Babi hong
In this article we will explore Babi hong from different perspectives, addressing its importance, its effects and its influence on today's society. Babi hong is a topic that has captured the interest of researchers, professionals and the general public, due to its impact on our lives. From its origin to its evolution today, Babi hong has been the subject of debate and reflection in various areas, being considered a key element in understanding the contemporary world. Through this article, we will delve into the fascinating world of Babi hong, analyzing its various facets and its role in the current context.
 Babi hong, a Chinese Indonesian pork belly dish in Chinese sauces and seasonings. | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Chinatowns in Indonesia |
| Created by | Chinese Indonesians |
| Serving temperature | Hot |
| Main ingredients | Pork belly braised in soy sauce, garlic and Chinese sauces |
| Similar dishes | Babi kecap, red braised pork belly |
Babi hong is a Chinese Indonesian pork belly dish possibly of Hakka origin.[1] The samcan or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces.[2]
Babi hong is often offered in Chinese Indonesian restaurants, especially in Chinese towns in Indonesian cities.[3] Traditionally this dish is considered as a special dish to be served to guests and family during special occasion such as imlek (Chinese New Year).
Babi hong is quite similar to other Chinese Indonesian pork dish – babi kecap (pork braised in soy sauce), although babi kecap is a much simpler dish. It is quite similar – possibly related to Hakka dish kiu nyuk and mainland Chinese pork belly dish hong shao rou.
Ingredients
The main ingredient is samcan or pork belly meat, hioko or shiitake mushroom, sayur asin or dried salted mustard greens, with garlic, ginger, salt, sugar, pepper, and ngohiong or five-spice powder. For seasoning this dish uses three types of soy sauces; common salty soy sauce, kecap manis (sweet soy sauce), and kecap jamur (black mushroom soy sauce). It also uses angciu (Chinese red cooking wine) and oyster sauce.[1] The pork belly actually must undergo three stages or three types of cooking methods; including boiling or braising, frying in oil, and steaming.[2]
See also
References
- ^ a b "Resep Babi Hong ala Hakka". Cookpad (in Indonesian). 7 August 2020. Retrieved 18 March 2021.
- ^ a b Az-Zahra, Zafira. "Yuk Coba Bikin Resep Babi Hong yang Mantul Abis!". IDN Times (in Indonesian). Retrieved 2021-03-18.
- ^ Tjhia, Syilvia. "Review di Angke Restaurant, Gajah Mada". PergiKuliner (in Indonesian). Retrieved 2021-03-18.
External links
Media related to Babi hong at Wikimedia Commons- Home made babi hong recipe in Youtube
- Simplified babi hong recipe in Youtube
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