Many people say that with just these two "magical" ingredients, the pot of braised pork will be completely different from normal. So, what "magical" uses do jackfruit leaves and lemon have for the pot of braised pork on Tet holiday?
Tips for cooking braised pork
Ms. Nguyen Thi Phuong (61 years old, living in Tien Giang ) has decades of experience in cooking, opened a food shop in Cai Lay district, received tens of millions of views on social networks with clips instructing tips on cooking Vietnamese dishes.
The housewife said that braised pork is an indispensable dish on the Vietnamese New Year's Eve meal tray. However, to cook a delicious pot of braised pork, you also need certain secrets.
Braised pork is an indispensable dish during Tet holiday of many Vietnamese families.
First of all, the pork belly to be braised must be fresh and delicious. When you buy it, wash it thoroughly and blanch it in boiling water. If you do not do this step, after braising, the pot of meat will not be preserved for a long time with the desired quality.
After blanching, cut the meat into bite-sized pieces and drain. Then season as usual. According to Ms. Phuong, each family will have different ways of seasoning sugar, MSG, salt, fish sauce, etc. depending on their taste. Ms. Phuong said that if you add a little annatto oil to marinate the meat and let it absorb the spices, the housewife said that if you braise the meat with fresh coconut water, the meat will have a more beautiful color and the braised meat juice will be more flavorful.
“While marinating the meat, squeeze a little lemon (or lime, kumquat) depending on the amount of meat you are braising. The meat will be fragrant, soft, and flavorful without being boring to eat. Adding lemon juice while marinating the meat will make the fat in the braised pork pot clearer, making the meat tender and melting in your mouth,” Ms. Phuong shared.
After skimming off the foam, the cook can cover the pot of braised meat with a layer of jackfruit leaves. Ms. Phuong said this is a folk trick, when using jackfruit leaves, the braised meat will be clearer and have less foam.
"Tried and true!"
Ms. Anh Thu (25 years old, living in Thu Duc City) shared that before, she often cooked braised pork with just a complete spice package. However, since learning the tip shared by Ms. Phuong, she tried it and felt the difference in the braised pork pot.
“I braised it with coconut water, squeezed some lemon while marinating the meat and found some jackfruit leaves from an acquaintance to cook with. As a result, the pot of meat was more delicious and flavorful than usual. Normally, the braised meat water is quite boring, there is leftover, but this time my family ate it all. The dish goes well with rice. This Tet, I am no longer afraid of... braised meat like previous years," she said.
Mrs. Phuong's cooking tips are followed by many people.
Knowing that many people have successfully cooked with this tip, Ms. Dung (from Dong Thap ) also said that this year, she "volunteered" to cook a pot of braised pork for the whole family. Ms. Dung said that in previous years, she did not braise the meat with coconut water, did not use lemon when seasoning, the pot of meat was rich in flavor but quickly got boring.
With this secret, this year, braised pork is no longer a… nightmare for her and her family.
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