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HenaKisoa sy Voan-Tsy
A flavorful dish of slow-cooked pork belly with a unique spice blend, often featuring star anise and ginger, served with rice. 'Voan-tsy' refers to the specific spice mixture used.
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- 700 g Pork belly(cut into 1.5-inch cubes)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 whole Star anise
- 1 small Cinnamon stick
- 1 tsp Turmeric powder
- 2 cups Water
- 1 tsp Salt(or to taste)
- 2 tbsp Vegetable oil
- 4 cups Cooked rice(for serving)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork belly cubes on all sides until golden brown.
- 2
Remove pork from the pot and set aside. Leave about 1 tablespoon of rendered fat in the pot.
- 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Return the browned pork belly to the pot. Add the star anise, cinnamon stick, turmeric powder, water, and salt.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the pork is very tender and the sauce has thickened.
- 7
Remove the star anise and cinnamon stick before serving. Adjust salt if needed.
- 8
Serve hot over cooked rice.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a splash of soy sauce or a bit of tomato paste.
- âEnsure the pork belly is well-browned for maximum flavor.
- âIf the sauce is too thin, you can remove the lid during the last 30 minutes of simmering to allow it to reduce.
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- Add some chopped carrots or potatoes during the last hour of simmering.
- For a spicier version, add a pinch of red pepper flakes.
- Substitute beef or lamb for pork belly, adjusting cooking time as needed.