Effective Ways to Remove Meat Odor
Boiled meat is a simple dish but rich in flavor, often appearing in family meals. Boiled pork can be combined with salt, lime, chili sauce, shrimp paste, fish sauce… and can also be used in many other dishes such as rolled meat with rice paper or salad with various vegetables.
However, when boiling meat, many people still encounter the problem of meat not being well-cooked due to its unpleasant odor and bland taste. To solve this problem, you can apply the following tips:
Before boiling, wash the meat with diluted saltwater to eliminate bacteria and remove the odor. Choose parts of meat with tendons and fat for more flavorful boiled meat. Pork hock, pork belly… usually have better taste compared to tenderloin or butt meat when boiled.
Prepare additional ingredients such as vinegar or lime, a small amount of fresh ginger, a dried onion, and soft thread to add more fragrance to the boiled meat. With these methods, you can enjoy delicious and fragrant boiled meat in your family meals.
Using thread or soft string to tightly tie the meat
To make the boiled meat look attractive when sliced, you can use thread or soft string to tightly tie the meat before boiling. By tying the meat lengthwise along the meat fibers, you will create a round piece of meat with an appealing shape. After the meat is boiled, you can slice it horizontally along the meat fibers. When the meat is tightly tied, its shape becomes even more beautiful.
If using string, it is recommended to choose colorless white string. For pork hocks, you should tie them tightly before boiling so that when you slice the meat, the pieces will have a more even and round shape. Pork belly usually does not need to be tied before boiling. However, if you do not have string or do not want to use it, you can still put the meat directly into the pot to boil.
Why should you boil the meat twice?
To ensure that the meat is delicious and odorless, you can boil the meat twice. In the first boiling, put the meat into the pot, add enough water, and boil for 2-3 minutes. Then, add a few drops of vinegar or lime juice to the pot to eliminate the odor and make the meat whiter. After that, discard the boiling water, rinse the meat with warm water, and prepare for the second boiling.
For the second boiling, arrange a pot of boiling water and put the meat in it along with a few pinches of salt, a few thin slices of ginger, and a peeled dried onion. Simmer the pot with low heat and continue boiling the meat until it is tender. When the meat is cooked, it will have a creamy white color and a delicious aroma, ready to be enjoyed.
Adding salt, ginger, and onion to remove odor
Salt is used to ensure even distribution of the boiling water, ginger helps eliminate odor, and onion enhances the delicious flavor of boiled meat. When preparing to boil the meat, simmer the water over medium heat until the meat is well-cooked. To check, you can use a chopstick to pierce through the meat. If the meat still releases pinkish liquid, you should continue boiling for about 5 minutes. If the meat is cooked, the chopstick will easily penetrate through without any pinkish liquid coming out.
When the meat is cooked, remove the meat and soak it in a bowl of cold water with a few ice cubes. The cold water helps the meat to contract and maintain its shape, preventing the meat from drying out and losing its color. After the meat has completely cooled, you can slice it for immediate use.
To slice the meat evenly and more beautifully, you should also keep the meat in the refrigerator’s chilled compartment for a few hours. Before packaging it back, wrap the meat tightly with cling film and leave it in the chilled compartment for a few hours to firm up and make slicing easier.
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