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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Braised tuna with pork belly is a dish that sounds unusual but is a perfect combination that enhances the flavor of every family meal. You will enjoy two appealing and nutritious ingredients at the same time. Let’s join TasteVN into the kitchen to make this braised dish right away!
Ingredients for Braised Tuna with Pork Belly For 4 people
Tuna 400 gr (3 slices) Pork belly 200 gr Pineapple 1/4 fruit Chili 3 fruits Garlic 3 cloves Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices A little (Sugar/ salt/ monosodium glutamate)
How to select fresh ingredients
How to choose fresh pork belly
- You should choose pieces of meat where the fat and meat are tightly adhered to each other, with a balanced ratio of fat to meat to help make the dish tastier.
- Good pieces of meat will have a layer of skin about 1/2 finger length; do not choose pieces with too thick skin, as the meat will be tough and not delicious.
- Choose pieces of meat that are pink or light red, have good elasticity when touched, and have a dry surface, which usually ensures better quality.
- Avoid choosing meat that has unusual colors, such as bluish-purple or yellowish, that feels soft and mushy or too hard when touched, and has a pungent smell that is unpleasant.
How to choose fresh and delicious tuna
- Choose fresh fish with clear eyes, seeing the pupils inside, and bright red gills.
- Press lightly on the belly of the fish; if the flesh is firm and does not sink, the fish is still fresh.
- For frozen tuna, when buying, you need to carefully check the expiration date and origin to avoid purchasing low-quality fish.
How to choose fresh and delicious pineapple
- Color: You should choose those that are bright yellow from the stem to the tail; there may be a few eyes that are slightly green, but it still has a certain sweetness.
- Shape: Pineapples that are round and short will have more flesh than those that are long.
- Pineapple eyes: Choose those with large, sparse eyes, as this indicates that the pineapple is mature and naturally ripe, not soaked in chemicals.
- Fragrance: You can try smelling the end of the fruit; if it has a fragrant scent, you should buy it. Additionally, avoid those that have a slightly sour smell like fermentation, as those pineapples are overripe.
- Touch: Good, fresh pineapples will not be too hard or too soft; when you press your finger into them, you should not feel any indentations.
How to prepare Tuna with Pork Belly
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Preparing tuna and pork belly
To save time, when buying tuna, ask the seller to clean and slice it thinly, about the thickness of a finger.
Next, to remove the fishy smell, rinse the tuna with diluted salt water. Then rinse it again with clean water about 2 – 3 times and let it drain.
Wash the pork belly, use a little salt to rub directly on the meat, rinse it with water and let it drain. Then slice it thinly.
Effective methods to prepare tuna without fishiness
- Method 1: Use rice water to soak the tuna for about 15 – 20 minutes, then take it out, rinse with clean water and proceed to cook.
- Method 2: Use a mixture of salt and alcohol to soak the tuna for about 10 minutes, then rinse with water.
- Method 3: Use ginger to eliminate the fishy smell, soak the tuna in water with a crushed piece of ginger added, soak for about 5 minutes, then take it out to drain.
See details: How to prepare tuna without fishiness
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Prepare other ingredients
To save time on preparation, you can buy pre-peeled pineapple, then carefully remove the eyes, wash it with water, discard the core, and cut it into thin slices.
Peel the garlic, remove the stems from the chili peppers, wash them with water, and then pound them together in a mortar.
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Stewed tuna with pork belly
Place a pot on the stove over medium heat, then add 2 spoons of cooking oil to the pot.
When the oil is hot, add minced garlic and chili to sauté until fragrant, stirring constantly for about 2 minutes until the mixture is aromatic, then add 1 bowl of cold water and increase the heat.
Then, add all the pineapple, pork belly, and tuna, along with 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of monosodium glutamate, and 1 tablespoon of fish sauce. When the mixture boils, reduce the heat to low.
Simmer for another 10 – 15 minutes, until the amount of water is reduced by half, the fish is firm and has a beautiful dark brown color. Then, taste and adjust the seasoning to your liking before turning off the heat and serving on a plate for enjoyment.
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Final Product
The braised tuna with pork belly has a very eye-catching color, garnished with a few golden fragrant pieces with the characteristic spicy aroma of garlic and chili, the fish is tender, with a nutty taste when bitten. The pork has a brownish-yellow color, with a fatty texture when eaten.
This braised tuna dish is best served with hot rice, accompanied by some cucumber for a delightful meal. Enjoy your meal!
See more:
Above is a detailed guide on how to make braised tuna with pork belly, rich and appealing, extremely simple. TasteVN hopes that with its useful articles, it will provide you with more delicious eating suggestions every day. Wishing you success in your cooking!