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Preparation
1 hour 10 minutes
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Difficulty
Easy
In family meals, braised dishes are always a familiar choice, rich in traditional flavors, connecting love through each bite. Today, let’s join Tastetutorial.com in the kitchen to make braised carp with pork belly in a cast iron pot – a perfect combination of the rich taste of pork and the sweet aroma of fish.
Ingredients for Braised Carp with Pork Belly For 3 people
Carp fillets 4 pieces Pork belly 200 gr Shallots 2 bulbs Garlic 3 cloves Chili 3 pieces Green onions A little Common spices A little (fish sauce/ sugar/ seasoning/ ground pepper)
Ingredient Image
- Rapido Pot retains heat well, helping the carp and pork belly to cook tenderly, absorbing spices evenly without falling apart.
- With thick pot walls and a sturdy base, heat is distributed evenly, creating a rich braising sauce, enhancing the dish’s flavor and appeal.
- The tight lid retains steam, allowing the braised fish to cook slowly, preserving its natural flavor, making family meals more complete.
How to cook Braised Carp with Pork Belly
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Prepare the ingredients
After purchasing, you will need to clean the carp with salt to remove dirt and reduce the fishy smell. Make sure to clean the black membrane inside the fish’s belly, as this will cause the fish to smell after cooking.
Chop the garlic, chili, and shallots finely. Cut the green onions into bite-sized pieces or chop them small.
Wash the pork with salt water and lemon juice for a nice color. Then, use a knife to cut the pork into bite-sized pieces or chunks.
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Marinate the meat and fish
Marinate the carp with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1/2 tablespoon of pepper, and 1/2 of the minced garlic and shallots. Mix well so that the seasoning penetrates into each piece of fish, then let it rest for about 20 minutes to absorb the flavors.
For the pork belly, marinate it with 1 tablespoon of fish sauce, 1/2 tablespoon of pepper, and the remaining minced garlic and shallots. Mix the meat well so that the seasoning covers evenly, then let the meat rest separately for 20 minutes before cooking.
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Cooking Fish
Place a cast iron pot on the stove, add 2 tablespoons of sugar and 1 tablespoon of water, and simmer until the sugar melts and turns amber. This is the step to create caramel sauce to make the dish richer and more visually appealing.
Once you have the caramel, add the pork belly, stir briefly to sear the meat and absorb the beautiful color, then spread it evenly across the bottom of the pot. Next, arrange the carp on top of the meat, pouring in enough coconut water or plain water to just cover the fish, creating moisture for the cooking process.
Turn the heat to high until it boils, then season to taste and reduce to low heat, covering the pot to allow the fish and meat to cook slowly and absorb the flavors evenly. During the cooking process, if you notice the water level is too low, you can add a bit of hot water to prevent the fish from burning.
Cook the fish for about 1 hour (you can cook longer, up to 1.5 – 2 hours if you have time). After that, uncover the pot and cook on high heat for an additional 15 minutes until the sauce thickens, and the meat and fish are tender and flavorful. Sprinkle some green onions and chili on top to finish.
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Finished Product
The finished dish of braised carp with pork belly has an eye-catching color, with thick and rich braising sauce that absorbs evenly into the spices. The carp is tender and flaky, each piece soaked with natural sweetness, not falling apart. The pork belly is fatty and soft, with smooth layers of fat that blend perfectly with the firm meat and the braising spices.
The aroma of onion, garlic, and fresh chili spreads, making the dish even more appealing. This dish served with hot rice on cold days is absolutely delightful.
Useful tips to ensure your braised fish with pork belly turns out perfectly
- Choose fresh fish: Fresh carp with firm flesh and no fishy smell will enhance the flavor of the dish.
- Marinate properly: Marinate the fish and pork for at least 20 minutes to allow the spices to infuse, creating a rich flavor.
- Use a cast iron or clay pot: A cast iron pot retains heat well, ensuring that the dish cooks evenly and retains its rich flavor.
- Cook on low heat: Simmer on low heat for the fish and pork to become tender and absorb the spices without burning.
- Enough braising liquid: Pour water just enough to cover the fish, avoid letting it dry out which can make the fish tough. You can add coconut water to increase the richness of the dish. You can also use green tea to braise the fish, this method will help prevent fishy odors.
Thus, the dish braised carp with pork belly is now complete, fragrant, and tender. The combination of the sweetness of the fish, the richness of the pork, and the savory braising liquid will surely make family meals more appealing. Let’s get into the kitchen and try this recipe from Tastetutorial.com to bring a delicious, well-rounded dish to your family.
