Grilled meat is an attractive dish because of its fragrance. The characteristic of Vietnamese grilling is to use charcoal to make the grilled dish fragrant. However, in the city, it is quite inconvenient and has a high risk of fire to use a charcoal grill. But rest assured, you can still use a pan, an oven, or an air fryer.
One of the biggest problems that many housewives encounter when grilling meat is that the meat becomes dry and tough, especially when it cools down. That is because they do not know the secret of making the meat tender like restaurant chefs.
With the following marinade recipe and tips, your grilled meat will be fragrant, tender, sweet, and not dry.
Ingredients for grilled meat
Approximately 1kg of shoulder meat or the desired amount for your family, this recipe is for 1kg to match the seasoning
4-5 cloves of garlic and shallots each
Fish sauce: 1/2 tablespoon
Caramel coloring sauce: 1 tablespoon
2 tablespoons of cooking oil
Seasoning, ground pepper, cornstarch
Note: 1 tablespoon of condensed milk, 1 tablespoon of Coca-Cola or beer
Note when choosing meat: Choose shoulder meat that is tender. When choosing, you should choose pink meat with white fat, press the meat to see if it has good elasticity. Do not buy meat that is dark or too pale. Avoid buying meat with yellow fat veins.
Step 1: Prepare the ingredients
After buying the shoulder meat, soak it in diluted saltwater or ginger wine for about 20 minutes, then rinse thoroughly.
Slice the meat into thick slices about 1cm, avoiding slices that are too thick or too thin. If the slices are too thick, the meat will be difficult to cook, and if they are too thin, the meat will be dry when grilled and lose its sweetness. Use a fork to poke a few holes in the meat, or use a knife to make small slits on the meat.
Finely chop the garlic and shallots. Use caramelized sugar only to create a fragrant caramel color, if it burns, the water will not be fragrant.
Step 2: Marinate the meat:
Marinate the meat with caramelized sugar, seasoning, fish sauce, 1 tablespoon of cooking oil, ground pepper, beer, and condensed milk. Mix well. Wrap the meat in plastic wrap and marinate for about 1 hour.
Marinating trick to make the meat tender
To make the meat tender, it depends on the marinade and the grilling temperature.
The marinade used to tenderize the meat is usually condensed milk, Coca-Cola, beer, or baking soda. Condensed milk adds sweetness to the meat and creates a protective layer to prevent the meat from drying out. Beer and Coca-Cola make the protein in the meat more tender and sweet. Baking soda has similar effects to Coca-Cola. Beer and Coca-Cola also give the grilled meat a beautiful color.
Therefore, you can use condensed milk instead of honey to marinate the meat. Adding a little beer or Coca-Cola makes the meat tender and gives it a distinctive aroma, complementing the color of caramelized sugar to create a more beautiful grilled meat color.
Step 3: Grill the meat
Grilling with a pan
Heat the pan, brush a thin layer of oil, then heat the pan and place the meat on it. Let one side of the meat sear, then flip it to sear the other side. Avoid flipping the meat before it is seared as this will prolong the grilling time and make the meat dry and unattractive.
Grilling with an air fryer
Turn on the air fryer. After marinating the meat, place it in the air fryer and set the temperature to 180 degrees Celsius for about 10 minutes, then flip it to sear the other side.
The finished grilled meat is golden, fragrant, seared on both sides, tender on the inside, and still juicy when bitten.
Grilled meat can be served with noodles, raw vegetables, or rice.
Dipping sauce for grilled meat
You can dip the grilled meat in chili sauce or make a fish sauce mixture with a ratio of 1 sugar, 1 vinegar or lemon, 1 fish sauce, and 2 water. If you make the mixture quickly, pour it into a bowl and whisk until dissolved. If you have time, you can heat the mixture on the stove and stir until it thickens to make a more flavorful dipping sauce. Then add minced garlic and chili to the sauce.
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