Ingredients for Grilled Meat
Pork or beef: 1kg (opt for belly pork, pork shoulder, or beef tenderloin for optimal tenderness and marbling)
Lemongrass: 3 stalks (finely minced)
Garlic: 1 bulb (finely minced)
Shallots: 5 bulbs (finely minced)
Honey: 2 tablespoons (ensures tenderness and a beautiful caramelized glaze)
Fish sauce: 3 tablespoons (choose premium quality for enhanced umami)
Oyster sauce: 2 tablespoons
Soy sauce: 1 tablespoon
Brown sugar: 2 tablespoons (adds a subtle sweetness)
Cooking oil: 2 tablespoons (gives the meat a glossy finish)
Black pepper: 1 teaspoon
Five-spice powder: 1/2 teaspoon (infuses a signature aromatic flavor)
Fresh chili or chili powder: Adjust to taste (adds a mild kick)
Condensed milk: 1 tablespoon (secret to melt-in-your-mouth texture)
Annatto seeds: 1 teaspoon (creates a rich reddish-brown hue; substitute with annatto oil if unavailable)
Steps to Perfectly Marinated Grilled Meat
Step 1: Prepare the Meat
Rinse the meat thoroughly and pat dry with paper towels to remove excess moisture.
Slice into thin strips (0.5-1cm) or keep whole for pan-grilling. For belly pork, retain longer strips to preserve juiciness.
Step 2: Prepare the Marinade
In a large bowl, combine:
Minced lemongrass, garlic, and shallots.
Honey, fish sauce, oyster sauce, soy sauce, brown sugar, cooking oil, black pepper, five-spice powder, chili (if using), condensed milk, and annatto seeds.
Whisk until smooth, achieving a glossy, reddish-brown marinade.
Step 3: Marinate the Meat
Add the meat to the bowl, pour in the marinade, and mix thoroughly to coat evenly.
Gently massage the marinade into the meat fibers for deeper penetration.
Seal the bowl with cling film and refrigerate for 4-6 hours (ideally overnight, 8-12 hours) for maximum flavor absorption.
Step 4: Pro Tips for Tender, Flavorful Meat
Condensed milk: Breaks down proteins for unparalleled tenderness without compromising natural sweetness.
Honey: Forms a caramelized crust while locking in moisture.
Marinating time: Avoid marinating for less than 2 hours to ensure even flavor distribution.
Salt balance: Use fish sauce and oyster sauce judiciously to prevent oversalting or dryness.
Grilling Techniques
Charcoal grilling: Preheat a grill rack over medium charcoal heat. Grill the meat, flipping occasionally until evenly browned. Brush with marinade for extra gloss.
Oven grilling: Preheat oven to 200°C. Place meat on a foil-lined tray and bake for 15-20 minutes, flipping halfway and brushing with marinade.
Pan-grilling: Heat a non-stick pan with a drizzle of oil. Sear the meat over medium heat until both sides are golden.
Secrets to Restaurant-Quality Grilled Meat
Meat selection: Choose fresh cuts with a vibrant pink hue, minimal odor, and marbled fat for succulence.
Heat control: Avoid high flames to prevent charring or uneven cooking.
Basting: Brush marinade during grilling for a glossy finish and intensified flavor.
Serving suggestions: Pair with fresh herbs, cucumber, kimchi, and dipping sauces (chili fish sauce or chili garlic sauce) for a complete experience.
Notes
Substitute annatto seeds with 1 teaspoon turmeric powder or annatto oil for color.
Adjust chili and pepper levels to suit your family’s preference.
Freeze marinated meat for later use, but thaw naturally before grilling.
Enjoy your restaurant-worthy grilled meat—tender, flavorful, and irresistibly aromatic!
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