sweet soy sauce, soy sauce, oyster sauce, and mushroom broth. Cook until the water reduces and the flavors meld
7. Add fried onions, stir well
8. Boil the bakcang leaves briefly so that they are easy to shape
9. Prepare two pieces of bakcang leaves. Face opposite then fold into a cone shape, fill with 2-3 tablespoons of rice then form a hollow and add the chicken filling, add 1 bird's eye chili. Cover with 2 tablespoons of rice then solidify
10. Fold the cone bakcang leaves on both sides, make sure it doesn't leak then tie it with a raffia rope
11. Prepare the water to boil, add the dumplings. Make sure the surface of the meatballs is completely submerged, then cover. Boil for 1-2 hours then cool
12. Bakcang ready to be served
tags:
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