Perfect for summer! Pre-made recipe for "Oyster Stir-fried Eggplant and Pork Belly"

Introduction Pork is used in many dishes due to its rich flavor and diverse cooking methods. Pork has different characteristics for each part, so you can make even more delicious dishes by choosing the part that is suitable for each part. Here we will introduce in detail the main parts of pork and its characteristics, and propose the best cooking methods and recipes for each. Enrich your daily dining table by grasping the key points to bring out the most of the pork charm. About the various parts and characteristics of pork Pork Loin (for cutlet) Pork loin is one of the most flavorful parts of pork. The tender meat and well-shaped make it perfect for pork cutlets and sauteing. Choose high-quality loin meat with white fat and a beautiful pink color and a shiny meat. Pork shoulder loin (thin slices) Pork shoulder loin is characterized by a moderate amount of fat mixed in with a rich flavor. It can be used in a variety of dishes, including boiled pork, steak, sour pork, and sour pork, and is the most commonly used part. Good products are those with a balanced amount of fat. Pork thigh (for steak) Pork thighs with low fat are especially low energy and are suitable for people on a diet. You can enjoy it as a pork steak. Pork spare ribs This is the part where the pork ribs are cut off with the meat. It is rich in fat and has a unique flavor, and is recommended to cook it by adding spices to it. Pork shoulder (thinly sliced) Pork shoulder is a lean part with a relatively coarse texture and low fat. The meat is slightly firm and is suitable for thinly sliced ​​and grilling, or chop and simmering slowly. Pork tenderloin This is the most tender and high-quality part of the pork part, with fine texture. The fat is less than 10% of the loin, and the taste is elegant and easy to eat. It is suitable for deep frying and sauteing, and the key is to choose one with little streak. Pork belly (thin slices) This is a part where fat and lean meat overlap in three layers, and is characterized by its high fat. The good and bad taste of the fat is important, so it's best to choose one that's pure white. Thin slices are suitable for adding flavor to stir-fry. Each part of pork has its own unique characteristics, so it is important to choose the most suitable part depending on the dish. By learning about the characteristics of each part, you can expand the range of pork dishes and enjoy a more delicious meal. Recommended recipes using pork Here we will introduce some recommended recipes using pork. Pork Ginger Pork Recipe Ingredients (serves 4, energy about 500kcal) Pork loin (thin slices): 500g Ginger: 40g Cabbage: 240g Seasonings: Soy sauce, sake, mirin, salad oil How to make Preparing pork: Spread the pork loin, cut it in two, and make it easy to eat. Preparation of Ginger: Scrape the ginger into 1cm wide pieces and slice thinly. Preparing seasonings: Mix 6 tablespoons of soy sauce and 2 tablespoons of sake and mirin to make the combined seasonings. Prepare the cabbage: Chop the cabbage, soak it in cold water to make it crispy and drain. Wash the parsley and pick the tips. Cook the pork: Heat 3 tablespoons of salad oil in a frying pan, add the pork and stir-fry. Add ginger and seasonings: When the meat changes color, add ginger and stir-fry more. Add the combined seasonings and fry so that it is mixed with the meat. Serve: Serve chopped cabbage and pork in a bowl and serve with parsley. This recipe is a popular Japanese dish that combines the juicy pork loin with the flavor of ginger. The cabbage on the side adds a refreshing accent, resulting in a well-balanced dish. This is a classic, delicious dish that can be easily made at home. Pork crumb tataki recipe Ingredients (serves 4, energy about 150 kcal) Thin sliced ​​pork (lean meat): 300g Rubber or crumb flour: As needed Ginger (thin slices): Half-cut Green shiso: 8-10 pieces Cucumbers: 1 celery: 1 yoga: 2-3 pieces Carrots: 1 small plum sauce (ingredients: 3-4 umeboshi (light salt), 1 cup of pork boiled soup, 1 tablespoon of thin soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of vinegar, 2 tablespoons of white sesame seeds) Preparation Pork: Cut the pork into bite-sized pieces and sprinkle it with crumb flour. Boiling meat: Put ginger, a little sake and a little salt in boiling water, and when it boils, add one slice of meat at a time. Once the color changes, cool it with ice water and drain it. Store the boiled soup. Prepare the vegetables: Chop the vegetables other than the green shiso, crisp them with ice water, and drain them. Make a plum sauce: Remove the umeboshi seeds and tap them finely, then combine the boiled soup with other ingredients. Serve: Lined with green shiso, assorted meat and vegetables, and served with plum sauce. This recipe is a pork dish that features a refreshing plum sauce. The ginger flavor and sourness of the plum enhance the flavor of the pork, making it a perfect dish for hot days. Nanbanzuke Pork Recipe Ingredients (serves 4, energy about 300kcal) Pork shoulder loin (thin slices): 300g Large onion: 1 piece Carrot: 4-5cm Large ginger: 1 smash Tomato ketchup: 3 tablespoons Dubanjan: 3 teaspoons Hard flour, vinegar, soy sauce, sugar, deep-fried oil How to make Preparation of pork: Cut the pork into two or three pieces, make it easy to eat, spread it one piece at a time, sprinkle it with hard flour, and peel off any excess flour. Prepare the vegetables: Slice the onion diagonally thinly from the roots. Peel the carrots and chop them into 4-5cm long pieces. Scrape the ginger off the skin and chop it into shredded pieces. Preparing seasonings: Put tomato ketchup and bean paste in a small pot, add 4 tablespoons of vinegar and 2 tablespoons of soy sauce and sugar, mix and bring to a boil. Cook the pork: Heat the fried oil to 170°C, fry the pork until crispy and drain the oil. Complete the Nanbanzuke: Arrange the fried pork in a bat, spread the green onions, carrots and ginger all over and place. Pour hot seasonings over it and let it blend for about 10 minutes. Mix the whole thing lightly and serve. Nanbanzuke, which combines the crispy texture of pork shoulder loin and the spicy flavor of tomato ketchup and bean paste, is a popular side dish that can be easily made at home. You can enjoy the crunchy taste of the vegetables and the deliciousness of the pork. It is also recommended to eat it wrapped in meat, with lettuce or salad vegetables. Spicy Stir-fried Pork and Cabbage Recipe Ingredients (serves 4, energy about 360 kcal) Pork belly (thin slices): 200g Cabbage: 150-200g Small Ginger: 1 clove Garlic: 1 cloves Dubanjang: 3 teaspoons Soy sauce: 1 tablespoons Sweet bean paste sauce: 1 tablespoons Salt, sake, sugar, vinegar: Small amount Rose pepper: A little salt, pepper, sake, hard flour, salad oil How to make Preparation of pork: Cut the pork into large bite-sized pieces, add salt, pepper, sake, hard flour, salad oil, and season, and leave for about 10 minutes. Preparing the cabbage: Peel the leaves of the cabbage one by one and remove the hard part of the stem. Boil, drain the water, and cut into 4-5cm cubes. Boiling Pork: Add the pork little by little to the boiled boiled water, cook it until it changes color, and drain the water. Preparing seasonings: Mince the green onions, ginger, and garlic, and combine the bean paste, soy sauce, sweet bean paste, sake, sugar and vinegar to make the seasoning. Stir-fried: Heat salad oil in a wok, stir-fry the garlic, and when it smells, add the green onions, ginger, and bean paste jelly, and stir-fry again. Turn high on heat and add the pork and cabbage in order and stir-fry quickly. Spin the seasonings from the pot, quickly tangle and stir-fry. Serve: Once it's ready, crush the rose pepper and sprinkle on top. This recipe is a spicy stir-fried dish that brings out the delicious flavor of pork belly and the crispness of the cabbage. It features a deep flavor of bean paste and sweet bean paste, making it perfect as a side dish for rice or as a snack with alcohol. The rose pepper scent adds an accent to the dish, making it an appetizing dish. Pork and fried soybeans stewed recipe Ingredients (serves 4, energy about 300kcal) Pork shoulder loin (thin slices): 200g Ginger (thin slices): 4 pieces Fried oil Sugar, mirin, sake, soy sauce, miso Soybeans (dried) How to make Preparation of pork: Cut the pork into bite-sized pieces. Fried soybeans: Heat the frying oil to a low temperature (about 160°C), add the dried soybeans, and fry on low heat for 5 minutes, stirring occasionally. Prepare the broth: In a pot, bring to a boil 1 cup of water, 2 tablespoons each of sugar, mirin, and sake, and 1 tablespoon of soy sauce. Including boiled soybeans: Add fried soybeans to the broth, add the green onions and ginger, and simmer over a heat lower than medium heat for about 15 minutes. Add miso and pork: Once the beans have tasted, dissolve 2 tablespoons of miso, add the pork and simmer until the juices are gone. Serving: Serve the finished stew into a bowl. This stewed pork and fried soybeans is a hearty dish that combines the richness of soybeans and the flavor of the pork. Frying soybeans absorbs the flavor of the broth and gives it a deeper flavor. The miso flavor adds to this dish, allowing you to enjoy traditional Japanese flavors. Summary Pork is suitable for a variety of dishes due to its tenderness and rich flavor. In the recipes introduced this time, we used different cooking methods to bring out the diverse appeal of pork. These recipes make the most of the tenderness and variety of flavors of pork, all of which are easy to make at home. Why not try adding a variety to your dining table with a pork dish? Each recipe brings out the charm of pork and enriches your meal. We also introduce special recipes using pork [recipe_shortcode post_id="4838"] [recipe_shortcode post_id="6635"] [recipe_shortcode post_id="6894"]