With traditional cooking methods, coconut milk is an indispensable ingredient to create attractiveness, however, if your family has allergies or does not like the taste of coconut milk, do not worry. With the following methods, you do not need to use coconut milk but still retain the delicious taste for the whole family to enjoy.
Origin of braised pork dish
According to the southern writer Binh Nguyen Loc, the word “Tau” understood in the sense of the “lower region” is “lat”, as Cai Tau Thuong River, Cai Tau Ha River are two brackish water rivers. Thus, Chinese braised meat is not Chinese braised meat, but simply braised meat.
There is another theory that braised meat in China was invented by the prime minister, Vuong An Thach, of the Song dynasty. But when I look back, his braised meat is not the same way we see in Vietnamese braised meat. As Professor Tran Van Khe said: the braised meat dish “Tau” turned out to be “ta”, a hundred percent Vietnamese dish.
The meaning of braised meat on Tet holiday
In Tet dishes, braised pork is a dish that always brings back many memories. With pork , eggs, rich flavor, beautiful color, the dish has brought warmth and reunion. The ingredients are combined to express family harmony and joy. Therefore, this dish has become familiar and enduring on Vietnamese New Year’s Day. Just hearing the attractive, greasy aroma emanating from the pot of braised meat placed with a cup of steaming hot white rice is to see Tet next to you.
How to make braised pork without coconut water
Ingredients for making braised pork without coconut water
- Bacon, bacon, lean meat : 500 gr
- Chicken eggs (or quail eggs , duck eggs ): optional quantity
- Purple onion: 1 small bulb
- Sugar: 4 teaspoons
- Pepper: 2 teaspoons
- Salt: 1 teaspoon
- MSG: 1 teaspoon
- Seasoning: 2 teaspoons
- Fish sauce: 4 tablespoons
Steps to make braised pork without coconut water
– Step 1 : Preliminary processing of bacon: wash, cut into bite-sized pieces. Marinate salt, pepper, monosodium glutamate, seasoning seeds, fish sauce and red onion with the meat for 15 minutes to infuse the spices.
Step 2 : Bring the water to a boil and boil the eggs until cooked. After the egg is cooked, take it out, rinse it with cold water, peel it, and cut a few lines along the egg with a knife (this helps when storing the eggs to absorb more spices).
Step 3 : Put 4 tablespoons of sugar and 2 tablespoons of cold water in the pot, then put it on the stove and mix well. When the sugar is completely melted and turns brown, add the marinated meat and continue to mix well.
– Step 4: You put cold water into the pot so that it just covers the meat. Continue to heat until the water boils, then add the eggs, seasoning to your taste. Then, turn on the low heat to let the egg meat infuse the spices.
Step 5 : When the meat is tender, turn off the stove and serve.
Note : Do not let the stew be too long nor too fast because if it is too fast, the egg meat will not absorb the seasoning, and if it is too long, when reheating, it will make the meat salty.
Ingredients for preparing braised pork without coconut water
- Bacon: 500 gr
- Quail eggs: 20 eggs
- Fish sauce, monosodium glutamate, sugar, pepper, chopped dried onion
Processing steps to make braised pork without coconut water
Step 1: Marinate the braised meat
– After buying meat, you wash it, put it in boiling water to blanch the meat. After that, wash the blanched meat thoroughly (so that the meat is not fishy and has a lot of scum). Next, you cut the meat into bite-sized pieces (don’t cut it too small because when stewing the meat will easily be crushed).
Marinate the meat with fish sauce, monosodium glutamate, sugar, pepper and dried onions for 2 hours for the meat to infuse the spices.
Step 2: Boil quail eggs
– While waiting for the meat to absorb the spices, you can boil the quail egg broth. Once the eggs are cooked, peel them off. You can lightly fry the eggs to make the eggs tough, chewy and absorb all the spices.
Step 3: Win sugar color water
Add 3 tablespoons of sugar and about 5 tablespoons of water and stir over low heat until it turns the color of cockroach wings (a little darker color will make your dish more attractive).
Step 4: Cook and perfect the braised meat dish
– Put a little oil in the pot, let it simmer and add the meat, mix well until the meat is hunted, then add the sugar. Add water to cover the meat and let it boil, then remove the foam and lower the heat to cook the meat slowly.
– When the meat is cooked, add the quail eggs and season to taste. When the meat and eggs are soft, you can turn off the heat and serve.
Braised pork is used with white rice in daily meals and during Tet, it is best used with cakes, banh chung. In addition, you can use this dish with a bit of papaya or pickled sauerkraut, which is also very tasty.
How to cook braised meat quickly and deliciously
If you want to shorten the cooking time, you should add a little baking soda, the meat is very tender and safe.
– If you are too busy, you can use the spice pack of braised pork. In the morning before going to work you marinate the meat and put it in the refrigerator, in the evening just store it, the dish will be very flavorful.
– The way to cook braised pork is fast and soft thanks to the way the meat is sliced. You need to cut into squares and a little bit big. Avoid too thin, but cut into large pieces to make the meat richer and more tender.
– Do not put eggs in the stew with meat because it will be callous and hard.
– Do not boil the meat to remove the dirty foam because it makes it difficult for the meat to absorb the spices and coconut water later. Only wash the meat in brine, then skim it off.
What is the best dish with braised pork?
If you call it the most attractive and delicious, then white rice in daily meals and minced pickled cabbage is the most suitable side dish with Chinese braised meat. The sour and spicy flavor of sauerkraut creates a wonderfully seductive taste. In addition, you can also use it with any kind of soup if you want such as potato soup, spinach soup, loofah soup, spinach soup cooked with beef…
On New Year’s Day, braised meat is served with banh tet, banh chung, with a little bit of palanquin or pickled sauerkraut.