How to cook pork belly without being greasy?
Pork belly is located in the belly of pigs, commonly known as rib meat. Pork belly is fat and thin, fresh and juicy, and it is a good nourishing food. Pork belly is rich in protein, various fatty acids, triglycerides, lecithin and various minerals and vitamins. Has the effects of invigorating kidney qi, stimulating appetite and improving anemia.
The pork belly cooked by many people is too fatty because it is not done right. As long as you learn these skills, you can cook pork belly that is not greasy!
Tip 1: Cure meat with sugar and wine.
It is not difficult to achieve this effect. Sugar and wine can be used to cover and marinate the fat meat for a period of time before cooking, so that the fat oil in the meat can be removed by the power of sugar and wine. This kind of fat meat is also called "ice meat" because of its almost transparent color. For example, the traditional Cantonese variety "Guihuazha" uses it as one of the materials. Because of its principle, the clever chef created the famous "crispy barbecued pork" and so on.
Tip 2: Skillfully use tofu to get greasy.
If you want to make fat meat not greasy and delicious, you can cut it thin, add seasoning and stew it in a pot. Then according to the ratio of 500g pork 1 piece of fermented bean curd, put the fermented bean curd in a bowl, add appropriate amount of warm water and stir it into paste. After boiling, pour into the pot and stew for 3~5 minutes. The fat meat made by this method is not greasy and delicious.
Pork belly can be made into many delicious dishes. Here are some simple recipes for you to learn quickly!
Spicy pork belly
Ingredients: a small strip of pork belly, Maode Gongnan Chili sauce, cooking wine, green onion, green pepper, garlic, sugar, soy sauce and red pepper.
Practice:
1 Wash the pork belly, cut off more than half of the fat, cut into small pieces for later use, and slice the rest.
2. Wash and chop the green and red peppers for later use. Chop the Beijing onion in 2 portions and garlic 1 piece.
3. Fry the fat to a proper amount of lard, stir-fry the green pepper, garlic and some scallions until fragrant, then pour pork belly and a little cooking wine, stir-fry for a while, then add 2-3 teaspoons of Maode Gongnan Chili sauce, 2 teaspoons of soy sauce and 1 teaspoon of sugar, stir-fry evenly and stew for a few minutes.
4. Sprinkle the remaining scallions and stir well.
Pork belly stewed vermicelli
Ingredients: pork belly 400g, vermicelli (dry) 1 50g, scallion 1 root, 2 star anise, 8g of rock sugar, 3 slices of ginger, 2 tablespoons of soy sauce, 2 tablespoons of salt 1 2, soy sauce 1 spoon, carved flowers.
1, boil the water in the pot, add the diced pork and blanch until the water boils, scoop it up, wash it, and drain the water.
2. Put 1 tsp of oil in the pot, add pork pieces, and stir-fry until the oil is slightly yellow.
3. Pick up the meat pieces, add the rock sugar, and fry them into caramel color on low heat.
4. Add the meat and stir-fry until it is evenly colored. Add the green onion, star anise, ginger slices and carved wine to stir-fry for fragrance.
5. Add water 1200ml and all seasonings, cover with high fire and boil, then turn to low fire and stew for about 60 minutes.
6. Cook halfway and pick up the onion and ginger slices.
7. Soak the vermicelli in warm water in advance until soft.
8. When the water in the pot is stewed to 1/3, add the soaked vermicelli.
9, small and medium fire open cover cooking, vermicelli cooking time is slightly longer.
10. Finally, cook until the vermicelli is softened and add a little salt to taste.
Special fried pork belly
Ingredients: 250g pork belly, oyster sauce 1 tbsp, seafood sauce 1 tbsp, cooking wine 1 tbsp, and appropriate amount of salad oil.
1, pork belly in the refrigerator for one hour, take out and slice.
2. Mix with one tablespoon of oyster sauce, one tablespoon of seafood sauce and one tablespoon of cooking wine to make a honey sauce.
3. Marinate the sliced pork belly with honey juice, mix well, put it into a fresh-keeping bag and marinate it in the refrigerator for one night.
4. After the pan is hot, brush a thin layer of salad oil. Fry the marinated pork belly slices on both sides with medium and small fire, and roll them with lettuce leaves when eating.
Reminder: Eating pork belly is taboo:
Although pork belly tastes delicious, and there are many ways to suit different tastes. However, we should pay attention to all aspects when eating pork belly, because pork belly is rich in fat and protein, which is only suitable for some people. Here are some things to pay attention to when eating pork belly:
1, obese people should not eat too much: the cholesterol content in pork is high, so obese people and people with high blood lipids should not eat too much. However, after long-term stewing of pork, the fat will be reduced by 30-50, the unsaturated fatty acid will be increased, and the cholesterol content will be greatly reduced.
2, it is best not to eat with high protein food at the same time: Because pork belly has a lot of fat and protein is also very high, if you eat high protein and high fat food at the same time, it will lead to excessive intake of protein.
3, not suitable for people with high blood lipids: If you have high blood lipids and eat fatty pork belly, it will lead to increased blood lipids and affect your health.