Braised pork is a familiar dish in many family meals thanks to its rich, tender, and aromatic flavor that goes perfectly with rice. Whether it's a chilly day or the middle of summer , a pot of braised pork easily pairs with hot rice, boiled vegetables, or soups, creating a complete and satisfying meal.
To make a delicious, tender, and flavorful braised pork dish, the preparation process plays a crucial role. Even with the same seasoning recipe, if the ingredients aren't handled properly, the dish can still be dry, tough, or have an unpleasant odor.
Many people have encountered the problem of braised meat never becoming tender, the pieces of meat being dry and tough, and even having a fishy smell. Many people think the cause is the quality of the meat, but in reality, the way the meat is prepared and the choice of spices also significantly affect the final result.
A common mistake is adding too many spices, thinking that more will make it more flavorful. In reality, using the right ingredients in the right quantities is the key to making a delicious braised meat dish.
Here are two ingredients commonly used when braising meat to help tenderize it and remove any unpleasant odor.
1. Hawthorn
Hawthorn berries contain many organic acids, which help to tenderize meat fibers, making the meat more tender and easier to absorb seasonings after braising. However, they should only be added in moderation to avoid affecting the flavor of the dish.
2. Balsamic vinegar
Balsamic vinegar is also commonly used in stews or braised dishes. The acidic environment of this vinegar helps release calcium during cooking, while also helping to remove the fishy smell of meat, making the dish more fragrant.
How to braise meat until tender, flavorful, and not greasy.
Ingredients for braised meat
- 500g pork belly.
- Spring onion.
- Ginger.
- Garlic.
- Star anise.
- Cinnamon.
- Bay leaves.
- Hawthorn.
- Salt.
- Mild soy sauce.
- Dark soy sauce.
- Rock sugar.
- Balsamic vinegar.
- Cooking oil.
How to braise meat
Step 1: Choose pork belly with a good balance of fat and lean meat, ideally 5-7 layers for the best flavor.
Wash the pork belly thoroughly, then place the skin side down in a hot pan. This helps remove any remaining hairs, reduces the unpleasant odor, and makes the skin tender more quickly when braised.
Step 2: Cut the meat into bite-sized pieces, put them in a pot of cold water with chopped scallions, shredded ginger, and a little cooking wine. Bring to a boil over high heat, skim off any foam, and continue boiling for about 3 minutes. Remove the meat, rinse it thoroughly, and let it drain.
Step 3: Heat a pan with a little cooking oil, add the meat and stir-fry until it's browned and releases some of its fat. This step helps to make the braised meat less greasy and more fragrant. Next, add a few pieces of rock sugar, reduce the heat until the sugar turns a caramel color, then stir well so the meat is coated with a nice color.
Step 4: Add chopped scallions, sliced ginger, star anise, cinnamon, and bay leaves and stir-fry until fragrant. Add light soy sauce and dark soy sauce, mix well, then pour in enough boiling water to just cover the meat. Then add 1 tablespoon of balsamic vinegar and 1 hawthorn berry to the pot to help tenderize the meat and enhance the aroma.
Step 5: Simmer the meat over low heat for about 40 minutes until tender. Remove the spices such as star anise, cinnamon, and bay leaves, then increase the heat to thicken the sauce to your liking.
Step 6: Sprinkle chopped scallions on top, spoon the meat into a bowl, and enjoy.
The finished dish consists of tender, fatty but not greasy pieces of meat, evenly seasoned and with an attractive brown color. This dish pairs perfectly with hot white rice or sticky rice.