Pork braised in soy sauce is a favorite dish for many people. In fact, everyone has their own way of braising meat, their own secret recipe.
Instead of using soy sauce or coconut water, many people will use beer to braise the meat.
The benefits of adding beer to braised pork
Chefs often use beer to add flavor to their dishes. Beer also helps to quickly break down the proteins and lipids in the meat, making it tender and moist.
Therefore, adding beer to braised pork will make the meat tender, flavorful, and aromatic.
You can adjust the amount of beer to suit your taste. Approximately 300 grams of meat can be braised with one can of beer.
Some tips for delicious braised meat
When braising meat, it is best to sauté and sear the meat until golden and fragrant.
When braising, it is important to simmer the meat on low heat. A high heat will cause the liquid to evaporate quickly, resulting in dry and tough meat.
Only add enough water to braise the meat, do not add water multiple times.
When adding water to braise the meat, it should be hot water. Cold water will cause the meat to shrink, change the flavor, and become dry and less appetizing.
Avoid opening the lid of the pot too often while braising the meat.
The uses of beer in cooking
– Removing the fishy smell from seafood
When cooking seafood such as shrimp, fish, crab, and clams, you can use beer instead of water to remove the fishy smell and make the dish more appetizing.
– Making dough rise and expand
When you need the dough to rise and expand, you can use beer instead of water when kneading the dough (for example, Vietnamese pancake also often uses beer to make the crust fluffy and crispy). Beer also adds a pleasant aroma to the dish.
– Braising fish
Braising fish with beer will allow the spices to penetrate, making the dish flavorful, moist, and not fishy.
– Preventing fish from sticking to the pan when frying
If you’re not using a non-stick pan, to prevent the fish from sticking, before adding oil to the pan, pour a little beer and spread it evenly over the surface. The beer will create a protective layer that prevents the fish from sticking and adds a fragrant aroma to the dish.
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