Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin :
🔖 Certification : ISO22000 and HACCP Certification / Food Safety Enterprise Marking Scheme (IFSELS)
🌱 Producer introduction : Hong Kong people are very impatient. You will see "local pigs" in any market or supermarket. It seems that Hong Kong local pigs are sold all over Hong Kong. In fact, local pigs are not necessarily locally produced pork. In fact, live pigs are imported from China to Hong Kong and then slaughtered in Hong Kong by local pigs. Thinking about how to make Hong Kong people really produce pork in Hong Kong? Therefore, Tam Kwok Chu, chairman of the Hong Kong Livestock Federation, wanted to be easy to distinguish in color, and introduced Taiwan black pigs in 2014.
The quality and taste of Taiwanese black pork is similar to that of Spanish black pork. It has been selected from 8 local farms for breeding and opened a black pork specialty store with farmers. Currently there are only 3 specialty stores. We hope that more black-haired pigs will be produced in the near future so that the price can be popularised, so that the public can taste the real pork produced in Hong Kong more popularly.
100% fresh black pork
In 2014, Mr. Tan, the chairman of the Hong Kong Livestock Industry Association, introduced the black-haired pigs from Taiwan, and cooperated with local farms to breed them to raise "Hong Kong-produced" black-haired pigs, which is a choice for the pursuit of health and food safety. The quality and taste of Taiwanese black pork is similar to that of Spanish black pork. It is tender, delicate and of high quality.
In order to raise high-quality black-haired pigs, the farmer insists that the feed contains no chemical additives, absolutely no pigments, and 100% does not contain growth hormone and clenbuterol. All products produced by this farm have obtained ISO22000 and HACCP certification, confidence is guaranteed!
🛍 Product Information :
中文名稱 豬柳
英文名稱 Tenderloin/Pork Fillet
Main source A lean strip of pork just below the backbone, near the belly.
#简介 Pork tenderloin is a piece of lean meat connected to the large ribs under the spine. Because of its low exercise and low fat content, it is the most tender part of pork. There is no tendon in the meat, and it has good processability. Slice, shred, and cut Ding can. Flat in nature, sweet and salty in taste. It is very suitable for blanching, frying, frying, stir-frying, charcoal grilling, teppanyaki, and baking.
breed meat part of pig.
#* Edible compatibility should be:
1. Pork tenderloin and wax gourd have the effect of nourishing yin, clearing heat, removing dampness and annoyance.
2. Pork tenderloin and figs can strengthen the stomach and intestines, reduce inflammation and detoxify.
3. Pork tenderloin and bitter gourd have the effect of treating heat stroke, polydipsia, excessive prickly heat, and conjunctivitis.
4. Pork tenderloin and day lily can produce body fluid and quench thirst, diuresis and breast milk.
5. Pork tenderloin and japonica rice have the effect of nourishing Qi and lungs.
6. Pork tenderloin and hawthorn can be eaten together to reduce food accumulation and lower blood pressure.
7. Eating pork tenderloin and pumpkin together has the effect of health care and diabetes prevention.
8. Pork tenderloin and bamboo shoots have the effects of dispelling heat and reducing phlegm, quenching thirst and replenishing qi.
9. Pork tenderloin and taro have the effects of promoting body fluid, strengthening intestines, and relieving diarrhea.
10. Pork tenderloin and radish have the functions of invigorating the stomach, eliminating food, resolving phlegm, smoothing Qi and diuresis.
avoid:
1. Pork tenderloin is not suitable for eating with milk, because milk contains a lot of calcium, while pork tenderloin contains phosphorus, and these two nutrients cannot be absorbed at the same time.
2. It is not advisable to drink a lot of tea after eating pork tenderloin, because the tannic acid in tea will synthesize tannin protein with protein, slow down intestinal peristalsis, cause constipation, and increase the absorption of toxic substances and carcinogens.
Cooking Tips
When cutting pork, it should be cut obliquely, because the meat of pork is relatively tender and has few tendons. If it is cut crosswise, it will become messy and scattered after frying. When thawing pork, it is not advisable to soak it in water for a long time, so as to avoid the loss of nutrients and affect the taste. In addition, it is not suitable to wash pork with hot water before cooking, because pork contains a substance called sarcolytic protein, which is easily dissolved in hot water and loses a lot of nutrients.
#Note
Matters When processing, first remove the tendons and membranes attached to the meat, so that it tastes better when eaten.
Commonly used dishes Steamed pork slices with mustard greens, hot pot pork slices.
Trivia about Pork
🥢 What to do if you buy fresh pork and do not cook it on the same day🧐:
🐖If you buy fresh pork, please put it in the refrigerator (0-4 degrees) immediately to keep it fresh💯
🐖🐖If the fresh pork is not eaten on the same day, please store it in the ice tray (0 to -18 degrees) and freeze it; just put it in a general refrigerator or a fruit and vegetable cabinet (0-4 degrees) the night before eating, You can cook the next day🧑🏻🍳🥢😋
🐖🐖🐖Frozen high-quality fresh pork in the ice tray (0 to -18 degrees) for 15 days, it does not have much effect on the meat quality. After thawing, cooking will still have the aroma of fresh meat; but if it is placed in the ice tray (0 to -18 degrees) degree) more than 15 days, the meat quality and flavor will be slightly inferior, but still better than the meat quality of frozen pork that has been refrigerated for one year or more 🥰