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Simply Braised

simply braised

Braised meat helped to raise my cooking credentials – there is no other cooking method that creates such complex flavours through a few simple steps. Today, you are in luck, as I will reveal my recipe to potluck success.

I have only made this dish twice, but for all the oohs and aahs it elicited, I consider myself pretty good at this.  🙂 

Almost any cut of meat can be braised – the key to a delicious braised dish is in its gravy, and these are the herbs and spices that I use:

ingredient
Clockwise from top left: Ginger, garlic, star aniseed, cardamom, cloves, and cinnamon

For this recipe, I use pork shoulder, but any type of meat – chicken, lamb, or beef – will do. You just have to make sure that there is a little fat in the meat. After cutting the meat into bite-sized pieces, season it with sesame oil, oyster sauce, as well as light and dark soy sauce.


A tablespoon of each seasoning for 500g of meat

While the meat marinates, peel and chop the garlic and ginger, then fry them in some sesame oil over medium fire.


Quick tip: To prevent burning your spices, brown the ginger and garlic first!

Stir-fry the mix for about 30 to 45 seconds before adding the meat (do not pour in the extra marinade). Sear the meat to draw out its aroma and flavour. You can add more seasoning once the surface of the meat browns.


Add dark and light soy sauce – one tablespoon each

Fry everything for another minute before adding enough hot water to cover the meat. Turn down the heat once it boils and let it simmer for at least 45 minutes.

It is absolutely crucial to make this dish at least a day before you plan to serve it. Let this dish cool to room temperature and sit overnight in the refrigerator ahead of the potluck party. Your guests will thank you for the time taken, because the final dish will taste so much better!


Let your dish rest for a day. Heat up before serving.

I hope you like this simple recipe. Drop me a note at mynicehome@mailbox.hdb.gov.sg. if you have other cooking secrets to share with a fellow weekend cook!

By Mei See
December 22, 2016


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