Tacho Macaense
Tacho Macaense Background Tacho Macaense is a celebratory Macanese hotpot-stew born at the crossroads of Southern China and the Portuguese world.
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Ingredients
- pork belly (about 700 g, skin-on, cut into large cubes)
- Chinese sausage (2 links, sliced)
- chourico (1 link, sliced)
- ham hock (1 small, rinsed)
- Napa cabbage (1 small head, cut into wide chunks)
- daikon (1 medium, peeled and thickly sliced)
- carrots (2, peeled and cut into big pieces)
- dried shiitake mushrooms (8, rinsed)
- tofu skin (2 sheets, cut into large rectangles)
- garlic (4 cloves, minced)
- ginger (a 5 cm piece, sliced)
- bay leaf (1)
- star anise (2 pods)
- light soy sauce (2 tbsp)
- dark soy sauce (1 tbsp)
- rice wine (60 ml)
- brown sugar (1 tbsp)
- chicken stock (750 ml)
- water (250 ml, plus extra if needed)
- neutral oil (2 tbsp)
- salt (to taste)
- white pepper (to taste)
- scallions (2, thinly sliced)
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