A friend once shared a link to a video titled "Chef Gordon Ramsay in Malaysia". In this video, he had learned how to cook our Malaysian dishes from all the aunties who cook their dishes with “agak agak” recipes. Both Quay Lo and I had so much fun watching this video because there were so many funny moments. If you want a good laugh to brighten up your day, you must watch it . Also, you will understand why he called it “Aunty Power” LOL! KUDOS to all the Aunties in the world!
Two months ago, I made this dish which I am going to share with you. This is my first time cooking a dish “agak agak”. (no measurements) and exercised my "Aunty Power". So, I won’t be able to give you a precise recipe but I will let you know what I use to cook this "agak agak" dish. LOL!
My Quay Lo love this dish and said it was delicious so I went ahead and made this again for my good friend on the day he was discharged from hospital after a surgery, to cheer him up. He told me later that he enjoyed the dish and it was good. So good things must be shared and here it is.
Braised pork shoulder loin
Agak agak ingredients:
Chunks of pork shoulder loin
Ground mustard seeds
Ground toasted fennel seeds
Pork or chicken stock
Clean the pork should loin and remove all the silvery connective tissues and cut into big chunks. Rub the meat with sea salt and ground sage and set aside. Add duck fat in dutch oven and brown the chunks of meat. Add in garlic cloves and stir fry till fragrant. Remove meat from dutch oven and deglaze with pork or chicken stock. Return the meat into the dutch oven. Add fennels, carrots, ground mustard seeds and ground toasted fennel seeds and braised for 3 hours in a preheated oven at 150 degrees C. In about 1 ½ hours, dish out the fennels and carrots and set aside and continue to braise the pork shoulder loin. Return fennels and carrots to the dutch oven till they are hot before serving.