How to Remove Odor and Cook Delicious Boiled Pork
Cooking boiled pork is not only easy but also helps create delicious dishes for family meals. Here are some effective tips to address the issue of odor and blandness when cooking pork:
Wash the meat with diluted saltwater: Before cooking, wash the pork in diluted saltwater to remove bacteria and reduce the unpleasant odor of the meat. Choose meat with both lean and fat to ensure the delicious and fatty texture of the boiled meat.
Choose the right type of meat: Pork leg, pork belly often bring a more delicious flavor than pork loin, pork butt when boiled. Combine vinegar, lemon juice, ginger slices, dried shallots, or soft laces to enhance the flavor of the boiled meat.
By applying the above tips, you will be able to cook boiled pork that is evenly cooked and delicious for your family’s meals.
Tying the Meat with Laces
To make the boiled meat have an attractive shape when sliced, you can use the technique of tying the meat using strings or soft laces. By tightly tying along the vertical direction of the meat fibers, you will create a beautiful round piece of meat, and after boiling, you can slice it horizontally along the direction of the meat fibers. This not only ensures even cooking but also makes the meat look more appealing.
If you use strings, choose colorless white strings to avoid color affecting the meat. For pork leg, tie it tightly before boiling so that the round shape is maintained when slicing the meat. Pork belly can be boiled without tying. However, if you don’t have strings or don’t want to use them, placing the meat directly in the pot for boiling is also a reasonable option.
Why should you boil meat twice?
To ensure tender and delicious meat without unpleasant odor, you can apply the method of boiling the meat twice. In the first round, place the meat in a pot, add enough water and boil for 2-3 minutes. Then, add a few drops of vinegar or lemon juice to remove the odor and make the meat whiter. Next, discard the boiling water, rinse the meat with warm water, and prepare for the second round of boiling.
In the second round of boiling, prepare a pot of boiling water and add the meat, a few grains of salt, thin slices of ginger, and a peeled dried shallot. Boil the pot over low heat and continue boiling the meat until it is fully cooked. When cooked, the meat will be pale and delicious to enjoy.
Add Salt, Ginger, and Shallot
Adding salt, ginger, and shallot to the boiling water helps enhance the delicious flavor of the meat. To achieve the best results, simmer the water over medium heat and check the meat by poking it with a fork. If the meat releases pink-colored liquid, simmer for another 5 minutes. If the meat is cooked, the fork will easily penetrate it without any pink liquid.
Once the meat is cooked, take it out and soak it in a bowl of cold water with a few ice cubes. The cold water helps the meat shrink and maintain its shape, avoiding dryness and discoloration. After the meat has completely cooled, it can be sliced for immediate use.
If you want the meat to be evenly sliced, leave it in the refrigerator for a few hours. Before repackaging, use food wrap to tightly wrap the meat and leave it in the refrigerator for a few hours to firm it up and make it easier to slice.
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