Blanch salt pork before preparing a dish, it removes impurities and also kills any bacteria that is present on the meat. As a novice cook it is important to learn how to blanch salt pork because it is essential for making a healthy pork dish.

Before we move on to discuss how to blanch salt pork, let me first tell you the importance of blanching in detail.

• Blanching salt pork kills bacteria that are present on the surface of the meat which is often a result of unhygienic cutting.

• Blanching also reduces the saltiness of the pork meat.

• All blanquette recipes require blanching salt pork.

• Blanching also removes a part of the fat present in the meat.

• Blanching pork before storing will keep the meat fresh for a longer time.

• Blanching salt pork also tenderizes meat to some extent.

Now that you know why blanching salt pork is essential, I will explain the simple process of blanching salt pork.

• Place the pork in a large vessel full of water and heat it.

• When the water starts to boil, turn off the flame and cover the vessel.

• Let the pork remain in the hot water for 3-5 minutes.

• Remove the pork from hot water and discard the water because it contains impurities.

This completes the process of blanching salt pork and there you have pure and healthy pork ready for cooking.

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