How to wash pork belly quickly and cleanly

The main methods for cleaning pig stomach quickly and cleanly include soaking to remove mucus, scrubbing with flour, sterilizing with white vinegar, blanching to shape, and scraping off the inner membrane.

1. Soak to remove mucus

Fresh pork belly has a large amount of mucus and impurities on its surface, which can be washed with clean water first and then soaked in diluted salt water for about 20 minutes. Saltwater can help break down mucus proteins and inhibit bacterial growth. Adding a small amount of cooking wine or ginger slices during soaking can help remove the fishy smell. After soaking, rinse the inner and outer walls repeatedly with running water until the water becomes clear.

2. Rub with flour

Spread flour evenly on the inside and outside of the pig's belly, and rub repeatedly by hand for 5 minutes. The physical friction of flour particles can effectively adsorb oil and residual mucus, especially dirt deep in wrinkles. After scrubbing, the flour should be thoroughly washed to avoid residue affecting the taste. If there is a lot of mucus, repeat this step.

3. White vinegar sterilization

Mix white vinegar with water in a ratio of 1:3 and soak the pork belly for 10 minutes. Acetic acid can dissolve stubborn mucus and kill surface microorganisms, while softening meat texture. During the processing, the pork belly can be flipped to ensure that both the inside and outside come into contact with the vinegar solution. For thicker areas, a brush dipped in vinegar can be used to scrub with emphasis.

4. Blanch and shape

Wash the pork belly in cold water, add ginger slices and scallions, bring to a boil, then reduce heat and blanch for 3 minutes. Blanching can further remove odors and make the pork belly shrink and solidify for subsequent processing. Immediately supercool the water to maintain elasticity after blanching, and use a knife to scrape off any surface foam. Note that blanching for too long can lead to nutrient loss.

5. Scrape off the inner membrane

Cut open the pork belly and lay it flat. Use a knife or spoon to scrape off the yellow inner membrane from the edge to the center. This layer of tissue has a strong fishy smell and affects the taste. It needs to be thoroughly removed but avoid scratching the muscle layer. When processing, kitchen paper can be placed on top to increase friction, and after scraping, the inner wall can be wiped with lemon juice to remove fishy smell. The cleaned pork belly should be cooked or frozen as soon as possible. Suggest stewing with ingredients such as yam and lotus seeds to neutralize greasiness and enhance nutritional value. During daily processing, it is important to separate raw and cooked products to avoid cross contamination. If abnormal color or odor is found in pork belly, it should be stopped from consumption. Regularly clean the kitchen drain to prevent oil accumulation, and thoroughly wash hands with soap after handling fresh food.