Braised pork belly is a classic Vietnamese dish, but adding beef to the mix takes it to a whole new level of flavor.
Braising with these leaves gives a beautiful color without adding food coloring
The unique part about this recipe is that it doesn’t require any artificial coloring to achieve that desirable brown hue. Phunutoday.vn will guide you through the process of braising pork belly and beef with mit leaves:
Ingredients for braising
– 3 kg of pork belly
– 0.5 kg of beef (either shank or brisket)
– Chopped onions, garlic, and chili
– Fish sauce, a pinch of salt, seasoning powder, and monosodium glutamate
– 2 tablespoons of white rum for every 3 kg of pork belly
Marinate the meat with the spice mixture and sun-dry for 2 hours, occasionally turning the meat to ensure even drying.
– Mit leaves
– Coconut water: For every kilogram of meat, use 2 coconuts, so for 3 kg, you’ll need 5 coconuts, but only use the water.
– Rock sugar or regular sugar (rock sugar makes the fat clearer and crispier, with a sweeter taste)
– 10 duck eggs
Wash the mit leaves thoroughly before adding them to the braising process. They enhance the flavor and give the dish a beautiful color.
Braising Method with Mit Leaves
– Combine the chopped onions, garlic, and chili with fish sauce, a pinch of salt, seasoning powder, rock sugar, monosodium glutamate, and 2 tablespoons of white rum. Mix well and set aside.
Cut the meat into large chunks, approximately 5x5cm. Marinate the meat with the spice mixture for 30 minutes, then sun-dry for 2 hours. This process helps render the fat, making it clearer and preventing it from falling apart during braising.
Heat some oil in a pot, then stir-fry the meat until it changes color and firms up.
-Note: Marinate the pork belly and beef together, only seasoning during this step. From here on out, only use fish sauce for seasoning.
– Boil the eggs with a splash of vinegar to make peeling easier. They’re done when you can pick them up with bamboo skewers.
Pour in enough coconut water to cover the meat. Simmer on low heat.
– Take some of the oil from the pot and heat it up. Fry the marinated meat until it changes color and firms up. Then, pour in enough coconut water to cover the meat, bring it to a boil, and skim off any foam. Continue cooking for about 20 minutes on low heat, seasoning with fish sauce to taste, and then add the eggs.
– After an hour or two, evenly spread the mit leaves on top of the meat. This step enhances the flavor and aroma while keeping the broth clear and free of foam.
After 1-2 hours, spread the mit leaves evenly over the meat to enhance the flavor and aroma and keep the broth clear and free of foam.
– Simmer on low heat for about 3 hours, or until the broth turns a golden brown. Only season with fish sauce during this step to ensure the meat stays tender.
– Despite not using any artificial coloring, the meat will take on a beautiful natural brown color from the coconut water.
Tips for Marinating Pork Belly
If you have the time, it’s best to marinate the pork belly overnight in the refrigerator. It’ll taste even better the next day.
Don’t add water to the caramel sauce while it’s still hot, as it may cause splattering. Keep an eye on the color of the sauce, and stop heating when it reaches your desired shade of brown.
A delicious and appetizing dish
Tips and Tricks for Preparing Other Braised Pork Belly Dishes
Once the meat has completely cooled, you can store it in the refrigerator for 2-3 days. When it’s mealtime, simply reheat it for a few minutes or pop it in the microwave.
To make the meat even tenderer, place a banana leaf over it. The leaf helps retain heat in the pot and absorbs foam during braising.
Additionally, it’s best not to cover the pot during the braising process, as this will result in a clearer and more attractive broth.
Good luck, and happy cooking!
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