How to Wash Pig Belly for Cleanliness and Odor Removal

The key to cleaning and removing odors from pork belly lies in thorough soaking, repeated kneading, and proper blanching. The main methods include flour scrubbing, soaking in white vinegar, rubbing with salt, starch adsorption, and high-temperature blanching.

1. Flour scrubbing

Dry flour can effectively adsorb the mucus and impurities on the surface of pork belly. Flip the inside and outside of the pork belly and sprinkle a large amount of flour on it. Rub it repeatedly by hand for 5 minutes, and the flour will form a flocculent substance to wrap around the dirt. Rinse with running water and repeat the process 2-3 times until no stickiness is produced during kneading. This method has a significant effect on removing fishy odor.

2. Soaking in white vinegar

The acetic acid in white vinegar can decompose fat and protein residues. Put the preliminarily cleaned pork belly into a basin, add water and 50ml of white vinegar to soak for 30 minutes. The recommended ratio of vinegar to water is 1:10. During the soaking process, gently rub the wrinkled areas with your hands. This method can soften stubborn stains and neutralize some odor molecules.

3. Rubbing salt

Coarse salt particles have a physical friction effect. Apply salt evenly inside and outside the pig's belly, focusing on the yellow film area, and rub vigorously until the salt particles turn black. Salt infiltration can destroy the structure of odorous substances while also sterilizing and disinfecting. After completion, rinse thoroughly with warm water to avoid salt residue affecting the subsequent cooking taste.

4. Starch adsorption

Starch solution can carry away deep-seated oils and fats. Mix sweet potato starch or corn starch into a paste, evenly apply it to the inner and outer walls of the pig's belly, let it stand for 15 minutes, and then scrape off. Starch paste can form a gelatinous film that adheres impurities, making it particularly suitable for dealing with stubborn dirt in wrinkled areas. Suggest using it in conjunction with other cleaning methods.

5. High temperature blanching

Boiling water can evaporate odorous substances. Put the processed pork belly in cold water, add ginger slices and cooking wine, bring to a boil over high heat, then reduce heat and blanch for 3 minutes. When blanching, use a spoon to skim off the foam, and immediately tighten the meat with supercooled water after removing it. This step can thoroughly remove residual odors and make the pork belly taste more crisp.

It is recommended to cook the cleaned pork belly as soon as possible. If it needs to be stored, it should be drained and refrigerated for no more than 24 hours. Before cooking, you can marinate with cooking wine and ginger slices for 20 minutes to further remove the fishy smell. Paired with white pepper and yam for isothermal supplementation can enhance nutritional value, and those with weak gastrointestinal function should control their consumption. Regular consumption of pork belly can help supplement high-quality protein and various minerals, but high cholesterol individuals need to consume in moderation.