Don't Fry Pork Belly Directly – A 60-Year-Old Master Chef’s Secret for Incredible Fragrance and Tender Texture
Today I'm sharing a secret: Don't fry pork belly directly – a 60-year-old master chef's trick, incredibly fragrant and won't become hard. If you like my article, please 'follow' or 'share'!
After marinating, pork is more flavorful than regular meat, making it especially delicious to cook – the aroma of the pork alone is enough to make your mouth water. Do you remember when Xia Xia bought pork belly for the first time, she ate it once and immediately loved it, because she didn't know how to operate it, the pork belly she fried was very hard, which reduced the meat texture, and it was difficult to chew. Before Dad taught me, a uncle laughed at me, saying he had a trick to teach me, which would ensure that the pork belly fried would be incredibly fragrant and not hard at all. This uncle is already 60 years old and has been a master chef in our county for 30 years, and he has a lot of experience. When Xia Xia followed his method, the pork belly she fried was indeed not hard, and it was very delicious.
Frying Pork Belly Frying pork belly: Don't fry pork belly directly – a 60-year-old master chef's trick, incredibly fragrant and won't become hard. Prepare ingredients: 1 piece of pork belly, 1 bunch of Chinese broccoli (dau cy), ginger, red chili peppers, bean sauce, lard, bean sauce, chicken broth, etc. Chinese broccoli and ginger are washed clean, the Chinese broccoli is trimmed and cut into about 1-inch segments, ginger is peeled and sliced. Pork belly is soaked in warm water for 10 minutes, then rinsed and pat dry. Prepare a pot and pour in an appropriate amount of water, put the pork belly in to boil, you can cut it into small pieces to boil, or you can boil it quickly. Don't use too much water, just enough to cover the pork belly. Boil until the meat rind can be pierced with chopsticks. After boiling the pork belly, rinse it clean with warm water and cut it into thin slices. In a frying pan, pour in an appropriate amount of lard, wait until the lard is hot, then pour in the pork belly slices and quickly remove them to drain off the oil, then pour them back into the pot to stir-fry. This can better stimulate the aroma of the pork belly. Continue to stir-fry until the fat part of the pork belly becomes translucent, and then take it out. At this time, there is still some oil in the pot. If it's too little, add more. Then put in ginger and chili peppers to sizzle, when the aroma comes out, put in the Chinese broccoli, stir-fry with a large fire, when it's almost cooked, add an appropriate amount of salt, stir-fry evenly, then add the pork belly, continue to stir-fry, add a small amount of bean sauce, pepper powder, chicken broth, and stir-fry evenly.
Boil the pork belly first, and the pork belly won't become hard when stir-fried, and this also reduces the salt content of the pork belly, so you don't have to worry about excessive salt intake. Add a small amount of bean sauce to enhance the flavor, otherwise it will mask the original aroma of the pork belly. This dish of pork belly with Chinese broccoli, Chinese broccoli is crisp and tender, and the pork belly is fragrant. Together, it's particularly delicious. The pork belly is not greasy, and the lean part is even more elastic. Now it's the season for Chinese broccoli, so when you eat Chinese broccoli, you can combine it with pork belly and stir-fry together. The taste is amazing! When frying pork belly, don't fry it directly, remember this key step: boil the pork belly first. Many people just ignore this step, so the pork belly becomes hard. If you follow my method, the pork belly will be incredibly fragrant and not hard at all. Let's try it!
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