Secret to boiling delicious, soft, sweet pork without smell

Boiled pork is an easy dish to make, but you also need to pay attention to how to boil the meat so that it doesn't smell bad and ensures the meat is fragrant, soft, and delicious.

How to choose fresh and delicious pork

To have a quality boiled pork dish, first of all you need to choose clean, delicious and fresh meat. The best meat to boil that you can choose is pork belly or calf meat. These parts have both lean and fat, so the meat will be softer and tastier.

In addition, observe the meat to see if it has a bright pink color, a firm mass of meat with high elasticity when pressed, even grain, and a dry cut surface, then it is a good piece of meat. On the contrary, if the color of the meat looks pale, the meat is mushy and has a foul smell, it means the meat has gone bad due to improper storage.

How to remove meat odor

Normally, healthy pigs that are raised "cleanly" will have very fragrant and delicious meat. However, the market today is flooded with pigs that are fed with growth-promoting feed, so the pork often has a foul odor.

If you buy meat that smells, you need to clean it first and note some ways to remove the smell below:

- Before boiling, you need to remove dirt, chemicals that may remain in the meat and bad odors by rinsing several times with clean water. In addition, you can use a little salt dissolved in water to wash the meat, because diluted salt water also has the effect of removing dirt from the meat.

- The secret to making boiled pork delicious without the smell is to boil it twice. The first time is to boil it briefly and the second time is to boil it until it is done.

Boil meat properly

- The first time, add 1 teaspoon of vinegar, a few thin slices of ginger and 1/2 teaspoon of salt to the boiling water, then put the pork in and blanch for about 2 minutes, then take the meat out and wash the meat again. This way the meat will not smell. Adding vinegar and salt also helps the meat stay white and clean.

- For the second boil, put the meat in the pot from the beginning, cover with water, crush a few green onions and put them in the pot, add a little seasoning to make the meat more flavorful and boil until boiling. Let the meat boil in the pot for 5 to 10 minutes, then use chopsticks to pierce the meat to check if it is cooked thoroughly.

The exact time of boiling meat cannot be predicted because it depends on the size, thickness or thinness of the boiled meat. If the meat is thick and large, the boiling time may be very long and the inside may not be cooked. In this case, you should use a knife to split or score the meat so that it cooks more easily without being tough.

When boiling meat, if there is foam, you should skim it off frequently to keep the meat clean. When you see the fat is slightly clear and you can poke a chopstick through the meat and see no red liquid coming out, the meat is cooked. At that point, you can turn off the stove and take the meat out of the pot to drain.

- Wait for the meat to cool down, then use a knife to cut the meat into small, bite-sized pieces. Boiled meat should be sliced ​​thinly, across the grain to avoid being tough. Now just arrange the meat on a plate and mix a bowl of delicious dipping sauce to enjoy the soft and fragrant meat right away.

Some mistakes make boiled meat less delicious

Overcooked:Many people are afraid that the meat is not cooked enough, so they boil it for too long to make sure it is not raw. Cooking for too long will make the lean meat dry, and even longer, the whole piece of meat will become soft, crumbly and lose its sweetness, making it boring to eat quickly. Boiling meat for too long also affects its nutrition. According to experts, at a temperature of 200 - 300 degrees Celsius, amino acids, creatinine, sugar and harmless compounds in meat will create a chemical reaction, forming some harmful compounds. Therefore, when boiling meat, you should only boil it until it is just cooked, the meat will retain its sweetness, aroma and crispness.

Add cold water:Adding cold water to a pot of boiling water is a mistake when boiling meat that many people make when they see the pot is almost empty. The sudden drop in temperature will cause the protein and fat to immediately precipitate, the grooves and gaps of the meat will shrink and become very difficult to tender, the lean part will be harder, and the fresh taste of the meat will also be affected. Therefore, you should pour water to cover the meat when boiling, if you need to add more, add boiling water, if you see the water is low, housewives want to add more water, then use boiling water.

Continuous testing:Because of impatience or fear of not being able to control the doneness of the meat, many people often poke with chopsticks and flip the meat while boiling. This will cause the sweetness in the meat to leak out, making it lose its sweetness and making the meat drier.

Slice the meat immediately after boiling:To ensure the heat, many people slice the meat right after boiling it. This is a mistake because at this time, it will be difficult to slice the meat beautifully and "sharply" because it is still soft and crumbly. It is best to put the meat in a bowl of cold water for about a minute before slicing, the meat is still warm, delicious and beautiful.

According to VTC