Add these 2 spices to your braised meat dishes, tender and flavorful without being heavy

One issue many people encounter when braising meat is that it becomes dry and tough. The meat may even have a slightly gamey, unpleasant smell. The reason for this is not because the pork is not fresh, but rather due to the cooking technique.

Most people tend to use a variety of spices when braising meat, thinking that the more spices they use, the more flavorful the meat will be. However, this thinking is completely wrong. According to chefs, in order to make braised meat tender and flavorful, you need to add two additional ingredients:

Pineapple

Pineapple contains a high amount of organic acids, which easily tenderize the meat fibers. This helps make the meat tender and more delicious. However, you should not add too much pineapple to the braised meat.

Balsamic vinegar

This is one of the essential ingredients in braising and stewing dishes. Balsamic vinegar creates an acidic environment that helps release calcium, adding more nutrients to the dish.

In addition, balsamic vinegar helps eliminate the gamey smell of the meat and makes the braised dish more aromatic.

How to make flavorful and tender braised meat

Ingredients

– Pork belly: 500g

– Scallions

– Ginger, garlic, star anise, cinnamon, bay leaves, pineapple, salt, light soy sauce, dark soy sauce, brown sugar

– Cooking oil

Instructions

– After purchasing the pork belly, wash it thoroughly and press the skin down in a hot pan. Doing so will help remove any remaining pork hair, as well as eliminate the gamey smell and make the skin softer.

– Cut the meat into bite-sized pieces and place them in cold water. Then add scallions, julienned ginger, cooking wine, turn on the heat, and boil. When the meat boils, use a spoon to remove any impurities. Boil for another 3 minutes, then turn off the heat, remove the meat, wash it thoroughly, and set it aside.

– Heat cooking oil and add the pork belly, stir-frying evenly to render out excess fat and make the meat firmer. This will prevent the braised meat from becoming greasy and make it more fragrant. When the meat changes color, add a few pieces of brown sugar and simmer over low heat until the sugar caramelizes. Be sure to stir evenly until the pork belly is a beautiful brown color.

– Add scallions, julienned ginger, star anise, cinnamon bark, and bay leaves, stir-fry until fragrant. Add light soy sauce and dark soy sauce, and stir evenly. Pour in enough boiling water to submerge the meat. Remember to add 1 tablespoon of balsamic vinegar and 1 piece of pineapple to make the meat tender and flavorful.

– Simmer over low heat for about 40 minutes until the meat is tender, then remove the spices. Increase the heat to thicken the braising sauce, then turn off the heat.

– Sprinkle scallions on top and scoop the braised meat into a bowl for serving.

Braised meat prepared this way is tender, flavorful, and not greasy. It pairs well with white rice or sticky rice.