Meat Warehouse with This Leaf, No Need for Added Sugar, Meat Still Turns Golden Brown and Melts in Your Mouth

Braised pork belly is a household staple in many homes, owing to its tantalizing flavors and visually pleasing presentation. However, mastering the art of creating an exceptional braised pork belly dish demands the possession of a few closely guarded secrets.


Braised pork usually calls for pork meat, but you can combine it with beef to experience a delightful flavor profile.

Braising meat with this leaf eliminates the need for caramel sauce while still achieving a beautiful color

Uniquely, this braising method doesn’t require caramel sauce, yet the dish develops a naturally beautiful color. will guide you through the process of braising pork belly, beef, and jackfruit leaves as follows:

Ingredients for braising the meat

– 3kg pork belly

– 0.5g Beef (brisket or chuck)

– Minced onion, minced garlic, minced chili.

– Fish sauce, a pinch of salt, a pinch of seasoning powder, MSG.

– 2 tablespoons of white wine per 3 kg of pork belly.

Before braising the meat, marinate it in the mixture and then sun-dry it for 2 hours, turning the meat occasionally to ensure even absorption.

– Jackfruit leaves

– Coconut water: For every 1kg of meat, use 2 coconuts; for 3 kg, use 5 coconuts and discard the meat.

– Rock sugar or granulated sugar (rock sugar results in crispier and clearer fat and a sweeter flavor).

– 10 duck eggs

Rinse the jackfruit leaves and add them while braising the meat to enhance the flavor and color.

How to braise meat with jackfruit leaves

– Combine all the minced onion, garlic, and chili. Add fish sauce, a pinch of salt, a pinch of seasoning powder, rock sugar, MSG, and 2 tablespoons of white wine. Mix well and set aside.

Cut the meat into large 5x5cm pieces. Then, apply the prepared marinade to the meat and let it marinate for about 30 minutes. Afterward, sun-dry the meat for 2 hours (this helps to render the fat, making it richer and preventing it from breaking apart during braising).

Place a pot over the stovetop, add a little oil, and heat it up. Then, stir-fry the meat until it turns a light brown color.

-Note: Marinate the beef and pork belly together. Season the meat only during the marinating process. During braising, only use fish sauce.

– Boil the eggs with a little vinegar to make them easier to peel. Use chopsticks to remove them when they are cooked.

Pour coconut water over the meat when braising. Use low heat.

– Add a little cooking oil to a pot and heat it up. Then, add the meat and stir-fry until it browns and develops a golden-brown color. Next, add the coconut water until it covers the meat. Bring the mixture to a boil, skim off any foam, and simmer for about 20 minutes (over low heat). Then, add fish sauce to taste and add the eggs.

– After 1-2 hours, spread the jackfruit leaves evenly over the surface of the meat to enhance its flavor, aroma, and clarity, preventing foam buildup.

After 1-2 hours, spread the jackfruit leaves evenly over the surface of the meat to enhance its flavor, aroma, and clarity, preventing foam buildup.

– Reduce heat to low and braise for about 3 hours, or until the liquid turns a golden brown color. (Season only with fish sauce during the braising process; do not add any other seasonings to preserve the meat’s natural tenderness.)

– Even without caramel sauce, the coconut water alone imparts a beautiful natural color to the meat.

Tips for marinating braised pork

If you have time, marinate the pork in the refrigerator overnight for better flavor.

Do not add water while the sugar syrup is still hot, as the steam can cause burns. You should also monitor the color of the sugar syrup visually to achieve the desired consistency during boiling. Once you’re satisfied with the color, stop boiling.

A delicious and hearty braised meat dish

Tips and tricks for cooking braised pork

Once the meat has completely cooled, it can be refrigerated for about 2-3 days. When ready to eat, simply reheat it for a few minutes on the stovetop or in the microwave.

For more tender meat, place a banana leaf over the meat. The banana leaf helps to retain heat in the pot while absorbing foam during the braising process.

Additionally, avoid covering the pot during braising. This allows the braising liquid to evaporate, resulting in a clearer and more visually appealing dish.

Enjoy your meal!

Frequently asked questions

Jackfruit leaves enhance the flavor, color, and aroma of the dish, while also preventing foam buildup.

The marinade consists of minced onion, garlic, and chili, along with fish sauce, salt, seasoning powder, rock sugar or granulated sugar, MSG, and white wine.

The meat should be marinated for about 30 minutes and then sun-dried for 2 hours, turning occasionally to ensure even absorption.

For every 1kg of meat, use the water from 2 coconuts. So, for 3kg, you would use 5 coconuts and discard the coconut meat.

Yes, marinating the pork overnight in the refrigerator will enhance its flavor. Also, placing a banana leaf over the meat during braising helps retain heat and absorb foam.

The cooked meat can be stored in the refrigerator for about 2-3 days. To reheat, simply warm it up on the stovetop or in the microwave for a few minutes.
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