Choosing the Best Meat
To make delicious boiled pork, start by selecting meat with good elasticity. It shouldn’t be too soft and should be dry and carefully packaged. Fresh pork should have a firm texture and high elasticity. When pressing the meat with your finger, it should not leave an indent or feel sticky. This indicates that the meat is of good quality and worth the price.
Red Meat Color: One tip for choosing fresh pork is to look for a dry outer membrane with a bright red or dark red, glossy appearance. The fat should also have a normal color and firmness. If you notice any brown, gray, dark red, or pale green discoloration, or if the meat is slimy, it is spoiled and should not be purchased.
Smell the Meat: To select tasty pork, smell it before buying. If it has a pleasant aroma without any strange odors, it is likely a good choice.
Boiling Fresh and Delicious Meat
Parboiling the Meat to Remove Impurities
This step is crucial to preparing tasty boiled pork. It serves the dual purpose of cleaning the meat and enhancing its flavor. After rinsing the meat and letting it air dry, fill a pot with just enough water, adding a teaspoon each of rice vinegar and salt. Bring this to a boil before adding the meat. Let it boil for about 2-3 minutes, then discard the water and rinse the meat with cold water.
Next, refill the pot with just enough water, adding two peeled and crushed cloves of onion and half a teaspoon each of salt and seasoning. When the water boils, add the meat. If the meat is too large, cut it into smaller pieces for easier boiling and faster cooking.
Secret to Boiling Delicious Meat
After about 10-15 minutes of boiling, use a wooden skewer to test the meat. If pink liquid comes out, boil for another 5 minutes. If the meat is cooked, the skewer will easily pass through it, indicating that it is tender and ready to melt in your mouth.
Source: Khoevadep
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