To have a delicious grilled meat, you need to choose the right and fresh meat. When making grilled meat, it is best to choose pork belly or pork shoulder meat, which will be more tender. At the same time, you should also choose meat that is light pink or fresh pink in color.
Check the bounce of the meat by pressing your hand on the meat, if you feel that the meat bounces well, then that is the delicious meat to choose.
In addition, you should also smell the meat, if you smell a delicious aroma from the meat, then it is worth spending money to buy. If you smell a strange odor, then you should not choose it.
Grilled meat ingredients
Pork shoulder meat 500 gr
1 purple onion
1 garlic clove
1 lemongrass stem
3 tablespoons of fish sauce
50 ml of soy sauce
3 tablespoons of oyster sauce
2 teaspoons of sesame oil
1 teaspoon of ground pepper
2 tablespoons of sesame oil
1 teaspoon of white sesame seeds
A little sugar / ground pepper
How to prepare Grilled skewered meat
After buying bamboo skewers, rinse them and then boil them in boiling water to remove some bacteria.
Clean the meat, drain it, and then cut it into medium-sized slices.
Next, put the meat in a bowl, marinate the meat with 50ml of fish sauce, 3 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 3 tablespoons of sugar.
Add 1 onion, 1 garlic clove, 1 lemongrass stem, minced, 1 teaspoon of ground pepper, 2 tablespoons of sesame oil, 1 teaspoon of white sesame seeds (optional) mix well and let the meat soak in the spices for 2 – 3 hours.
Next, you arrange the meat crumbs and small strips of meat rolled into the inside of the bamboo skewer. Larger pieces of meat are rolled on the outside of the skewer. After rolling, use your hand to squeeze evenly to make the meat skewer round.
Note: You should not make the skewers too thick and wrap them too tightly because it will take time to grill and the outside may burn while the inside is still raw.
Grilling meat on a charcoal grill is the best. If not, you can grill with an oven at a temperature of 200 degrees C for 30 – 35 minutes. During grilling, you need to flip the skewer to evenly cook the meat.
After grilling, the meat is tender, with a mixture of lean and fat, not dry or greasy, and has a delicious savory taste. This is thanks to the onions, garlic, lemongrass, and especially the aroma of lemongrass and sesame seeds.
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Frequently asked questions
To make a marinade that will tenderize and flavor your meat perfectly, you’ll need a few key ingredients. Start with a base of oil and acid – common choices include olive oil, canola oil, or vegetable oil combined with lemon juice, vinegar, or wine. Then, add your seasonings and flavorings. Fresh herbs, spices, garlic, shallots, and ginger are all great options. Don’t forget to include salt and pepper to taste. For an extra tenderizing effect, you can also add a small amount of enzyme-rich ingredient like pineapple juice, papaya, or yogurt.
When it comes to seasonings, you have a lot of flexibility to customize the flavors to your taste. Some popular options include soy sauce, Worcestershire sauce, mustard, honey, brown sugar, chili flakes, rosemary, thyme, and paprika. Experiment with different combinations to find your perfect blend. Remember, the longer you marinate the meat, the more intense the flavors will be.
The marinating time can vary depending on the type of meat and your desired result. For best results, aim for at least 30 minutes to an hour. If you’re using a tougher cut of meat that needs more tenderizing, you can marinate it for up to 24 hours. However, be cautious not to over-marinate, as this can break down the meat too much and affect the texture.
Before grilling, make sure to pat the meat dry with paper towels. This will help create a nice sear on the surface. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the meat on the grill and cook until you achieve beautiful grill marks. Then, reduce the heat to medium-low and continue cooking until your desired doneness is achieved. Let the meat rest for a few minutes before slicing and serving.
Absolutely! This marinade recipe is quite versatile and can be used for various types of meat, including beef, pork, chicken, and lamb. Simply adjust the marinating time accordingly, as different meats may require slightly different marinating durations for optimal results.
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