How to Make Savory Dried Squid Braised with Pork Belly That Pairs Perfectly with Rice

Dried squid simmered with pork belly stands out with the chewy, aromatic taste of squid, the fatty tenderness of pork, and a rich, thick, sweet and savory sauce that goes perfectly with rice. This seemingly simple combination creates a rustic yet extremely attractive dish, suitable for family meals. In the article below, Ola Squid will guide you on how to make simmered dried squid with pork belly that is rich and delicious, keeping the squid tender enough and the meat flavorful.

Ingredients to prepare

To make the dried squid simmered with pork belly flavorful, with tender meat and moderately chewy, aromatic squid, you need to prepare all the ingredients in the right proportions. For a serving of about 3-4 people, you can refer to the following measurements:

Secrets to choosing delicious dried squid: Dried squid should be chosen with thick bodies, firm flesh, and a natural off-white color, with a dry surface but not too hard. Delicious dried squid usually has a characteristic aroma of seafood, with no foul, sour, or strange odor. Prioritize squid with intact heads and tentacles, which smell fragrant when roasted and have a chewy, tender texture rather than being dry, hard, or crumbled.

Steps to simmer dried squid with pork belly for a rich, glossy finish

To make the dried squid simmered with pork belly look beautiful in color, have tender and flavorful meat, and ensure the squid does not become tough and hard, the preparation and simmering steps must be performed in the correct order. You can follow the recipe below:

Step 1 – Ingredient Preparation

Soak dried squid in warm water for about 10 – 15 minutes to soften, then wash thoroughly, drain, and cut into bite-sized pieces. Wash the pork belly, pat dry, and slice into moderate pieces; avoid slicing too thinly so the meat does not dry out during the simmering process. Peel and mince the shallots and garlic; slice the fresh chilies.

Step 2 – Marinate Meat and Squid

Place the pork belly and dried squid into two separate bowls, add a portion of minced shallots, minced garlic, fish sauce, sugar, and pepper, then mix well. Marinate for about 15 – 20 minutes so the seasonings can penetrate the ingredients, making the dish more flavorful when simmered.

Step 3 – Caramelize Sugar for Color

If you do not use store-bought caramel sauce, you can caramelize sugar yourself to create color for the dish. Put sugar in a pan, heat over low heat until the sugar melts and turns into an amber-brown color, then add a little hot water and stir well. Avoid letting the sugar turn too dark because burnt caramel sauce will create a bitter taste, affecting the overall flavor of the dish.

Step 4 – Stir-fry Meat and Squid Before Simmering

Heat the pan, add cooking oil along with the remaining shallots and garlic, and sauté until fragrant. Next, add the pork belly and stir-fry over medium heat until the meat is firm and starts to release fat, then add the dried squid and toss evenly for about 2 – 3 minutes. Stir-frying briefly helps the meat and squid release their aroma while creating a surface layer for the seasonings to coat more evenly during simmering.

Step 5 – Simmer pork belly with dried squid

Add the caramel sauce and 300-400ml of fresh coconut water into the pan, stir gently, and cook until the mixture boils. Lower the heat, cover, and simmer for about 20-30 minutes, stirring occasionally so the meat and squid absorb the sauce evenly.

When the simmering liquid gradually thickens, turning a shiny brown and slightly viscous, adjust the seasoning to taste. Add fresh chili and a little ground pepper, continue to simmer for a few more minutes, then turn off the heat.

Step 6 – Final Product

The final simmered dried squid with pork belly has a beautiful shiny amber-brown color, with a slightly thick sauce coating each piece of meat and squid. The pork belly is tender and fatty, the squid is chewy and aromatic, blending with the rich sweet-and-savory taste and a hint of spiciness from the chili, making it very appetizing when served with hot rice.

Refer to more unbeatable delicious simmered squid recipes:

• 3 simple, flavorful ways to make simmered dried squid at home
• How to make simmered dried squid with tomatoes that is irresistibly rich
• How to make simmered squid with garlic and chili, rich, tender, and perfectly authentic
• How to make delicious, savory, and sweet simmered squid at home
• How to make simmered baby squid in fish sauce, rich and delicious

Secrets to making delicious simmered dried squid with pork belly, without being tough and hard

To make the simmered dried squid with pork belly perfectly delicious, you should not only pay attention to the simmering time but also process the squid correctly from the start. A few tips below will help the squid stay moderately tender, the pork belly absorb deep flavor, and the simmering sauce look attractively glossy:

• Soak the squid just enough to soften: You should soak the dried squid in warm water for about 10-15 minutes, avoiding soaking too long which makes the squid lose its sweet flavor and easily turn mushy.
• Pat dry before processing: After soaking, wash thoroughly and use a paper towel to pat dry. The drier the squid is, the easier it is to stir-fry firmly and absorb seasoning when simmered.
• Prioritize thick-fleshed dried squid: Squid with a thick body, firm flesh, and moderate dryness usually yields a chewy, tender, and delicious final product compared to those that are too thin or already dry and hard.
• Stir-fry firmly before simmering: Briefly stir-frying the squid and meat helps the ingredients release aroma, firm up the surface, and maintain a good texture during cooking.
• Simmer on low heat: Once the sauce boils, lower the heat so the seasoning gradually penetrates the meat and squid. Avoid simmering for too long or letting the water dry out completely, as this can make the squid tough and hard.
• Balance the seasonings: Fish sauce, sugar, and coconut water should be adjusted harmoniously to create a moderate sweet-and-savory taste. When the sauce begins to thicken and coat the ingredients evenly, it is the right time to turn off the heat.

Frequently Asked Questions when making simmered dried squid with pork belly

Why is the simmering sauce pale in color and not glossy?

The simmering sauce can be pale if there is not enough caramel sauce or if the caramelized sugar has not reached an amber-brown color. In addition, adding too much coconut water also makes the sauce take longer to condense and become less thick. You should simmer over low heat until the sauce reduces, turning glossy and coating the meat and squid evenly.

Why is the simmered dried squid tough and hard after cooking?

Squid becomes tough and hard usually because it is not soaked long enough to soften or simmered for too long on high heat. To keep the squid chewy and tender, soak it just enough, stir-fry briefly first, then simmer on low heat and turn off the stove when the sauce has just thickened.

Can dried squid be replaced with semi-dried squid or fresh squid?

Yes, but the flavor and texture of the dish will be different. Semi-dried squid yields softer, sweeter meat, while fresh squid has a natural crispiness; with these two types, you should shorten the simmering time to avoid the squid becoming tough.

Can people on a weight loss diet eat simmered dried squid with pork belly?

People on a weight loss diet can still eat this dish but should control portions because pork belly contains quite a lot of fat, while the simmering sauce has sugar and fish sauce. You should eat a moderate amount, combine it with green vegetables, and limit using too much sauce to balance the meal.

Above is how to make simmered dried squid with pork belly that is rich, delicious, with a glossy, beautifully colored sauce. Just paying attention from selecting and preparing the squid to the time and temperature when simmering, you will easily complete this rustic but rice-catching dish right at home. If you are looking for dried squid for braising dishes, please visit the Ola Squid store to choose and buy lines of whole dried squid A1, whole dried squid A2, whole dried squid A3,… specifically for braising.