Cooking Frozen Meat for Tet: Don’t forget to add this ingredient for tender and crispy meat

With the following recipe, you will discover that your holiday braised meat dish will become even more delicious and enticing.

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Ingredients for Dong meat dish

– 800g pork leg

– 150g pork skin

– 10 pieces of shiitake mushrooms

– 3 wood ears

– 2 dried onions

– carrots

Spices: Fish sauce, salt, seasoning powder, ground pepper

How to cook delicious Dong meat for Tet

Step 1: Firstly, soak the pork and skin in diluted salt water, clean and cut into bite-sized pieces.

and to make the meat aromatic, you need to briefly blanch the meat and skin in boiling water with some slices of ginger, shallots, and a little salt to remove impurities before the meat is completed.

Step 2: Then, remove and rinse the pork and skin several times until they are clean. This step helps the meat to be tender, delicious, and visually appealing when cooking the Dong meat dish.

Step 3: Next, marinate the meat and skin with 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon seasoning powder, and 1 teaspoon ground pepper, mix well and let it sit for 20-30 minutes.

Step 4: After that, you need to soak the wood ears until they expand, rinse and cut into long strips; soak the shiitake mushrooms until they expand, remove the stem and cut a flower shape on top, trim the carrot into a flower shape. Finely chop the dried onions.

Step 5: Heat a pan and add cooking oil, then sauté half of the chopped dried onions until fragrant, add the marinated pork and skin and stir-fry until browned. Add boiling water to cover the meat. When the water boils, reduce the heat to medium-low, simmer for 1-1.5 hours until the meat is tender. Occasionally skim off the foam.

Note: While sautéing the remaining half of the chopped dried onions, add the wood ears and shiitake mushrooms. Season with a little fish sauce and seasoning powder to taste, stir-fry for 2 minutes. When the meat is cooked and tender, add the sautéed wood ears and shiitake mushrooms, season with fish sauce, salt, and seasoning powder according to taste. Cook for another 3-4 minutes, then add a little ground pepper and turn off the heat.

Step 6: Next, blanch the carrots briefly and arrange them at the bottom of a container.

Step 7: Carefully scoop the meat, skin, wood ears, and shiitake mushrooms alternately into the container. Let it cool down and wrap it with cling wrap, then put it in the refrigerator for 4-6 hours until it solidifies.

Step 8: When you open the container, you will find that the Dong meat dish is well-formed and visually appealing. The meat is tender and juicy, the wood ears and shiitake mushrooms are chewy, and there is a fragrance of ground pepper. When you dip it in fish sauce and ground pepper, it melts in your mouth. It goes well with pickled cabbage, adding more variety to the Tet menu.

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Frequently asked questions

Yes, you can cook frozen meat directly without thawing. To ensure the best results and maintain food safety, it is recommended to add a secret ingredient – baking soda. Simply sprinkle a small amount of baking soda on the meat before cooking. This will help to tenderize the meat and keep it moist, resulting in a crispy exterior and juicy interior.

Baking soda, also known as sodium bicarbonate, is a leavening agent that helps to raise the pH level of the meat. This higher pH environment breaks down the meat’s proteins, making it more tender and juicy. Additionally, the baking soda also helps to create a crispy exterior by promoting browning and caramelization during cooking.

First, take your frozen meat and sprinkle a small amount of baking soda on all sides. You can also lightly pat the baking soda onto the surface to ensure an even coating. Then, let the meat sit for a few minutes to allow the baking soda to work its magic. Finally, cook the meat using your preferred method, such as frying, grilling, or baking. The baking soda will help ensure your meat turns out tender and crispy!

Yes, it is generally safe to use baking soda as a meat tenderizer. However, it is important not to overuse it, as excessive amounts of baking soda can affect the taste and texture of the meat. A light coating is all you need to achieve the desired results. Also, ensure that you evenly distribute the baking soda and let it sit for a few minutes before cooking for the best outcome.

While baking soda is a great option, there are other methods you can try. One alternative is to use a marinade with acidic ingredients like lemon juice, vinegar, or yogurt, which help to break down the meat’s fibers. Another option is to use a meat mallet or tenderizer tool to physically break down the meat’s fibers before cooking. You can also try slow cooking or braising frozen meat, as the low and slow cooking process naturally tenderizes the meat.

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