Why eat garlic when eating pork belly

Eating pork belly with garlic is mainly to neutralize the fishy smell in the internal organs and enhance nutrient absorption. Animal kidneys are rich in minerals such as iron and zinc, as well as vitamin A, but have high levels of cholesterol and purine; The allicin in garlic can help break down fat and promote metabolism, while its spicy components can mask the special odor of organs. The combination of the two can improve taste and reduce greasiness.

Animal organs such as pig and sheep waists release a unique fishy odor during cooking, and sulfides in garlic can react with these odorous substances to mask the unpleasant odor by generating volatile aroma components. The pungent aroma of garlic can also activate taste buds and enhance appetite. From a nutritional perspective, allicin can promote the absorption of iron in the kidneys, while selenium in the kidneys, when combined with sulfur-containing compounds in garlic, has better antioxidant effects.

Some people need to pay attention to the limitations of this combination. People with weak gastrointestinal function may experience discomfort due to the strong irritant properties of garlic, and patients with hyperuricemia need to control visceral intake. Although the antibacterial effect of raw garlic can reduce the microbial risk of consuming internal organs, excessive consumption may inhibit the normal gut microbiota. It is recommended to crush garlic and let it sit for ten minutes before consumption to fully produce allicin, while controlling the frequency of waist intake to no more than twice a week.

In daily diet, you can try pairing roasted pork loin with garlic paste, or adding minced garlic to stir fried pork loin in a pan. When choosing fresh kidneys, it is important to remove the surface fascia and internal glands, soak them in salt water, and then blanch them with ginger slices and cooking wine to remove the fishy smell. Garlic varieties with purple skin are preferred, as they have a higher content of active ingredients. Special populations such as pregnant women and postoperative patients should consult a physician before deciding on their consumption amount to avoid excessive cholesterol intake or gastrointestinal discomfort.