Pork belly is a traditional dish loved in many family meals. Today, Tastetutorial.com will share with you 2 ways to make pork belly braised in coconut water and in a unique sauce that is extremely fragrant and delicious. Let’s get cooking right away!
1. Pork belly braised in coconut water
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Pork belly braised in coconut water For 4 people
Pork belly 500 gr (1 piece) Fresh coconut water 500 ml Garlic 4 cloves Minced garlic 1 tablespoon Honey 1 teaspoon Five-spice powder 1/2 teaspoon Soy sauce 1 tablespoon Fish sauce 1 tablespoon Cooking oil 1 tablespoon Common spices a little (salt/ seasoning powder/ monosodium glutamate/ pepper)
Ingredient image
How to Cook Braised Pork Stomach in Coconut Water
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Prepare the ingredients
Turn the pork stomach inside out, scrape off the slime and residue inside.
To clean the stomach from slime, apply salt and calamondin directly on it, rub vigorously, and rinse multiple times with water.
Then cut off the excess fat around it, rinse with water again, and let it drain.
Heat a pan with 1 tablespoon of fish sauce. When the fish sauce boils, add the cleaned stomach and sear both sides evenly for about 1 minute.
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Marinate the stomach
Add 1 tablespoon of minced garlic, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of honey, 1/2 teaspoon of pepper, and 1/2 teaspoon of five-spice powder into the seared stomach, then rub it evenly both inside and out to let the stomach absorb the spices, and marinate for 30 minutes.
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Braised Stomach
Heat a pan with 1 tablespoon of cooking oil. When the oil is hot, add the crushed garlic to fry until fragrant.
Next, add both the stomach and the marinating liquid into the pan and cook on high heat for 2 – 3 minutes.
Then, add 500ml of coconut water to the stomach. When the coconut water boils, reduce to medium heat and continue cooking for 15 minutes, then lower to a simmer until the coconut water reduces.
Season to taste and turn off the heat to finish.
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Final Product
The braised pork stomach with coconut water has an attractive golden color along with a delicious aroma. The pieces of stomach are chewy and absorb the savory-sweet sauce, stimulating the taste buds immensely.
2. Braised Pork Stomach with Sugarcane Juice
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Braised Pork Stomach with Sugarcane Juice Serves 3 people
Pork stomach 1 piece Sugarcane juice 500 ml Pineapple 1 fruit (fragrant) Flour 100 gr Lemon 1 fruit Red onion 2 bulbs Chili 2 fruits Garlic 1 bulb Seasoning 2 tablespoons MSG 1/2 teaspoon Fish sauce 2 tablespoons Cooking oil 3 tablespoons
How to Choose Fresh Pineapple
- Choose pineapples that are bright yellow from the crown to the end or with a few slightly green spots. These are ripe and sweet fruits.
- Avoid choosing green pineapples, as these are unripe and sour.
- Short pineapples (round shape) have more flesh than long pineapples (cylindrical shape).
- Choose fruits with large and sparse eyes to retain thick pulp after peeling.
- Choose pineapples that are neither too hard nor too soft, and have no mold or leaks on the skin.
- Do not forget to observe the top of the pineapple; fresh pineapples have a vibrant green crown.
Tools Needed
How to prepare Pork Stomach Braised in Sugarcane Juice
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Prepare the ingredients
For the pork stomach, buy it and scrape it clean, add 100g of flour to rub off the slime and rinse it with water 3 – 4 times. Then cut a lemon in half and squeeze it into the stomach, rubbing it well to remove the odor.
See details: How to clean pork stomach without odorFor other ingredients, you need to prepare as follows:
Peel and wash the garlic and shallots, then grind them finely.
Wash and finely chop the chili.
Peel the pineapple and clean the eyes by cutting in a fan shape. Then, cut the pineapple into 4 pieces and slice into small pieces.
Tip: You can choose to chop or grind the ingredients according to your preference.
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Marinate the stomach – stomach
After cleaning the pig’s stomach, add 2 tablespoons of seasoning, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of fish sauce, and 1/2 of the minced garlic, chili, and shallots, mix well and marinate for 15 minutes.
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Extract pineapple juice
Cut the pineapple into small pieces and put it in a blender; once the pineapple is blended, strain it to extract the juice.
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Braised stomach – stomach
Heat a pan on the stove, add 3 tablespoons of cooking oil. Wait until the oil is hot, then add garlic to sauté until fragrant. Next, add the pig’s stomach and fry evenly for 10 minutes. Then, add 500ml of sugarcane juice and braise for 30 minutes.
After that, cut the stomach in half to allow it to absorb the seasoning evenly. While braising, add the pineapple juice and cook until the sauce thickens.
The dish is complete; just cut it into small pieces when eating to enjoy.
Tip: You should braise on medium-low heat so that the pig’s stomach absorbs the seasoning better.
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Final product
Pork stomach braised in sugarcane juice is a savory dish that pairs well with rice or fresh vegetables, making it very appetizing. The pork stomach is chewy, with a subtle sweetness from the sugarcane and a unique aroma that enhances the dish.
How to choose fresh and delicious pork stomach
- Choose pork stomachs that are bright in color, thick, without bruises, swelling, or ulcers.
- When gently pressed, the pork stomach should be elastic and not deformed.
- Pay attention to the inside of the stomach; it should have a lot of liquid but not be slimy, and there should be no hard parts or grains inside.
Tips for cleaning pork stomach
- Turn the pork stomach inside out and rinse it directly with water.
- Add salt and rub it vigorously to remove all the slime, then rinse with water.
- Continue to add a few slices of lemon and rub for about 10 minutes for a final clean.
- Blanch the stomach briefly in boiling water with salt, vinegar, and ginger wine (if available), then use a knife to scrape off the white membranes sticking around and rinse multiple times with water before cooking.
Above are 2 ways to make pig stomach stewed with coconut water and sugarcane juice that are very simple and quick to help make your cooking easier. Wish you success from the very first time!
*Refer to the recipe and images from the YouTube channel: BepXua and Small Kitchen Corner.
