It has long been pointed out in the "Yellow Emperor's Neijing":"Poison attacks evil, five grains are nourishing, five fruits are helping, five animals are beneficial, five vegetables are filled, and the smell is combined to nourish the essence. ”
Pork belly is undoubtedly a much-loved delicacy in our daily diet, and its tenderness and unique flavor make it a regular on the table of many people. (Editor: Liu Yan).
However, it is also difficult to ignore the problem that comes with pork belly - pork belly often has pork skin, and under this pork skin there is hidden pig hair, which not only affects the taste, but also affects the enjoyment of our food.
Pork belly is commonly found in a variety of delicacies, such as braised pork, tamales, plum cabbage and other delicacies, and these traditional cooking methods require the preservation of pork rinds to ensure a better taste and taste of the finished dish.
However, the pig hair remaining on the pigskin has become an insurmountable hurdle, which makes people feel quite embarrassed.
Traditional methods, such as using tweezers to cut them down one by one or using fire and knife scraping, are very cumbersome.
Handling with tweezers is time-consuming and laborious, while fire and knife scraping require a certain amount of skill and equipment, which is not practical for a home kitchen, making the process of preparing food daunting.
Therefore, we urgently need a simple and effective way to solve this dilemma.
Tips for dehairing pork
To solve this problem, you can try a simple but effective trick for dehairing pork.
First of all, choose fresh pork belly with a certain fat and lean distribution, and wash it thoroughly when you get home. The purpose of cleaning is to remove impurities from the surface and ensure the purity of the meat.
Soak the cleaned pork belly in clean water for half an hour.
The purpose of this step is to soak in blood water and effectively remove the fishy smell. During the process of soaking in water, the meat pieces can be gently rubbed to further improve the deodorization effect.
Remove the soaked pork belly and cut into small pieces. This not only facilitates the subsequent cooking process, but also facilitates preservation. The size of the cuts can be adjusted according to personal preference and the needs of different recipes.
Prepare an iron pan and don't choose a non-stick pan with a coating, as grilling at high temperatures can damage the coating. The advantage of an iron pan is that it is resistant to high temperatures and is suitable for grilling.
Heat the iron pot and turn the heat to low when the edge of the pot feels hot. Hold the sliced pork belly with the skin facing down, with your hands or tongs, and rub it against the walls of the pan constantly.
At this time, the high temperature of the hot pot wall will effectively burn off the remaining pig hair on the pig skin, and at the same time destroy the hair follicles to achieve the effect of removing the smell.
In the process of rubbing, it is necessary to pay attention to the moderate force to avoid damaging the flesh skin. Rub until the rind is browned, but not burnt.
This basically ensures that the hair and follicles are burned off, while the skin remains intact.
Take out the rubbed pork belly, put it in clean water, and scrub it with a steel wool ball or other tool.
The purpose of this step is to remove residues that may have adhered to the meat during the grilling process and ensure that the pork belly is hygienic and safe to eat.
After we have successfully dealt with the pork belly hair, it is time to indulge in the deliciousness.
Garlic sprouts back to the pot meat
Cut the pork into thin slices and place in a bowl.
Add an appropriate amount of cooking wine and light soy sauce, stir well, and marinate for a while.
Heat the pan with cold oil, pour the marinated pork slices into the pan and stir-fry quickly until it changes color.
In the same pot, add an appropriate amount of cooking oil, add garlic sprouts, green and red peppers, and ginger and stir-fry.
Add salt and sugar and stir well.
Pour the previously fried pork into the pan and stir-fry well with the vegetables.
Add an appropriate amount of cooking wine and light soy sauce and stir well.
After stir-frying evenly, add the green onion and stir-fry again.
Serve with a sprinkle of chopped chives as a garnish.
The method of returning the garlic sprouts to the pot meat is relatively simple, but the taste is tender and fragrant.
The amount of salt and sugar can be adjusted according to personal taste preferences.
This dish goes well with rice.
This dish is based on the deliciousness of pork belly, and the combination of chives, ginger, and garlic sprouts gives it a long aftertaste.
Braised pork
Wash the pork belly and cut it into large pieces.
Put an appropriate amount of water in the pot, add cooking wine, blanch the pork belly in the water, remove it after boiling, and wash it to remove the blood.
Heat the oil in a pan, add the pork belly pieces, and stir-fry until the surface is slightly browned.
Add the ginger slices and green onions, and continue to stir-fry.
Add an appropriate amount of rock sugar and slowly fry over low heat until the rock sugar melts, forming a bright red sugar color.
Add light soy sauce and dark soy sauce and stir-fry evenly to evenly color the pork belly.
Add an appropriate amount of water, and the amount of water should not exceed the pork belly.
Cover, bring to a boil over high heat, reduce the heat, and simmer slowly, keeping the soup dry until the pork belly is crispy.
When the pork belly is almost ready, add an appropriate amount of salt and continue to stir-fry evenly.
The soup is thickened to your liking and ready to serve.
Sprinkle some chopped chives or peanuts on the plate to enhance the taste.
Braised pork can be eaten with rice or enjoyed as a dish on its own.
The braised pork made in this way is fragrant, bright red in color, crispy in taste, and is a popular home-cooked delicacy.
This braised pork has a mellow taste and an endless aftertaste through the unique taste of pork belly and traditional braised seasoning.
Plum cabbage buckle pork belly
Cut the pork belly into thin slices, stir well with cooking wine and marinate for a while to absorb the flavor.
Blanch the soaked plum cabbage in boiling water to remove excess salt, remove and set aside.
Heat the pan with cold oil, add the pork belly slices, and slowly fry over medium-low heat until lightly browned on both sides.
Arrange the fried pork belly slices at the bottom of the pan and place the plum vegetables evenly on top of the pork belly slices.
Add sliced ginger, add an appropriate amount of light soy sauce, sugar, salt, and then add an appropriate amount of water.
Cover the pot and simmer slowly over low heat to allow the pork belly and plum cabbage to absorb the flavor until the soup thickens.
When the pork belly and plum vegetables are simmered and the soup is thick, it can be removed from the pot.
Serve with a sprinkle of chopped chives as a garnish.
The crispy pork belly of the pork belly and the salty aroma of the plum vegetables complement each other perfectly, and the aroma is tangy, and it is a delicious traditional home-cooked dish.
Through the sharing of these three classic recipes, we all know how to better incorporate the processed pork belly, and through careful cooking, the perfect combination of deliciousness and health is ensured.