Pork is an indispensable meat in spring and can be prepared in many ways. Among the many ways to eat pork, which is your favorite? Here, we will introduce the method for stir-frying pork. Friends who are interested, don't miss out.
The nutritional value of pork
In terms of nutritional value, among meats from livestock, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, with up to 29 grams of protein per 100 grams and 6 grams of fat. After boiling or stewing, the fat content of pork will decrease further. Pork is also rich in vitamin B, which can make the body feel more energetic. Pork also provides essential fatty acids for the human body. Pork is sweet in nature and flavor, and it moistens yin and relieves dryness. It can provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron-deficiency anemia. Pork ribs nourish yin, while pork tripe tonifies deficiency, damage, and strengthens the spleen and stomach.
How to stir-fry pork
Add starch. Use your hands to thoroughly mix the sliced or shredded pork with starch before stir-frying. This will result in meat that is white, tender, and delicious.
Thicken the sauce. When stir-frying sliced or shredded pork, first season it with soy sauce, salt, scallions, ginger, starch, and other condiments (professionally called "coating the paste"). If you add a small amount of cold water to mix, the effect will be even better. Once the oil is hot, pour the meat into the wok. Stir-fry it quickly first, then add a small amount of water and continue to stir-fry, adding other vegetables to cook through. The meat cooked this way will be much more tender than if no water is added.
Add beer. Before stir-frying sliced or shredded pork, use beer to dilute the starch and coat the meat. When the enzymes in the beer take effect, the protein in the meat will break down, increasing its tenderness and freshness. This method works best for beef.
Blanch with boiling water. Place the sliced or shredded pork in a strainer and immerse it in boiling water for 1-2 minutes. As soon as the color of the meat changes slightly, remove it immediately, then stir-fry it in the wok for another 3-4 minutes to cook through. Because the cooking time is short, the meat will be fresh and delicious.
Swirl hot oil in the wok. First, heat the empty wok until hot, then pour in oil and swirl it around the wok. Immediately add the shredded or sliced pork and stir-fry. This method will prevent the meat from sticking to the wok.
Add a few drops of cold water while cooking the meat. Quickly pour the sliced or shredded pork into a high-temperature wok and toss it a few times. When the meat changes color, add a few drops of cold water to the wok to make the oil sizzle, then add the seasonings and continue to stir-fry. The meat cooked this way will be fresh and tender.
Add a few drops of vinegar. When stir-frying meat, adding salt too early will slow down the cooking process. It's best to add salt when the meat is almost done. Adding a few drops of vinegar before serving will make it fresh and tender.
Don't add salt too early. When stir-frying meat, add salt later. This shortens the time the salt is in contact with the meat, reducing the loss of moisture from the meat (dehydration is the main reason meat becomes tough). Use a slightly higher heat, and the meat will be stir-fried to be fresh and tender.
Notes on stir-frying pork
Pork should be cut at an angle. The texture of pork is relatively fine with little connective tissue. If cut across the grain, it will become messy and crumbly after cooking. If cut at an angle, it will not break apart and will not be difficult to chew. Pork should not be soaked in water for a long time.
When cutting fatty pork, you can first dip the fat in a little cold water, then place it on the cutting board. Sprinkle a little cold water on it while cutting. This makes cutting easier, prevents the fat from slipping, and stops it from sticking to the board.
Do not wash pork with hot water before cooking. Pork contains a substance called myosin, which is easily soluble in water above 15°C. Soaking in hot water will cause a significant loss of nutrients, and the taste will also be inferior.
Pork should be thoroughly cooked. Sometimes, pork can contain parasites. If eaten raw or not cooked properly, it might lead to the parasitic infection of tapeworms in the liver or brain.