Pork Boiled in Water, Thought to be Clean but Absorbing More Dirt: This is the Right Way to Do It

To ensure delicious and safe meals, housewives are very concerned about choosing clean and delicious food. Many people suggest that when buying pork, before cooking, it should be blanched with boiling water to remove harmful substances. Boiling water at high temperatures will help eliminate all harmful viruses and bacteria… But the truth is that doing so does not remove toxins or dirt from the meat, but also has negative effects on the health of the user.

Because the nutrition in meat is mainly protein and fat, while vitamins and amino acids are mainly found in protein muscle cells. Therefore, when the meat is not thoroughly washed and blanched, the outer meat fibers will contract, and the dirt in the meat will not be able to escape. From there, the meat absorbs dirt inside.

How to clean meat properly?

To have delicious meat, when buying meat, first rinse it with clean water multiple times. Then you can rub salt on the meat, or rinse it with diluted salt water and rinse it again with clean water.

In addition, you can soak the meat or bones in rice washing water for about 1 hour. This method is very effective in removing dirt from the surface of ribs, excess blood from meat and bone fat, reducing the fishy smell and making the dish more delicious.

Or you can put the bones or meat in a bowl of water with a little white vinegar, soak for about 15 minutes, then remove it and rinse it clean, drain the water and then process it. Vinegar has the effect of softening the meat and removing excess blood from the meat.

Should meat be boiled in boiling water or cold water?

Many people have the habit of boiling meat in cold water, but many others boil meat in hot water. So which method is delicious and beneficial for health?

Meat boiled in boiling water will be tastier than meat boiled in cold water. Because the meat retains nutrients and does not deteriorate due to long boiling. Meat boiled in cold water may not be as tasty as boiled meat, but the meat broth is sweet and flavorful because the nutrients have been released into the water. It can be used to make soup.

Therefore, choose the method of boiling meat according to your needs. During the cooking process, if you see foaming or scum, use a spoon to remove it.

To make the meat delicious and avoid the fishy smell, you can add roasted dried shallots or a little lemongrass when cooking.

Choose clean, fresh, and safe pork

Color, meat smell

When buying, observe the color and smell of the meat. Good quality pork will have a pale pink to deep red color, and no foul smell. When cutting the meat vertically, you will see a dry part inside the meat, slightly contracted muscle fibers, soft skin, white fat, and no greasy smell. When boiled, the water will be clear, large fat foam, and not too bubbly.

Elasticity

Clean pork is fresh meat, so it has very good elasticity. When buying, press the meat with your finger to create a dent but leave no marks when you remove your finger. At this time, if you observe that the meat fibers are even, firm, not flabby, good elasticity, no exudation or sticky liquid, then it is good pork.

Fat layer, meat

Normally, good pork will have a fat layer about 1.5 – 2cm thick. In which, the fat and lean meat are tightly attached. If the fat layer and skin are thicker, it indicates that the pig has not been artificially fattened.