1. Braised black eggplant
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Preparation
45 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Braised black eggplant Serves 5
Pork belly 500 gr (pork belly) Black eggplant 300 gr Caramel sauce 4 tablespoons (coconut caramel) Soy sauce 1 tablespoon Fish sauce 3 tablespoons Cooking oil 3 tablespoons Seasoning powder 1/2 tablespoon (can be omitted) Common spices a little (salt/ sugar/ monosodium glutamate/ pepper/ seasoning powder)
Required tools
Image of ingredients
How to cook Braised Pork with Black Eggplant
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Prepare the meat
With 500g of pork belly, scrape off the fine hair, to eliminate the smell of pork, soak the piece of meat in a bowl of diluted salt water for about 5 minutes, then rinse with clean water and let it drain.
Cut the meat into small square pieces, about 1 finger thick.
To ensure the pork has no odor, bring a pot of water to a boil, then blanch the meat for about 2 – 3 minutes; when the meat firms up, take it out and let it drain in a bowl.
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Marinate the meat
Season the meat with 1/2 spoon of seasoning powder, 1/2 spoon of monosodium glutamate, 1 spoon of seasoning granules, 1/2 spoon of pepper, 1 spoon of sugar, 3 spoons of fish sauce, 1 spoon of soy sauce, and 4 spoons of caramel sauce.
Then mix well and marinate the meat for at least about 1 hour to allow the meat to absorb the spices.
Tip: For a delicious braised pork that is well seasoned, you should marinate the meat for half a day to a day if you have more time.
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Prepare jujube
With 300g of black jujube purchased, you should wash it with water. To prevent the jujube from being bitter, wash and rub the jujubes against each other to remove the white powdery layer. Then, cut them in half and remove the seeds.
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Stir-fry the meat
Place a pot on the stove and add 3 tablespoons of cooking oil, when the oil is hot, add all the marinated meat and stir-fry over high heat for about 5 – 7 minutes until the meat is firm.
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Braised dish
When the meat is firm, add 1 liter of filtered water until it covers the surface of the meat, then cover and braise on low heat for about 10 minutes.
Tip for you- The meat juices in the bowl are very flavorful, don’t throw them away; rinse with filtered water and add to the pot to braise together!
- To make the braised broth clearer, when the broth boils, open the lid and use a ladle to skim off all the foam.
After skimming the foam, add the prepared jujube (without seeds) and braise for about 30 minutes on low heat without covering the pot. Braise the dish until the liquid reduces and thickens, then turn off the heat and serve in a bowl.
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Final product
The braised dish with black eggplant after completion has a rich and fragrant aroma.
The pieces of meat are glossy brown and flavorful, the black eggplant is soft and has a distinctive fragrance, and the thick sauce served with white rice is simply unbeatable. Let’s get into the kitchen and make this delicious dish right away.
2. Braised dish with green eggplant (recipe shared by a user)
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised dish with green eggplant (recipe shared by a user) Serves 4
Pork belly 500 gr Green eggplant 500 gr Caramel sauce 1 teaspoon (color sauce) Oyster sauce 2 teaspoons Fish sauce 1 teaspoon Seasoning powder 2 teaspoons Ground pepper/ salt a little
Tools needed
Picture of ingredients
How to prepare Green Trám Meat (recipe shared by users)
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Prepare Green Trám
Wash the green trám thoroughly, then put it into a pot, add cold water to cover the trám, and add 1 teaspoon of salt. Then place the pot on the stove, bring to a boil, then turn off the heat and pour the green trám into cold water.
After that, use a knife to cut the green trám in half and remove the seed, discarding the seed.
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Prepare and Marinate the Meat
Wash the pork belly, cut it into bite-sized cubes, then let it dry. After that, blanch it in boiling water with 1/2 teaspoon of salt.
Next, marinate the meat with seasonings including 2 teaspoons of oyster sauce, 2 teaspoons of seasoning powder, 1 teaspoon of fish sauce, 1 teaspoon of caramel (coloring), and 1 teaspoon of pepper. Mix well and let it marinate for 30 minutes to absorb the flavors.
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Braised meat with green starfruit
Place a pan on the stove, wait for the pan to heat, then pour the marinated meat into the pan and stir-fry briefly until the meat starts to firm up, then turn off the heat. After that, pour it into a pot, add 1 cup of water, and simmer for about 15 minutes over low heat.
Next, add the prepared green starfruit and stir well, season to taste, and continue to braise for another 30 minutes over low heat until the meat and green starfruit are cooked evenly infused with seasoning.
If you prefer it softer, you can braise it longer until the meat and starfruit are completely soft and tender.
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Final Product
The dish of braised pork with green starfruit is incredibly appealing, with the pork belly infused with flavor and tender, while the green starfruit is just right, not mushy, with a nutty and fragrant taste. This braised pork dish served with hot rice on a chilly day is simply delightful, isn’t it?
What is a starfruit? Where to buy starfruit?
- Starfruit has many different names such as: thanh quả, gián quả, cà ná,… There are two main types: white starfruit (green starfruit) and black starfruit. This type of fruit is often used to prepare stewed dishes or to make jam.
- You should choose starfruit that are uniformly sized, elongated at both ends, and the outer skin still has a natural white powder for better taste and higher nutritional value.
- Choose starfruit that feel firm in your hand and are still hard when squeezed.
- Do not buy starfruit that are scratched, have lost their white powder, or have wrinkled skin that is no longer shiny, as these are fruits that have been stored for too long and will not taste good.
- You can buy starfruit at markets, order through online websites of stores that sell starfruit, or check on e-commerce platforms.
How to properly and easily prepare starfruit
- To make the starfruit soft and easier to separate from the seeds, soak the starfruit in warm water for about 20 – 30 minutes.
- You should prepare warm water for soaking starfruit in the ratio of 3 cups of hot water to 1 cup of cold water. Soaking starfruit in boiling water will make it hard and sour.
- After soaking the starfruit, take it out and place it in a bowl of cold water, use a knife to cut the starfruit in half and remove the seeds inside.
How to choose fresh and delicious pork belly
- You should choose pork belly that has a dry membrane, naturally pinkish-white meat, and bright white interspersed fat.
- When pressed, it should feel firm, and the meat should have a certain elasticity, with layers of meat and fat sticking together, making it hard to separate.
- To avoid being greasy and too tough when eating, you should choose pieces of meat with a nearly equal ratio of fat and meat, with a moderately thick skin about 1/2 finger length.
- Do not buy pieces of meat that are pale in color, feel slightly wet and soft without elasticity, and emit an unpleasant odor, as these are pieces of meat that do not guarantee quality and may not taste good or affect your health.
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With the 2 simple ways to make braised black eggplant and braised green eggplant, you will easily succeed in adding another delicious and flavorful dish to enrich your family meals. What are you waiting for? Go to the kitchen and make this braised dish right away.
