A Rustic Dish
Tender and delicious meat, cooked kohlrabi absorbs the essence of the delicious sweetness from the meat, the braised water has an attractive amber color.
Ingredients
- 600 - 650 gr pork belly
- 1 - 2 kohlrabi
- 2 shallots
- Green onions (optional)
- Seasoning: Fish sauce, salt, sugar, caramel, pepper
Instructions
Select and Prepare Meat
Depending on your taste, you can use pork belly, boneless pork leg or braised armpit. If you use pork belly, choose pork belly with 3 - 4 layers of lean fat interwoven, solid because the meat is soft, not too lean and not too fatty. Scrape the meat clean, rub with lemon and salt to remove the smell, wash, drain and cut into bite-sized pieces.
Select and Prepare Kohlrabi
Choose young kohlrabi with signs of being heavy in the hand, the outer skin is naturally light green, the leaves are still green and attached to the stem, the surface of the stem is slightly concave. Peel the kohlrabi, cut into large pencils or bite-sized pieces.
Prepare Braising Ingredients
Finely chopped shallots. Familiar braising spices include traditional fish sauce with 30 degrees of nitrogen, caramel, salt, pepper and a little sugar.
Marinate
Marinate the meat with 2 tablespoons of traditional fish sauce, 2 - 3 tablespoons of caramel, 2 teaspoons of sugar, 1/2 teaspoon of salt and a little pepper and shallots, stir well and marinate for at least 30 minutes to absorb the flavor.
Braise Meat and Kohlrabi
You should braise the meat twice over a high heat to get a richer color and flavor. On the first heat, pour the marinated meat into the pot and stir until firm. Add hot water to cover and bring to a boil, skim off any foam, then reduce the heat to low and simmer. Season the braising spices to taste. After 20 - 30 minutes, turn off the stove to cool down to help the meat "rest" and have a deeper color when stewed on fire 2. Before eating, continue stewing on fire 2, add kohlrabi and stew on low heat, open the lid. When the meat is soft, the kohlrabi is just cooked enough to absorb the flavor, and the stewed water is reddish brown. Depending on your taste, add more stewed water to the rice or stew until the water is completely drained, both are delicious. Sprinkle a little pepper and scoop out to enjoy hot.
Finished Dish
The stewed meat is soft and delicious, the kohlrabi is cooked enough to absorb the essence of the sweetness from the meat, the stewed water is an attractive amber color.
Notes
You should buy fresh and delicious meat with identifying signs such as a natural bright pink color, solid meat fibers, and thin skin. When pressed, it has good elasticity, is not slimy or has a strange smell. You should stew the meat on fire 1 and put the kohlrabi in the stewed water on fire 2 to ensure the kohlrabi is cooked enough, and absorbs the flavor. Don't put kohlrabi in too early, it will break easily if stewed for too long, it will lose its color and flavor. If you don't have kohlrabi, stewing meat with radish, dried bamboo shoots, sticky figs, coconut pulp... is all delicious.
Here are 5 sample FAQs about braised pork with kohlrabi:
What cut of pork is best to use?
The most common cuts used are pork belly, boneless pork leg, or braised pork armpit. Choose pork with 3-4 layers of fat marbled through for the best texture and flavor. Pork belly tends to be the most tender.
Should the kohlrabi be added at the beginning or end?
Only add the kohlrabi towards the end, during the second braising. Adding it too early will cause it to break down and lose its texture and flavor. Wait until the meat is nearly done before adding.
Is fish sauce required or can I substitute?
While fish sauce is traditional, you can substitute with soy sauce or oyster sauce. You may need to adjust seasoning to account for differences in saltiness. Add other seasonings like ginger or garlic to boost flavor.
What signs indicate good quality kohlrabi?
Select kohlrabi that feels heavy for its size and has green leaves still attached. The skin should be pale green and the surface slightly concave. Avoid kohlrabi with cuts, bruises or mushy spots.
Can I braise in a slow cooker instead of on the stovetop?
Yes, a slow cooker can be used to braise the pork, but you still need to brown the meat first on the stovetop. Then transfer to the slow cooker and cook on low for 4-6 hours until fork tender before adding the kohlrabi.