What should be noted when making black pepper boneless pork chop
When making boneless pork chops with black pepper, in addition to following the basic cooking steps, there are also some key points to pay attention to, including ingredient selection, pickling techniques, coating details, and frying heat, as follows:
1. In terms of ingredient selection
Pork parts: Priority should be given to pork tenderloin or pork belly. Pork tenderloin has fresh and ten
When making boneless pork chops with black pepper, in addition to following the basic cooking steps, there are also some key points to pay attention to, including ingredient selection, pickling techniques, coating details, and frying heat, as follows:
1. In terms of ingredient selection
Pork parts: Priority should be given to pork tenderloin or pork belly. Pork tenderloin has fresh and tender meat, almost no fat, and a relatively thin taste; Pork plum blossom meat is a combination of fat and lean, with a certain fat layer. After frying, it becomes more juicy and has a rich taste.
Meat processing: Ensure that the pork is fresh and odorless. When processing, it is necessary to remove the fascia and excess fat on the surface of the meat to avoid affecting the taste and appearance. At the same time, when patting loose pork with the back of a knife, the force should be moderate, not only to loosen the meat fibers, but also not to crush the meat.
2. Pickling process
Seasoning dosage: The amount of black pepper powder can be adjusted according to personal preference for the flavor of black pepper, but it should not be too much to avoid masking the freshness of the pork itself. The amount of salt used should also be well controlled, as soy sauce itself has a certain salty taste to prevent the whole dish from being too salty.
Marinating time: The marinating time is generally 20-30 minutes. The time is too short, the seasoning cannot fully penetrate, and the taste of the meat is insufficient; If the time is too long, the meat may become too soft and rotten due to excessive absorption of water, affecting the taste and shaping.
3. Powder coating steps
Sequence and thickness: When wrapping the powder, it should be done in the order of starch first, then egg liquid, and then bran, and each layer should be evenly wrapped. The starch layer should not be too thick, otherwise the shell will be too thick and the taste will be hard after frying; Egg liquid should completely wrap the pork so that the breadcrumbs can adhere better; Bread crumbs should be tightly wrapped to prevent them from falling off during the frying process.
Prevent adhesion: If the pork chops wrapped in flour need to be left for a period of time before frying, they should be placed on a plate sprinkled with a small amount of flour to prevent the breadcrumbs at the bottom of the pork chops from sticking to the plate.
4. Frying process
Oil temperature control: It is advisable to keep the oil temperature at 60% hot (about 160 ℃). If the oil temperature is too low, pork chops are prone to oil absorption and become greasy; If the oil temperature is too high, the surface of the pork chop will quickly become burnt, while the inside is not yet fully cooked. You can use an oil temperature gauge to measure the oil temperature. If you don't have an oil temperature gauge, you can also insert chopsticks into the oil. When small bubbles evenly emerge around the chopsticks, it indicates that the oil temperature is appropriate.
Heat size: The whole process should be cooked over medium to low heat, so that the pork chops are fully cooked inside and the surface can be fried until golden brown and crispy. During the frying process, it is necessary to flip the pork chops in a timely manner to ensure even heating on both sides. Generally, each side should be fried for 3-5 minutes, and the specific time should be adjusted according to the thickness and firepower of the pork chops.
Boiling time: To determine whether the pork chop is fully cooked, chopsticks can be inserted into the thickest part of the pork chop. If there is no blood seeping out and the inside of the pork chop shows a light flesh color, it indicates that it is fully cooked. If the pork chops are thick, they can be fried until the surface turns golden brown, then placed in a preheated oven and baked at 180 ℃ for a few minutes to ensure complete internal maturation.
Oil extraction treatment: The fried pork chops should be placed on kitchen tissues to absorb excess oil, which can reduce the greasy feeling of the pork chops and make the taste more refreshing.
When making boneless pork chops with black pepper, pay attention to the above details to make delicious and tender pork chops.
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