Dive into a culinary adventure with this recipe for Braised Pork with Pickled Cabbage – a dish that beautifully marries the richness of slow-cooked pork with the tangy zest of fermented cabbage. This isn't your average pork recipe; the combination of tender, melt-in-your-mouth pork belly and the surprisingly complementary sourness of pickled cabbage creates a symphony of flavors that will tantalize your taste buds. Imagine succulent, fall-apart pork infused with aromatic spices, nestled amongst vibrant, crunchy pickled cabbage. The perfect balance of sweet, savory, and sour makes this dish a true culinary masterpiece, ideal for a cozy weeknight dinner or a special occasion.
The depth of flavor achieved through braising unlocks a richness that’s hard to match. This recipe utilizes readily available ingredients to deliver an exceptional dining experience. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create your own unforgettable Braised Pork with Pickled Cabbage.
Tools Needed
- Pan
- Stove
Ingredients
- Bacon: 1 kg
- Pickled Cabbage: 800g
- Onion
- Sour Part (optional)
- Sesame Seeds: 1 tablespoon
- Rock Sugar: 1 tablespoon
- Oyster Sauce: 2 tablespoons + 0.5 tablespoon
- Fish Sauce: 1 tablespoon + 1 tablespoon + 0.5 tablespoon
- Pork Fat: 1 tablespoon + 1 tablespoon
- Pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate
- Wash the onion with salt and cut into bite-sized pieces.
- Cut the meat into small, easy-to-eat pieces.
- Cut the sour part (if using) into pieces.
- Marinate the meat with sesame seeds, rock sugar, oyster sauce, and fish sauce. Let it marinate for at least 15 minutes (optional).
Step 2. Sear the Pork and Build Flavor Base
- Add pork fat to the pan. Add 1 tablespoon of sugar and simmer until it turns caramel-colored.
- Add the marinated meat to the pan and stir-fry until fragrant and golden brown.
- Separately stir-fry the onions in pork fat until fragrant and golden.
- Add the pickled cabbage (including any chili and garlic), 0.5 tablespoon oyster sauce, and 1 tablespoon fish sauce to the onions. Stir-fry to combine.
Step 3. Braising the Pork and Cabbage
- Add 0.5 liters of water, bring to a boil, then reduce heat to low and simmer.
- After 30 minutes of simmering the meat, add the pickled cabbage mixture to the pot. Mix well and adjust seasoning to taste.
- Simmer for another 15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed.
Step 4. Finishing Touches and Serving
- Garnish with pepper and serve.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use bacon for a fragrant and fatty braised meat.
- Adding oyster sauce makes the meat shinier and more beautifully colored.
- Color the caramel slowly to achieve the desired color.
- Adjust seasoning to your family's preference.
Nutrition
- N/A
FAQs
1. Can I use different types of pork?
Yes! While pork belly is traditional for its rich fat content, you can substitute with pork shoulder or even a boneless pork loin. Just adjust the braising time accordingly; leaner cuts will require less time.
2. What if I don't have pickled cabbage? Can I make it myself or use a substitute?
You can certainly make your own pickled cabbage (a quick pickle works well!), or substitute with sauerkraut for a similar tangy flavor. Kimchi could also add a spicy kick, but the flavor profile will be altered.
This Braised Pork with Pickled Cabbage recipe delivers a truly unforgettable dining experience, showcasing the delightful interplay of rich pork and tangy cabbage. The satisfying flavors and relatively simple preparation make it a perfect dish for both seasoned cooks and culinary novices. Enjoy the delicious results of your hard work!