When it comes to cooking delicious meat, you have to start with selecting the right ingredients. The ideal choice is pork belly. Pork leg, pork head, or pork shoulder are also tasty, depending on your family’s preference. Choose a piece of meat with a tight connection between the lean part and the fat part to ensure beautiful meat slices when cut.
Fresh meat has a dry lean part, with the muscles contracting evenly and firmly. The color ranges from light pink to deep red, with white or slightly beige fat. Press your finger on the meat, if it sinks in and then returns to its original state when you lift your finger, it is fresh meat.
Preparing the meat
After washing the meat thoroughly, place the whole piece of meat in a pot of boiling water. Do not cut the meat into small pieces before boiling, as it will lose its natural sweetness. When boiling the meat, make sure to add enough water to cover the meat to prevent it from turning black and unappetizing.
Boil the meat by adding 1 crushed onion or ginger to the pot of boiling water, along with 1 teaspoon of salt. Be careful not to let the water boil too vigorously, as this will result in uneven cooking of the meat. Keep the heat low and use a spoon to skim off any foam to ensure that the boiling water remains clear and the meat remains clean and less smelly.
How to boil meat to keep it white and juicy
Add a little salt to a pot of water, enough to submerge the meat. Place the washed pork into the pot over medium heat, and when the water starts to boil, remove the pork, discard the water, rinse the meat again, and then begin boiling. Add a small amount of salt and vinegar to the pot, along with crushed onions, to eliminate any unwanted odors.
To ensure that the meat is cooked evenly, avoid using large or thick cuts of meat, as this may result in the inner part not being fully cooked or, if cooked, the outer layer may become dry, and the fat may become mushy. If the meat is large or thick, it is recommended to make small cuts to ensure even cooking. The cooking time depends on the size of the meat, usually between 15 to 25 minutes.
During the boiling process, pay attention to skimming off any foam to keep the boiling water clear and the meat fragrant and attractive.
For those who want to prevent the meat from drying out after boiling, after boiling water for about 10 minutes, use a wooden skewer to test the meat. If the meat still releases pinkish liquid, continue boiling for another 5 minutes. If the meat is fully cooked, the skewer will easily penetrate through the meat. This way, the meat will be perfectly cooked, tender, and not dry.
Once you remove the meat from the pot, immediately transfer it to a bowl of cold water (enough to submerge the meat) and let it cool completely before removing it and cutting it into slices. By doing this, the meat slices will have a bright white color, look fresh, and won’t break apart.
Note: If you boil pork leg, you need to be extra cautious with the cooking time because if boiled for too long, the meat will become dry and tough. Pork leg should be boiled to cook just right and enjoyed while still hot for a tender and delicious taste, suitable for those on a diet.
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