Choosing the Right Cut of Meat
When purchasing meat, opt for pieces that have a fresh, natural pink hue. The meat should be firm, with a soft and moist texture when pressed, and should not feel slimy. It should also have good elasticity. Avoid meat that appears pale, is wet and soft, has yellow fat, or has white spots on the muscle fibers. An unusual odor is a sign of spoiled or diseased meat.
Depending on the dish and your taste preferences, you can choose the most suitable type of meat. For example, for “cơm tấm” (broken rice), the typical choice is “cốt lết” (pork chop); for other dishes, you might use pork belly, jowl, or shoulder cuts.
## Meat Preparation
Wash the meat with a diluted salt water solution mixed with a bit of lemon juice to remove any dirt and neutralize any unpleasant odors. Lemon also helps keep the meat fresh, and its acid content helps tenderize it by breaking down the connective tissue. Afterward, rinse the meat with clean water, let it air dry, or pat it dry with a clean cloth, and then cut it into bite-sized pieces.
For pork chops or spare ribs, you can use a meat tenderizer or the flat side of a knife to gently pound the meat to soften it. This helps break down the muscle fibers, making the meat more tender and allowing it to absorb the marinade better. However, be careful not to pound it too hard, as this may cause the meat to fall apart.
## Meat Marinade Process
The seasonings used in a meat marinade can be divided into two groups: those that create flavor (salty, sweet, spicy, etc.) and those that contribute aroma (onion, garlic, lemongrass, etc.). Typically, people add all the seasonings at once. However, this is not the optimal method for achieving tender meat.
Choose the right marinade for your taste and preferences.
In culinary science, there’s a rule that states, “salt extracts, sugar retains.” This means that salt extracts water from food, while sugar helps retain moisture. Therefore, if you add salty seasonings first, the meat will lose its moisture and become dry and tough when cooked.
The first seasoning you should use when marinating meat is something sweet. The sugar in these sweeteners will help keep the meat moist and juicy, preventing it from drying out during grilling. You can marinate the meat with a little sugar, malt, honey, or condensed milk for 3-5 minutes. Nowadays, many people choose to marinate their meat with condensed milk instead of sweeteners like sugar or honey. Condensed milk also has a sweet taste, ensuring a harmonious blend of flavors in the dish. Additionally, milk has a distinctive aroma that makes the grilled meat even more delicious.
Marinate the meat with something sweet first to maintain its moisture.
Next, add aromatic seasonings like onion, lemongrass, and garlic, and let the meat sit for a few minutes. Then, add salt, fish sauce, or soy sauce, followed by a small amount of cooking oil to prevent the meat from drying out or becoming too greasy. You can also add food coloring to enhance the appearance of the meat and keep it moist.
For aromatic seasonings like onion, garlic, and lemongrass, it’s best to mince them and soak them in water. Use this flavored water for marinating to avoid burning the seasonings during grilling, which can affect the taste of the meat. Alternatively, you can use powdered seasonings.
Let the meat marinate for at least 2 hours to allow it to absorb the flavors fully.
## Grilling the Meat
Depending on the dish, you can place the meat directly on the grill or skewer the pieces onto bamboo sticks.
The best way to grill meat is over charcoal. During grilling, turn the meat over to ensure even cooking and prevent burning. While grilling, you can also brush the meat with the marinade to enhance its flavor and moisture.
Additionally, you can use an air fryer or an oven for grilling.
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