Blanching pork in boiling water might seem clean, but it actually absorbs more dirt: This is the correct way to do it.

This blanching method is especially useful when preparing:

Pork ribs for soups

Pork belly for braising

Bone-in pork cuts

Traditional stews and slow-cooked dishes

Final Tip

Blanching pork isn’t about cooking it—it’s about preparing it correctly. Taking a few extra minutes to start with cold water makes a noticeable difference in taste and quality. Once you use this method, you’ll find your pork dishes are cleaner, more flavorful, and more enjoyable every time.