How to clean pork quickly and cleanly

The fastest and cleanest way to clean pork is to first rinse the surface with running water, and then scrub with salt water or flour to remove blood and impurities.

Rinse pork under flowing water for about 30 seconds to wash away dust and some bacteria attached to the surface. When rinsing, pay attention to adjusting the direction of water flow, allowing water to flow from the higher part of the meat to the lower part, to avoid sewage backflow and pollution. Do not soak directly after rinsing, as prolonged soaking can cause nutrient loss.

Take one spoonful of salt or two spoonfuls of flour and sprinkle evenly on the meat chunks. Rub repeatedly by hand for 1-2 minutes. The friction of salt particles can help separate the blood and water in meat fibers, while flour can adsorb oil and impurities. When scrubbing, pay attention to the folds and fat layer of the meat pieces, as these areas are prone to hiding dirt. After scrubbing, rinse with warm water at around 40 degrees Celsius. If the water temperature is too high, the protein will solidify and become difficult to clean.

The cleaned pork should be cooked immediately. If it needs to be stored briefly, it can be drained and wrapped in kitchen paper for refrigeration. After daily processing of raw meat, thoroughly clean your hands and kitchen utensils with soap, and use separate cutting boards for raw and cooked food. When choosing fresh pork, pay attention to whether the color is bright red and shiny, and the pressure should be elastic to avoid purchasing meat products with a sticky or smelly surface.