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Braised meat is a nostalgic dish for everyone, partly because it's easy to make yet incredibly delicious, perfect for family meals. The harmonious blend of rich braised meat, savory fish sauce, and sweet sugar creates a dish that is both enticing and nutritious.
Want to learn how to cook flavorful braised meat? Unsure how to make it fragrant and tender? Today, let PasGo unveil the secret to cooking delicious braised meat with quail eggs and coconut water, following the authentic flavors of the South!
Ingredients for braised meat: serves 4 people
- Pork belly: 500 grams
- Quail eggs: 10-15 eggs
- Purple onions: 3 bulbs
- Spring onions: 5 stalks
- Coconut water: 1 fruit (choose a coconut that is not too old or too young and has plenty of water)
- Cooking oil: 4 teaspoons
- Common seasonings: bouillon powder, MSG, sugar, soy sauce, fish sauce, pepper.
Note: To make delicious braised meat, it's important to choose fresh pork belly with pink flesh, evenly distributed fat, and lean meat.
How to cook delicious braised meat:
Step 1: Prepare the meat and ingredients
- Clean the meat thoroughly, cut into square pieces about 2cm thick.
- Bring water to a boil, then blanch the meat for about 1 minute to remove any unpleasant odor. Skim off any foam, then rinse the meat with cold water and drain.
- Clean the quail eggs, place them in a pot of boiling water, and cook for about 5 minutes until done. Remove and transfer to a bowl of cold water. Once cooled, peel the eggs. (This method makes it easy to peel the eggs without breaking them).
- Peel and crush the purple onions, finely chop them. Crush the spring onions, chop the top finely.
Step 2: Marinate the meat
- Marinate the sliced meat with 1 tablespoon of sugar, crushed purple onions, finely chopped spring onions, 2 teaspoons of fish sauce, ½ teaspoon of pepper, and 1 teaspoon of bouillon powder. To enhance the color of the braised meat, you can add 3 tablespoons of soy sauce and marinate for about 10 minutes.
Step 3: Braising the meat
- Heat a pan over low heat, add 4 teaspoons of cooking oil and wait until it's hot, then add finely chopped fresh onions and stir well.
- Then add the meat and stir-fry for about 3 minutes to allow it to absorb the flavors and become fragrant.
- Add coconut water and filtered water until the liquid covers the meat (the ratio of coconut water to filtered water is 1:1).
- Bring to a boil and skim off any foam, then add the quail eggs.
- Cover and simmer over low heat continuously for 3 hours until a chopstick inserted comes out tender.
Note: During braising, avoid letting the liquid evaporate completely. If it runs out, add a little water.
Step 4: Finish
- Place the braised meat on a plate and sprinkle some spring onions and chili on top.
Note: Because braised meat with coconut water tends to spoil quickly, if you want to preserve it longer, store it in the refrigerator and reheat before serving. Do not stir once the eggs are added as they may break and affect the taste.
This completes the delicious and enticing braised meat dish. It pairs exceptionally well with rice.
Sensory requirements: Braised meat is done when the meat pieces are golden or brown. Eggs and meat are intact, soft and resilient when pressed with chopsticks, and the sauce is thick and viscous.
To enjoy tasty braised meat, you can explore more braising methods on PasGo or visit restaurants on PasGo to indulge with extremely attractive offers when booking.
PasGo wishes you success in preparing the braised meat dish for your family.
Phuong MiPu - compiled from the internet - PasGo.vn
