How to make pork skin
In the past 10 days, among the hot topics about food production on the Internet, "how to make pork skin" has become the focus of many netizens. As a classic Chinese dish, the preparation of the skin of braised pork is particularly critical, which directly affects the taste and presentation of the entire dish. Below we will analyze in detail the correct way to tuck pork skin.
1. Key steps in making pork skin
1.Material selection stage: Choose pork belly that is fat and lean, and the skin should be intact without damage.
2.preprocessing: Use a knife to scrape the impurities on the surface of the pig skin, and if necessary, roast it with fire to remove the remaining pig hair.
3.Cook: Put cold water into the pot, add ginger slices and cooking wine to remove the fishy smell, and cook until chopsticks can be inserted easily.
4.Puncture: Use a toothpick or special tool to evenly prick the pig skin. This is the key to foaming.
5.fried: Control the oil temperature to around 180°C and fry the meat skin side down until golden brown and bubbly.
2. Comparison of popular cooking techniques across the Internet in the past 10 days
| Skill name | support rate | Main features |
|---|---|---|
| Cold water quick freezing method | 68% | Immediately after cooking, add ice water to shrink the skin. |
| Double-sided frying | 72% | Fry the meat noodles first and then the skin noodles to ensure even heating |
| Vinegar water soaking method | 55% | Soak it in white vinegar water before frying to make it easier to foam. |
| Oven alternative | 48% | Bake at high temperatures in the oven instead of frying |
3. Detailed production process
1.preparation stage: Select pork belly pieces about 10 cm wide and make sure each piece has a clear structure of at least three layers. Use the back of a knife to repeatedly scrape the surface of the pig skin to remove the cuticle and impurities.
2.Precooking: Add enough cold water to cover the meat in the pot, add 3-4 slices of ginger and 2 tablespoons of cooking wine. After boiling over high heat, turn to medium to low heat and simmer for 30 minutes, paying attention to skimming off any foam during this period.
3.Skin treatment: Remove the meat pieces and immediately use kitchen paper to absorb moisture from the surface. Use a toothpick or a special meat needle to prick holes in the pig skin intensively. The distance between the holes is about 3 mm, and the depth should reach the subcutaneous fat layer.
4.Seasoned and marinated: Evenly apply the sauce made of five-spice powder, light soy sauce, dark soy sauce, and white sugar on the meat surface (not the skin surface). Be careful not to contaminate the skin surface. The marinating time should be no less than 2 hours.
5.Frying key: Pour enough cooking oil into the pot, and the oil temperature rises to 180°C (you can test it with chopsticks and see if there are small bubbles around it). Hold the pieces of meat with a slotted spoon, skin side down and slowly dip into the oil. There will be a violent explosion of oil in the early stage, so you need to use a pot cover to cover it slightly. Fry for about 3-5 minutes, until the skin becomes evenly golden and honeycomb-shaped.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| No blistering on the skin | The holes are not dense enough or deep enough | Increase the density of holes to ensure penetration into the cortex |
| Burnt skin | Oil temperature is too high | Control the oil temperature between 170-190℃ |
| Separation of skin and flesh | Cooking time is too long | Reduce cooking time to 25-30 minutes |
| Hard taste | Not fully steamed after frying | After frying, steam for more than 1 hour to soften it |
5. Recommended innovative practices
1.Air fryer version: Put the processed meat pieces into the air fryer and fry at 200℃ for 15 minutes, turning over once in the middle. This method uses less oil and is more suitable for home operation.
2.beer substitution method: Substituting beer for part of the water during the cooking stage can make the meat more tender and the skin easier to blister.
3.Sugar color auxiliary method: Brush a thin layer of sugar water on the skin before frying to promote the Maillard reaction and make the skin redder and brighter.
After mastering these techniques, I believe you will be able to make perfect pork belly with crispy skin, tender meat and bright red color. Remember to add ingredients such as pickled vegetables or taro in the final steaming stage to take the traditional deliciousness to the next level!
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