Salted pork practice
raw material
Pork belly with skin 1200g, ginger 5 slices (sliced), white vinegar 2 teaspoons, rice wine 100ml, sugar 2 teaspoons, salt 1/2 cups, cinnamon powder 1 teaspoon, spiced powder 1 teaspoon, etc.
prepare
1, pork belly with skin cut into 2 cm wide strips, unhairing and washing for later use.
2. Mix the marinade evenly in a deep pot, dip the meat strips in the marinade evenly, cover the dry pot with plastic wrap for refrigeration, turn it over the next day and marinate for at least 3 ~ 7 days.
3. Before eating, take out the meat strips, rinse them with water, put them in the middle layer of the oven, and bake them at 200℃ for about 10 minute (turning once in the middle). When the meat is not stained with chopsticks and the fat is transparent, take it out, slice it and dip it in vinegar and garlic juice.
Pickled pork tenderloin with maple syrup and garlic sauce
Recipe introduction
This is a delicious and sweet dish, and it is best to use real maple syrup. This dish is very delicious for chicken or pork tenderloin.
material
Dijon mustard sauce, 2 tablespoons, sesame oil, 1 teaspoon, garlic, 3 cloves, freshly ground black pepper, appropriate amount, maple syrup, 240 ml, pork tenderloin, 670 g.
working methods
1. Chop garlic. Mix mustard sauce, sesame oil, minced garlic, pepper and maple syrup in a small bowl to make a marinade. Put the pork in a shallow dish and pour all the marinade on the pork. Cover the plate and marinate in the refrigerator for at least 8 hours.
2. Preheat the barbecue oven to medium-low fire.
3. Remove the pork from the marinade. Pour the marinade into a small saucepan and cook for 5 minutes on medium-low heat.
4. Oil the grill. Put the pork on the grill. Brush the marinade with a brush when grilling. Bake for about/kloc-0.5 to 25 minutes, or until the center of the meat is no longer pink. Avoid high-temperature barbecue, because the gravy containing a lot of maple sugar will burn and affect the taste of meat.
Practice of curing salted pork
1. Black pepper and salt → 1: 1 Mix well. The amount of salt depends on everyone's taste, and garlic is peeled and chopped.
2. Take a piece of meat, sprinkle 1 evenly on the meat and knead it to make it tasty. The key is not to miss every part. Put the processed meat into a container, sprinkle garlic evenly, and marinate in the refrigerator for 3 days to become salted pork. Pack them one by one in clean plastic bags and put them in the freezer.
Salted bacon
material
Ingredients: 5000g lean pork, 250g salt and 8g pepper.
working methods
1. Cut pork into 500g strips, wash and dry.
2. Stir the salt and pepper evenly in a red pot and let it cool.
3. Spread salt and pepper evenly around the pork strips, put them in a crock, sprinkle with a layer of salt, and pickle them with stones for 2-3 days. When the salt melts into bittern, add salt water and stir evenly, and turn the strip up and down to make it completely absorb bittern.
4. Marinate for about 20 days, take out the meat strips, tie them tightly with ropes and hang them in windy places, so as not to get wet and rain, and they can be preserved for a long time.
Sauté ed pork with pickles
Recipe introduction
It tastes sour. In the past, you could eat two bowls of rice with only one dish of pork with pickles.
material
450g golden head pork, sliced, pickled cabbage 1 bag (250g), washed and shredded, appropriate amount of fish sauce, 1 cup of half water, appropriate amount of soy sauce, raw flour, sugar, salt, water and oil.
working methods
1. Marinate pork with soy sauce, sugar and salt 10 minute, then add raw flour, water and oil for 5 minutes.
2. Put the pork in the oil pan under high fire and fry it until it is fully cooked. Add shredded salted sauerkraut and pork, stir-fry until fragrant, and boil in water for 5 minutes. Add fish sauce to taste.
Extension: curing method of salted pork
1. Dry pickling method
Wash pork belly, dry it, put it in a clean plastic bag, sprinkle with appropriate amount of minced garlic, black pepper and salt, and knead well; You can also add a little star anise, spiced powder and rice wine to help remove the fishy smell. After sealing the plastic bag tightly, shake it left and right to make the seasoning fully wrapped on the pork, and put it in the refrigerator for about 3 days to let the pork taste and air dry.
2. Salting method
Marinate pork belly with salt water (the ratio of salt to water is about 1: 1.5) and put it in the refrigerator for one day. Salt water must cover the meat, which helps to sterilize and prolong the storage time. Take out the marinated pork belly, drain the water, apply salt, and sprinkle with black pepper, white pepper, minced garlic, etc. , wrap the pork with aluminum foil or plastic wrap and put it back in the refrigerator for refrigeration 1 day.
3. Skills:
In the past, salted pork was salted only with coarse salt. Now, in order to increase the flavor, you can add spices such as black pepper, garlic, rice wine, star anise and laurel to make your own unique bacon flavor.
It is suggested that more meat can be marinated at one time, and the marinated meat can be cleaned, dried and put into a sealed fresh-keeping bag, which can be frozen for 1 ~ 3 months at the longest. Before cooking, remove the ice cubes and fry, bake or steam until cooked.
There are several ways to eat salted pork.
Add 1 ~ 2 tbsp oil to the pot, and fry the marinated pork belly in medium heat until both sides are cooked; If chopsticks can easily pierce the meat, it means the meat is cooked. Let it stand for a while before slicing.
Put the bacon in a preheated oven and bake at 150 ~ 170 for about 15 ~ 20 minutes, during which the whole meat needs to be turned over and heated evenly until the surface is completely cooked into gold coin yellow. If you like the crispy taste of pork, you can extend the baking time by yourself, depending on your taste preference.
Be sure to preheat it before baking.
Steaming Take the bacon out of the refrigerator and steam it in a steamer for about 15 ~ 20 minutes, or put it in an electric rice cooker with a glass of water in the outer pot until it is cooked. Then the hot pot does not add oil, and the bacon is slightly fried in the dry pot until the color is the highest; When frying, you can press the meat a little, so that the surface touches the bottom of the pot and is heated, which can make the color more uniform and beautiful! Be careful not to turn on the fire too much, or it will burn easily.
After steaming, it is recommended to fry in a pan, which looks better!
In addition, there is a special cooking method-direct cooking. Marinated pork can be eaten after being scalded in a pot, and the taste will be lighter.
You can also eat it this way: roast salted pork can be sliced directly, with heavy salty taste and dry taste; You can also fry garlic sprouts in a hot pot, which will make the taste moist and less greasy. The traditional way to eat Hakka salted pork is a sauce made of white vinegar, rice wine and garlic paste, which tastes salty and sour.