Pig sandwich meat is characterized by three layers of lean meat and two layers of fat meat, which is often called five layers of pork belly, which is the top grade of pork belly. Pork sandwich is soft, thin, easy to paste, fat but not greasy, which is the best choice for braised pork.
Practical guide:
1. Pork should be cut obliquely. The meat quality of pork is relatively thin, with less gluten. If you cut it horizontally, it will become messy after cooking. If it is cut obliquely, it will not break or plug. Pork should not be soaked in water for a long time.
2. When cutting fat meat, you can soak the fat meat in cold water first, then put it on the chopping board, and sprinkle some cold water while cutting, so that it is labor-saving to cut, and the fat meat will not slip off and stick to the chopping board easily.
3. Do not wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.
4, pork should be cooked, because sometimes there are parasites in pork, if eaten raw or not fully conditioned, it may be parasitic with hookworms in the liver or brain.
Sandwich meat contains a lot of fat, so as long as the fat is dissolved in soup and frozen, a layer of oil will condense on its surface. If you remove the oil, you don't have to worry about hurting your stomach or getting fat.
6. Sandwich meat needs patience and slow stewing. The longer it takes to cook, the more it can enhance the colloid formation of human blood and skin.