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“The Secret to Juicy, Mouth-watering Grilled Meat: Ditch the Sugar and Honey, and Try This Instead”

4 November, 2024

Selecting Prime Cuts of Meat

The quality of your ingredients will determine the taste of your dish. When buying meat, opt for pieces with a bright pink hue and firm texture. A simple way to test the freshness of the meat is to press your thumb onto its surface; it should feel moist yet dry, with a good bounce-back. Avoid meat that is wet and soft, pale in color, or has yellow fat and an odd smell. Also, steer clear of meat with white spots within the muscle fibers as this indicates an unhealthy infection.

Choose from a variety of meat cuts to suit your taste.

Depending on your preference, you can select different cuts of meat for grilling. For a delicious rice dish, try the “cốt lết” (pork chop), which is the lean meat near the rib bone. If you’re after a juicy, crispy texture without the dryness or excess fat, go for the “nọng” (jowl) cut. And if you’re craving that rich, buttery flavor, the “ba chỉ” (pork belly) is the way to go.

Meat Preparation

Instead of rinsing your meat with plain water, use a mixture of diluted salt water and a splash of lemon juice. This will help remove any impurities and reduce any unpleasant odors. Additionally, the citric acid in the lemon will tenderize the meat by breaking down its fibers. Rinse the meat with clean water and pat it dry with a clean cloth. Cut the meat into bite-sized pieces.

For the “cốt lết” cut, you can use a meat mallet or the back of your knife to gently pound the meat, making it softer and more absorbent. Be careful not to overdo it, though, as you don’t want to end up with a mushy mess. Alternatively, you can use a knife to score both sides of the meat or prick it multiple times with a fork.

Marinating the Meat

Choose your marinade wisely, depending on your taste and the type of grilled meat.

When it comes to marinating, the order in which you add the ingredients matters. Avoid mixing all the seasonings in a bowl and then tossing in the meat. If you season with fish sauce or salt first, the meat will lose its natural moisture, and the protein structure will harden, resulting in tough, chewy meat.

Instead of starting with salt, opt for sweeteners like sugar, honey, or maltose. These ingredients will help keep the meat moist and juicy during grilling. Alternatively, you can use condensed milk, which not only adds a natural sweetness but also gives the meat an appealing color. Condensed milk can create a thin layer of caramel that enhances the flavor and moisture of the meat while also adding to its buttery texture.

Pay attention to the order of seasoning when marinating your meat.

Start by marinating the meat with sweeteners for 3-5 minutes, then add flavorings like garlic, lemongrass, or shallots for a few minutes. Next, season with fish sauce, salt, or soy sauce, and finally, add food coloring or vegetable oil to prevent the meat from drying out and to give it a beautiful color.

For flavorings like garlic, shallots, and lemongrass, you can either crush and juice them or use their powdered form to avoid burning during grilling.

Grilling the Meat

The best way to grill meat is over charcoal, which imparts a delightful smoky aroma. However, you can also use an oven or an air fryer if charcoal is not an option.

After marinating, it’s time to grill. Charcoal grilling adds a unique flavor, but you can also use an oven or air fryer.

During grilling, remember to flip the meat regularly to ensure even cooking without burning. Occasionally, brush the meat with the marinade to keep it moist, flavorful, and beautifully colored.