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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Braised pork is a Tet holiday dish that is very familiar at family meals. Join TasteVN to the kitchen to learn how to make braised pork using a pressure cooker simply, quickly, and deliciously!
Ingredients for Braised Pork using a Pressure Cooker Serves 4
Pork belly 500 gr (streaky pork) Fresh coconut water 200 ml Duck eggs 6 eggs Minced garlic 1 tablespoon Minced shallots 2 tablespoons Chili 3 pieces Wine 1 tablespoon Fish sauce 2 tablespoons Common spices a little (Salt/sugar/seasoning/pepper)
How to choose fresh ingredients
How to choose good pork
- For braised pork, you should choose pork belly (also known as pork belly) to make the dish more flavorful and authentic.
- To buy good pork belly, you should choose a piece with a balanced amount of lean meat and fat, with the outer skin being thick, fat about 2/3 the length of your finger, and the lean meat firmly attached to the layer of fat. However, you should note that to buy pork belly that is just right for eating and not too tough, you should avoid pieces with layers of fat and skin that are too thick, as these come from pigs that have been raised for a long time.
- Additionally, fresh pork belly will have a dry outer membrane, a light red or bright pink color. When cut, the meat should have a bright pink color, with white-pink skin that is soft. The fat interspersed with the lean meat should be bright and firm.
- You should absolutely not buy pork belly that has an unusual smell or leaves a fingerprint when pressed.
How to choose fresh eggs
- Good eggs usually have a rosy appearance, with a layer of white powdery dust covering them, and feel secure in your hand. You should not choose eggs that have a dull color or faint smell.
- Hold the egg in the palm of your hand and gently shake it. A fresh egg will not make noise when shaken, while an older egg will make a sound as if there is liquid inside.
How to cook Braised Pork with Pressure Cooker
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Prepare the ingredients
To clean the meat, when buying it, use 1 tablespoon of salt to rub it, then rinse with clean water and cut into bite-sized pieces about 1 finger length.
How to eliminate the smell of pork
- To prevent pork from smelling, before cooking, you should blanch the pork in boiling water for about 3 minutes along with 1 crushed shallot; the shallot will help eliminate odors very effectively.
- Additionally, you can also add a little white wine to the boiling water before taking the meat out, as white wine will help remove the odor in the meat most effectively.
- After that, rinse the meat with cold water and then continue to cook; the meat will no longer have an unpleasant smell, and dishes made from pork will be more delicious.
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Marinate the meat
To make the meat tastier and more colorful, marinate the meat with 2 tablespoons of sugar for 30 minutes.
Next, add 2 tablespoons of seasoning, 2 teaspoons of pepper, 1 tablespoon of wine, 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, and 2 tablespoons of minced shallots.
Mix well and marinate for another 30 minutes for the meat to absorb the spices.
Note: If you have time, you can also marinate the meat in the refrigerator overnight for the meat to absorb the spices more deliciously!
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Boil duck eggs
Wash the duck eggs, put them in a pot and boil for 5 – 7 minutes over medium heat. Then let them cool and peel off the shell.
How to quickly peel boiled duck eggs:
- Put the eggs in the pot, cover with water, and add a little vinegar so that peeling will be easier.
- After boiling the eggs for about 7 minutes, take them out and place them in a bowl of cold water and proceed to peel the eggs. This method will cool the eggs quickly and the shell will come off easily, making it convenient for peeling.
See details: How to quickly and simply boil eggs with a rice cooker
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Meat Stewing
You plug in the pressure cooker and set the timer for 5 minutes, add 2 tablespoons of sugar, 2 tablespoons of water, and use chopsticks to stir until the sugar water turns a brown color.
Next, add the marinated meat into the pot to stir-fry, add 200ml of fresh coconut water and enough water to cover the surface of the meat, close the lid, and set to stew for 10 minutes.
After 10 minutes, release the pressure, add duck eggs, 3 chili peppers, season to taste, and continue to set the time for an additional 10 minutes to finish.
Note:- When releasing the pressure, be careful to avoid burns from the hot steam.
- You can also use a clay pot for stewing meat instead of using a pressure cooker!
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Final Product
The delicious stewed meat dish is complete and can be served hot. The dish is soft, flavorful, with rich fatty meat combined with the creamy duck eggs, making it extremely appetizing!
Tips for successful execution
- You can adjust the seasoning to suit your family’s taste.
- The dish can be paired with rice, bread, bánh chưng, or pickled vegetables as well.
- In particular, this dish can be kept for a long time while still being delicious. If you want to braise and store it for the week, you should replace coconut water with plain water.
How to store braised pork
- To preserve braised pork better, after cooking, you should skim off the excess fat that sticks to the surface of the meat.
- Each day when eating, you should scoop out just enough to use and reheat separately. If there’s any leftover sauce, do not pour it back into the main pot, as this can easily cause the dish to spoil.
- If storing in the refrigerator, you should tightly cover the pot or use plastic wrap to cover it, or place it in a sealed container before putting it in the refrigerator. When eating, be sure to scoop out just enough for reheating.
- Note that storing meat in the refrigerator is only good for a maximum of 1 week!
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