Make delicious and tender Chinese braised pork without using soy sauce – try this alternative for a flavorful and aromatic dish!

Braised Pork Belly is a popular dish in many households, but often the meat turns out to be dark and can have a unpleasant burnt sugar smell. Let's braise it in a way that makes it even more delicious.

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Making braised pork dish, of course, cannot lack the color of the meat with a delicious and tender texture. Many people buy soy sauce or make their own caramel to create the color. However, soy sauce has the advantage of being fast but it can make the meat turn dark and have a slightly burnt smell after being braised. Homemade caramel can also be burned if not careful. Braised pork is also a dish that requires a relatively long time to braise the meat until it becomes tender. But with the two tips below, you will be able to braise the meat more deliciously, faster, with a beautiful color and a rich aroma.

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Prepare the ingredients

1kg of pork belly

Duck eggs or quail eggs, depending on your family’s taste. Some people like to add eggs to the braise, while others don’t.

1 liter of fresh coconut water and 1 can of beer (these are the two important types of water that help make the braised pork dish fragrant, tender, and quick without the need for long braising)

Chopped onions, garlic

Chopped shallots

Seasoning: fish sauce, sugar, bouillon powder, pepper

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Step 1 Preparing and marinating the meat

When buying meat, remember to buy fresh and tender meat. The commonly used meat for braised pork is evenly sliced pork belly with a perfect combination of lean and fatty parts…

Soak the meat in diluted saltwater or ginger wine for about 30 minutes to remove any impurities or dirt. Cut the meat into bite-sized pieces.

Put the meat in a bowl, add chopped onions, garlic, fish sauce, sugar, bouillon powder, and pepper for marinating. Then marinate the meat in the refrigerator for about 2-3 hours to allow the meat to absorb the flavors. In urgent cases, you can still braise the meat right away. If you have time, you can take the bowl of meat out in the sun for about 30 minutes to make the braised pork more tender.

While waiting for the meat to marinate, you can boil the eggs and peel them. Do not overcook the eggs. After peeling, you can use a toothpick to make a few holes around the eggs so that the flavors can penetrate into the eggs.

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Step 2 Braising the meat

Bring the coconut water to a boil in a pot. When the water is boiling, add the meat to the pot, and pour in the beer. Then simmer the meat until it is not easily broken apart. Braise for about 40 minutes until the meat is tender and the water turns dark, then add the eggs to the braise. The meat and eggs are done when they have a beautiful color. Season with more spices according to your family’s taste.

What are the benefits of using coconut water and beer?

When using coconut water and sugar to braise the meat, it helps give the braised meat a beautiful color, along with the color of the beer.

Beer contains many amino acids and components that help protein in the meat cook faster. Beer also helps speed up the braising process, making the meat more tender and preventing it from becoming too soft. Adding beer to the braise also helps make the meat more tender. During the braising process, the alcohol in the beer evaporates, so there will be no alcohol taste in the meat. Beer helps make the braised meat more delicious.

Coconut water adds a pleasant aroma and enhances the rich flavor of the braised pork. It provides a unique richness that filtered water can’t match.

The meat and eggs should not be braised for too long as it will make the eggs dry and hard. The finished dish should have tender meat, delicious broth, beautiful color, and a fragrant aroma.

Braised pork can be kept for a few days, and when reheating, add a little coconut water to prevent it from becoming dry.

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