White-cut pork belly, crispy tenderloin, whichever you like, or have both, anyway, pork is not expensive

Pork belly is not braised pork, nor is it made back to the pot, and tenderloin is not fried and eaten.

Today's dish is white cut pork belly and crispy tenderloin.

1. Cut the pork belly white

Prepare the ingredients: 400 grams of pork belly with skin, 5 grams of cooking wine, 10 grams of salt, 10 grams of light soy sauce, 15 grams of vinaigrette, one millet pepper and one green Hangzhou pepper, and an appropriate amount of dried peppercorns and shredded ginger

Method: 1. Wash the pork belly and put it in a bowl.

2. Add peppercorns, cooking wine and salt, mix well, and marinate for 3 hours.

3. Put the marinated pork belly into the pot and pour in the marinated juice together. If there is less water, you can add a little water.

4. Bring to a boil over low heat, open the lid and turn over one by one, and cook over low heat for 10 minutes.

5. When cooking the meat, adjust the juice. Cut the millet pepper and green Hangzhou pepper into small rings, add light soy sauce and vinaigrette, stir well, and you're done.

6. Cover the cooked meat with a lid and let it cool naturally. When your hands are not hot to the touch, take them out, cut them into small pieces and put them in a pot, and dip them in the seasoned ingredients while they are hot.

This white-cut pork belly, after being marinated in peppercorns and salt, smells fragrant, chewy and chewy, and is much better than braised pork with homemade dipping sauce.

Production tips: 1. Be sure to buy good pork belly with skin, I usually buy pork belly from black pigs, which is more fragrant when cooked.

2. Simmer over low heat throughout the process.

2. Crispy tenderloin

Pork loin is a muscle on the inside of the pig's vertebrae, which is relatively small, very tender, ruddy in color and tight in texture, so don't buy it wrong when you buy it.

Ingredients: 300 grams of tenderloin, cooking wine, shredded ginger, light soy sauce and black pepper, plenty of oil, 2 eggs, appropriate amount of flour and breadcrumbs

Method: 1. Wash the tenderloin and cut it in half.

2. Use the back of the knife to beat it into a "grid", which can break the fiber of the meat, and the meat will be more tender when eating, which is very important.

3. Put the beaten meat into a bowl, add cooking wine, ginger shreds, light soy sauce and black pepper, mix well, and marinate for 2 hours.

4. Dip the marinated meat in egg wash, stick it with flour, wrap it with breadcrumbs, and set aside.

4. Heat the pot, pour in the oil, and burn until the small bubbles in the oil disappear.

5. Add the prepared meat and fry until golden brown on both sides.

6. After cooling slightly, cut into strips and put in pots. When you eat it, you can dip it in Shanghai spicy soy sauce to bring out the taste of old Shanghai tonkatsu.

This crispy tenderloin is fragrant, crispy and delicious, and it tastes very tender and delicious, and the meat is more tender and delicious than the pork cutlet.