Braised pork, as a classic of Chinese cuisine, is deeply loved by people for its bright red color, crispy taste and mellow taste.
However, in the process of making braised pork, there is a seasoning that is the "sworn enemy" of braised pork, that is, Sichuan pepper, and many people like to put Sichuan pepper when cooking braised pork, but in the dish of braised pork, the addition of Sichuan pepper often leads to the meat quality firewood, affecting the taste and quality of the whole dish. So what spices should you put when cooking braised pork?
Nutmeg
Nutmeg, also known as flesh fruit and jade fruit, is the dried seed kernel of nutmeg, a plant in the Lauraceae family. In the production of braised pork, nutmeg can exert its unique aroma, making the taste of braised pork more mellow, and at the same time, nutmeg can also promote the crispy meat of braised pork and enhance the taste of the whole dish. During the cooking process, the aroma of nutmeg will gradually penetrate into the braised pork, making the whole dish more delicious and tasty.
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Suna Jin
Sand kernel, which is a dried and ripe fruit of the ginger family, has a strong aroma and a unique taste. In the production of braised pork, sand kernels can play a role in removing the smell and increasing the flavor, making the taste of braised pork more pure. During the cooking process, the aroma of the sand kernels will merge with the fat of the braised pork to produce an intoxicating flavor.
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Chinzi
Gardenia, that is, the fruit of the gardenia, has a unique aroma and bitter taste. In the production of braised pork, gardenia can play its role in bitterness, balance the greasy feeling of braised pork, and make the whole dish more refreshing and delicious, as a natural red spice, gardenia also has another important role is coloring, braised pork is very particular about the color of the appearance, often the color of bright red braised pork looks more appetizing, and this is inseparable from the use of gardenia.
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San-yi-hsien
Hawthorn, which is the raw material of rock sugar gourd, is then cut into slices, which has a sweet and sour taste and a unique aroma. In the production of braised pork, hawthorn can exert its sour taste, making the taste of braised pork more delicious, and at the same time, hawthorn can also promote the soft meat of braised pork and improve the taste of the whole dish. During the cooking process, the sourness and aroma of the hawthorn blends with the fats and spices of the braised pork to produce an evocative delicacy.
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To sum up, although Sichuan pepper is a common seasoning, it is not suitable for spices in the production of braised pork, it will destroy the taste and quality of braised pork, and nutmeg, sand kernels, gardenias and hawthorn can be appropriately put when making braised pork, they can each play a unique role to enhance the taste and taste of braised pork, so next time when cooking braised pork, we should try to avoid using Sichuan pepper, you can choose these more suitable spices to add flavor to the dish.
In addition to the above spices, you can also put some other spices, such as bay leaves, cinnamon, and spices, all of which have a good flavor effect.
In practice, we can add these spices in the right amount according to personal tastes and preferences. Generally speaking, the amount of nutmeg and sandnuts should not be too much to mask the original flavor of the braised pork, while gardenia and hawthorn can be added a little bit to balance the oiliness of the braised pork and enhance the taste. With the proper combination and use of these spices, we can also make a dish of braised pork with good color, flavor and crispy taste.