Cooking meat in salt and brine is wrong: Try this method for tender and juicy white meat

Many people believe that simply adding meat to a pot, along with salt and water, will result in a delicious boiled meat dish. However, that is not the best way to cook boiled meat.

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Effective Ways to Remove Meat Odor

Boiled meat is a simple but 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 such as rolled rice paper with meat or salad with various vegetables.

However, many people encounter the problem of meat not being tasty due to its unpleasant and bland odor. To solve this problem, you can apply the following methods:

Wash the meat with diluted saltwater to eliminate bacteria and reduce the meat odor. Choose meat parts that have both lean meat and fat for a delicious boiled meat. Pork leg, pork belly… are usually tastier than loin and butt meat when boiled. Prepare additional ingredients such as vinegar or lime, a small piece of ginger, a dried shallot, soft thread or soft string to enhance the flavor of the boiled meat.

Use threads or soft strings to tie the meat tightly

To have a nice shape when slicing the boiled meat, you can use strings or soft strings to tie the meat tightly before boiling. By tying the meat along the length of the meat piece, you will create a beautiful round piece of meat, and after boiling, you can slice it horizontally along the meat grain. The tighter you tie the meat, the better the meat shape will be.

If using strings, it is recommended to choose colorless white strings. For pork leg, it is better to tie it tightly before boiling to have a rounder meat shape when sliced. Pork belly can be boiled without tying. However, if there are no strings available or you prefer not to use them, you can still directly put the meat into the pot to boil.

Why should you boil the meat twice?

To have delicious and odor-free meat, you can boil the meat twice. In the first round, put the meat into the pot, pour 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. Next, pour out 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 put the meat in together with a few pinches of salt, thin slices of ginger, and a peeled dried shallot. Simmer the pot with low heat and continue boiling the meat until it is cooked. When it is cooked, the meat will be white and fragrant, ready to be enjoyed.

Add salt, ginger, and shallot

Salt helps distribute the boiling water evenly, ginger helps eliminate odor, and shallot enhances the delicious flavor of boiled meat. To boil the meat, you should simmer the water over medium heat until it is cooked. To test, you can use a fork to poke into the meat. If the meat still releases pink-colored liquid, you should continue boiling for about 5 minutes. If the meat is cooked, the fork will easily penetrate it and no pink liquid will come out.

Once the meat is cooked, remove it from the pot 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, preventing it from becoming dry and losing its color. After the meat has completely cooled, you can slice it for immediate use.

If you want the meat to be evenly and beautifully sliced, you can leave it in the refrigerator for a few more hours. Before wrapping it up, tightly wrap the meat with cling film and keep it in the refrigerator for a few hours to make the meat firm and easier to slice.

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