Pork Ribs with Pickled Mustard Green recipe aka Bakut Sayur Asin
Bakut Sayur Asin (Pork Ribs with Pickled Mustard Green) is my dad’s favourite dish whenever he comes to Bandung. Not any Bakut will do and his favourite is Bakut Ahon at Pasir Kaliki. Bakut or Paikut is actually pork spare ribs, while the pickled mustard green is what the name implies. In Indonesia, pickled mustard green can be easily found in supermarkets and if you’re overseas, it can be found at Asian groceries in the fresh/chiller section.
I love to make this dish because it’s so easy to cook and always turns out yummy. I love using my slow cooker to cook this dish because I prefer super tender ribs rather to chewy ones. But really mainly because I don’t like the idea of checking on the pot every now and then. However the dish is totally doable on a conventional pot which will take about 2 hours to cook. Towards the end of your cooking, don’t forget to reduce the oil by either cooling the pot and then scrap the oil using spoon or use oil absorbing paper.
Bakut Sayur Asin
- 500 grams pork spare ribs
- 5 garlic cloves
- pickled mustard green, cut into 2-3cm pieces
- water, enough to cover spare ribs by about 2cm
- a pinch of salt, to taste
Instructions
- To reduce the saltiness of the pickled mustard green, stir fry the pickles in a pan over medium heat. Take off heat once the pickles is a turning dry.
- Put garlic, pickles and cleaned spare ribs in a slow cooker (or conventional pot), and cover with water up by about 2cm. Turn on slow cooker and cover for 5-6 hours until meat is tender. If using conventional pot, turn the heat to medium high until boiling then reduce the heat to simmer and cover the pot. Let cook for 2 hours or until meat is tender.
- Reduce the oil by spooning the surface or use oil absorbing paper.
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