What should be noted when making pork chops with bones
The key to making pork chops with bones lies in the tenderization of the meat, uniform flavor, control of the frying and baking heat, while also taking into account the taste and complete shape of the bone border meat. Specific precautions are as follows:
The key to making pork chops with bones lies in the tenderization of the meat, uniform flavor, control of the frying and baking heat, while also taking into account the taste and complete shape of the bone border meat. Specific precautions are as follows:
1、 Pre processing stage: Tendering and deodorization are the foundation
1. Material selection and knife modification
Prioritize choosing pork tenderloin steak and pork battle axe steak, with tender meat and moderate bone fat; Avoid using overly old pig shoulder blades, as they may become difficult to chew.
The thickness of pork chops should be controlled between 1.5-2cm. If it is too thin, it is easy to fry and burn, and if it is too thick, it is not easy to cook thoroughly; Gently tap both sides with a knife or meat hammer to break the fibers of the meat, making it tender while preventing shrinkage and deformation during frying.
Remove excess fascia and blood stains from the bone edges, use kitchen paper to absorb surface moisture, and avoid splashing oil and affecting flavor during frying.
2. Removing fishy smell and pickling
Basic deodorization: Soak in clean water for 10 minutes, add a little cooking wine or ginger slices, and mix well to remove the bloody and fishy smell; You can also apply a thin layer of salt and let it sit for 5 minutes, then rinse thoroughly.
Marinating and seasoning: It is advisable to marinate for 15-30 minutes (too long can cause the meat to become dry). The seasoning should be light and fresh, and salt, black pepper, minced garlic, soy sauce, a little honey or olive oil can be used; If you like heavy flavors, you can add chili powder and cumin powder.
Key technique: Adding 1 tablespoon of starch or 1 egg white during marinating can form a protective film on the surface of pork chops, locking in moisture and resulting in a more tender taste after frying; An additional layer of seasoning can be applied to the bone edges, as bones have slow thermal conductivity and slightly higher difficulty in entering the flavor.
2、 Cooking process: The temperature and technique determine the taste
1. Control the frying/baking heat
Frying: Heat the oil in a hot pot until it is 60% hot (with slight smoke coming from the oil surface), then add pork chops. First, fry the bone and edge meat (which contains a lot of fat and needs to be fried to enhance the aroma), and then flip it over to fry the meat surface.
Maintain low to medium heat throughout the process to avoid scorching the surface with high heat while the interior is not fully cooked; Fry each side for 3-5 minutes. For pork chops with a thickness of 2cm, fry until both sides are golden brown and the bone edges are slightly charred.
Baking: Preheat the oven to 180 ℃, brush a layer of olive oil or butter on the surface of the pork chops, and place them in the middle of the oven to bake for 15-20 minutes; Flip over halfway and brush the marinated sauce once to prevent the surface from drying out.
Maturity assessment: Use chopsticks to lightly poke the pork chops. If the meat is firm and there is no blood or water seeping out, it is considered fully cooked; For those who like to be 70% ripe, the time can be shortened. After cutting, the center can be slightly pink.
2. Avoid common misconceptions
Do not flip it frequently, fry it on one side until it is set, otherwise the meat will easily scatter and the juice will be lost.
When frying boneless meat, it is advisable to use a shovel to press it down appropriately to ensure that the meat at the bone seam is fully cooked and avoid residual raw meat.
Do not rinse the pork chops during frying with cold water, as high temperatures can cause the meat to instantly shrink and become dry.
3、 Seasoning and pairing: enhancing flavor levels
1. Timing of sauce preparation
After frying, pour in the sauce (such as black pepper sauce, roasted sauce, honey mustard sauce) for 2 minutes, reduce heat and wrap the sauce evenly; Adding sauce too early can cause the pot to become burnt and damage the burnt aroma layer on the surface of the pork chops.
The bone edge can be brushed with a layer of butter or sprinkled with a little cheese powder separately. After baking, the bone edge has a rich milk aroma and a better flavor.
2. Side dishes and plate arrangement
It is advisable to choose non greasy ingredients as side dishes, such as fried potato chunks, roasted broccoli, pickled cucumbers, and lettuce leaves, to neutralize the greasy feeling of pork chops.
When arranging the dish, the pork chops can be cut along the bones, and the bones and meat can be separated for easier consumption; Drizzle the remaining sauce and sprinkle a little chopped scallion or sesame seeds for decoration.
4、 Safety and Storage: Ensuring Healthy Consumption
1. Food safety
The center temperature of pork chops needs to reach 71 ℃ or above to ensure the killing of parasites and bacteria; Avoid consuming undercooked pork chops with bones, especially for children and the elderly.
Cooking utensils need to be cleaned, and the raw and cooked cutting boards should be separated to prevent cross contamination.
2. Remaining storage
Uneaten pork chops with bones should be cooled and sealed in the refrigerator, and consumed within 2 days; When consuming again, heat (fry or steam) to avoid direct cold eating.
Freezing storage is not recommended as repeated thawing can cause the meat to lose its elasticity and taste to deteriorate.
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