What are the key techniques for making boneless pork chops with black pepper
1、 The key to choosing meat
Priority should be given to pork belly (with alternating fat and lean, the most tender and juicy), followed by pork spine; Don't just focus on the spine, being too thin can easily lead to hair loss.
1、 The key to choosing meat
Priority should be given to pork belly (with alternating fat and lean, the most tender and juicy), followed by pork spine; Don't just focus on the spine, being too thin can easily lead to hair loss.
A thickness control of 1.2-1.5cm is more suitable, as too thick cannot be fully fried and too thin can easily dry.
2、 The key to tender meat texture
Use a knife or meat hammer to repeatedly loosen the fibers on both sides and break them apart.
Gently scratch the white veins on the edges to prevent curling and deformation during frying.
Use kitchen paper to absorb the surface blood and water, which is not fishy, does not splash oil, and is easier to fry the crispy shell.
3、 The key to marinating and enhancing flavor
Mix the marinade evenly and let the meat absorb the sauce for a while.
Add a little corn starch to form a protective film, locking in the meat juice and making the taste smoother and more tender.
Marinate and seal with a thin layer of oil, isolate from air, lock in water, and prevent wood from drying up.
It is best to refrigerate and marinate for more than 20 minutes, as the longer the time, the more flavorful it becomes.
4、 Key to frying heat
Hot pot and cool oil, the pot must be heated before adding pork chops to set and lock the sauce.
First, fry both sides over medium high heat for 1 minute, until golden brown crust is formed and the meat juice is locked in.
Reduce the heat to medium low and fry slowly, don't keep the heat high all the time, the outside is burnt and the inside is old, and the inside is burnt.
The whole process is not covered with a lid, and if it is covered, it will release water, resulting in a lack of frying aroma and a soft and unappetizing taste.
5、 The key to the flavor of black pepper
Use coarse ground black pepper instead of pepper powder, as the aroma is much worse.
Put the marinated meat once, boil the sauce again, and the double-layer black pepper fragrance will be more intense.
Stir fry onions and black peppers with the base oil of pan fried pork chops, and blend the meat aroma into the sauce for a more authentic taste.
Add a small piece of butter before serving the sauce to enhance its aroma, brightness, and richer taste.
6、 Three taboos to avoid pitfalls
Avoid cutting meat too thick or too thin, as the taste is either undercooked or dry.
Do not directly fry over high heat from head to tail, as the exterior may be burnt and the interior may be old and hard.
Do not put the marinated meat directly into the pot without sealing the oil, as it will quickly lose moisture and result in a mouthful of old meat.
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