Braised pork belly is a familiar dish in Vietnamese family meals. The distinctive feature that makes this dish appealing is the tender, fatty meat with an amber hue, and the savory braising liquid, best enjoyed with white rice.
However, many people find it challenging to achieve the desired tenderness and color without burning or losing the natural sweetness of the meat, or having it fall apart.
Instead of using store-bought caramel sauce or making your own by melting sugar, which can easily result in an overly dark, burnt, or bitter dish if not done skillfully, you can apply the two simple tips below to quickly tenderize the pork belly and create a delicious, authentic-tasting dish with a naturally beautiful color.
Ingredients:
1kg fresh pork belly (look for a balanced ratio of lean meat to fat)
Duck or quail eggs (optional, boil them if desired)
1 liter of fresh coconut water
1 can of beer (the secret to tender and fragrant meat)
Finely chopped shallots and garlic
Chopped white onion
Seasonings: fish sauce, sugar, seasoning powder, and pepper
Step 1: Prepare and Marinate the Pork Belly
Selecting and preparing the pork belly is crucial for a delicious dish. Opt for fresh pork belly with evenly distributed layers of fat and lean meat, avoiding pieces with separated or loose fibers.
After purchasing the meat, rinse it and soak it in a dilute salt solution or ginger wine for about 30 minutes to eliminate any unpleasant odors and impurities. Then, rinse again and pat dry before cutting it into bite-sized pieces.
Place the meat in a large bowl and add the shallots, garlic, onion, fish sauce, sugar, seasoning powder, and pepper. Mix well and marinate in the refrigerator for 2-3 hours to allow the flavors to penetrate the meat. If you’re short on time, 30 minutes of marination will suffice before cooking.
A little tip: If the sun is out, place the marinated meat in the sun for about 30 minutes. This natural technique helps the meat retain its shape and develop a beautiful color during cooking.
While the meat is marinating, you can boil the eggs if you wish to include them. Avoid overcooking the eggs, as they may dry out during the braising process. Once peeled, pierce the eggs a few times with a toothpick to allow them to absorb more flavor during braising.
Step 2: Braise the Meat Without Caramelizing Sugar (Using Coconut Water and Beer)
Start by boiling the coconut water in a pot. Once it comes to a boil, add the marinated pork belly and pour in the can of beer. Reduce the heat to low and simmer gently, ensuring the meat becomes tender without falling apart.
After about 40 minutes, you’ll notice the braising liquid thickening and turning a gorgeous amber color. At this point, add the boiled eggs, if using, and continue braising for another 15-20 minutes to allow the eggs to absorb the flavors and attain an even color.
During the braising process, regularly skim off any foam that forms on the surface to ensure a clear braising liquid. Also, avoid covering the pot tightly, as this can make the liquid cloudy and promote excessive foaming. Instead, use a banana or jackfruit leaf to cover the meat and eggs, preventing them from darkening.
Why Use Coconut Water and Beer for Braising?
While beer is commonly enjoyed as a beverage, it’s also a secret ingredient in cooking, especially in braised meat dishes. The amino acids and enzymes in beer help break down the proteins in the meat, making it tender without compromising its structure. Additionally, the evaporation of beer during cooking leaves behind a subtle fragrance and gives the meat a glossy, mouthwatering appearance.
Fresh coconut water not only provides a natural sweetness but also contributes to the beautiful color of the dish, eliminating the need for caramel sauce or melted sugar. As the braising liquid reduces, the combination of coconut water, fish sauce, and meat juices creates a thick, savory, and luscious sauce.
Tips for a Restaurant-Quality Braised Pork Belly Dish
Avoid over-braising: The meat and eggs should be just right—not too dry or hard. Over-braising can lead to reduced liquid, dry meat, and tough eggs.
Keep the lid off: As mentioned earlier, leaving the pot uncovered helps maintain a clear braising liquid.
Reheat properly: Braised pork belly can be stored in the refrigerator and reheated. When reheating, add a little coconut water or regular water to retain moisture and flavor.
Garnish: Before serving, sprinkle some chopped scallions and add a few slices of red chili for a colorful and flavorful touch.
By forgoing the traditional caramel sauce and sugar caramelization, and instead using coconut water and beer, you can create a delicious braised pork belly dish with tender, flavorful meat and a naturally beautiful color. With these simple yet effective tips, your family meals are sure to become even more delightful and memorable.
