5 Secrets to Marinate Grilled Meat that is Fragrant, Tender, Flavorful, and Irresistibly Delicious

Discover the secrets to marinating flavorful, fragrant, sweet, and irresistible grilled meat just like in restaurants, right at home.


Traditional Marinated Grilled Meat

For tender and flavorful grilled meat:


– Pork shoulder: 500g

– Garlic: 5 cloves

– Scallions: 3 sprigs

– Purple onions: 2 bulbs

– Honey: 1 tablespoon

– Bouillon powder: 1/2 tablespoon

– Sugar: 1/2 tablespoon

– Fish sauce: 1 tablespoon

– Soy sauce: 1 tablespoon

– Hoisin sauce: 1 tablespoon

– Cooking oil: 1 tablespoon

– Ground black pepper: 1 teaspoon


– Peel the garlic and purple onions, wash and trim the scallions. Crush the garlic and extract the juice from the scallions.

– Rinse the pork with salted water and pat dry.

– Cut the pork into bite-sized pieces, marinate with the garlic and scallion juice, and other seasonings, mix well and marinate for at least 3 hours.

– Grill over charcoal or in the oven until cooked through.

Bun Cha Grilled Meat Marinade

A guide to marinating delicious and authentic Bun Cha grilled meat:


– Pork belly: 700g

– Purple onions: 3 bulbs

– Garlic: 2 bulbs

– Fish sauce: 2 tablespoons

– MSG: 1/2 tablespoon

– Seasoning powder: 1/2 tablespoon

– Hoisin sauce: 1/2 tablespoon

– Honey: 1 tablespoon

– Dark soy sauce: 1 tablespoon

– Cooking oil: 1/2 tablespoon

– Ground black pepper: 1 teaspoon

Marinating Process

– Wash the pork belly and cut into bite-sized pieces.

– Peel the purple onions and garlic, chop them finely.

– Mix the pork with the chopped onions and garlic, fish sauce, MSG, seasoning powder, hoisin sauce, honey, dark soy sauce, and ground black pepper.

– Marinate the meat for about 2 hours to allow the flavors to penetrate, then grill over charcoal or in the oven until cooked through.

Com Tam Grilled Pork Rib Marinade

The secret to marinating flavorful and tender Com Tam grilled pork ribs:


– Pork spare ribs: 800g

– Scallions: 5 sprigs

– Garlic: 2 bulbs

– Purple onions: 2 bulbs

– Orange: 1

– Condensed milk: 1.5 tablespoons

– Fish sauce: 2 tablespoons

– Soy sauce: 1 tablespoon

– Palm sugar: 1.5 tablespoons

– Hoisin sauce: 1/2 tablespoon

– Salt: 1/2 teaspoon

– MSG: 1/2 teaspoon

– Cooking oil: 1 tablespoon

Marinating Process

– Cut the white part of the scallions, crush and chop finely. Peel and finely chop the purple onions and garlic. Squeeze the orange juice.

– Wash the spare ribs, pat dry, and use a mallet to tenderize them.

– Marinate the ribs with a mixture of chopped scallions, garlic, condensed milk, fish sauce, soy sauce, palm sugar, hoisin sauce, salt, MSG, and cooking oil. Mix well to ensure the ribs are well coated.

– Let the marinated ribs sit for about 30 minutes, then add the orange juice and mix well. Continue marinating for another 2 hours for the flavors to fully infuse.

– Grill the ribs over charcoal or in the oven until golden brown and fragrant.

Lemongrass Grilled Meat Marinade

A guide to marinating meat with the flavorful and spicy lemongrass:


– Pork butt: 600g

– Lemongrass: 3 stalks

– Thai chili: 1

– Purple onions: 2 bulbs

– Chili powder: 1/2 teaspoon

– Fish sauce: 1 tablespoon

– Salt: 1 tablespoon

– Sugar: 1 tablespoon

– Ground pepper: 1/2 teaspoon

– MSG: 1 teaspoon

Marinating Steps

– Rinse and finely chop the lemongrass and Thai chili. Peel and finely chop the purple onions. Wash and pat dry the pork butt, cut into bite-sized pieces, rinse with a dilute saltwater solution, then rinse with clean water and drain. Use the back of a knife to lightly tenderize the meat.

– Mix salt, sugar, MSG, ground pepper in a mortar and grind into a powder.

– Place the meat in a large bowl, add the chopped lemongrass, chili, and purple onions, along with the powdered seasoning, chili powder, fish sauce, and ground pepper. Use your hands to mix the marinade thoroughly, ensuring the meat is well coated.

– Let the meat marinate for about 3 – 4 hours, allowing the flavors to penetrate the meat.

– Grill the meat over charcoal or in the oven until it turns golden and has a delicious aroma before serving.

BBQ Grilled Meat Marinade

A guide to making BBQ grilled pork:

List of Ingredients

– Pork belly: 500g

– Garlic powder

– Onion powder

– Bouillon powder

– Salt

– Sugar

– Fish sauce

– Ground pepper

– Sriracha sauce

– Hoisin sauce

– Cooking oil

Marinating Steps

– Cut the pork belly into 3cm thick pieces.

– Prepare a bowl to mix the seasonings including 1 tablespoon of garlic powder, 2 tablespoons of onion powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of bouillon powder, 1 tablespoon of fish sauce, 1 tablespoon of hoisin sauce, 2 tablespoons of sriracha sauce, 1/3 teaspoon of ground pepper, and 1/2 tablespoon of cooking oil.

– Mix the seasonings thoroughly and pour them over the pre-cut pork belly, use your hands to evenly coat the meat with the marinade.

– Wrap the marinated meat with plastic wrap and refrigerate for 2 hours to let the flavors infuse.

– After marinating, thread the meat onto skewers and grill over charcoal or on a BBQ grill until the meat is beautifully browned and cooked through. You can also grill it together with vegetables such as eggplant, bell peppers, or corn for added flavors and colors.

Tips for the Marinating Process

– Be mindful of the ratio of seasonings to ensure each piece of meat is well-seasoned, avoiding being too salty or bland.

– Cut the meat into square shapes with a reasonable thickness to retain moisture during grilling and prevent it from becoming overly dry.

– The selection and arrangement of seasonings during the marinating process is crucial to prevent them from deteriorating under high heat, causing a bitter taste or unwanted changes in flavor.

– The marinating time should be long enough for the flavors to penetrate the meat. The ideal marinating time is usually between 3 and 8 hours, kept in the refrigerator. A short marinating time may result in only the outer layer of the meat being flavored, while the inside remains bland.

– When marinating the meat, make sure to wrap it tightly to prevent insects such as flies or ants from getting in, and to preserve the meat from spoiling when storing it outside the refrigerated environment.