Coconut is not the answer! This amazing broth turns pork belly into a mouthwatering delight. Don’t miss out on this heavenly dish.

When preparing a dish of braised meat, people often use coconut water as one of the essential ingredients to add a soft and enticing sweetness to the dish. However, in reality, you can completely substitute coconut water with sugarcane juice when cooking braised meat, which will surely surprise you with its delightful flavor.

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1. Ingredients needed

– Pork belly: 500g

– Sugarcane juice

– Shallots

– Chili

– Common spices: Cooking oil, fish sauce, sugar, seasoning powder, chicken powder, garlic powder, pepper, food coloring.

2. How to cook sugarcane juice braised pork belly

– After buying pork belly, wash it with diluted saltwater to remove the characteristic smell of pork. Then, cut the meat into bite-sized pieces.

– For shallots, peel off the outer skin, rinse with water and cut them in half.

– Next, marinate the pork belly by mixing 500g of pork belly with the ingredients and spices including: 4 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of seasoning powder, 2 teaspoons of chicken powder, 2 teaspoons of garlic powder, and 1 teaspoon of pepper. Leave it like that for about 15 minutes for the meat to absorb all the flavors.

– Then, put the pan on the stove and add 2 tablespoons of sugar and a little water. Stir well to dissolve the mixture. When the sugar turns caramel color, add 1 tablespoon of chili sauce and 1 tablespoon of soy sauce to make the sauce more flavorful.

– After the mixture has dissolved and blended together, add the halved shallots and chili to the pan and stir for about 30 seconds to soften the shallots. Then, add all the marinated pork belly to the pan. Note that in the first 5 minutes, stir with high heat to make the meat firm and the fat render.

– Next, pour the sugarcane juice over the surface of the meat and simmer gently. When the juice is almost evaporated, add 1 tablespoon of food coloring, continue to simmer until the meat becomes sticky and fully absorbs the flavors.

Sugarcane juice braised pork belly has a beautiful brown color that attracts and spreads a fragrant smell throughout the kitchen. When you taste it, you will feel the tenderness of each piece of pork belly, which is well soaked in spices, combined with the sweet taste of sugarcane juice.

3. Some useful tips when cooking sugarcane juice braised pork belly

– How to choose good pork belly:

+ Pork belly is divided into 2 types: upper pork belly and lower pork belly. The upper pork belly is the one located near the ribs, with more fat and less lean meat, so it will make you feel full quickly when eating. The lower pork belly is the one located in the lower abdomen of the pig, not adjacent to the ribs, with more layers and less fat, usually having 3 to 5 alternating layers. Therefore, meat sellers recommend that you choose the lower pork belly because it will taste much better when cooked, and you won’t feel full no matter how you cook it because it has less fat.

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Frequently asked questions

The star of this dish is a flavorful broth made from simmering pork bones, vegetables, and spices. This broth, when combined with the coconut water and meat, creates a unique and delectable flavor profile that elevates the pork belly to a mouthwatering delight.

While coconut is a popular ingredient in many Asian dishes and can add a nice touch to certain recipes, it is not the hero of this particular dish. The focus is on creating a rich and savory broth that enhances the flavor of the pork belly, and while coconut water is used, it is not the primary ingredient that defines the taste.

First, prepare the broth by simmering pork bones, vegetables, and spices for several hours to create a rich and flavorful base. Then, cook the pork belly in this broth, ensuring it absorbs the delicious flavors. Finally, combine the cooked pork belly with coconut water and meat, adding a unique twist and creating an explosion of tastes.

This recipe takes a unique approach by combining the savory flavors of the broth, which is carefully crafted to enhance the pork belly, with the subtle sweetness of coconut water. It creates a complex and irresistible taste that sets it apart from traditional pork belly dishes, offering a delightful surprise for your palate.

Taking the time to create a rich and well-rounded broth is key to the success of this dish. Slow-simmering the pork bones and carefully selecting spices will infuse the pork belly with deep flavors. Additionally, choosing fresh and high-quality ingredients, especially for the coconut water and meat, will make a noticeable difference in the final taste experience.

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