Be sure to choose pork belly for white-cut meat, because pork belly is fat but not greasy, and it is very delicious when paired with the sauce. This dish has tender meat, attractive meat aroma, fat but not greasy, and is delicious when dipped in shrimp soy sauce. Unparalleled.
Ingredients for making white cut pork:
Ingredients: 2500 grams of pork (tip of rear rump)
Seasoning: 150 grams of shrimp paste
< p>Features of white-cut meat:This dish is tender in texture, has an attractive meat aroma, is fat but not greasy, and is delicious when dipped in shrimp soy sauce.
How to make white cuts of meat:
1. Peel and wash the tips of pork buttocks.
2. Put the washed pork into a pot of cold water, bring to a boil over high heat, and skim off any floating pork!
3. Place the bamboo drawer again and press it down with heavy objects so that the meat pieces cannot float. Cover and simmer over low heat for about 1 hour until the pork is tender and ready to be fished out. out.
4. Then, with the fat side facing up, cover it with a clean cloth to avoid discoloration. Plate shrimps with soy sauce and set aside.
5. When eating, cut off most of the fat on the white meat and cut it into thin slices about 6 cm long, 4 cm wide and 0.2 cm thick.
6. Arrange the thin slices of meat neatly on the plate according to the amount required by the customer.
7. When serving, bring a shrimp and soy sauce dish.
Instructions for making white-cut pork:
1. Boil the pork until it is raw, insert a bamboo skewer into the meat, and if there is no blood or water leaking out when you pull it out, the heat is better.
2. Remove part of the fat when eating. Generally, leave 0.2 cm thick fat on the meat. The thinner the meat slices, the better.