Speaking of pork, it is simply a regular guest on our dining table. The braised pork is plump, the pork ribs soup is fresh and thick, and the stir-fried pork is served with rice. . . But did you know that in the huge body of the pig, there is a low-key and precious treasure hidden. A pig only weighs about a pound. Don’t hesitate to meet it, you have to start quickly! It’s tripe —— pig’s stomach pouch.
This baby looks like a thick little pocket with fine and even folds on the inner wall, soft and tough to the touch. But don’t be intimidated by the special smell it had when you first bought it, it’s pork belly “true color”. Just be patient and give it a deep clean, and it’ll instantly take on a new look. The secret to cleaning is very simple: first rinse off the mucus on the surface with running water, sprinkle with starch or flour, add some salt and vinegar, and rub hard for a few minutes to let these natural “cleaners” take away the stickiness and odor; then turn over, do the same, and cut off the excess grease; finally blanch in a pan under cold water for a few minutes, remove and scrape off the white film, a refreshing and clean pork belly is ready to show off!
How to eat a clean pork belly? Authenticity most precious.
Recommended recipe: Steamed pork belly
1. The blanched pork belly is cut into long, moderately short, thick strips of fingers. Spread the cut pork belly strips flat on a deep plate or bowl. If you want to be more careful, you can put a few slices of ginger and a section of green onion (you can also steam a pork belly and steam it in a pot, and then cut it into strips after steaming).
2. Put the steamer in after steaming, normal steamer for about 40 minutes, pressure pressure 20 minutes after steaming the pressure cooker. When you wait, pound a minced garlic, add some light soy sauce, balsamic vinegar, and a few drops of sesame oil. If you like spicy food, add a spoonful of chili oil, and the soul dipping sauce will be ready!
3. The pork belly is steamed until the chopsticks can easily penetrate and it is ready to serve. Pick up a steaming pork belly, dip it in the minced garlic sauce and put it into your mouth. The pure aroma of meat and garlic vinegar stirs up in your mouth. It is chewy and has no fishy smell. It is the most authentic satisfaction of food.
If you want to drink hot soup with ironing to warm and nourish the whole family, then try this pot of soup.
Recommended Recipe: Lotus Seed Red Date Yam Pork Belly Soup
1. Blanch the whole or cut into large pieces, put it in a pot under cold water, add ginger slices and cooking wine, bring to a boil over high heat and skim off the foam.
2. Transfer the pork belly to a casserole or pressure cooker, add the soaked lotus seeds, a few red dates, and a section of loose ginger, and pour enough hot water. Bring to a boil over high heat, then turn to low heat and simmer (casserole for about 1 hour, pressure in pressure cooker for half an hour after steaming).
3. When the time is up, open the lid, add the yam and carrot from the hob block and continue to simmer for 15-20 minutes until the yam and carrot are tender. Finally, sprinkle in a small handful of wolfberry, season with salt and a pinch of white pepper, and bring to a boil for a few more minutes before turning off the heat.
The moment the lid was lifted, a rich and fresh aroma hit your face. The soup is clear and slightly milky white in color, the pork belly is stewed just right, soft and glutinous to retain elasticity; the lotus seeds are pink and glutinous, the yam and carrots are sweet, and the red dates and wolfberries contribute the natural sweetness. Every spoonful of hot soup is a solid ironing and warmth, especially suitable for seasons when you need warm supplements.
“Pork belly is the only treasure of a pound on a pig. Its preciousness lies not only in its scarcity, but also in its deliciousness and nutrition after being exposed to fireworks!”. If the market meets it by chance, there is no need to worry about it and win it decisively. When it has been patiently washed in your hands, or turned into a dish dipped in minced garlic to taste, or melted into a bowl of warm soup, the solid satisfaction and the warmth created by your own hands are enough to make ordinary days shine. Warm luster——The hard work and waiting in the kitchen will eventually turn into stars and comfort on the tip of the tongue.
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
Dr. Ashish Singh is not just a consultant orthopaedic surgeon but a visionary leader in the field. Serving as the Medical Director at Anup Institute of Orthopaedics & Rehabilitation in Patna, Bihar, he holds an illustrious academic background with MBBS, MS Ortho, MCh.Orth. (UK), PG Diploma CAOS (UK), and SICOT Diploma Orth. (Sweden).
