Pork bellyRefers to processed products made after marinating and then baking (exposed to sunlight).Pork belly has strong preservation ability, can prolong storage time, and add unique flavor, which is different fromSalted porkThe main difference.What are the main methods for making pork belly, and what are the nutritional value and dietary restrictions of pork belly?Let's learn about it together!

Complete recipe for pork belly

Pork belly is a type of Chinese cured pork, mainly popular in Sichuan, Hunan, and Guangdong, but also made in other southern regions. Because it is usually cured in the 12th month of the lunar calendar, it is called "pork belly".As a very nutritiousingredient, what are the specific methods for making pork belly?Let's take a look at the pork belly recipe!Celery

LilyStrawberryStir-fried pork bellyIngredients: Sichuan pork belly, celery, lily, strawberry, appropriate amount

Instructions:

1. Cut the pork belly into slices, cut the celery into slices, peel and wash the lily, and cut the strawberry into slices

2. Boil water in a pot, add celery, lily, and pork belly to blanch in hot water

3. Add 2 tablespoons of oil to the pot, heat until the oil is hot, add the pork belly to the pot for blanching

4. Stir-fry in the pot, add minced garlic,

GingerSlice, stir-fry and add the main ingredients together, add salt,MSGSugar, and add water starch to thicken.Features: Fresh and flavorful, bright color, strawberry can be replaced with

Pineappleand other fruits, with slightly different tastes.Lily stir-fried pork belly

Ingredients: pork belly, lily root, cooked

Pig fatandSaltdriedred pepperetc.Instructions:

1. Rinse the pork belly with warm water, remove the skin, and place it in a clay pot. Put it in the oven to

Steam for30 minutes, take it out, and cut the fat andlean meatseparately into 5 cm long, 0.7 cm wide, and 0.3 cm thick strips.Peel and wash the lily root, then cut it into 4 cm long strips, and cut the dried chili into fine powder.2. Heat the wok over high heat, add pig fat, heat until 60% hot, first add fat pork and original broth of steamed pork belly, stir-fry for a while, then add lily root and dried red pepper, continue to stir-fry for 1 minute, then add lean pork to stir-fry, add water, and steam for 2 minutes. Wait until the water is condensed, and put it in a bowl.

Features: Among all the combinations of vegetables and pork belly, lily is the best.

Fragrant and soft pork belly, further highlights the unique fragrance of lily.After eating, the flavor is fresh and long-lasting.Pork belly stir-fried

AmaranthIngredients: pork belly, amaranth,,

chicken brothand edible oil, etc.Instructions:

1. Wash the pork belly, place it in a bowl, and steam in a steamer with for 30 minutes. Take it out and cut it into pieces after cooling. Wash and cut the amaranth into 2-inch segments.

2. Heat the wok, pour in the oil, heat until the oil is hot, add the amaranth, add salt and chicken broth, stir-fry until cooked, and then add dried red pepper and pork belly. Continue to stir-fry for 1 minute, then add lean pork and stir-fry. Add water and steam for 2 minutes. Wait until the water is condensed and put it in a bowl.

Features: Pork belly is salty and fragrant, and amaranth is fresh, tender, and juicy.

Tips: Use a wok with hot oil to stir-fry amaranth until it is cooked.

Separately stir-fry pork belly and amaranth to avoid overcooking amaranth and affecting the quality of the dish.

Nutritional value of pork bellyPork belly refers to processed products made after marinating and then baking (exposed to sunlight).

Pork belly has strong preservation ability, can prolong storage time, and add unique flavor, which is different from

Salted porkPickled pork has a strong preservation ability, allowing for longer storage and adding its unique flavor, which is the main difference from salted pork.Pork belly has strong preservation ability, can prolong storage time, and add unique flavor, which is different fromIn the past, pork belly was mainly made in the 12th month of the lunar calendar, so it was also called "pork belly".Its nutritional value is very rich.Properly cooked pork belly, when sliced, is transparent, shiny, and has a bright yellow and red color. It tastes delicious, with no greasy fat and no dry meat. It is not only unique in flavor and rich in nutrition, but also has the functions of appetizing, warming the body, and aiding digestion.

pork belly has maintained the characteristics of excellent color, aroma, taste, and shape, and has the praise of "a family cooks, and a hundred families have different flavors".Pork belly can be stored for a long time

Pork belly is a meat product, not easy to deteriorate. It is the most durable and easy to preserve when made before winter solstice.

Pork belly can be stored at normal temperature for about 3 months.

Therefore, pork belly made before the winter solstice should be eaten as soon as possible.After the winter solstice, pork belly is not easy to store, and the flavor will become more and more pungent.Therefore, pork belly made after the winter solstice should be refrigerated and eaten as soon as possible.

If you want to store pork belly for two weeks, you can put it in the refrigerator and eat it as soon as possible.If you want to store pork belly for a long time, you can first dry and sun-dry the pork belly, then package it in a food-grade bag, and store it in the refrigerator.You can also freeze pork belly for six months.However, it is still recommended to eat pork belly as soon as possible.Because pork belly is easy to deteriorate, it is not suitable for storage in the refrigerator.The refrigerator is often used to store vegetables and fruits, which has a high humidity, so it is easy to deteriorate pork belly.If pork belly appears slightly moldy, you can wipe it clean with warm water and put it in a ventilated place to dry.

If it is severely moldy, it is not recommended to eat it.

Pork belly information1. Pork belly that has been stored for a long time may contain meat toxins, which are resistant to high temperature and high pressure and strong acid. They can easily enter the human body within a few hours or a day, causing poisoning.

2. If the pork belly is severely rotten and has a strong sour smell, it should not be eaten.3. High-quality pork belly has golden-yellow and shiny skin, red and moist meat, and a special aroma of pork belly.For patients with chronic diseases such as high fat, high blood sugar, and high blood pressure, and for older people, it is not a suitable food.

First, pickled pork has a very high fat content.Specifically, 100 grams of pickled pork contains up to 50% fat;Furthermore, pickled pork also contains a significant amount of cholesterol: 123 mg per 100 grams, which is 50% more thannormal pork.Aim for 50%.Many studies show that saturated fat and cholesterol are "risk factors" for high blood lipid levels.Secondly, pickled pork has a high loss of nutrients.During the process of making, many vitamins and trace elements in the meat are almost completely lost, such as the content of vitamin B1, vitamin B2, niacin, and vitamin C, all of which are zero.In other words, pickled pork is a food with "double nutritional imbalance."This double imbalance can also have a "negative impact" on health.Thirdly, pickled pork has a high salt content.The sodium content of 100 grams of pickled pork is close to 800 mg, which is more than 15 times the average amount of normal pork.Long-term and excessive consumption of pickled pork can lead to excessive sodium intake, which may exacerbate or cause high blood pressure.

Because pickled pork is a preserved food, it contains a lot of salt, so it cannot be eaten every time;This exceeds the maximum daily salt intake;Therefore, it can be used as arecipe；Of course, it can be first steamed or boiled multiple times to reduce the salt content in the meat, which can be eaten more.At the same time, you can also enjoy the authentic flavor of pickled pork.

Selection and storage of pickled pork

What are the main ways to select and store pickled pork?Let's learn about the various little knowledge of pickled pork together!

Selection and storage

If the pickled pork has a bright and vivid color, the muscle is a fresh red or dark red, the fat is transparent or milky white, the meat body is dry, firm, and has good elasticity, and has the characteristic flavor of pickled pork, it is high-quality pickled pork.Conversely, if the meat is dull and lacks luster, the fat is yellow and has mold spots,The meat issoft, without elasticity, and has a slimy texture and an unpleasant odor or other odor, it is spoiled or substandard.

When buying, choose the one that is dry and has no odor or sour taste, and has a vivid color of meat;If the lean part is black and the fat part is dark yellow, it indicates that it has exceeded the shelf life and should not be bought.

Storage method

As a meat product, pickled pork cannot be preserved for a long time. It is best preserved after the winter solstice, before the coldest period.If pickled pork is stored at room temperature, the best flavor is before the third month of the lunar calendar. As the temperature rises, although the meat quality of pickled pork remains unchanged, the flavor becomes more pungent.Therefore, after the third month of the lunar calendar, pickled pork cannot be stored at room temperature.The best way to store it is to wash the pickled pork, pack it in a food-grade bag, and place it in the refrigerator, which can be stored for a long time and will not spoil even after three or five years.

Pickled pork should not be stored for too long.

Generally, the winter temperature is low and the humidity is not high. If you plan to eat it within two weeks, and the indoor temperature is below 20 degrees Celsius and the humidity is below 60%, you can keep it in a ventilated and cool place without putting it in the refrigerator.If you need to store it for a long time, you can first roast and dry the pickled pork, pack it in a food-grade bag with a serving size, and store it in the refrigerator. It can be stored for about six months.However, even so, it is still recommended to eat it as soon as possible.Because pickled pork needs a dry environment, it is not suitable for storage in the refrigerator.The refrigerator often contains foods such as vegetables and fruits, which have a high humidity, and are prone to spoilage of pickled pork.If the pickled pork only shows slight spoilage on the surface, you can clean it with warm water and dry it in a ventilated place;If it is more spoiled, it is not recommended to eat.

Additional information about pickled pork

1. Pickled pork that has been stored for a long time will harbor a type of meat toxin bacteria. This toxin is very resistant to high temperature, high pressure and strong acid, and is very easily introduced into the human body. It can cause poisoning within a few hours or a day.

2. Pickled pork with a strong fishy smell and severely discolored is not suitable for consumption.

3. High-quality pickled pork has a golden yellow and shiny skin, red and plump meat, and a light yellow and fragrant fat, with the characteristic flavor of pickled pork.