Which part of the meat is best for making crispy pork? Which part of the meat is best for making crispy pork?

We all know that crispy pork is a common dish. It has various cooking methods, tastes delicious, and is crispy and crunchy, which is deeply loved by people. Many people will make crispy pork at home. The method of making crispy pork has certain requirements, especially the choice of ingredients. So what kind of meat is better for crispy pork? Let's take a closer look below!

What kind of meat is best for making crispy meat?

Crispy pork is made by using fresh pork as the raw material and cooking it with some other ingredients. The choice of pork depends on personal preference. Some people like to use tenderloin or pork leg to make crispy pork, but I prefer to use fresh pork belly as the raw material. Pork belly has fat and lean meat. The fried crispy pork tastes fat and lean, fat but not greasy, and full of mellow flavor. It is a delicious dish for entertaining relatives and friends.

The key step in making crispy pork is frying it. The key is to control the oil temperature before frying the meat slices. Otherwise, the fried crispy pork will not be crispy and tasty.

How to make crispy pork

1. When making crispy pork, I like to choose pork belly with alternating fat and lean meat. I feel that lean meat will be too dry and woody after frying. I also don’t like to choose meat that is too fat because I feel it will be too greasy.

2. After selecting the meat, remove the skin, wash and cut into small pieces and put them into a container. Add appropriate amount of salt and cooking wine to the meat, and add a few slices of old ginger to marinate for 20 minutes. If you like the taste of spices, you can add a little thirteen spices.

3. After marinating, remove the ginger slices and add appropriate amount of bean paste or dark soy sauce to the meat and mix evenly. This is mainly for color adjustment, so that the fried crispy meat will look better.

4. Beat in a few eggs and mix well. Let the egg liquid fully cover the meat.

5. Add starch and flour. The ratio of starch to flour is about 2:1. Mix well. If it is too dry, add appropriate amount of beer to soak it. The paste should not be too dry or too wet, so that it can wrap the meat slices and not slide down quickly.

6. Heat the oil and fry the meat when the oil temperature is high. The higher the oil temperature, the faster the meat will take shape and the crispy meat will be crispier. After frying everything, take it out, let it cool down a little, and fry it again. This way, the crispy meat will not become soft easily.

What are the techniques for making crispy meat?

1. Don't cut the slices of fried pork too big or too thick. The thinner the slices, the more delicious and crispy the fried pork will be.

2. Add an appropriate amount of salt to the water starch so that the meat slices are covered with paste and the thin film on the surface of the fried crispy meat will taste delicious.

3. The meat slices need to be fried twice. The oil temperature is different each time. The oil temperature only needs to be slightly hot during frying. The oil temperature should be high when frying again. Only by controlling the oil temperature well can the fried meat be crispy on the outside, tender on the inside, fresh, fragrant and crispy.

4. Chop the ginger into shreds and beat the green onions to release the onion juice. When marinating the meat slices, the ginger juice and onion juice can be fully absorbed by the meat slices, and the taste of the crispy meat will be more fresh and fragrant.