Food & Receipts

Boiling meat with just salt and cold water is wrong: Add this step to make the meat tender, completely eliminate chemicals, and eat with peace of mind

If you're looking to enjoy a delicious and enticing boiled meat dish, don't overlook this 5-star restaurant-quality recipe for succulent boiled pork.

Administrator

10 December, 2023

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Effective Ways to Get Rid of Meat Odor

Boiled meat is a simple yet delicious dish often used in family meals. Boiled pork can be combined with salted lime, chili sauce, shrimp paste, fermented fish sauce… and can also be used in many other dishes like grilled meat rolls or salad with vegetables.

However, many people still face the problem of unappetizing meat due to its unpleasant and bland odor. To solve this problem, you can apply the following tips:

Rinse the meat with diluted saltwater to disinfect and reduce the meat odor. Choose meat portions with both lean meat and fat to make the boiled meat delicious. Pork feet, pork belly… are usually tastier than tenderloin or ham when boiled. Prepare some additional ingredients such as vinegar or lime, a small piece of ginger, a dried shallot, soft thread or lard to make the boiled meat more flavorful.

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Use thread or lard to tightly tie the meat

One of the ways to have delicious and beautifully-shaped meat when sliced is to use thread or lard to tie the meat tightly before boiling. By tying the meat along the length of the meat, it will create a beautiful round piece of meat, and after boiling, you can slice it horizontally along the length of the meat. The tighter you tie the meat, the better shape the meat will have.

If using thread, it is best to choose a white, colorless thread. For pork feet, it is better to tie tightly before boiling to create a rounder shape when sliced. Pork belly can be boiled without tying. However, if you don’t have thread or don’t want to use it, you can still put the meat directly into the pot to boil.

Why should you boil meat twice?

To have delicious and odor-free meat, you can boil the meat twice. In the first round, place the meat in a pot, pour enough water and bring it to a boil for 2-3 minutes. Then, add a few drops of vinegar or lime juice to get rid of the odor and make the meat whiter. Next, discard the boiling water, rinse the meat with warm water, and prepare for the second round of boiling.

For the second round, prepare a pot of boiling water and add the meat along with a few pinches of salt, a few thin slices of ginger, and a peeled dried shallot. Simmer the pot over low heat and continue boiling the meat until it is cooked through. When cooked, the meat will be pale and fragrant for you to enjoy.

Add salt, ginger, and onion

Salt helps distribute the boiling water evenly, ginger helps eliminate odor, and onion adds more delicious flavor to the boiled meat. To boil the meat, you should simmer the water over medium heat until it is cooked. To check, you can use a chopstick to poke the meat. If the meat releases pink-colored liquid, you should continue boiling for about 5 minutes. If the meat is cooked, the chopstick will easily penetrate through without any pink liquid.

Once the meat is cooked, take it out and soak it in a bowl of cold water with a few ice cubes. The cold water will help the meat shrink and maintain its shape, avoiding dryness and loss of color. After the meat has completely cooled, you can slice it for immediate use.

If you want the meat to be evenly sliced, you should let it sit in the refrigerator for a few more hours. Before wrapping it up, wrap the meat tightly with food wrap and keep it in the refrigerator for a few hours to make the meat firm and easier to slice.