Stewed pork is a dish originating from the Chinese. To have a delicious plate of stewed pork, one must go through many time-consuming steps such as boiling, frying, and then steaming. Today, let’s join TasteVN in the kitchen to make this stewed dish!
1. Cantonese Stewed Pork
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Preparation
1 hour
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Cooking
7 hours
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Difficulty
Medium
Ingredients for Cantonese Stewed Pork Serves 4 people
Pork belly 1.5 kg (1kg for frying and 500gr for stewing) Mustard greens 1.3 kg Soy sauce 240 ml Green onions 3 stalks Mirin 120 ml Rock sugar 120 gr Ginger 1 piece Cornstarch 2 tablespoons Salt a little Cooking oil a little
Tools for Implementation
How to choose fresh and delicious mustard greens
- Although mustard greens can be grown year-round, the best time to plant them is from September to April. At this time, the greens are very tender, with green, thin leaves, thick stems, and no roughness or pests.
- You should choose mustard plants that are not wilted, eaten by pests, or bruised. Especially, do not choose mustard that has bolted, as it is now old, and tastes very bitter and strong.
- It is advisable to go to the market or supermarket early to select fresh and delicious mustard greens.
-800x450-12.jpg "2 ways to make delicious, melt-in-your-mouth khau nhuc meat dish 3")
How to Prepare Quang Dong Braised Meat
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Pickled Mustard Greens
Wash the mustard greens, then layer a layer of mustard greens into a large bowl, sprinkle about 1 tablespoon of salt on top, then add another layer of mustard greens and sprinkle 1 tablespoon of salt again, repeating until all the mustard is used.
Use a heavy object to press down on the mustard greens, then let it sit overnight. After that, cut the mustard into small pieces about 1 finger length, and sun-dry for 7 to 10 days.
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Soak dry salted mustard greens
The salted mustard greens after being dried should be soaked in warm water for 24 hours. After that, squeeze the greens dry and discard the water.
Tip: Soaking in water will help remove all the salt residues from the greens.
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Prepare pork belly
To clean the meat and eliminate any unpleasant odors, rub 1.5kg of pork belly with salt, let it sit for about 10 minutes, then rinse it with water.
Heat a large pan and fill it with water, when the water boils, add 1kg of pork belly and boil for about 3 minutes, then remove and let it drain.
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Marinate and Fry the Meat
Use a knife or a sharp object to pierce the skin of the pork belly multiple times, then evenly marinate the meat with 120ml of soy sauce.
Heat a pan on the stove and add oil to the pan, ensuring the oil covers the meat. When the oil bubbles, add the marinated meat, cover the pan, and fry for 3 minutes. Then, open the lid and fry until golden brown, then remove and place the fried meat into a bowl of cold water.
Note: When adding the meat to the pan of oil, do so slowly and gently; otherwise, the oil will splatter, causing danger.
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Cook the Meat with Pickled Mustard Greens
Cut the remaining 500g of pork belly into small pieces. Clean the green onions and cut them into pieces about 3-4 finger lengths.
Heat a pan on the stove and add 2 tablespoons of cooking oil (reuse the oil from frying the meat). When the oil is hot, add the green onions, ginger, and the cut pork belly, and stir-fry on medium heat for about 5 minutes.
Add dried pickled mustard greens, 120ml mirin, 120ml soy sauce, 120g rock sugar, and about 500ml of water, stir well and cover with a lid, set the heat to medium-low and cook for 2-3 hours.
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Steaming pork with pickled mustard greens
Cut the fried pork belly into thick pieces about the width of a finger.
Use a large round bowl, place the skin side of the pork at the bottom of the bowl, then add the braised pork belly from the previous step along with pickled mustard greens and the braising liquid on top of the pork. After that, place it in a steamer and steam for 4 – 6 hours.
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Completion
After steaming, drain the steaming liquid into a pan, mix 2 tablespoons of cornstarch with 1 tablespoon of water, then add it to cook until thickened to make the sauce.
Invert the bowl of pork onto a plate and take the dish out, then drizzle the sauce on top, and garnish with vegetables to finish.
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Final Product
Cantonese Braised Pork may require patience in its preparation, but the final product will be wonderful, with flavorful, tender meat combined with mustard greens, creating an extremely delicious dish!
2. Braised Pork (recipe shared by a user)
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Preparation
1 hour
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Cooking
8 hours
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Difficulty
Medium
Ingredients for Braised Pork (recipe shared by a user) Serves 4
Pork belly 1 kg Shiitake mushrooms 100 gr Taro 3 bulbs Marinade 1 bowl Ginger a little Garlic 1 teaspoon Cooking oil a little Common seasoning a little (salt/ monosodium glutamate/ soy sauce)
How to make Khau Nhuc meat (recipe shared by a user)
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Prepare the ingredients
You buy dried shiitake mushrooms, wash them clean, then soak them in warm water for about 10 – 20 minutes until the mushrooms expand, then chop them finely.
You peel the taro, wash it clean, then slice it thinly about 0.5cm, then fry it briefly in oil until just cooked.
The meat you buy should be washed clean and placed in a pot on the stove, add water with a little salt and a bit of smashed ginger. Boil the meat until it’s just cooked, then take it out to drain and cool.
Then use a meat tenderizer to poke holes in the pork skin so that it becomes crispy when fried. After creating holes in the skin, you fry the meat in hot oil until it’s golden brown on all sides, then take it out to drain the fat and cool.
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Cut and marinate the meat
When the meat has cooled down a bit, use a very sharp knife to slice the meat into pieces about 1cm thick. You should not cut the meat too thin to prevent it from breaking apart.
Then, arrange each slice of meat into a stainless steel bowl or ceramic bowl, alternating with a slice of taro. You should place the skin side down so that when it’s cooked and the bowl is inverted, the skin will be on top.
Put soy sauce into a small bowl, add 3 spoons of monosodium glutamate, 3 spoons of soy sauce, and chopped shiitake mushrooms, then mix well to absorb the seasoning (since the soy sauce is already salty, you don’t need to add more salt).
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Steaming meat
Next, pour the prepared sauce mixture over the arranged meat and steam in a water bath for about 6 – 8 hours until the meat is tender.
Finally, place a plate over the steamed meat bowl, flip the plate upside down, and the dish of steamed pork is complete.
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Final product
Delicious steamed pork has a beautiful golden honey color, a rich aroma, and each piece of meat is tender, with a fatty taste that is not greasy at all.
You can enjoy this dish with sticky rice or hot rice, ensuring it is delicious and satisfying!
How to choose fresh and delicious pork belly
- The color of good meat is bright pink, not too red and not too pale. Pork that is pale, has a greenish tinge, and has a foul smell is spoiled, so you should avoid this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test by pressing your finger into the meat; if it springs back immediately, is not slimy, and does not leak water or juices, then it is good.
- You should choose pork shoulder or belly that has both lean meat and fat so that your dish does not become dry or overly greasy.
Product information
You can use the steaming pot set with multifunctional use to prepare pork dishes.
- The bottom of the steaming pot is designed with evenly spaced holes, allowing steam to rise and cook the food evenly and more deliciously.
- The pot has a thickness of about 0.67 mm, made from safe 304 stainless steel, easy to clean.
- The handles are covered with Bakelite plastic for good heat insulation, so you don’t have to worry about burning your hands when holding and moving the pot.
- The bottom is wide and flat, with 3 layers for good heat conduction, cooking food quickly, helping to save energy.
The dish “khau nhuc” is a meal that has a relatively complex and time-consuming preparation method, but it will be an interesting dish to include in your family’s menu. Above are 2 ways to make khau nhuc, TasteVN hopes you will be able to easily and successfully prepare this dish!
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