Is blanching pork in boiling water a good idea?

Dr. Dinh Tran Ngoc Mai, Specialist in Nutrition and Dietetics, University Medical Center of Ho Chi Minh City, answers: Blanching pork in boiling water for a short time can cause the proteins on the surface of the meat to coagulate, forming a film. However, this does not help to remove any impurities or toxins from the meat.

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

As soon as you buy the meat, you should wash it under cold running water to remove dirt, blood, and other impurities clinging to the surface.

Illustration photo: Freepik

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

If desired, you can blanch the meat in boiling water for about 2-3 minutes to further remove impurities and odors. After blanching, rinse with cold water to clean off any remaining residue. Blanching the meat also helps to make the broth clearer, preventing foam and surface protein clumps from clouding the broth.

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

Note that while proper washing of meat is important, it cannot completely eliminate bacteria or harmful substances. Therefore, cooking the meat thoroughly at the appropriate temperature is the most important factor in ensuring food safety.

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