**Choosing the Best Meat for Grilling**
When it comes to grilled meat, the choice of cut depends on your preference. For example, if you’re serving grilled pork with broken rice, the typical choice is pork chop (a lean cut near the rib bone, also known as rib chop). For a juicy, non-dry grilled dish, opt for the lower belly cut, and for crispy, juicy meat, choose the jowl cut.
Regardless of the cut, always select meat with a bright, natural color and firm, compact texture. Fresh meat should feel dry and springy to the touch when you press on its surface. Avoid meat with dull colors, soft and wet textures, strange odors, yellow fat, or white spots on the muscle fibers, as these are signs of poor-quality meat that may come from sick pigs and could be harmful to your health.
**Meat Preparation**
Once you’ve purchased your meat, rinse it with diluted salt water or lemon water to remove surface impurities and neutralize any unpleasant odors. Completely dry the meat before cutting it into bite-sized pieces.
If you’re grilling rib chops, you can use a meat tenderizer or the back of a knife to gently pound the meat. This helps break down the muscle fibers, making the meat tenderer and better able to absorb the marinade. Be careful not to overdo it, as this can cause the meat fibers to break.
**Marinating the Meat**
Choose the right marinade for your taste and grilling style.
For grilled meat dishes, common seasonings include fish sauce, salt, soy sauce, sugar, and various flavoring agents. It’s important to pay attention to the order in which you add these ingredients to ensure the meat is tender and not tough.
Start by marinating the meat with sweet seasonings like sugar, malt, or honey for 3-5 minutes. In culinary science, there’s a rule: “salt separates, sugar retains.” Adding sweet seasonings first helps retain moisture in the meat. If you add salt first, the meat will release water, and the protein structure will become drier and tougher.
Next, add flavoring agents like garlic, lemongrass, or shallots and let the meat marinate for a few minutes. Then, add salty seasonings like fish sauce, salt, or soy sauce, followed by a small amount of oil or annatto oil to prevent the meat from drying out.
To avoid burning or charring, use crushed or powdered flavoring agents like garlic, shallots, or lemongrass instead of whole cloves or stalks.
**Grilling Tips**
Grilling over charcoal yields the best results.
Grilling over charcoal produces the best-tasting grilled meat. However, this method isn’t feasible for everyone, especially those living in cities, apartments, or condos. The simplest and fastest way to grill meat is to use an oven or an air fryer. Regardless of your grilling method, remember to turn the meat frequently to prevent burning. Occasionally, brush the meat with the marinade to enhance its flavor and prevent charring.
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