Here are the tricks to soften pork-proiezionidiborsa.it
There are so many types of meat that we can cook and eat. Especially on Sundays we want to impress our guests. If we have decided to prepare cuts of pork, some methods will be useful for making them tender.
Italian cuisine is among the richest and most appreciated in the world. First courses such as carbonara, lasagne and tortellini are famous and tasty. As for the second courses, the choice of type of meat is vast. If we prefer to prepare recipes with cuts of pork, we can choose ribs, tenderloin, bacon and many others. Sometimes the result can disappoint us. Let’s see how to make this meat softer.
Here are the tricks to soften pork with just a few ingredients
Whether we prefer the belly part or the tenderloin, ribs or chops but also the cut for the roast, we can make the pork tender. The main purpose would be to make the muscle fibers more tender. To do this we have a few choices. We can use an acid component or enzymes. But pay attention to the doses and the marinating time. Otherwise, with acids we will obtain a tougher meat, while with enzymes a meat that is too soft and pulpy.
Before talking about the use of certain foods, let’s mention a simple method. We refer to typing. As with the slices of beef, the use of a meat tenderizer with sharp points may also be useful with pork. These allow to soften the fibers. If we don’t have this tool, we use our hands.
A marinade to make pork tender
For a marinade with acids we could use simple plain yogurt unsweetened. Another method consists of mixing red wine with extra virgin olive oil. We add salt, pepper and herbs to taste, such as thyme, oregano and marjoram. We also combine some cloves of garlic. We put the pork in a baking dish and cover it with the marinade. One hour will suffice for pieces such as slices or chops. For larger pieces, like a roast, we’ll place the container in the refrigerator for about 24 hours.
The acidic component of the marinade could be a red wine or lemon juice, orange, lime. It would also be good tovinegar.
After the time has elapsed we have to throw the liquid away as it would contain bacteria.
Aromatic herbs-proiezionidiborsa.it
How to use enzymes
We have mentioned another way to tenderize the fibers of the meat. The enzymes contained especially in pineapple and papaya, in fact, can serve the purpose and in faster times.
We must, however, get some fresh fruit. we cut thepineapple cubes and put it in the centrifuge. Otherwise we use the blender. We can filter the pulp and use the juice to marinate pork chops or other pieces. Remember to add a little oil or coconut milk.
This method will take less time than the one with acids, about 30/40 minutes.
We can proceed in the same way with papaya-proiezionidiborsa.it
We can proceed in the same way with the papaya. Furthermore, in trade powders can be found based on this fruit. Two teaspoons will be enough for one kilo of meat. Wet it first with plain water and then massage it with the preparation. We make a few holes with the fork and cook the meat.
Here are the tricks to soften pork, then. In this way we will get a good second.
