HONG KONG, November 1, 2021 / PRNewswire / – As the colder seasons have arrived, the need to prepare for the Winter Solstice and Chinese New Year has also arisen. Cooking delicious meals to celebrate with family and loved ones a must – and pork dishes are a necessity in traditional winter solstice and reunion dinners. John Lau Hon pencil case, the founder of Hong Kong Heritage Pork bred a unique type of pig breed for the Hong Kong market, the “Tai Chi Pig”. Below, we’ve outlined the top 3 science-based cooking techniques that will enhance the taste of John Lau Hon Kit Tai Chi pork in your festive dishes.

Discover 3 science-based cooking techniques to make pork more delicious

If you want to make a tender and tasty pork dish bursting with flavor, in addition to using Hong Kong Heritage Pork Tai Chi Pork (John Lau Hon pencil case), Taiwanese food scientist Gary cheung has 3 tips you should know:

Tip 1: tenderize the pork

To improve the taste of pork, the first step is to tenderize the pork. Pork tenderization is divided into different ways: physical (pork tissue is broken up by vigorous threshing) and chemical (using rice wine or aged vinegar to denature the amino acids in the meat).

Tip 2: Brown the meat before simmering it

To make your pork more flavorful, it is necessary to fry the pork before simmering it. This is because when you fry meat at high temperature, it undergoes a “Maillard reaction”, which gives off a stronger fragrant aroma.

Tip 3: Simmer for at least an hour over medium to low heat

The high quality Tai Chi pigs raised by John Lau Hon Kit are rich in collagen, but the collagen must reach 80 degrees to be hydrolyzed and tender. Simmering the Tai Chi pork with the accompanying ingredients for an hour or more over medium-low heat will make the pork even more tender.

Must-try Holiday Recipe Recommendation: Tai Chi Braised Pork with Mushrooms and Fish Mouth (for 3 to 4 people)

Ingredient needed:

The main ingredients

1 pound of Tai Chi pork belly raised per John Lau Hon Kit
4 oz. of fish maw
10 dried mushrooms
8 pieces of dried scallops
1 slice of ginger, garlic to taste
1 cup of chicken broth

seasoning

1 teaspoon ground bean sauce
1 teaspoon chili bean paste
2 teaspoons of oyster sauce
1 teaspoon of soy sauce
1 teaspoon of premium black soy sauce
rock sugar to taste

Marinade

Mushrooms:
1 teaspoon of sugar
1 teaspoon of powdered chicken
1 teaspoon of Shaoxing wine

Tai Chi pork belly John Lau Hon Kit cultivate:
1 teaspoon of soy sauce
1 teaspoon of sugar
1 teaspoon of cornstarch
1 teaspoon of Shaoxing wine

Cooking instructions:

1. Soak the fish mouth overnight, then cut and blanch in hot water. Drain, rinse and set aside.
2. Moisturize and wash the dried mushrooms, and remove the stems. Then marinate them with the sauce you have prepared for later use.
3. Wash and cut the Tai Chi pork from the John Lau Hon kit and marinate for 30 minutes.
4. Sauté the ginger slices and garlic in a wok until fragrant. Then add the Tai Chi pork belly of John Lau Hon pencil case, and fry until lightly browned.
5. Add mushrooms, ground bean sauce, chili bean paste and oyster sauce and sauté until fragrant.
6. Add the chicken broth and water.
7. Cover and bring to a boil over high heat. Then add premium soy sauce, black soy sauce and rock sugar. Then reduce the heat to medium and simmer for about 1 to 1.5 hours.
8. Finally, add the fish face and cook for 5 minutes, turn off the heat and simmer for 30 minutes before serving.

About the “Tai Chi Pig” raised by John Lau Hon pencil case

Unique to Hong Kong, the “Tai Chi pig” is a breed of pig bred by John Lau Hon pencil case. Raised with EU approved foods and fresh mountain water from Lau Fau Mountain, these pigs raised by John Lau Hon Kit are tasty, lean and delicious. Which makes it the perfect addition to winter and fall dishes.

Learn more about John Lau Hon pencil case and Hong Kong Heritage Pork

Visit www.hkpork.com to learn more about John Lau Hon Kit and Hong Kong Heritage Pork.

Related links:

https://www.hkpork.com

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