Grilled meat is flavorful because it is seasoned with herbs and spices, and the charred meat from high temperatures adds a unique flavor that is more intense than boiled or stewed meat. In particular, grilled meat is easier to eat than boiled or stewed meat, especially for children, when you want to have a “snack”.
However, charcoal grilling can be difficult for many modern families because not every house has the space to fan the charcoal, and charcoal grilling can be heating.
With the marinade recipe and tips below, you can grill meat that is tender, flavorful, and juicy, without drying it out, using only a pan and an electric or gas stove.
Instead of grilling with charcoal, you can grill with a pan
Prepare Ingredients
About 1 kg of pork shoulder, or the amount you need for your family; this recipe uses 1 kg to match the amount of seasoning. Grilled pork shoulder is more tender and crispy than loin, and not as greasy as pork belly.
4-5 cloves of garlic and onion
1/2 tablespoon fish sauce
1 tablespoon caramelized sugar water
2 tablespoons of cooking oil
Seasoning salt, ground pepper, and broth powder
Note: 1 tablespoon of condensed milk, 1 tablespoon of Coca-Cola or beer
Note when choosing meat: Pork shoulder is tender and has a bit of cartilage that gives it a crispy texture. When choosing, look for meat with a pink color, white fat, and good elasticity when pressed. If the meat is dark or pale, do not buy it. If you see yellow streaks of fat, avoid buying it because it is from an old or diseased pig.
Grilled pork shoulder will be tender and have crispy cartilage
Step 1: Prepare the Ingredients
After buying the pork shoulder, soak it in a solution of salt water or ginger wine for about 20 minutes, then rinse it thoroughly to remove any odor or blood remaining on the meat.
Cut into slices about 1 cm thick, avoiding slices that are too thick or too thin. If the meat is cut too thick, it will be difficult to cook and will take longer to grill, resulting in a dry exterior and an undercooked interior. If the meat is cut too thin, it will be dry and not juicy when eaten, losing its sweetness.
After cutting into slices, use a fork to poke a few holes in each slice of meat, or use the back of a knife to pound on the meat to make it tender and easier to absorb the marinade.
Finely chop the onions and garlic. Caramelize the sugar by adding just enough water to create a caramel color, then add the water to create the sugar water; if the sugar burns, the water will not be flavorful and will have a burnt smell.
Step 2: Marinate the Meat:
Marinate the meat with the caramelized sugar water, seasoning salt, fish sauce, 1 tablespoon of cooking oil, ground pepper, beer, and fresh milk, then mix well. Cover with plastic wrap and marinate the meat for about 1 hour. If you have time, you can refrigerate and marinate for longer.
Grilling meat in a pan won’t make a mess or get too hot, and it’s still delicious
Tips for Marinating Meat to Make it Tender
The tenderness of grilled meat depends on the marinade and the grilling temperature.
To make it tender, restaurant chefs often use condensed milk, Coca-Cola, beer, or baking soda. Condensed milk adds sweetness to the meat and creates a film that prevents it from drying out. Beer and Coca-Cola make the proteins in the meat more tender and flavorful. Baking soda has a similar effect to Coca-Cola. Beer and Coca-Cola also give the grilled meat a nice caramel color. Marinating with beer also gives the grilled meat a unique aroma. It is best to use milk and beer to marinate the meat, and avoid using too much baking soda.
Step 3: Grill the Meat
Grilling Meat in a Pan
Place a pan on the stove, brush with a thin layer of oil, then heat the pan and sear the meat. Sear one side of the meat until it is browned, then flip it over and sear the other side; avoid flipping the meat before it is seared, as this will make it take longer to grill and result in dry, tough meat with an unappealing color. The meat inside should be tender and juicy, avoiding overcooking it until it is dry on both the outside and the inside.
Grilling in an Air Fryer
Preheat the air fryer. Then put the marinated meat in the air fryer and set the temperature to 180 degrees Celsius for about 10 minutes, then flip it over and sear the other side.
The finished grilled meat should be golden brown and seared on both sides, with a tender interior that is juicy and not dry.
Grilled meat can be served with rice vermicelli, vegetables, or rice.
Making Dipping Sauce for Grilled Meat
You can dip the grilled meat in chili sauce or make a dipping sauce by mixing 1 part sugar, 1 part vinegar or lemon juice, 1 part fish sauce, and 2 parts water. If you want to make it quickly, just mix the ingredients in a bowl until they dissolve; if you have more time, you can cook the mixture on the stove, stirring constantly until it dissolves, which will make the dipping sauce thicker and more flavorful. Once the dipping sauce is ready, add the garlic and chili peppers so that they float on top for a more attractive presentation.
Meat Properly’>The Art of Marinating Meat Properly
The way in which different spices are used to marinate meat and the marinating process itself will vary depending on the type of meat you plan to cook. Let’s explore how to marinate meat perfectly!
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