The best way to cook pure lean black pork is to stir-fry or sauté, such as twice-cooked pork, sweet and sour pork, and so on. The key to stir-frying lean pork is to control the doneness, and it should not be overcooked, as overcooking will affect the texture. Pure lean black pork is also a good choice for pork chops, and the method is particularly simple with a good taste.

Method 1

1. The selection of raw materials is very important. For different cooking methods, different parts of meat are chosen. When making sliced or shredded meat dishes with rich tendons, such as stir-fried pork slices or shredded pork, one should not aim for a slippery texture. In simple terms, the pork loin is the most ideal raw material for stir-fried dishes, followed by the lean meat of the foreleg and the lean meat of the hind leg.

2. Cut against the grain

Meat purchased from the market generally has clear muscle patterns, and different types of meat have different requirements for cutting. For pork, it is recommended to cut against the grain or diagonally across the grain.

3. Marinate with cornstarch before stir-frying

For most stir-fried meat dishes, marinating with cornstarch and cooking wine before cooking will make the meat more tender and smooth. Before stir-frying, first cut the meat and place it in a container, add cornstarch (or tenderizing powder), edible oil, and appropriate seasonings, stir well before cooking, and the cooked meat will be fresh, juicy, and not tough.

4. Defrost frozen pork with high-concentration saltwater

Frozen pork can be defrosted with a high concentration of saltwater, resulting in tender and juicy meat after cooking. Frozen pork should not be defrosted with hot water. Defrosting with hot water will cause the pork to lose some protein and its aromatic substances, and it will also generate propionaldehyde, which is a potent carcinogen. Choosing to defrost frozen pork in saltwater can shorten the defrosting time and also maintain the freshness and tenderness of the pork.

5. Swirl it a few times in boiling water

Place the sliced meat in a colander, swirl it a few times in boiling water, remove it when the meat just starts to change color, drain the water, then put it in the wok. It only takes 3-4 minutes to cook and it will be fresh and tender.

6. Mix beer with cornstarch to make a paste

Coat the slices of meat with a mixture of beer and cornstarch, and the stir-fried slices will be fresh, tender, and crisp.

7. Add egg white

First, cut the pork into strips or slices, then crack a small hole in an egg, let the egg white flow out, drop it into the bowl with the meat, mix well, and let it sit for about ten minutes before cooking.

Method Two

Materials：

Ingredients: 300 grams of pork, 1 teaspoon of soy sauce, 1/8 teaspoon of salt, 50 milliliters of vegetable oil, 15 dried chili peppers, 30 grams of chili sauce (best to use Pixian Douban sauce), 15 grams of old ginger, sliced, 1 clove of garlic, sliced, 80 grams of celery, 70 grams of pickled tofu, 1 teaspoon of soy sauce, a pinch of Sichuan pepper powder

Method：

1. Remove the leaves from the celery, wash and cut into 5 cm long pieces, mix with a little salt, marinate for 5 minutes, rinse, and drain.

2. Cut the dried tofu into strips about 5 cm long.

3. Wash the pork, cut into 5 cm long strips, mix with salt and 1 teaspoon of soy sauce.

4. Place the wok over medium-high heat, add vegetable oil and heat to 50 degrees, stir-fry dried chili peppers for 1 minute until the aroma comes out, then remove and set aside.

5. Wait until the oil in the pot is hot to 70%, add chili sauce, ginger, and garlic, stir-fry for 30 seconds, then add the shredded meat and stir-fry until the moisture is dried out, about 6 minutes. Return the dried chili peppers to the wok, add dried tofu, and stir-fry together for 5 minutes. Add celery and stir-fry for another 2 minutes. Add the remaining soy sauce and stir-fry well, then remove from heat and serve, sprinkling with Sichuan pepper powder.

Method Three

Spicy Salted Lean Pork

Ingredients: 1000 grams of lean meat, 20 grams of cooking wine, 10 grams of ginger slices, 25 grams of pepper, 10 grams of Sichuan pepper, 10 grams of salt, 1000 grams of peanut oil (actual use 50 grams), 50 grams of cornstarch,

Method：

1. Cut the lean meat into 2-inch long pieces, add cooking wine, ginger slices, a little salt, and marinate for 30 minutes.

2. Add oil to the pot, heat to 80%, mix cornstarch with water, and make a batter that can coat the lean meat without dripping off.

3. Dip the lean meat into the batter and fry in hot oil until golden yellow, then remove and place in a plate.

4. Wash the pot, grind pepper and Sichuan pepper into powder, add salt, and roast over low heat until it becomes spicy. (This step is crucial) Place it on the fried strips and it’s ready.

Method Four