1. Effective Ways to Remove the Unpleasant Odor from Pork
Properly prepare the pork
– Choose the meat carefully: To reduce the distinctive odor of pork, buy fresh pork from reputable large stores that ensure food safety and hygiene. When choosing, carefully observe the color and smell, and thoroughly check the elasticity of the meat.
– Cut the meat properly: Once you have purchased good-quality meat, cut it along the grain to ensure tenderness and enhance its flavor. Especially, do not cut across the grain as it will make the meat tough and prone to having an unpleasant odor.

Opt for fresh pork with characteristic color and scent.
– Rinse the pork properly: When washing the pork, hold it under running water to remove dirt, excess blood, and impurities. Additionally, you can use salt or lemon to rub on the meat to neutralize odors.
– Discard excess fat: Not many people know that excess fat is where most of the unpleasant odor concentrates. Therefore, during preparation, remove this excess fat.
Use natural ingredients such as salt, ginger, lemon, and white wine…
– White wine: Before cooking the pork, you can rinse or soak it in white wine for about 10 to 15 minutes. White wine is effective in disinfecting and removing odors, making the meat more fragrant.

Use white wine, ginger, or salt to eliminate the pork’s odor.
– Salt: Salt is an effective disinfectant and can absorb odors. Therefore, when rinsing the pork, rub it with salt for about 15 minutes, then rinse thoroughly.
– Ginger: Ginger is a spice that can eliminate odors and enhance the flavor of dishes. Crush fresh ginger and rub it on the pork or add it to the boiling water to reduce the distinctive smell.
– Lemon: The acid in lemon can neutralize odors and brighten the color of the meat. Rinse the pork in diluted lemon water or rub it directly on the meat during preparation to reduce the odor.
Use spices
– Onion and garlic: In addition to removing odors, onion and garlic also add flavor to the dish. Therefore, sauté onion and garlic before stir-frying or stewing the pork.
– Lemongrass: When preparing grilled pork dishes, crush fresh lemongrass and marinate the pork with it or boil it together to reduce the distinctive smell.

Marinate the pork with a little crushed lemongrass before cooking.
2. Notes on Buying Pork
– Choose pork cuts of moderate size, neither too big nor too small.
– Fresh pork will have a fat layer about 1 to 2 cm thick, with a white or ivory color. Notably, it will feel firm to the touch, not soft and mushy.
– Avoid buying pork with unusually large lymph nodes or abnormal colors and odors, as it may be spoiled.
– If you buy a large quantity of meat and want to freeze it, store it properly to prevent the meat from getting crushed or releasing water.
– When choosing pork, gently press the meat with your fingertip. Fresh pork usually has good elasticity, quickly returning to its original shape without leaving an indentation when you release your finger.
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