Food & Receipts

The Secret to Tender Meat: No Water Needed! A 20-Year-Old Technique for Mouth-Watering, Flavorful, and Beautifully Red Meat.

The braised meat emanates an irresistible aroma, its deep reddish-brown hue glistening and beckoning. One glance at this mouth-watering dish and you can't help but imagine the powerful impact it will have on your taste buds.

Administrator

5 September, 2024

There are countless ways to braise meat, and today we’re sharing a unique method that doesn’t require any water or salt. This technique yields incredibly tender meat with a beautiful red hue that will melt in your mouth. You’ll be amazed by the subtle yet delightful twist that this cooking method brings to the table. Let’s dive into the secret of this new braising technique!

Preparation:

– 500 grams of pork belly, 1 teaspoon of rock sugar, ginger, and spring onion to taste, 1 star anise, 1 bay leaf, 1/3 bottle of cooking wine (available online), 3-3.5 tablespoons of soy sauce, 1 tablespoon of dark soy sauce.

Instructions:

Step 1: Choosing the Meat

For the best results, opt for pork belly with alternating layers of lean meat and fat. This cut of meat is ideal for braising due to its tenderness.

Step 2: Pre-cooking Process

Rinse the pork belly and place it in a pot with ginger slices. Bring it to a boil, and once the meat slightly curls up and turns white, remove it from the heat. Rinse the meat again with warm water, then cut it into bite-sized cubes. This initial boiling step helps eliminate excess blood and reduces any unpleasant odor during cooking.

Clean and chop the spring onion. If you prefer, you can substitute it with dried onion.

Step 3: Braising the Meat

Line the bottom of a pot with ginger slices and spring onion to enhance the flavor and prevent the meat from sticking. Place the meat on top, with the pork skin facing down. Instead of adding water or caramel sauce, pour in the cooking wine.

Add the star anise and bay leaf to infuse more flavor. Sprinkle crushed rock sugar over the meat, adjusting the amount to your taste. Drizzle soy sauce and dark soy sauce over the meat—this combination will give the meat a gorgeous red color without the need for food coloring or additional salt.

Place the pot on high heat until it boils, then reduce the heat and simmer for about 20 minutes. Once the pork skin turns a reddish-brown color, flip the meat to ensure even flavor absorption. Continue braising for another 20-25 minutes, and your delicious braised meat is ready to be served!

If there’s too much liquid left in the pot, turn up the heat to reduce it before turning off the stove.

The braised meat will emanate a mouthwatering aroma, and its glossy reddish-brown appearance will tantalize your taste buds. Just imagine the wonders it will do to a bowl of steamed rice!

Happy cooking!

Frequently asked questions

The secret to tender meat is a 20-year-old technique that involves using a simple mixture of salt and sugar to draw out the moisture from the meat, resulting in a mouth-watering, flavorful, and beautifully red piece of meat.

The salt and sugar mixture is rubbed onto the surface of the meat and left for a few hours or overnight. This process draws out the moisture from the meat through osmosis, concentrating the flavors and tenderizing the meat.

This technique is effective because it helps to break down the tough connective tissues in the meat, making it more tender. The salt and sugar also add flavor and moisture to the meat, enhancing the overall taste and texture.

Yes, this technique can be used on various types of meat, including beef, pork, lamb, and chicken. It is particularly effective on tougher cuts of meat that tend to be drier and less flavorful.

The amount of time can vary depending on the thickness and type of meat. For thinner cuts of meat, a few hours should be sufficient. For thicker cuts or tougher meats, leaving the mixture on overnight will yield better results.