Spices to Use When Boiling Meat
Here are the spices you should use when preparing boiled meat to clean, deodorize, and make the dish most delicious and appealing:
Salt
After scraping off any remaining hair on the meat’s surface, rinse it with clean water, then rub salt all over the meat or rinse it with diluted salt water. If the piece of meat is too thick or large, you can cut it in half to ensure even and faster cooking. Avoid cutting fresh meat into small pieces before boiling, as this will cause the meat to shrink, dry out, and lose its natural juices. When placing the meat in the pot, add a little salt to help eliminate bacteria and impurities.
Spices to Use When Boiling Meat
Lemon or Vinegar
Before boiling, you can soak the meat in diluted lemon or vinegar for about 15-30 minutes. This method not only eliminates the unpleasant odor but also effectively cleans the meat.
Ginger
Ginger has strong antibacterial properties and helps remove the fishy odor from meat. Add a few slices of ginger to the boiling water to enhance the flavor and make the meat cleaner.
Onion and Garlic
Both onion and garlic have antibacterial properties, helping to remove impurities and unpleasant odors. Adding them to the boiling pot will make the meat more flavorful and cleaner.
Lemon Leaves, Bay Leaves, or Cilantro
These leaves not only provide a pleasant aroma but also help deodorize and clean the meat. Adding a few lemon leaves, bay leaves, or cilantro to the boiling pot will make the dish more appealing.
Tips for Delicious Boiled Pork
One important tip for delicious boiled pork is to boil it twice. The first time, simply bring the water to a boil to remove impurities and odors. Place the meat in the pot while the water is still cold, as this will help release impurities (remember to skim off the foam). When the water boils, remove the meat and rinse it clean.
The second time, pour cold water to cover the meat’s surface, and add crushed dry onion, spring onion, and a few slices of ginger. You can also add a little salt to taste. The average boiling time is about 20-25 minutes to ensure the meat is tender and not dry. Adjust the time accordingly, depending on the thickness of the meat.
When boiling, keep the heat low to medium to ensure even cooking and tenderness. Once the water boils, reduce the heat to low.
How to Choose Fresh and Delicious Pork
To achieve the perfect boiled meat dish, selecting fresh and high-quality ingredients is crucial:
Choose the right cut of meat: Pork belly or pork knuckle is ideal for boiled meat dishes due to the amount of fat that keeps the meat tender during boiling.
Observe the color: Opt for pork with a light pink or pale red color, and fat that appears white and slightly creamy. Avoid meat with abnormal or overly dark colors.
Examine the surface: Cut into the meat to check—fresh pork will have firm fibers, a dry surface, and soft skin.
Smell it: Fresh pork should have a mild, pleasant aroma. Avoid pork with a strong or strange odor.
Test its elasticity: Gently press on the meat; if it returns to its original shape without leaving an indentation, it’s a sign of freshness. The meat should be firm but not too hard or mushy.
Texture of meat and fat: Delicious pork will have a distinct separation between the lean meat and fat, and they should be difficult to separate when touched.
We hope that with these tips, you’ll be able to create the perfect boiled meat dish, full of flavor and appeal!
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