Food & Receipts

Experienced chef reveals: 2 spices to avoid adding when boiling meat for consistently delicious dishes

To achieve a perfectly tender and flavorful boiled meat dish, it is important to avoid adding these two types of spices during the cooking process.

Administrator

17 November, 2023

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Boiled pork is a familiar dish, loved by many people because it is easy to buy, easy to make, and easy to eat. Adding spices when boiling not only enhances the flavor of the meat but also eliminates the unpleasant smell of the ingredients. However, there are 2 spices you should avoid when boiling meat.

Cooking wine

Cooking wine is one of the most effective ingredients to remove the fishy odor. Therefore, when added, your dish will be both aromatic and lose its distinctive fishy smell.

However, when boiling meat, you should not add cooking wine to avoid affecting the overall taste of the dish.

Pepper

Although pepper is a spice that enhances the flavor of the dish, you should not add it when boiling meat. The reason for this is that the taste of pepper is too strong and can overpower the original flavor of pork.

Moreover, pepper also causes the boiled pork to become dry, tough, and less delicious.

1. Ingredients for boiled pork

– Pork belly: 500 grams

– Dried shallots, dried garlic

– Fresh ginger, spring onion

– Spices: Salt, cooking oil, soy sauce, cooking wine, vinegar

2. Instructions for boiled pork

Step 1: Prepare the ingredients

– After buying the pork belly, rinse it multiple times with water to clean it. Then, soak the meat in a bowl of rice water for about 10 minutes to remove excess blood and eliminate the fishy smell.

– Peel the dried shallots and garlic, then wash and finely chop them.

– Peel the fresh ginger, wash it, and divide it into 2 parts: one part finely chopped and one part thinly sliced.

– Remove any damaged or wilted leaves from the spring onion. After washing, chop it finely.

Step 2: Blanch the pork belly

– Take a small pot, place the pork belly in it, and add enough cold water to cover the surface of the meat.

– Add the dried shallots and sliced ginger, then bring to a boil. While boiling the meat, use a small spoon to skim off any foam on the surface and wait for about 3 minutes before removing it.

– Rinse the blanched meat with clean water and proceed to boil it.

Step 3: Boil the pork belly

– Place a clean pot on the stove, then add the prepared pork belly, red shallots, and sliced ginger. Add hot water.

– Turn on the heat and boil the meat, then simmer over low heat for about 30 minutes before turning off the stove.

– Take out the boiled meat and place it in a bowl of ice water to firm the surface, cool it down quickly, and enhance the flavor. Then, slice the meat into bite-sized pieces and arrange them on a serving plate.

Step 4: Make the garlic sauce

– Take a small bowl, add ginger, spring onion, and finely chopped garlic, then pour hot oil over them. To make the dipping sauce more flavorful, add soy sauce, vinegar, and a little salt.

– Stir the ingredients together with a fork or spoon to blend them.

– Depending on your preference and habit, you can drizzle the garlic sauce over the boiled meat or use it as a dipping sauce.

After being cooked, the boiled pork will have a unique flavor. When eating, you will feel the tender and fragrant meat combined with a flavorful dipping sauce. This method of boiling meat also avoids dryness, waste, and completely eliminates the strong fishy smell.

3. Notes when making boiled pork

– When choosing pork belly, you should choose pieces that have a bright color, with pink, fresh meat combined with white fat.

– Good pork belly usually has an even ratio of meat to fat. When eating, the meat is neither too dry nor too greasy, making it very appetizing.

– To know if the meat is cooked or not, you can use a chopstick to poke the surface. If the meat is soft and does not release any red liquid, it means it is cooked.