How to keep pork belly crispy and not soft again
Core points: Choose the right starch+thick paste+secondary frying+quick stir frying with controlled sauce+storage to avoid moisture, explain the practical methods step by step, and divide into three scenarios: cooking, after cooking, and storage.
Core points: Choose the right starch+thick paste+secondary frying+quick stir frying with controlled sauce+storage to avoid moisture, explain the practical methods step by step, and divide into three scenarios: cooking, after cooking, and storage.
1、 The frying process (most crucial, determining the basic crispness)
1. Special starch, refuse mixing
Only potato starch (potato starch) is used, which has good viscosity and brittleness; Corn starch and cornstarch are prone to softening. Mix starch with water to make a thick yogurt like consistency, let it stand for 10 minutes, skim off the surface water, and make the batter more chewy. Add half a tablespoon of cooking oil to make the shell more fluffy after frying.
2. The hanging paste should be thick, and the whole piece should be wrapped evenly
The surface of the meat slices must be covered with thick paste without exposing the meat; The paste layer is too thin and quickly softens after absorbing the juice. When marinating, add less water and do not wrap the egg mixture, as the egg mixture will quickly soften.
3. Fry twice and control the oil temperature
Initial frying and shaping: The oil temperature is about 60% hot (around 160 ℃), and the meat slices are dispersed and put into the pot. Fry until slightly yellow and the shell becomes hard, then remove and slowly fry until fully cooked.
Double fry to enhance crispness: When the oil temperature reaches 80% hot (around 190 ℃), pour in the sliced meat and fry over high heat for 40-60 seconds until the surface turns golden and the texture is firm. Immediately remove. High temperature re explosion prevents the soft core from returning, forcing out excess oil and forming a hard layer on the outer shell.
2、 Juice mixing and stir frying process (to avoid softening the outer shell of the soup)
1. Juice ratio and concentration control
Old style sweet and sour sauce should be diluted with less water and not thickened. The ratio of sugar to vinegar should be balanced; Gourd will make the soup sticky and easily soften the outer skin. Stir the sauce well in advance, simmer over low heat until slightly frothy and viscous, then turn off the heat. Do not simmer until it becomes a thick paste.
2. Stir fry quickly to shorten the contact time
Leave a thin base of oil in the pot, stir fry the ingredients until fragrant, pour in the sauce, and keep it on high heat throughout the process. Add the sliced meat and quickly stir for 5-8 seconds. The sauce evenly wraps around the surface and is immediately taken out of the pot. It is strictly prohibited to stew or stir fry for a long time, as the skin of the meat will quickly become soft when soaked in the soup.
3. Water control for side dishes
Dried scallions, cilantro, and carrot shreds will dilute the juice, increase humidity, and accelerate softening when mixed with raw water.
3、 After serving and storing on the table (delaying softening)
1. Fully drain the oil
Put the fried and stir fried meat slices on a hollowed out leaky tray/rack and drain the oil. Do not stack them directly in a flat tray, as oil and water accumulation at the bottom will soften the outer skin.
2. Arrange the plate for ventilation
Do not stack the plates layer by layer, place them in a single layer, and maintain air circulation; Preheat the plate in advance to reduce condensation of water vapor.
3. Make and eat now
The best time to consume pan fried pork is within 3 minutes of being cooked, and it will gradually become soft after being left for more than 10 minutes.
4. Secondary Crispy (Leftover Remedy)
Cool and tender pork belly, no need to add sauce back to the pot. Directly heat up to 70% of the oil temperature, fry again in the pot for 20 seconds, and remove to restore crispness; You can also use an air fryer to bake at 180 ℃ for 3-5 minutes.
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