Home Food & Receipts The Magic Ingredient to Transform Your Meat Dishes: Unlock a World of...

Food & Receipts

The Magic Ingredient to Transform Your Meat Dishes: Unlock a World of Aromatic, Tender, and Golden Deliciousness

14 April, 2025

1. What is the Bunch of Leaves Used for Braised Meat?

The bunch of leaves used for braising meat is actually green tea leaves, galangal leaves, or dried banana leaves. Depending on the region and taste preferences, any of these leaves can be used to braise meat, adding a natural aroma, making the meat softer, and more appealing in color.

Bunch of Leaves for Braised Meat: Fragrant, Tender, and Golden-Brown Meat

Green Tea Leaves: Help eliminate the meat’s fishy smell, imparting a fresh and delicate fragrance.
Galangal Leaves: Enhance the distinctive flavor, adding a mild spiciness to the meat.
Dried Banana Leaves: When braised with meat, banana leaves release a substance that gives the dish a natural golden-brown color.

2. Benefits of Using Leaves When Braising Meat

Using these leaves when braising meat offers several advantages:

Odor Removal: Green tea and galangal leaves are effective in eliminating odors, making the braised meat more aromatic and appetizing.
Tenderizing: Prolonged cooking of the leaves with the meat helps soften it without falling apart.
Color Enhancement: Dried banana or green tea leaves give the meat a natural golden-brown color without the need for artificial coloring.
Flavor Boost: These leaves impart a distinctive and enticing fragrance to the meat.

3. How to Properly Use Leaves When Braising Meat

Ingredients:

500g of pork belly or pork hock
1 handful of green tea leaves, galangal leaves, or dried banana leaves
1 shallot, 2 cloves of garlic
1 tablespoon of fish sauce
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of caramel sauce (coloring)
500ml of fresh coconut water (optional)
Pepper, MSG, cooking oil

Preparation:

Step 1: Prepare the Ingredients

Rinse the meat, scald it in boiling water to remove impurities, then cut it into bite-sized pieces.
Finely chop the shallot and garlic.
If using green tea or galangal leaves, rinse and gently crush them. If using dried banana leaves, you can rinse them briefly and cut them into small pieces.

Step 2: Marinate the Meat

Place the meat in a bowl and marinate it with fish sauce, salt, pepper, sugar, chopped shallot and garlic, and caramel sauce for 30 minutes to absorb the flavors.

Step 3: Braise the Meat

Sauté the shallot and garlic with cooking oil, then add the meat and stir until it changes color.
Pour in the fresh coconut water or regular water, along with the prepared leaves.
Cover and braise over low heat for 45-60 minutes. As the liquid reduces, the meat will become tender and take on a golden-brown color.

Step 4: Serve

Dish out the meat, sprinkle some ground pepper, and serve hot with steamed rice.

4. Tips for a More Delicious Braised Meat Dish

Choose meat with a mix of lean and fatty parts to prevent dryness during braising.
Braise the meat over low heat to ensure it becomes tender and absorbs the flavors effectively.
For a richer, creamier taste, add quail or chicken eggs to the braise.
Avoid stirring the meat too much during braising to prevent it from falling apart.