Creative Ways to Cook with 100g pork – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious 100g pork recipes — fun, easy, and full of flavour.
Recipes with 100g pork
Sichuan and Chongqing cured meat is the same as durian - those who love it can take it as their life, and those who hate it have to take a detour when they smell it. Sichuan and Chongqing cured pig's trotters are a traditional delicacy with local characteristics. Its appearance is ruddy, the meat is firm and chewy, and it exudes a rich and mellow salty and fragrant cured flavor. It is usually served on the table during important festivals or when entertaining important guests. It is a "hard dish" on the table. ~ This cured pig's trotter stewed with kidney beans and kelp soup is salty and fragrant with the unique smokey smell of cypress branches. The skin is tough and the meat is glutinous. It is chewy and not dry. The kidney beans are full of fat, the flour is full of cured fragrance, and the kelp is slippery and wrapped in milky white soup. Every bite is full of the Sichuan and Chongqing style that cannot be dissolved. Even the soup wants to be soaked in rice and finished with a pot~~
The golden and shiny fragrant egg is wrapped in a rich sauce and stir-fried with tender diced pork belly. The fragrance of the egg wraps the mellowness of the meat, and the slight burnt aroma makes people drool. Every bite has the smoothness of the egg and the chewyness of the meat, salty, fresh and slightly spicy, perfect with rice
Crispy pork is an indispensable meat dish at Sichuan and Chongqing family banquets and baba banquets, and is also a classic snack in Sichuan and Chongqing hot pot restaurants. The crispy pork just out of the pot is golden and crispy. It is sprinkled with pepper powder and eaten directly. It is crispy on the outside and tender on the inside, fresh and juicy. Throw it into the boiling hot pot and absorb the spicy and fresh aroma of the beef oil soup base, tender and tasty. Put a few pieces when cooking the soup, and it will absorb the soup and become soft. Put it under the braised pork and steam it, and the meat fragrance and fat blend together, with a rich flavor. Because of this, every household often fries it in advance and stores it, whether it is for a banquet or for self-eating, it can be served on the table at any time. It can be called the "universal treasure dish" in the kitchen of Sichuan and Chongqing people.
Pork and green peppers contain various minerals such as iron, zinc, and magnesium, which play an important role in maintaining bone health and promoting blood circulation.
The dishes are mainly composed of three fresh ingredients: eggs, minced meat and tofu. The taste is refreshing: the freshness of vegetables is matched with the umami ingredients. The taste is delicious and not greasy. It can stimulate the appetite and is very suitable for consumption in summer.
As a heavy fan of sweet and sour pork, I practiced it at home many times and finally got the essence! The freshly fried golden pork slices are crispy on the outside and tender on the inside, wrapped in a sweet and sour sauce that makes your soul tremble. The crunch sound when you bite it is super healing~ I personally tested that the cooking skills are not worse than those in restaurants, and the aroma just out of the pot can make the whole street cry with greed! If you are drooling in front of the screen, quickly prepare the ingredients and start making it with me, and you can achieve sweet and sour pork freedom in minutes!