When cooked properly, deep-fried pork chops can provide a very special and unforgettable dining experience, especially since it is a boneless type of meat, has a very soft fiber texture and very low fat content. With such good quality, it is only natural that the price of hash meat in pork tends to be higher than other types of pork sold in the market. To make the most of its deliciousness, try learning how to select, prepare, and cook the pork chops covered in this article!
- Preparation time: 15-20 minutes
- Cooking time: 55 minutes
- Total time required: 70-75 minutes
Step
Step 1. Buy deep-fried pork at the nearest butcher shop or supermarket
Most of the deep-fried pork chops are sold in 350 to 600 grams, which can be served for three to four people. Before cooking, don't forget to adjust your plan according to the number of people who will be eating your homemade meat!
Step 2. Choose a preparation method from the options listed in this article
Don't be afraid to experiment with your favorite flavour!
Step 3. Choose a cooking method from the options listed in this article
For example, meat can be grilled, grilled, or fried in a small amount of oil.
Method 1 of 2: Preparing the Hass in Pork
Step 1. Make dry herbs from your favorite spice mixture
Later, you will spread the seasoning all over the surface of the raw meat. When cooked, the mixture of spices that stick to the surface of the meat will harden and form a layer that is not only crunchy, but also delicious.
- You need about 48 grams of dry seasoning for every 450 grams of deep-fried pork.
- Simply sprinkle the dry seasoning mixture over the entire surface of the meat, then smooth it manually so that there are no unseasoned parts.
- Try making a spicy dry seasoning by mixing chili powder, garlic powder, turmeric powder, and pepper. Alternatively, you can make a dry Italian flavor by mixing dried oregano, ground parsley, powdered thyme, and ground coriander. Mix your favorite spice combination until it reaches a weight of 48 grams, then add a few pinches of salt to it.
Step 2. Soak the meat in the brine solution
This method is effective in tenderizing the texture of the meat and making the taste evenly distributed to the deepest fibers. To make a brine solution, you only need to mix 1 liter of water with 60 grams of salt.
- Pour the brine solution into the saucepan, then submerge the pork in it. Cover the pot and leave it overnight in the refrigerator.
- When it is about to cook, remove the meat from the marinade and dry the entire surface well.
- The brine solution can be mixed with various additional spices, such as turmeric, chili powder, or even maple syrup according to the amount you want.
Step 3. Marinate the meat in the marinade
Basically, a marinade works in a similar way to a brine solution. However, instead of soaking in salt water, the meat is marinated in a mixture of vinegar, oil, and various spices. For example, you can make a marinade from a mixture of 120 ml of olive oil and 120 ml of vinegar and add 1 tsp of your favorite spices. for each type of spice.
- Place the meat in an airtight container and pour the marinade into it. Close the container tightly and leave it overnight in the refrigerator.
- When it is about to cook, remove the meat from the container and dry the surface well.
Step 4. Stuff the pork
- Cut the meat without cutting, leaving about 2.5 cm of the meat uncut. After that, open the meat to form a long sheet of meat and thinner.
- Cover the surface of the meat with plastic wrap, then beat the surface with a special meat mallet until the size is thin.
- Sprinkle your favorite seasoning mixture over the top of the meat or spread a filling made from a mixture of cheese and breadcrumbs.
- After that, roll the meat until it looks like a wooden log, then prick the open end of the meat with a toothpick to lock it in place.
- Cook the meat using one of the methods outlined below.
Method 2 of 2: Cooking Has Meat In Pork
Step 1. Bake the meat in the oven
- Season the meat using your chosen preparation method.
- Preheat the oven to 204 degrees Celsius.
- Place the seasoned meat on a baking sheet.
- Bake the meat for 30 minutes. After 30 minutes, flip the meat over and roast the other side for another 25 minutes.
- The meat is ready to serve when the internal temperature has reached 63 degrees Celsius.
- Remove the meat from the oven and rest for 10 minutes before serving.
Step 2. Grill the meat using the grill
- Season the meat with the preparation method of your choice.
- Heat the grill on medium to high.
- Place the meat on the grill. In particular, place the meat in an area that is not in direct contact with the fire or the heat of the charcoal to prevent it from burning.
- Bake the meat for 30-45 minutes, turning occasionally.
- The meat is ready to serve when the internal temperature has reached 63 degrees Celsius.
- Rest the meat for 10 minutes before serving.
Step 3. Deep fry the pork belly in a little oil
- Season the meat using your chosen preparation method.
- Preheat the oven to 204 degrees Celsius.
- Pour the oil over the skillet, then heat the skillet over medium heat.
- Fry the meat for a while on a frying pan. Once one side is crisp and browned, flip the meat over with food tongs and do the same process on the other side.
- Place the meat on the baking sheet.
- Place the pan in the oven and bake for 15 minutes or until the internal temperature reaches 63 degrees Celsius.
- Rest the meat for 10 minutes before serving.
Tips
- Rest the pork tenderloin for 5-10 minutes after it is cooked. This method is effective in distributing the juices of the meat throughout the fiber and making the texture softer when eaten. If the meat is sliced too quickly, surely the juices inside will flow out and make the meat taste less delicious.
- To make the meat more juicy and not lose its juices, remove the meat for a moment when the internal temperature has reached 63 to 68 degrees Celsius, then let the meat rest for 5-10 minutes before serving. The faster the meat is removed, the lighter the color of the inside will be. Don't be afraid to experiment with different temperatures to find the color and texture combination to your liking!
- Slice pork hash in 2 cm thickness after resting. To maximize the presentation, slice the pork whole to make it easier for those who will be eating it. Or, you can also just slice a few pieces and let someone else slice their own.
- Use a meat thermometer regularly during the cooking process. Insert the thermometer so that the tip touches the very center of the meat for an accurate reading. Remember, pork must be cooked to the right temperature for the perfect texture and taste. Therefore, use a thermometer periodically so that the meat does not end up overcooking!
