Delicious and Unusual Braised Pork with Sung for a Flavorful Meal

How to Prepare Braised Pork with Fig

• 1

  Prepare the Pork

  To clean and eliminate the odor from the pork, soak the whole piece of meat in diluted salt water with 1 tablespoon of white wine for about 15 minutes. Then rinse it with water and let it drain.

  Next, cut the meat into bite-sized pieces, about 1/2 finger thick.

  How to Remove the Odor from Pork

  • To prevent pork from smelling, before cooking, blanch the pork in boiling water for about 3 minutes with 1 crushed shallot, as the shallot will help remove the odor very effectively.
  • Additionally, you can add a little white wine to the boiling water before removing the meat, as the white wine will help eliminate the odor from the meat effectively.
  • After that, rinse the meat with cold water and proceed with cooking; the meat will no longer have an odor, and the dish made from pork will be more delicious.

  See details: Effective Tips to Remove the Odor from Pork

  

  
• 2

  Prepare the Other Ingredients

  Peel the shallots, cut off the roots, and slice them thinly.

  Wash the figs thoroughly, cut them in half, and soak them in diluted salt water for about 15 minutes, then rinse them with clean water and let them drain.

  Tip: Soaking the figs in diluted salt water helps reduce their bitterness.

  

  

  
• 3

  Sauté the onions

  Place a pan on the stove, add 50ml of cooking oil and heat it up, then add the sliced shallots and sauté until fragrant and golden.

  When the shallots are golden, pour them into a sieve to drain the oil (which can be reused for other dishes) and separate the shallots into two bowls.

  How to sauté crispy and delicious shallots

  • To achieve fragrant and crispy golden shallots, you should use an aluminum pan to stabilize the temperature while sautéing the shallots.
  • Using salt helps the shallots become crispy quickly, stabilizes the temperature of the shallots, and adding a little flour makes the shallots thicker and keeps them whole.
  • To ensure the shallots are evenly crispy, you should divide them into small portions for sautéing.
  • To keep the shallots crispy and not fall apart, during the sautéing process, do not stir too much; after about 10 – 12 minutes, when the shallots float to the surface of the oil, then stir them.

  

  

  
• 4

  Marinating and Braising the Meat

  You add 200ml of filtered water, 110ml of fish sauce, 2 tablespoons of chili sauce, 4 tablespoons of sugar, 1 tablespoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of five-spice powder, and a little pepper into a pan, boil and stir the mixture until it dissolves for about 5 minutes.

  After that, you place the cut meat into a bowl, when the sauce cools down, you pour the sauce over the meat along with some fried onions and marinate for about 30 minutes for the meat to absorb the spices.

  Finally, pour all the meat, sauce, along with figs and chili into a pot, cook over high heat until the mixture boils vigorously, then reduce to low heat and simmer for about 20 minutes until the sauce thickens, and you’re done. You can season to taste and turn off the heat.

  

  

  

  
• 5

  Final Product

  The braised fig meat dish is fragrant with the aroma of five-spice powder, enjoy the tender, sweet meat, the salty taste of the braising sauce blending with the crunchy sourness of the figs, which is incredibly unique.

  Served with a bowl of hot rice will surely make you enamored, forgetting the way back.