How to mix delicious and tender pork filling

The key to making delicious and tender pork filling lies in the selection of meat, seasoning, and mixing techniques. There are mainly methods such as selecting pork with an appropriate ratio of fat to lean, adding an appropriate amount of water or broth, using the correct mixing method, adding tender meat additives, and controlling the proportion of seasonings.

1. Meat ratio

For pork filling, it is recommended to choose front leg meat or plum blossom meat that is three parts fat and seven parts lean. A balanced ratio of fat and lean can ensure a smooth and tender taste. Pure lean meat filling is prone to dryness and hardness, while excessive fat makes it too greasy. If using pure lean meat such as pork tenderloin, additional vegetable oil or eggs should be added to enhance lubrication. Frozen meat should be completely thawed before chopping the filling to avoid water loss.

2. Moisturizing and Tendering

Adding scallion ginger water or Sichuan pepper water in batches is the core technique to make the meat filling tender and smooth. For every 500 grams of meat filling, add about 100 milliliters of ice water and stir clockwise until the moisture is completely absorbed. Replacing plain water with broth can enhance the freshness, but it needs to be refrigerated before use. insufficient moisture can cause the meat to become firm, while excessive moisture can make it difficult to form.

3. Stirring technique

Always stirring in the same direction can make the meat filling strong and form a gelatinous texture. Hand chopped filling is easier to maintain fiber integrity than machine ground meat. The stirring time should be controlled at 5-8 minutes, as excessive stirring can cause the meat to harden. After stirring, the meat filling can be pounded about 10 times to release air, making the filling more compact and elastic.

4. Adding egg white, starch, or baking soda to tender meat can damage the muscle fiber structure. Add 1 egg white or 5 grams of starch to every 500 grams of meat filling, and the amount of baking soda should not exceed 1 gram. The protease in pineapple juice and papaya juice also has a tenderizing effect on meat, but the amount should be controlled to avoid odors. Ingredients such as tofu paste and crushed horse hooves can increase the looseness.

5. Seasoning balance

Premature addition of salt will coagulate the protein, so it is recommended to flavor finally. It is advisable to use 5 grams of salt and 10 milliliters of soy sauce for every 500 grams of meat filling. Sugar can neutralize acidity but should not exceed 3 grams. Spices such as five spice powder need to be stir fried in oil before mixing. Lock in the moisture with sesame oil or cooking oil, and add it before filling to avoid water leakage.

It is recommended to refrigerate the prepared meat filling and let it stand for 30 minutes to allow the flavors to blend. When making dumplings, the skin should be rolled out so that the middle is thick and the edges are thin. When cooking, use wide water and high heat, and light cold water twice to ensure that the inside and outside are cooked together. The remaining meat filling can be divided and frozen. When thawing, add a small amount of water and stir again. When pairing with vegetables such as cabbage and chives, it is necessary to first blanch and squeeze out the excess water before mixing to avoid water affecting the taste. Pay attention to separating the raw and cooked cutting tools on the chopping board, and keep the meat filling refrigerated for no more than 24 hours.