Pork boiled is a popular dish because it is easy to eat and does not contain harmful substances like fried foods. However, to have a tender and delicious pork boiled dish, you should remember the following boiling formula:
How to choose good pork
When buying pork, never say “Give me 5 lạng loin” or “Give me 3 lạng bacon”, but observe carefully to choose clean pork according to the following method:
Never buy meat if it has the following signs:
– If the pork is injected with water, the meat will be pale, soft, fibrous, and release more water than normal meat. When seeing this sign, housewives should not buy it.
Do not buy pieces of meat with little fat, thin surprisingly, as this could be meat injected with fat-forming substances, which threatens health when consumed.
– Housewives should also avoid buying pieces of meat with deep red color, as it may be due to the pig being injected with sedative drugs, causing blood to accumulate in the cells with a darker color.
When buying, press the meat with your hand to create a dent. If the indentation disappears when you lift your hand, it indicates that this is good meat, ensuring quality.
How to process the meat correctly
Pork contains a lot of protein, but when you soak pork in hot water, a large amount of protein will be lost. At the same time, when you put the meat in boiling water to blanch it, the meat will also denature and shrink, which allows the meat to absorb more chemicals and dirt, making the meat more toxic. The correct way to process raw meat is to quickly rinse it with clean water or rinse the meat with a little salt diluted in water.
The most accurate and effective way is to soak the meat in a dilute saltwater solution to remove dirt, and it will also make the dish more flavorful.
Alternatively, you can put the meat in cold water and cook it on the stove until it boils. During this process, if you see the boiling water foam, you should skim it off as it is the toxins in the meat being pushed out.
If you follow these steps seriously before cooking, you can be confident about the safety of pork.
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