Making fully cooked meat (pork) less tough
I bought some Red Chinese Barbecued Pork a few days ago, it's disappointingly tough. Even sliced very thinly and allowed to simmer for a few minutes in soup, the meat just feels dry and tough. I'm pretty sure it's tenderloin, so there really isn't any fat or collagen to work with. I'd like to make dumplings with it, but only if I can make it seem more tender. Do you know of anything that might work?
Best Answer
It sounds as if you have meat that has been cooked past the point of well done, so that all of the proteins as as contracted and tough as they are going to be, without the couner-veiling benefit of having collagen conversion.
Your only recourse, which may or may not give you results you find acceptable, is to resort to mechanical tenderization. Your best bet is to grind it in the food processor.
Since you mention making dumplings, a healthy portion of cooked cabbage, mushroom, or other vegetables in the filling will also help get a more appropriate texture.
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Quick Answer about "Making fully cooked meat (pork) less tough"
Cook Low and Slow Place your meat on the bottom of the slow cooker, so it's closest to the heat source. Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.How do you tenderize already cooked pork?
You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to overcook even more. This should take a couple of minutes. If you add a couple tablespoons of vinegar or lemon juice, this also helps revive the meat.How do you fix tough meat that is already cooked?
Tenderize a tough roast that's already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. Reheat cooked beef to at least 165 degrees Fahrenheit to reduce risk of harmful bacterial growth, as advised by the USDA.How do you tenderize already cooked meat?
And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .How To Tenderize ANY Meat!
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