Food & Receipts

The Ultimate Winter Warmers: 3 Mouth-Watering Braised Dishes to Delight Your Family

Winter is here, and it's time to spice up your rice game! Discover 3 unique and delicious braised recipes that will tantalize your taste buds and impress your family.

Administrator

1 December, 2024

Braised Pork Belly with Lotus Root

Preparation

500g pork belly

1 lotus root

4 eggs

20g ginger

20g scallions

20g garlic

20g cinnamon stick

10g bay leaves

5g black peppercorns (or regular peppercorns)

4 dried chili peppers

Dark soy sauce: 2 tablespoons

Light soy sauce: 3 tablespoons

10g salt

Water as needed

Cooking Instructions

Hard-boil the eggs and peel them. Peel and clean the lotus root. Rinse the pork belly. Wash the scallions and tie them into a small bundle. Peel and slice the ginger. Peel and slice the garlic.

In a pot, combine the pork belly, lotus root, scallion bundle, ginger, garlic, cinnamon stick, bay leaves, chili peppers, and peppercorns. Add just enough water to cover the ingredients.

Next, pour in the cooking wine, dark soy sauce, light soy sauce, and salt. Stir well to ensure the spices are evenly distributed.

Cover the pot and bring it to a boil. Then, reduce the heat and simmer for about an hour. Approximately 20 minutes before turning off the heat, add the eggs to the pot. Remember to stir the ingredients occasionally during cooking.

Once done, remove the meat and cut it into bite-sized pieces. Cut the lotus root into similar-sized pieces. Halve the eggs for presentation. Arrange all the ingredients on a plate and drizzle some of the braising liquid on top. This dish is best enjoyed with steamed rice.

The braised pork belly will be tender and flavorful, melting in your mouth. The eggs add a creamy texture, while the lotus root provides a unique appeal to your meal.

Pork Hock Braised with Soybeans

Ingredients

1 pork hock

3 fermented bean curd (chao) cubes

50g peanuts

2 tablespoons light soy sauce

1 star anise

Ginger, julienned

Scallions

1 lump of rock sugar

Cooking Instructions

For optimal flavor, choose the front hock of the pig. Due to its increased activity, the front hock tends to have more tender meat, better-proportioned bones, and a more appealing taste than the rear hock, which often has more fat.

After purchasing the pork hock, pluck any remaining hairs and consider grilling it over a fire to enhance its color and aroma.

Cut the hock into bite-sized pieces.

Boil the hock in cold water to remove any impurities, then discard the water. Rinse the hock with warm water and set it aside to dry.

Heat some oil in a pan and sauté the scallions, ginger, garlic, and star anise until fragrant. Next, add the hock and stir-fry until the meat turns golden brown.

Dissolve the fermented bean curd cubes in a small bowl of water to make a soybean paste. Pour this mixture into the hock pot and stir well to ensure the meat absorbs the color and flavor from the sauce. For a more visually appealing dish, use red fermented bean curd.

Add the cleaned peanuts to the pot.

Pour in just enough water to cover the hock. Season with light soy sauce and rock sugar to taste, then cover and simmer. As the fermented bean curd is already salty, additional salt may not be necessary, but feel free to adjust according to your preference.

When the liquid comes to a boil, reduce the heat and continue cooking for about an hour. You can adjust the cooking time to your liking, ensuring that the hock becomes tender, the sauce thickens, and the flavors infuse into the meat.

The braised pork hock with peanuts will have a beautiful red color and a clear, collagen-rich sauce that isn’t greasy at all. It’s sure to tantalize your taste buds from the very first bite!

Braised Pork with Turnips

Preparation

400g pork belly

3 turnips

Scallions, cut into sections

Fresh chili peppers, finely sliced

Bitter caramel (coloring)

Shallots: peeled and minced

Seasonings: fish sauce, seasoning powder

Cooking Instructions

Rinse the pork belly with water, then soak it in a diluted salt solution to remove any unpleasant odors. Rinse again with clean water and set aside to dry. Cut the pork into bite-sized pieces.

Peel the turnips and wash them thoroughly. Cut the turnips into large, chunky pieces to ensure they cook and absorb the flavors more effectively.

In a large bowl, combine the pork with 1 tablespoon each of sugar, fish sauce, seasoning powder, and bitter caramel. Mix well and marinate for about 20 minutes to allow the flavors to penetrate the meat.

Place a pan over medium heat and add the marinated pork to stir-fry briefly. Then, add just enough water to cover the meat and bring it to a boil for about 15 minutes, allowing the pork to cook through.

Once the pork is cooked, add the turnips to the pot along with the caramel sauce. Season with an additional teaspoon of fish sauce and ½ teaspoon of seasoning powder. When the mixture comes to a boil, reduce the heat and continue cooking until both the pork and turnips are tender. Finally, add the scallions and chili peppers, give it a good stir, and turn off the heat.

Your braised pork with turnips is now ready to be served! Enjoy it with hot steamed rice for a satisfying meal.