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Braised dishes play a central role on the dinner table of many Vietnamese families, making meals more flavorful and well-rounded. With braised pork, there are many variations such as braised pork with beans, braised pork with radish, braised pork with mushrooms, braised pork with eggs, braised pork in soy sauce, etc.
How to make braised pork using a rice cooker.
If you have little time for cooking, you can also learn how to make braised pork using a rice cooker; it's simple but the result is very delicious.
Braised pork belly is incomplete without ginger and garlic. (Photo: Ksina)
Prepare materials:
- 1kg pork belly
- 1 small piece of ginger
- Spring onion
- Black bean paste, salt, pepper.
Wash the pork belly thoroughly, scrape off the skin with a knife, and rinse under running water; cut into small pieces 2-3cm in size. Choose a firm piece of meat, not loose, so that it can be cut into square pieces.
Choose a firm, non-loose cut of meat to slice into square pieces. (Photo: Ksina)
Place the meat in a large bowl, add half a teaspoon of dark soy sauce, half a teaspoon of salt and pepper, and mix well. Marinate the meat for about 20 minutes.
Soy sauce adds flavor and a rich color to the meat. (Photo: Ksina)
Open the rice cooker, place sliced ginger at the bottom, then add the meat, and finally sprinkle the scallions on top. Close the lid and press the cooking button.
Adding ginger and scallions creates a fragrant aroma. (Photo: Ksina)
When the meat is cooked, the rice cooker will switch to the keep-warm setting. At this point, open the rice cooker, stir the meat evenly with chopsticks, and press the cooking button again.
Braised pork that is cooked twice will have an appealing tenderness. (Photo: Ksina)
After being cooked twice, the meat will be tender enough, translucent, and very appealing. At this point, sprinkle with chopped scallions to complete the dish.
Finished products: This braised pork dish, cooked in a rice cooker, is tender, flavorful, and delicious. With this method, you don't need to add water or oil, so it's less fatty and ideal for those who don't want to gain weight.
The finished product has very eye-catching colors. (Photo: Sohu)
How to cook beef stew using a rice cooker.
Material:
- 2 beef stew seasoning cubes
- 800g beef (shank, tendon, or brisket, your choice)
- 50g cornstarch
- 2 tablespoons sugar, 1 tablespoon seasoning powder, 1 tablespoon fish sauce
- 1 teaspoon of pepper
- Finely chop one tablespoon each of onion and garlic.
- Half a ginger root, sliced; 8-10 stalks of lemongrass, crushed.
- 1 packet of unsweetened fresh milk.
- Peel and chop 2 carrots.
Dissolve 2 beef stew seasoning cubes in 100ml of boiling water. Mix the beef with sugar, seasoning powder, fish sauce, pepper, onion, garlic, ginger, and the seasoning mixture. Add lemongrass and mix well. Cover the bowl of beef with plastic wrap and refrigerate for at least 4 hours before stir-frying in a pan until browned.
Place the beef in the rice cooker, pour in unsweetened fresh milk and 800ml of water, stir well, press the cook button and cook for 2-3 hours until the meat is tender (note: check and add more water if needed). Add the carrots to the pot, cook for another 15-20 minutes, then remove some of the lemongrass.
Mix 50g of cornstarch with 50ml of water, add to the pot, stir well, and cook for another 5 minutes until the beef stew sauce thickens.
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