How to cut slices of pork belly, how to cut pork belly into pieces

Pork belly is a type of raw pork, which is divided into many positions, some are pure lean pork and are used for cooking, and some are all white meat.

It is used in iron pot stew or made into animal oil. Pork belly is a part of the fat and thin body of the pig, because of the difference in color is called pork belly, there are many ways to make pork belly, and if you want to make the pork belly delicious, you must first learn how to cut the pork belly, and teach everyone how to slice the pork belly.

Raw materials. A pound of pork belly.

Fruit knife cutting board.

Method: Process.

After the pork belly is unpacked, the tap water is completely cleaned, and then placed on the cutting board.

Wash the pork belly with cold water, produce tap water, and clean the raw pork, rinse first and then wash the vaccine.

Put the cleaned pork belly on the cutting board to produce and clean the raw pork, and the wrinkles of the raw pork must be washed for vaccination.

Look at the thin skin of the pork belly to select, and use the strength to produce raw pork, and if you have the skin, you need to use the strength to cut the vaccine.

Holding the knife in the left hand and pressing the pork belly with the right hand, the left hand enters the knife rhythmically, and the right hand also moves backwards rhythmically.

The left hand and the right hand work together, and the pork belly with skin is cut into symmetrical slices with a knife.

Here's how to slice the pork belly and make it delicious:

1. Frozen pork belly: You can freeze the pork belly for a while, and take it out when it is slightly frozen with a certain hardness, which is easier to cut into thin slices at this time, but you should also be careful not to freeze the meat too hard, too much freezing will affect the taste.

2. Use the knife method of oblique cutting: the meat quality of pork is relatively fine, less tendons, if it becomes messy and broken after being fried horizontally, it can be cut obliquely so that it is not broken, and it does not fit your teeth, and you should not soak the pork in water for too long, otherwise it will lead to too soft and poor cut.

1. Tips for cutting meat slices thin and even.

1. First wash the meat pieces to be cut, shape them, wrap them in plastic wrap or put them in a crisper box (this can prevent the meat pieces from being contaminated), and then put the meat pieces in the refrigerator freezer.

2. When the meat pieces are frozen to a semi-hard state (usually about 40 minutes of freezing, and the freezing time should be increased appropriately for slightly larger meat pieces), it is much easier to take out and slice.

3. If the meat you are going to cut is already very hard, you can take it out in advance and thaw it naturally to a semi-hard state, and then cut it.

After his own experimentation, the pieces of meat are very easy to cut when frozen to a semi-hard state, so that they can easily cut out thin and even slices of meat, and they can be cut as thin as they want. Of course, if you have a good knife with a sharper hand, it will be easier to cut the slices.

Second, different types of meat slicing methods are also different.

The above tips can be used when slicing pork, chicken, beef, or lamb, which is very practical. However, there are different tricks to be mastered when cutting different types of meat into slices.

Beef and mutton should be cut cross-cutting against the texture of the meat.

1. Cross-cut beef and mutton.

Beef and mutton should be cut horizontally against the texture of the meat, that is, the knife surface and the texture of the meat are 90 degrees vertical, so that the cut meat slices are in the shape of a "well". Because the meat fiber of beef and mutton is relatively thick and long, the meat fiber can be cut as short as possible when cut horizontally, and it will feel more tender when you eat it, and it is easy to bite if you cut it along the texture.

Pork should be cut along the texture of the meat.

2. Vertically cut pork.

When cutting pork, it is necessary to cut along the texture of the meat, so that the texture of the pork is parallel to the knife surface, so that the cut meat slices have a "Sichuan" shape. If the pork is also cut horizontally like beef and mutton, it is easy to break up during the cooking process.

Just cut the chicken at an angle.

3. Diagonally cut the chicken.

The meat quality of chicken is usually relatively tender, and there is not as much attention as beef and mutton and pork when cutting, as long as the knife surface and the texture of the chicken have an oblique angle, so that the cut meat slices are oblique in the shape of the word "Sichuan".

Pork belly is a type of pork, which is divided into many parts, some parts are pure lean meat and are used for stir-frying, and some parts are all fatty meat, which is used for stewing or making lard. Pork belly is a part of the fat and thin part of the pig, because of the difference in color is called pork belly, there are many ways to make pork belly, and if you want to make pork belly with all the color and flavor, you must first learn how to cut the pork belly, and the following teaches you how to cut the pork belly.

Raw material. A pound of pork belly.

Kitchen knives and cutting boards. Method steps.

Wrap the pork belly and wash it thoroughly with water before placing it on a cutting board.

Rinse the pork belly with water [rinse first and then wash when washing pork with water].

Put the rinsed pork belly on a cutting board [wash the pork and wash the folds of the pork].

Look at the thickness of the skin of the pork belly to choose the strength of the knife [pork has skin, you need to cut it with force].

Hold the knife in your right hand and hold down the pork belly with your left hand, lower the knife rhythmically with your right hand, and step back with your left hand in a rhythmic manner.

The right hand and left hand work together, and the pork belly with the skin is cut into even slices with a knife.

Precautions. Elderly people should pay attention to safety when using knives.

Ingredients: Pork belly (500 grams).

Seasoning: Ginger (5 slices), grass fruit (1 tablespoon), rock sugar (to taste), star anise (8 small pieces), salt (1 teaspoon), dark soy sauce (1/3 tablespoon), light soy sauce (to taste), cooking wine (1 tablespoon), monosodium glutamate (to taste).

Kitchen utensils: casserole, wok wok.

Steps: 1. Prepare materials.

2. Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak them for one hour. Remove and drain.

3. Put oil in the pan and stir-fry the meat pieces until they are slightly yellow.

4. Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant.

5. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

6. Add boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt.

7. Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pot, do not flip.

8. It's good to wrap the soup evenly on the meat! Add some MSG to taste.

01After the pork belly was bought, because it was not so easy to cut the soft belly, the pork belly was cleaned first, and then quickly put it in the refrigerator for half an hour.

02 Take the pork belly out of the refrigerator after half an hour, at this time the pork belly will have some hardness, so it is best to cut it, but if it is very hard, it is also difficult to cut, so it is important to control the freezing time.

03 After the pork belly is taken out, it must be cut diagonally, not vertically, so that the cut pork belly will become crumbled after being put into the pot, so it is the most correct to cut the pork belly diagonally.

04In addition, if the pork belly has been cooked in advance, then when cutting, you should start cutting along the texture of the pork belly, so that you can cut out very thin slices of meat, and the taste will be very good.

Hello friends, first wash the pieces of meat that are ready to be cut, shape them, wrap them in plastic wrap or put them in a crisper box.

Then put the pieces of meat in the freezer compartment of the refrigerator.

When the pieces of meat are frozen to a semi-hard state, it is much easier to take them out and slice them. Thank you.

The meat slice is not very easy to cut, you can first sprinkle the raw meat with a little water, and then put it in the refrigerator at about 5 degrees for half an hour and then take it out and then slice it, so that the cut meat slice is very thin and the meat is easy to cut after the meat is set.

1. How to slice the pork belly

In fact, slicing pork belly is not particularly complicated, one is to hold the fresh pork belly on one end, and then Fu Hong is cutting it into slices of the same thickness. The other is to put the pork belly in the freezer to freeze it to make the pork belly hard, so that the slice is less slippery, and for some novices, it will be more convenient to freeze the pork belly a little and then slice it.

2. What delicacies can be made with pork belly

1.Barbecue. Grilled meat is the most delicious.

Of course, if you use the omenous pork belly for barbecue, when slicing the pork belly, you should cut it into large pieces, not too thin, and be sure to cut it until thick, and then when grilling, it will be browned on both sides, cut it with scissors until it is cooked, and then dip it in barbecue sauce to eat, which is very delicious.

2.Make the braised pork.

Braised pork is a specialty of the southern region, and although it is a home-cooked dish, it is very popular. The best part of pork to make braised pork is to choose pork belly, because the pork belly is fat and thin, and the lean meat is very soft and rotten after it is done, but the fat meat is fat but not greasy, and it melts in the mouth, which is very delicious. Therefore, it is the best choice to use pork belly to make braised pork, and if you can, it is best to use pork belly with skin, which will taste and taste a higher level.

3.Shabu-shabu.

Cut the pork belly into thin slices and put it in a hot pot to shabu. The good pork belly is really very good, especially tender, especially dipped in seasoning, and it is very satisfying to eat it in one bite.

The steps to cut the pork belly are as follows:Tools Materials: water, cutting board, pork belly, knife.

1. Chadong rinses the pork belly under the faucet.

2. Wash the pork belly with water, and then put it into the basin to wash it.

3. Choose the strength of the knife according to the thickness of the pork belly.

4. Hold the knife with your right hand and hold the pork belly with your left hand, we should have a rhythm when we go under the knife, and the left hand is also rhythmically backwards.

5. With our left hand and right hand working together, we can cut the pork belly into uniform slices with a knife.

I used to think that pork belly was five colors, but later I learned that pork belly is the meat of a certain part of the pig's body, so how to cut the pork belly? Below I give you how to cut the pork belly**.

How to cut the pork belly.

1. You can freeze the pork belly for a while, and take it out when it is slightly frozen and has a certain hardness, which is easier to cut into thin slices at this time. But also be careful not to freeze the meat too hard, too hard and not easy to cut.

2. Use the knife method of oblique cutting. The meat quality of pork is relatively fine, with less tendons, such as cross-cutting, and it becomes messy and broken after frying, such as obliquely cutting, so that it is not broken, and it does not stuff your teeth when you eat it. Also, don't soak the pork in water for too long, otherwise it will be too soft and not easy to cut.

How to cut the pork belly.

1. Cook the pork belly over high heat: Cut a large piece of pork belly into boxy squares, not too small pieces, and put it in a meat pot and cook on high heat for 30 minutes.

2. Cooling: The cooked pork belly pieces are too hot to remove from the pot, and can be cooled with cold water.

3. Cut the pork belly slices: Cut the pork belly stripes into thin slices.

4. Cut pork belly strips: If you don't want to eat too large pieces of pork belly, you can cut them into pork belly strips and cut them into small pieces.

Return to the recipe of the meat.

1. Put the whole pork belly into hot water and cook it (chopsticks can be pierced through), during which some cooking wine is ordered, put two slices of ginger, two or three green onions; Then put it in cold water to cool.

Among them, the step of cooling in cold water can make the meat shrink quickly, help shape and increase the chewiness, which is a key step for ordinary chefs to become chefs, and cannot be omitted.

2. Cut the green pepper into diamond-shaped segments, pat the garlic head with green garlic, and cut into inch segments. Garlic and garlic leaves are separated.

3. Slice the pre-treated pork belly thinly, the thinner the better. That's all I have for this knife work, it's relatively thick.

4. Crushed garlic (not photographed), Pixian bean paste chopped into puree (the crushed points are beautiful and delicious).

5. Put the processed meat slices in the oil pan and stir-fry over high heat. Until the slices of meat are rolled and browned.

6. Set aside the super good meat slices, add the minced garlic and Pixian bean paste, and fry the red oil over low heat.

7. Pour in the pepper and green garlic, add sugar, light soy sauce and salt. Note: Pixian bean paste and light soy sauce have saltiness, and salt must be put as appropriate.

8. When the aroma of pepper and garlic comes out, add green garlic leaves and chicken essence to mix well. The green garlic leaves are ripe quickly, this step only takes 30 seconds or less, as long as you see the green garlic leaves are wrapped in oil.

Pork belly is difficult to cut into thin slices, and it is generally cut into pieces, so how can pork belly be easily sliced?

Put the meat you bought in the refrigerator and freeze it for a while, take out the frozen meat and soak it in cold water first, and wait for the surface to thaw a little, so that you can cut it thinly and cut it well.

You should know that pork belly can be fried: after the pork belly is fried, unnecessary vegetable oil can be forced out, locking in the juice and increasing the aroma, but care should be taken to prevent it from being fried for too long and becoming more and more dry. Scalding:

Blanch the pork belly in boiling water to remove unnecessary vegetable oil, blood, residue and fishy smell. Add lean pork to cook together: Add some lean pork to stew together, which can digest and absorb vegetable oil and reduce the greasy feeling of pork belly.

Oil explosion: The pork belly is fried with fire oil, which can force out the vegetable oil on the skin of the pork belly, and then use toilet paper to absorb the surface vegetable oil to make the pork belly more crispy and fragrant without greasy. Fire:

Burning the pork belly with fire can burn the fine hairs and surface vegetable oil of the pork belly, making the pork belly non-greasy and more delicious.