Thịt Kho Tàu Nước Dừa Ngon Tuyệt sẽ khiến bạn Trầm Trồ - Best Caramelized Pork Recipe ever

Welcome back to Co Ba Binh Duong channel From the old days to now, we can't miss braised pork with coconut water A traditional dish of Vietnamese people From the city to the countryside and even the Vietnamese community Braised pork on Tet is not only to enjoy but also to bring a lot of meaning and hope for happiness, prosperity, prosperity and success in the new year So how to braise to have a delicious and eye-catching braised pork? Today I would like to share with you how to make braised pork Here is the braised pork The meat has a beautiful brown color, fragrant, sweet and salty harmonious with the light taste of coconut water The meat is very soft but not mushy Still keep the original shape Ensure the taste when eating Remember to subscribe and ring the bell to receive my new videos as soon as possible Now let's go to the kitchen The ingredients are written clearly on the board, please refer to it The choice of meat is very important You have to choose fresh, new meat, not smelly or discolored And you can choose thigh meat, shoulder meat, tripe meat, whatever you like But note that if you choose meat with too much lean meat The meat is easy to dry and black when braised many times And too much fat will be easy to break, fill, fatten, very boring Usually braised tripe should choose tripe meat is the best The outer skin is not too thick The fat and meat are intertwined to help the meat have a moderate fat And keep the lean meat soft, not dry When braised, it looks more beautiful We will wash the meat through salt water Use a knife to shave the skin Then wash the meat clean and set aside Want to cut the meat easily You should put it in the freezer for about 40 minutes for the meat to set If you use frozen meat, remember to soak it in boiling water for about 3 minutes Wash the meat clean to get rid of the smell Now I will cut the meat It depends on the size of the meat you cut Cut the meat into 4-5cm square Because the meat is cut into large pieces The meat between the lean and fat is easy to come off You can use a special cotton rope to tie it up When braised for a long time, the meat will keep its original shape and will be more beautiful You tie it like this Very easy and fast Before marinating the meat, I will prepare the onion, garlic and chili Peel the garlic and onion, wash it clean and divide it in half Half will be mixed with chili The other half will be added to the meat to make it fragrant Note that the onion, garlic and chili are mixed with water, not minced So it helps to extract more oil and more fragrant This chili helps the meat to have a beautiful reddish brown color When the meat is colored with the color of coconut water And more fragrant for the meat It's not spicy, don't worry Put all the meat in the bowl to marinate I will add 1 tablespoon of sea salt Sea salt helps the meat to be rich When marinated for a long time, the saltiness will not soak deep into the meat Causing too salty like iodine or salt Next is 1 tablespoon of seasoning This seasoning is optional You can omit it 3 tablespoons of fish sauce 2 tablespoons of sugar Take all the water, onion, garlic and chili and marinate About 3 tablespoons Don't add the remaining part The broth will be bland and not delicious You can add 1 tablespoon of sugar water To make the color of the meat beautiful right after cooking Braised meat with coconut water will also have its own color after steaming But if only coconut water When just finished cooking, the meat has a light color This color is homemade, so it's not black Not bitter and very fragrant Finally, 1 tablespoon of lime juice Lime helps the fat to be transparent And the meat is soft and tender when braised But not too much will have the opposite effect That the meat is hard So you guys pay attention Wrap it up And wait at least 1 hour for the meat to absorb You can dry the meat in the sun 1 hour also helps to make the fat more transparent And here the meat has been marinated for 1 hour I will press the pan before braising To make the meat more fragrant So using a non-stick pan will be easier Put oil in the pan Add a little garlic and fragrant On low heat You guys put the meat in and turn it over 4 times Let the meat absorb more So don't miss this step Done, take it out and put the meat in the pot Now I will add coconut water to braise Note, choose braised coconut Must choose a little old coconut The rice is a bit hard, the water inside will be sweet If the coconut is too young, the water will be sour So the braised meat will be very delicious You should choose the best coconut If you don't have coconut water, braised with tap water is still delicious If you need reference, click the link below the description To see the video guide for braised meat without coconut water Now put coconut water in the meat I put in 1.2 liters of coconut water If you use canned coconut water, remember to reduce the amount Because it is very sweet Add 200ml of tap water Add 1.5 liters of coconut water Turn on high heat to boil the meat evenly Then reduce the heat to low and turn off the heat To make the meat clear Put the rest of the garlic and onion in a bag or net Remember to blow a little to make it fragrant Put it in with the meat You can replace it with onions Turn on low heat to boil the meat evenly Remember to turn off the heat and remove the foam After 30 minutes, reduce the heat to low to boil the meat evenly Don't let the heat be too high, the broth will be cloudy And the meat is not soft enough, it can't be dark Now I'm going to add 5 tablespoons of fish sauce About 70ml Remember to choose a good fish sauce for the braised pork If the fish sauce is bad or has a bad smell for a long time It will make the meat boring and the pork will lose its taste It's a pity Then you should try it again and season it to suit your taste Westerners like sweet, Central Asians like a little saltier So just follow your taste and reduce it to suit you My meat has been cooking for 1 hour and 10 minutes The meat is now soft and has a beautiful brown color The onion and garlic are fragrant, remove the net Now reduce the heat to low to boil the meat for another 30 minutes To make the meat really soft Here, I have finished braising The meat has a beautiful brown color And the amount of water is just right, not too much, not too little Look attractive, very fragrant Now I will take it out and enjoy it The meat is soft but not soggy The fat is clear, the lean meat is soft, not dry The sweet and salty taste is just right Mixed with the fatty taste of fat The meat is sweet and salty I can still hear the taste of fresh coconut water Light and very fragrant when seasoned with meat and spices I have a simple and very effective way to store braised meat Suitable for a more modern life You let the meat cool, 4 hours later, braise it again for the meat to absorb When braised on low heat, let the meat boil evenly, then turn off the heat and wait for the meat to cool Then put it in the refrigerator Stored for 7-10 days, the meat is still delicious Also not black when braised the whole pot of meat like the traditional way When eating, take out enough to use and soak again You can use the microwave very quickly and conveniently I think if you notice a little And with fresh ingredients, add a little heart Cook with all the love for family, for loved ones It must be delicious, right? I wish you a delicious braised meat To make the Tet holiday meal more warm and loving If you like the video, please subscribe and click the bell To watch more videos sharing about cooking as soon as possible Thank you for always accompanying and supporting Co Ba Binh Duong channel I wish you and your family a new year of health, happiness and peace Goodbye and see you again