Salted pork is a famous Hakka snack, which is popular in meat shops in vegetable markets all over Taiwan Province. It is salty, oily, fragrant and spicy. It is very delicious and can eat several bowls of rice. The following is what I have compiled about how salted pork is delicious. Welcome to read it.

Salted pork practice

raw material

Pork belly with skin 1 200g, ginger (sliced) 5 pieces, white vinegar 2 teaspoons, rice wine 1 00ml, sugar 2 teaspoons, salt 1/2 cups, cinnamon powder1teaspoon, spiced powder1teaspoon.

preparation

1, pork belly with skin cut into 2 cm long strips, depilated and washed for later use.

2. Mix the marinade evenly in a deep pot, dip the meat strips evenly in the marinade, cover the dry pot with plastic wrap and refrigerate, turn it every other day, and marinate for at least 3 ~ 7 days.

3. Before eating, take out the meat strips, rinse them with water, and bake them in the middle layer of the oven at 200℃ for about 10 minutes (turn over once in the middle). When the meat is not stained with chopsticks and the fat is transparent, take them out, slice them and arrange them, and dip them in vinegar and garlic sauce for eating.

Marinated pork tenderloin with maple syrup and garlic

Introduction to recipes

This is a delicious and sweet dish, and it is best to use real maple syrup. This recipe is 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, a pork tenderloin, 670 g.

method of work

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 heat.

3. Take the pork out of the marinade. Pour the marinade into a small saucepan and cook for 5 minutes over medium-low heat.

4. Brush the grill with oil. Put the pork on the grill. Brush the marinade with a brush during the barbecue. 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 marinade containing a lot of maple sugar will burn and affect the taste of meat.

The practice of curing salted pork

1. Black pepper and salt →1:1are mixed evenly, and the amount of salt depends on everyone's taste, so peel and chop garlic.

2. Take a piece of meat, evenly sprinkle 1 on the meat and knead it to make it tasty. The key point is that every part should not be missed. Put the processed meat in a container, evenly spread the garlic and marinate it in the refrigerator for 3 days to become salty pork. Pack it in clean plastic bags one by one and store it in the freezer.

Salted bacon

material

Ingredients: 5000g lean pork, seasoning: 250g salt, 8g pepper.

method of work

1. Cut pork into strips weighing 500g, wash and dry.

2. Burn the red pot and stir the salt and pepper evenly, and let it cool.

3. Rub the pork strips evenly around with pepper salt, put them in the earthen jar, sprinkle a layer of salt on them, and marinate them with stones for 2-3 days. When the salt melts into marinade, add saltwater and stir well, and turn the strips up and down to make them all absorb the 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 stored for a long time without being bad.

Fried pork with pickles

Introduction to recipes

It tastes sour. In the past, I could eat two bowls of rice as long as I had a dish of pork with pickles.

material

450g of pork with golden head, sliced, pickled cabbage 1 bag (250g), washed and shredded, appropriate amount of fish sauce, water 1 cup and a half, soy sauce, cornmeal, sugar, salt, water and oil.

method of work

1. Marinate pork with soy sauce, sugar and salt first 10 minute, then add raw flour, water and oil for 5 minutes.

2. Add oil to the pan under the fire, and put the pork down and fry until it is fully cooked. Add shredded salted sauerkraut and pork, stir-fry until fragrant, cover with water and cook 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, allspice powder and rice wine to help remove the fishy smell. After sealing the plastic bag tightly, shake it from side to side so that the seasoning can be fully wrapped on the pork, put it in the refrigerator for about 3 days, and let the pork taste and air dry.

2. Salt water pickling method

Marinate pork belly in salt water (the ratio of salt to water is about1:1.5) and put it in the refrigerator for one day. Salt water must cover the meat, which helps to sterilize and prolong the preservation. Take out the marinated pork belly, drain the water, then apply salt, sprinkle with black pepper, white pepper, minced garlic, etc., cover the pork with aluminum foil paper or plastic wrap, and put it back in the refrigerator for cold pickling 1 day.

3. Skills:

In the past, salted pork was only salted with coarse salt. Now, in order to increase the flavor, you can add seasonings such as black pepper, garlic, rice wine, star anise and laurel to make your own unique taste of salted pork.

It is suggested that you can marinate more meat at a time, dry the marinated meat after cleaning, and put it into a sealed fresh-keeping bag to keep it frozen for as long as1~ 3 months; Before cooking, take out and remove the ice, fry, bake or steam until cooked.

There are these ways to eat salted pork.

Add1~ 2 tablespoons of oil to the pan, and fry the marinated pork belly on medium heat until both sides are cooked; If chopsticks can easily pierce the meat, it means it is cooked. After taking out the pot, let it stand for a while and then slice it.

Bake salted pork in a preheated oven at a temperature of150 ~170 for about15 ~ 20 minutes, during which the whole meat needs to be turned over to be heated evenly until the surface is golden yellow and fully cooked. 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, steam it in a steamer for about15 ~ 20 minutes, or steam it in an electric cooker with a glass of water in the outer pot until it is cooked. Then the hot pot does not add oil, and the salted pork is slightly fried in the dry pot until the color is the highest; When frying, you can press the meat slightly, so that the surface can touch the bottom of the pot and be 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 also a special cooking method-direct boiling, and the salted pork can be eaten by scalding in a pot, and the taste will be lighter.

You can also eat it like this: roasted salted pork can be sliced directly, with a heavy salty flavor and a dry taste; You can also fry it with garlic seedlings in a hot pot, which will make the taste moist and not so greasy. Hakka salted pork is traditionally eaten with a sauce made of white vinegar, rice wine and mashed garlic, which tastes salty and sour.