Is it good to blanch pork in boiling water?

Doctor CKI Dinh Tran Ngoc Mai, Department of Nutrition - Dietetics, University of Medicine and Pharmacy Hospital, Ho Chi Minh City, replied: Blanching pork in boiling water for a short time can cause the proteins on the surface of the meat to clump together, forming a film. However, this does not help the dirt or toxins inside the meat escape.

Blanching meat in boiling water is often done to clean the surface of the meat, removing some of the odor and dirt.

As soon as we buy it, we should wash the meat under cold water to remove dirt, blood and impurities on the surface.

Illustration: Freepik

As soon as we buy it, we should wash the meat under cold water to remove dirt, blood and impurities on the surface. Then we can soak the meat in diluted salt water or vinegar water for about 10-15 minutes to help remove odors and eliminate bacteria.

If desired, you can blanch the meat in boiling water for about 2-3 minutes to remove more impurities and odors. After blanching, rinse with cold water to clean off any remaining dirt. Blanching the meat in boiling water also helps the broth become clearer, without foam and surface protein clumps making it cloudy.

Before cooking, you should remove excess fat or other unnecessary parts to ensure the meat is clean and easy to cook.

Note that while washing meat properly is important, it cannot completely remove bacteria or harmful substances. Therefore, cooking meat to the right temperature is the most important thing to ensure food safety.

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