6 Steps To Make Braised Pork Belly with Sugar-cane
One of amazing Vietnamese Pork Recipes I would like to introduce today is Braised Pork Belly with Sugar-cane (Ba Chỉ Kho Mía). Instead of using sugar for creating the sweetness for this dish, sugar-cane will help your dish.
Braised Pork Belly with Sugar-cane (Ba Chỉ Kho Mía)
The crispy of its skin and moist inside of meat after processed will create a fantastic flavor for your meal. Why don’t we making one of amazin Vietnamese Pork Recipes like this one for our family meals?
300g pork belly
1 sugar-cane (20 cm)
Spring onion, ginger, garlic, chili
Sauce to marinate meat: 15g sugar, 15ml white wine, soy sauce
Sauce to braise: 43ml oyster oil, 30g sugar, 30 – 45ml white wine.
Step 1: Firstly, you boil pork belly in 20 – 25 minutes.
Step 2: Mix sugar, white wine, soy sauce together, and the marinate it with pork belly in step 1 about 3 minutes.
Step 3: Put sugar-cane on tray and sprinkle a little sugar on top, bring to grill at 180 celcisu in 7 – 8 minutes. If you do not have grilling stone, you can grill on fire (but you should not peel off the cover if you make this process).
Step 4: Heat the oil, fry pork belly until it turns brown yellow color and put on plate added paper napkin to absorb wasted oil.
Step 5: Fry spring onion, ginger, garlic, chili and grilled sugar-cane on pan quickly.
Step 6: Mix all ingredients for making braised sauce together and pour into pot, add more pork belly and fry until they combine together. Add more water and cook with small heat until it boils (1 hour). Sometime, you should change pork belly face to make sure the sauce will absorb well into meat. Here is also the important step to create one of fantastic Vietnamese Pork Recipes.
Finally, you can enjoy it. Serving with steamed rice and steame veggie like green broccoli is really amazing. You should pour its sauce on top of rice to have a good appetite. Good luck for your cooking and make sure you guys will not miss our other Vietnamese Pork Recipes next time, ok?