How to Make Rich and Delicious Braised Pork with Fermented Soybeans, Perfect with Rice

How to prepare braised meat with fermented soybeans

• 1

  Prepare the ingredients

  After purchasing the meat, soak it in saltwater, using your hands to rub the meat thoroughly to remove all blood and dirt, which helps to reduce the odor of the meat.

  Use a knife to scrape off the skin to remove the dirty membrane, then rub lemon or vinegar on the skin to make the pork skin whiter and crispier when eating. After that, rinse the meat with clean water.

  After rinsing, cut the meat into bite-sized pieces and place them in a bowl. Peel the garlic and shallots, crush them with a knife, then chop them finely.

  Tip:

  • You should not cut the meat too thin or too small, as it will easily fall apart when braised and will not taste good.
  • To eliminate the unpleasant odor and make the meat crunchier when eating, after cutting the meat, you should blanch it in boiling water for about 1 minute, then remove and rinse with cold water!

  

  
• 2

  Marinate the meat

  In a bowl, add 1/2 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1/4 tablespoon of seasoning powder, 1/3 tablespoon of sugar, 2 tablespoons of fermented soybeans, 1/2 tablespoon of fish sauce, and 1/2 finely chopped shallot, then mix well.

  Marinate for about 30 minutes to let the meat absorb the seasonings.

  Tip:

  • If you have time, you can place the meat in the refrigerator to marinate for 2 hours; this helps the meat absorb the seasoning better and will taste more delicious.
  • Depending on personal taste, everyone will have different seasoning methods; you can adjust the seasonings to suit your family’s taste!

  
• 3

  Braised Meat

  You place a pot on the stove, turn on low heat, and add 1 tablespoon of sugar and 1 tablespoon of cooking oil into the pot.

  Use chopsticks to stir evenly; when the mixture turns golden brown, add the remaining minced shallots and garlic to sauté until fragrant.

  Tip:

  • You should not let the mixture of sugar and cooking oil become too dark, as it will taste bitter and smell burnt when eaten.
  • During the braising process, you should only keep the heat low; if the heat is too high, the sugar will burn black, making it unappetizing and taste bitter when eaten.

  When you smell the fragrance, add the marinated meat from before, and use chopsticks to stir-fry until the meat is firm.

  Then wait until the meat releases its juices, becomes slightly firm, add about 50 ml of water, and braise for 20 minutes.

  When nearly done, add a few chili peppers into the pot, turn up the heat to bring the water to a strong boil, then turn off the stove and add a little ground pepper to enjoy the dish.

  Tip: During the braising process, you should frequently use chopsticks to stir the mixture evenly; this will help the meat and spices blend together, making it tastier when eaten.

  

  
• 4

  Final Product

  The thickness of the braised meat sauce combined with the fragrant and rich flavor of fermented soybean paste and the tenderness of the pork when served with white rice will give you a delicious and unique taste, stimulating your appetite and making family meals even more enjoyable.