How to Braise Pork with Dried Squid and Tips for a Rich, Caramelized Color

Braised pork with dried squid is an exotic dish that delivers a much richer flavor than regular braised meat, thanks to the combination of the pork’s richness and the squid’s sweetness. The article below will guide you on how to braise pork with dried squid properly, from explaining why these two ingredients pair so well to instructions on ingredient preparation and how to process the squid and meat so it doesn’t become fishy or tough.

Why combine pork with dried squid?

Many are familiar with braised pork with eggs, pork belly stew, or pork braised in coconut water, but few know that adding a few pieces of dried squid can elevate the entire pot to a completely different level of flavor.

Dried squid creates a deep umami flavor that plain meat cannot achieve

No matter how delicious pork is, it only provides basic fat, saltiness, and sweetness. What a braised dish needs is the depth of flavor that professional chefs call umami. Dried squid contains a very high level of natural glutamate, along with free amino acids concentrated through the drying process. When cooked with meat, these compounds dissolve into the braising liquid, creating a deep intensity that is hard to achieve with spices alone if squid is missing.

More specifically: to produce 1kg of dried squid, it takes 4 – 4.5kg of fresh squid; all the essence of the sea is concentrated into a small volume. When braised with meat, the squid slowly releases its umami sweetness into the sauce, making the braised dish rich in a very natural way without the need for MSG or seasoning powder.

Tender fatty meat texture, chewy and sweet squid

One of the reasons why braised pork with dried squid is more addictive than regular braised meat is the contrast in texture within the same pot. Pork belly becomes soft and fatty after long braising, while dried squid maintains its characteristic chewiness even after absorbing the seasonings. These two textures work together to create a much more interesting dining experience than having just one type of ingredient.

In particular, dried squid does not become mushy when braised for a long time; as long as it is soaked properly and the cooking time is controlled, the squid will both absorb the flavor and keep its delicious chewiness.

Saving on ingredients while maintaining nutrition and flavor

Dried squid is rich in protein (~60g/100g), minerals, and essential amino acids. Just 80 – 100g of dried squid is enough for 4 – 6 people, making it more economical than adding more meat. Nutritionally, the combination of pork (fat, iron, zinc) and dried squid (complete protein, B12, omega-3) creates a nutritionally balanced meal.

Ingredients to prepare (for 4 people)

Prepare the full ingredients with the following ratios:

Ingredients	Quantity
Pork belly (or shoulder meat)	500g
Dried squid	80 – 100g
Fresh coconut water	300 – 400ml
Caramel sauce (or melted sugar)	2 tablespoons
Fish sauce	3 – 4 tablespoons
Sugar	1 tablespoon
Garlic	4 – 5 cloves
Shallots	3 – 4 bulbs
Ground black pepper	1 teaspoon
Fresh chili	1 – 2 pieces
Cooking oil	2 tablespoons
Salt	½ tablespoon

How to properly prep squid and meat

The preparation step determines 50% of the quality of the pot. If the meat is not handled carefully, it will be fishy; if the squid is not soaked properly, it will be as hard and chewy as rubber after braising. So do not rush this part.

How to soak properly for softness before braising and post-soaking handling

Dried squid needs to be softened before braising; if put directly into the pot without soaking, it will not absorb the seasoning in time and will be hard and chewy in an unpleasant way.

Dried squid soaking process:

• Step 1: Lightly grill the squid over low heat or in a dry pan for 1 – 2 minutes per side until fragrant.
• Step 2: Soak the squid in warm water (50 – 60°C) for about 20 – 30 minutes. Do not use boiling water or water that is too hot, as it makes the proteins contract, and the squid will become harder instead of softer.
• Step 3: Remove the squid and let it drain. If the squid is still hard in the thick body parts, you can use a meat mallet or pestle to beat it lightly to expand the meat fibers before braising.
• Step 4: Cut the squid into bite-sized pieces. Do not cut too small, as the squid will shrink significantly during the braising process.

Note: You can use a little of the squid soaking water in the braising pot to increase sweetness, but only use clear and clean water; do not use it if it has sediment or a strange smell.

See more: Secret to making delicious grilled dried squid at home

How to remove the odor from pork belly and create aroma

Pork belly is delicious, but if not handled carefully, it can still carry a slight fishy smell from the fat and blood, especially when braised for a long time, as this smell can become more pronounced.

Meat preparation process:

• Parboil in boiling water: Boil a pot of water with 1 tablespoon of vinegar, a few slices of ginger, and a little salt. Add the meat and parboil for 3 – 5 minutes from the time it comes back to a boil. Remove and rinse immediately under cold running water so that impurities and scum do not stick.
• Pat dry the surface: Use paper towels to dry the meat before cutting and marinating; when the meat is dry, it will absorb the seasoning better and sauté to a better color.
• Cut into bite-sized pieces: Cut the meat across the grain into bite-sized pieces, but note not to cut too thin, or the meat will fall apart after long braising.
• Add ginger and white wine when marinating: A little minced ginger and 1 tablespoon of white wine are very effective at removing odors and creating a natural aroma.

Detailed steps for braising meat with dried squid

This is the core part. The technique for braising meat with dried squid consists of 4 steps in sequence – each step has its own role and should not be reversed.

Step 1: Marinate the meat and squid before braising (15 – 20 minutes)

Marinate long enough for the seasoning to soak deep into each piece of meat. Follow these steps to marinate:

Place the meat and squid into a large bowl and mix well with:

• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon ground pepper
• 1 tablespoon minced ginger
• 1 tablespoon white wine
• 1/2 of the minced garlic and shallots

Mix well and let marinate at room temperature for 15 – 20 minutes. If you have time, marinating in the refrigerator for 30 – 60 minutes will allow the meat and squid to absorb the flavor even better.

Step 2: Caramelize the sugar to create the browning sauce (if not using store-bought)

The self-made caramel sauce is the secret to creating a beautiful honey-brown color and a natural slight bitterness, completely different from industrial sauces with artificial colors.

How to caramelize:

• Put 2 tablespoons of sugar into a non-stick pan or pot over medium heat.
• Do not stir immediately; let the sugar melt gradually and observe the color.
• When the sugar turns an amber brown, shake the pan slightly for an even color.
• Quickly pour in 2 – 3 tablespoons of warm water, being careful as the mixture will splatter strongly.
• Stir until the sugar is completely dissolved and the mixture thickens.

Note: If you accidentally let the sugar burn black, discard it and start over. Burnt sauce will make the whole pot bitter and cannot be saved.

Step 3: Sauté the meat and squid before braising

Sautéing before braising helps the surface of the meat and squid seal, retaining the moisture inside. After braising, the meat will remain tender inside without falling apart, while also creating a beautiful natural layer of color.

• Put a pot on the stove, add oil, and sauté the remaining garlic and shallots until fragrant.
• Add the meat and sauté over high heat for 3 – 4 minutes until the surface is lightly browned and the meat begins to render fat.
• Add the squid and sauté together for another 2 – 3 minutes.
• Drizzle in the caramel sauce and stir quickly to coat the meat and squid evenly.

Step 4: Main braising – high heat then simmer

The secret to a delicious braised pot lies in controlling the heat properly in this main braising step:

• Pour fresh coconut water into the pot, add the remaining fish sauce, and adjust the flavor if necessary.
• Bring to a boil over high heat, skimming off the foam for the first 5 minutes.
• Lower to a simmer, do not cover the lid so that steam can escape, allowing the sauce to gradually concentrate and thicken.
• Braise for another 45 – 60 minutes, occasionally turning the meat and squid to ensure even absorption.
• When the sauce is about 1/3 of its original amount, shiny and with a beautiful honey-brown color, taste again, sprinkle with pepper, and turn off the stove.

A perfect braised pot when: The sauce is thick, shiny, and not pale. The meat is soft but not mushy. The squid is chewy and sweet, easily torn by hand. The aroma of fish sauce, sugar, and squid blends together, leaving no smell of raw meat or fishy squid.

Secrets to a better braised meat and squid dish

After mastering the basic steps, the following secrets will help your braised dish taste better than the conventional method.

Regarding ingredients:

• Use fresh coconut water instead of water: Coconut water creates a natural sweetness, beautiful color, and a light aroma. If you don’t have fresh coconut water, you can use canned coconut water, but the quality will be slightly lower.
• Choose the right type of dried squid: Naturally dried squid without pre-marinated seasonings provides pure umami flavor without artificial tastes mixed into the sauce.
• Add duck or quail eggs: Boil, peel, and add to the pot for the last 15 – 20 minutes; the eggs will soak up the sauce, becoming a beautiful brown color and rich flavor.

Regarding technique:

• Do not cover the lid while braising: Steam escaping helps the sauce concentrate and shine. Covering the lid makes the sauce watery and pale.
• Braise in a clay pot if possible: A clay pot retains heat evenly, keeping a simmer more stable than metal pots; the meat will be more evenly tender and won’t burn.
• Do not stir continuously: Only flip the meat gently every 10 – 15 minutes; do not stir too much as it makes the meat mushy and the sauce cloudy.
• Season near the end: Concentrated sauce will be saltier than it was initially, so always do a final tasting before turning off the stove instead of adding too much seasoning at the start.

Regarding enhanced flavor:

• Add 1 teaspoon of sesame oil at the very end, before turning off the stove, to create a characteristic aroma and make the sauce shiny and beautiful.
• Add a few slices of fresh chili at the same time you pour in the coconut water to create a slight aroma in the sauce.
• If you want an even deeper umami flavor, you can add 1 tablespoon of premium fish sauce in the last 15 minutes.

Tips for storing delicious leftovers for multiple meals

Braised pork with dried squid often tastes better the day after it’s cooked; the spices have soaked in evenly, the sauce has thickened, and the flavors have completely melded. Below is how to store it correctly to take advantage of this.

Short-term storage (1 – 2 days):

• Let the pot cool completely before closing the lid or transferring to a container. If you cover it while hot, the trapped moisture will make the dish spoil faster.
• Store in the refrigerator. When reheating, place on the stove over low heat; add a little water if the sauce has concentrated too much.
• Do not reheat repeatedly; instead, take out only the amount needed for the meal each time.

Long-term storage (3 – 5 days or more):

• Divide the pot into smaller portions and place in airtight glass or plastic containers.
• Store in the freezer if you want to keep it longer than 3 days. Dried squid handles freezing well without a significant change in texture.
• When reusing, thaw in the refrigerator overnight, then reheat on the stove over low heat.

Signs of spoilage: A sour or strange smell; the sauce appears dull with an unusual film; the meat is mushy and has lost its elasticity. If any of these signs appear, discard and do not consume.

Frequently Asked Questions (FAQ) about braising pork with dried squid

Which type of dried squid should be used for the best braised meat?

It is best to use naturally dried squid without pre-added spices, in medium or small sizes. Squid already seasoned with chili, salt, or other spices will make it hard to control the flavor of the sauce. Sun-dried squid works well; the more sun-dried, the longer it needs to soak, but it gives a deeper flavor when braised. Naturally dried squid from Ola Squid is a suitable choice, ensuring quality without preservatives or additives, and making it easy to control the flavor during preparation.

How long should dried squid be soaked before braising?

20 – 30 minutes in warm water (50 – 60°C) is the standard time after light grilling. For very hard sun-dried squid, you can soak longer, up to 45 minutes. If you need it quickly, you can use a hammer to lightly beat it after soaking for 10 – 15 minutes so it softens evenly without needing a long soak.

Why is the sauce pale and not thick/shiny?

There are two common reasons. First: covering the lid while braising prevents steam from escaping, making the sauce watery and pale. Solution: never cover the lid while braising.

Second: lack of caramel sauce or sugar in the marinade and braise. Additionally, heat that is too low cannot sufficiently concentrate the sauce, which is why it remains watery even after long braising.

Why is the dried squid chewy and hard after braising?

Usually because it was not soaked long enough before braising, or it was braised at too high a temperature, causing the proteins in the squid to contract suddenly. Squid needs to be braised on low heat to gradually soften, not at a rolling boil. Additionally, if the squid is cut too thick (>2cm) without being beaten slightly beforehand, the inside will not be soft when the outside has already absorbed the seasoning.

In summary, the article has summarized all the practical experience on how to braise meat with dried squid, from selecting ingredients to completing a pot with an ideal honey-brown color. Just by focusing on the preparation phase and controlling the heat while braising, you will have a pot of braised pork with an eye-catching color and irresistible delicious flavor. If you are looking for dried squid for this dish, please visit the Ola Squid store to choose from our whole dried squid A1, whole dried squid A2, whole dried squid A3, etc., specialized for braised dishes at: https://olasquid.com/en/whole-dried-squid/