TACHO (Winter casserole)
Tacho
1 large chicken, cut
into large pieces
|
Soak dried pork skin in water
to soften.
Boil the ham hocks with the
onions and white peppercorns for 1 ½ hrs on a gentle boil, or for ½ hr in the
pressure cooker.
Strain the stock and set the
ham hock aside.
Season the chicken and pork
belly with salt and pepper, and put on a gentle boil with the reconstituted
dried pork skin for ½ hr. Use enough stock to cover the meat by an inch, and
set the rest of the stock aside. At this point the meat will be tender but
not falling off the bone.
Add the Chinese sausage and
the cabbage and boil for another ½ hr until the cabbage is soft, use the set
aside stock to top up if necessary.
Taste at the end for salt and
pepper.
|
1 kg pork belly, cut
into 2 inch long strips
|
|
2 or 3 ham hocks
|
|
2 big onions, whole
|
|
Dried pork belly skin
|
|
6 Chinese sausages, sliced
|
|
1 large round cabbage,
cut into quarters or eighths
|
|
1½ litres water
|
|
1 tsp white
peppercorns
|
Tacho is a Macanese evolution of the Portugese dish Cozido.
Comments
Post a Comment