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When it comes to grilled delicacies, many people immediately think of meat cuts like steaks, burgers, or chicken. However, there are a plethora of lesser-known options that can tantalize your taste buds and introduce you to a whole new world of flavors and textures. One such delicacy is grilled cartilage, which offers a unique crispy and chewy texture unlike any other. Whether you’re an adventurous foodie or simply looking to try something new, this guide will walk you through the steps of making delicious, crispy grilled cartilage that will leave you wanting more. From selecting the right type of cartilage to mastering the grilling technique, get ready to elevate your culinary skills and embark on a truly delectable journey.
15 Minutes Processing
45 minutes For
Surely those who have ever enjoyed grilled cartilage sausage will never forget its delicious and greasy taste. However, in order to have a perfect grilled pork chop plate, the preparation part is extremely important. Let’s go to the kitchen with Creativekindercare.edu.vn’s secret to making delicious cartilage.
Ingredients for grilled pork chop
1 set of young intestines
300g minced pork
30g pork cartilage
30g roasted peanuts without shell
Basil, laksa leaves, green onions
2 tablespoons peppercorns
1 tablespoon cashew oil
2 tablespoons cinnamon apricot wine
Seasoning: seasoning, fish sauce, sugar
– If you buy pork to grind, you should choose to buy pork with light, pink or light red color, ivory white fat. The surface of the meat is dry, astringent, when pressed, it has elasticity . Avoid buying meat that has an unusual odor, is pale or too dark, and is greasy to the touch.
– You should choose to buy pork cartilage with firm meat and good elasticity. In addition, delicious cartilage will be red and pink, not mushy, have a strange smell or mucus outside.
How to make grilled pork chop
Step 1Preliminary processing of young hearts
Young intestines after buying, you wash them with water, salt and lemon juice to reduce the odor. After that, you use a chopstick to skewer the whole intestine and turn it inside to remove all the dirt and mucus inside.
After that, you continue to rinse with water, add about 3 tablespoons of salt and a few drops of fresh lemon. Continuously squeeze hands and rub to completely remove dirt from the lap . Finally, use the chopstick to skewer the small intestine and turn it over to the right side to proceed with stuffing cartilage and ingredients.
Step 2Chop pork cartilage and ingredients
First, you proceed to chop pork cartilage. Then, in turn, chop the onion, green onion, basil and garlic, purple onion very finely so that the filling is smooth.
Step 3Mix ingredients
You put the minced pork cartilage and minced pork into a large bowl and add all the chopped ingredients and mix with your hands for about 1 minute to combine the ingredients.
Step 4Stuffed young sausages
You use only food to tie one end of the small intestine, use the funnel to stuff the other intestine and scoop the mixed ingredients. Remember to use a spoon to scoop slowly and gently scoop the filling down to the bottom to make it firmer .
After you have put all the filling into the small intestine, you use the food thread to tie the mouth of the sausage tightly and divide it into equal pieces to fix it with food thread.
Step 5Boiled sausages
Put the finished sausage into boiling for about 5-7 minutes . When you see that the color of the sausage is opaque, use a skewer to prick each piece of sausage to prevent it from being too tight and cracking or breaking. Then take it out and let it cool. Finally, skewer each sausage on a stick and prepare to bake.
Step 6Grilled sausages
In this step, you prepare the charcoal stove to make the cartilage more delicious when baking. First you put the grill on, then slowly arrange the cartilage skewers and grill. Note, when the sausage has turned reddish brown and slightly burnt, turn it over so that it is evenly cooked and has a nice color . You can brush a layer of honey on top of the sausage to make the color and flavor of the grilled pork chop more eye-catching and delicious.
Step 7Finished product
Grilled cartilage is reddish brown and slightly burnt and looks delicious. When enjoying, you will feel the texture of pork cartilage as well as the attractive aroma from the ingredients .
Reference : How to make delicious and delicious pork sausage
A little trick for you to make the taste of grilled pork chop better is that you should eat it with basil or apricot leaves, then dip it with chili sauce . The taste of grilled pork chops will make you unforgettable!
Above we have learned how to make delicious, chewy, crunchy grilled pork chops. Hope you will successfully cook this unique dish.
In conclusion, creating delicious, crispy grilled cartilage requires a few key steps. Firstly, the cartilage should be properly cleaned and trimmed to remove any excess fat or cartilage around the edges. Marinating the cartilage in a flavorful mixture can enhance its taste and tenderness. Preheating the grill and oiling the grates can help prevent sticking and ensure an even cook. Grilling over indirect heat will allow the cartilage to slowly render its fat while still achieving a crispy exterior. Finally, keeping a close eye and monitoring the grilling process is crucial to avoid overcooking. By following these steps and experimenting with different additional flavors and spices, you can create a delicious, crispy grilled cartilage that will surely impress your taste buds.
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