Raw material formula: Pork 100 kg, Salt 13-15 kg, Sodium nitrate 20 g, Onion 2 kg, Ginger 0.5 kg, Butter 2 kg.
Production Method
1. Raw Material Selection: Start with high-quality fresh pork, preferably from the tenderloin or shoulder, which is firm and elastic in texture. Ensure the meat is free from any impurities and has a clean, bright color.
2. Curing Process: Mix salt and sodium nitrate thoroughly, then evenly rub the mixture onto the surface of the pork. Place the meat into a cylindrical container or a large basin, press it down firmly to ensure even distribution. After one day, gently reapply the salt once more. Allow the meat to rest for a total of seven days. At the end of this period, remove the meat from the curing container, rinse off any excess salt, and cut it into 2 to 3 pieces for further processing.
3. Boiling Process: Once the meat is ready, place it into a large pot with enough water to cover the pieces. Add chopped onion, sliced ginger, and a splash of rice wine for flavor. Bring the water to a boil, then reduce the heat and let it simmer for approximately one hour. The meat is done when a sharp chopstick can easily pierce through it. Once cooked, carefully remove the meat from the pot. Skim off any excess fat from the broth, and set aside the onions and ginger for future use in other recipes such as braised pig trotters or boiled pork dishes.
The final product should have a pale white to slightly reddish appearance, with a firm and crisp texture. The fat should be tender and not greasy, giving the dish a balanced and delicious flavor.
This traditional method ensures that the pork is well-seasoned, flavorful, and retains its natural juiciness. It's commonly used in various Chinese culinary traditions, especially in dishes like "Braised Pork" or "Boiled Pork." The process may vary slightly depending on regional preferences, but the core steps remain consistent for achieving the desired taste and texture.
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