What's wrong with bitter roast pork?

May 2, 2023
Braised meat is almost every family will do a food, different practices and different flavors, but this braised meat is not a simple dish, especially for novices, the braised meat is not perfect, some even appear bitter phenomenon, then this braised meat bitter is how it is?

Braised pork bitter is what happened

Braised meat bitter is mostly sugar burnt. We all know that roast pork in the late stages of cooking need to use to fry sugar coloring means, the sugar in the frying process is easy to burn, if there is no good control of the fire or simmered for too long will appear sugar scorching phenomenon, the appearance of bitterness.

How to tell if the sugar is boiling well

Boiling sugar is an important tool that many chefs need to learn, and that's exactly why many beginners of roast pork are not very good at boiling sugar, in fact, as long as you pay attention to good sugar color change can avoid burning, white sugar into the pot, with medium heat will slowly melt sugar, burn to the process of continuous stirring, to be transparent sugar color, you can put meat in when it begins to darken, and then stir-fry on medium heat to color.

What is the best pot to use for braised meat

It is best to cook meat in a regular pot, then use a black pot to boil the sugar, and finally use a casserole to stir-fry the meat, color, and collect the juice. The requirements of cooking meat on the pot is not high, ordinary pot on the line, and boiling sugar due to the need to pay attention to observe the change in sugar color, the best choice of black pot, casserole is best for small slow stew, used for the final stir-fry meat and the best juice.

Notes on doing roast pork

1. The content of fat in roast pork is very high, so it is best not to add extra oil during the cooking process, more attention needs to be paid to the fat removal process when cooking meat, to reduce the amount of fat in roast pork to avoid obesity. 2. Braised pork in boiling sugar need to pay attention to control the fire, to avoid sugar fried scorched, causing dark color and bitter taste of braised pork.
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