If you want the pot of braised pork to not be chewy and melt in your mouth, you just need to add this ingredient.
Braised pork is a familiar delicious dish, rarely absent from family meals. This food is very diverse in processing, it can be boiled, grilled, fried, sauce, braised, stewed… all delicious.
In there, pork Kho is a familiar dish, loved by many people because of its rich flavor and tender, fragrant meat. However, not everyone can make a delicious and tender pot of braised meat, but it’s still chewy for even an hour.
If you want the pot of braised pork to not be chewy and melt in your mouth, you just need to add this ingredient. Here’s how to do it specifically:
First, the bacon only bought and washed with warm water to clean and remove excess blood. Then you cut the meat into bite-sized pieces.
Marinate the meat as usual with familiar spices such as onions, garlic, chili, salt, and fish sauce.
Heat oil, add a little sugar and pepper to create color. Heat until the sugar melts and turns the color of cockroach wings, then add the meat. Stir well so that the water adheres evenly on the pork, add a moderate amount of beer to braise the meat.
After stewing meat for about 10 to 15 minutes, add a little baking soda, braised meat is very quick and safe. This is also the secret to helping braised meat to be tender quickly, saving cooking time.
Cover and continue to braise the meat for another 25 to 35 minutes over low heat. Finally, season to taste.
Stocked in this way, the pork is soft and not fatty, making sure to eat all the rice cooker.
Attention
Another trick to make braised meat tender is to use hawthorn berries. This fruit contains citric acid, vitamin C will help meat ripen faster.
Ying Ying
According to Vietnamnet
at Blogtuan.info – Source: 2sao.vn – Read the original article here