Tips

Boiling meat with salt and lukewarm water is wrong: Add this ingredient for succulent, fragrant, and moist white meat

Many individuals believe that simply adding salt to the water when boiling meat is sufficient. In reality, this is just one step towards achieving the desired sweetness and fragrance in the boiled meat.

Administrator

6 January, 2024

149

How to Remove Odor and Cook Delicious Boiled Pork

Boiling pork is not only simple but also helps create delicious dishes for family meals. Here are some effective tips to solve the problem of odor and blandness when cooking pork:

Rinse the meat with diluted saltwater: Before cooking, rinse the pork in diluted saltwater to eliminate bacteria and reduce the unpleasant odor of the meat. Choose a piece of meat that includes both lean meat and fat to ensure the deliciousness and richness of the boiled meat dish.

Choose the right type of meat: Pork hock and pork belly usually bring a more delicious flavor compared to pork loin or pork butt when boiled. You can combine vinegar, lemon juice, ginger slices, dried shallots, or soft twine to enhance the flavor of the boiled meat.

By applying the above tips, you will be able to cook boiled pork that is not only evenly cooked but also delicious and enticing for your family meals.

Tie the meat with twine

To make the boiled meat have an appealing shape when sliced, you can use the technique of tying the meat with soft twine. By tightly tying along the length of the meat, you will create a beautiful round piece of meat, and after boiling, you can slice it horizontally. This not only ensures that the meat is evenly cooked but also makes it look more attractive.

If you use twine, choose white and colorless twine to avoid the color affecting the meat. For pork hock, tie it tightly before boiling so that when slicing the meat, the round shape will be maintained. Pork belly can be boiled without tying. However, if you do not have twine or do not want to use it, placing the meat directly in the pot for boiling is also a reasonable option.

Why should you boil the meat twice?

To ensure that the meat is tender, delicious, and free from unpleasant odor, you can use 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 the pot to eliminate the odor and make the meat whiter. Next, discard the first boiling water, rinse the meat with warm water, and prepare for the second boiling round.

In the second round, prepare a pot of boiling water and add the meat, a few grains of salt, thin slices of ginger, and a peeled dried shallot. Simmer the pot on low heat and continue boiling the meat until cooked. When cooked, the meat will be pale and delicious for you to enjoy.

Add salt, ginger, and onion

Adding salt, ginger, and onion to the boiling water helps enhance the delicious flavor of the meat. To achieve the best result, simmer the water on medium heat and check the meat by poking it with a fork. If the meat releases pinkish water, simmer for another 5 minutes. If the meat is cooked, the fork will easily penetrate it without any pinkish water.

When the meat is cooked, remove it from the pot 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 cooled completely, you can slice it for immediate use.

If you want the meat to be evenly sliced, you can leave it in the refrigerator for a few hours. Before packaging it again, use food wrap to tightly wrap the meat and leave it in the refrigerator for a few hours to make the meat firmer and easier to slice.

According to Giaitri.thoibaovhnt.com