Tuesday, 23 December 2014

Macau home cooking Tacho

Authentic, traditional Macanese home cooking: Tacho, a winter stew made from different cuts of pork, ham and sausage. time consuming and filling, but soul food.  This recipe comes from one of the great ladies who've kept the Macau food tradition going through the diaspora.

2 pork hocks, cut into 2” cubes
Serves about 10 people
2 pork feet, cut into 2” cubes
5 center cut pork chops cut in half
10 pieces chicken 2” size
1 piece of salted pork 3x3 inches cut into 2” cubes
1 piece Lap Yuk cut into cubes
1 package Chinese sausage cut into 1 inch
1 head cabbage cut into quarters and cut quarters in ½
1 package fried pork rind
Boil pork rind once, rinse and set aside
In a big pot put in pork hocks and pork feet. Cover with water and boil
until soft, usually about 2 hours
Skim off all fat and residue that floats to the top
Lightly salt and pepper each side of pork chops and chicken. Add pork
chops to pot. Bring to a boil and then add chicken.
Once it comes to a boil again add the salted pork, lap yuk and Chinese
sausages and boil again
Lastly add your cabbage and pork rind. Bring to a boil.
Serve with rice and Balichão.

No comments: