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Join Chef Lâm Anh Đào to create irresistibly flavorful, visually stunning, and richly delicious braised pork.
Ingredients for braised pork:
1 kg pork belly (choose evenly thick pieces)
Combine 120 ml soy sauce, 100 ml cooking wine, 2 teaspoons of dark soy sauce, 60 grams of brown sugar, and 700 ml of fresh coconut water or cold water in a large bowl.
Slice a large piece of ginger thinly.
Cut a bunch of spring onions into long sections.
Include 2 dried cinnamon sticks if available.
Note: Cooking wine can be white or red; even rice wine or sherry works well. This ingredient enhances the flavor and appearance of the meat.
Instructions for making braised pork:
Step 1: Scrape off any dirt on the pork skin, rinse thoroughly, then boil the meat for 7 minutes with a pinch of salt. Rinse the meat under cold water and cut into large square pieces.
Step 2: Layer onions in the pot, followed by ginger and cinnamon. Finally, place the meat on top and pour the seasoned water mixture over it (enough to cover the meat). Cover with a lid, simmer over medium heat for about 40 minutes, then simmer for another 20 minutes until the meat is tender and beautifully colored. Presentation: Transfer the braised pork to a plate, garnish with a few sprigs of cilantro for decoration.
Illustrative images of the steps to make braised pork.
Wishing you all success.
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