Barbecued meat is a favorite among children, but many are intimidated by the thought of not having an oven, the hassle of charcoal grilling, or the fear of not grilling it right. Did you know that grilling meat in a pan can be just as delicious? With the following tips, you’ll be able to create tender, juicy, and perfectly grilled meat without the need for an oven or charcoal grill.
The following marinade recipe and grilling tips will ensure your grilled meat is fragrant, tender, and not dry or tough:
Delicious Grilled Meat Made Simple at Home with a Pan
**Ingredients:**
– 1 kg of pork shoulder or adjust the amount according to your preference. This recipe uses 1 kg, corresponding to the amount of seasoning below. You can also grill other types of meat, but pork shoulder offers a nice balance of tenderness and crispiness, with less greasy fat. When choosing pork, opt for meat that is still pink, with white fat. Press the meat with your fingers, and it should feel bouncy. Avoid meat that is dark or pale, as it could indicate sick or stale pork. Also, pay attention to the fat marbling; if it looks yellow, don’t buy it.
– 4-5 cloves of garlic and onion each
– 1/2 tablespoon of fish sauce, depending on the type of fish sauce. If using a concentrated fish sauce, reduce the amount.
– 1 tablespoon of red sugar to make caramel:
– 2 tablespoons of cooking oil for marinating to make the meat tender
– Other seasonings: seasoning powder, ground pepper, seasoning powder
Milk, Beer, and the Secret to Tender Grilled Meat
**Note: For even tenderer grilled meat, marinate it with 1 tablespoon each of condensed milk, Coca-Cola, or beer. These special ingredients ensure the meat is soft, sweet, and not dry or tough, and they also enhance its color.**
**Step 1: Prepare the Ingredients**
To eliminate any unpleasant odor from the pork, soak it in a diluted salt water solution or a solution with ginger wine for about 20 minutes after purchasing, and then rinse it thoroughly.
Next, cut the pork into slices about 1 cm thick. Avoid cutting it too thick or too thin. If it’s too thick, the meat may not cook through, and if it’s too thin, it could dry out during grilling, losing its sweetness.
After cutting, use a fork to prick a few holes in each piece of meat, or use the spine of your knife to gently pound the meat to help it absorb the seasonings and make it tender.
Finely chop the garlic and onion. Put the sugar in a pan and heat it until it turns golden brown and emits a fragrant caramel aroma. Then, add water to it. If you let the sugar burn, it won’t smell nice.
**Step 2: Marinate the Meat**
Place the meat in a bowl and add the caramelized sugar water, seasoning powder, fish sauce, 1 tablespoon of cooking oil, ground pepper, beer, and fresh milk. Mix well to coat the meat with the seasonings. You can use your hands to rub the marinade into the meat and ensure it’s thoroughly coated. Then, cover the bowl with plastic wrap and let it marinate for about an hour before grilling. You can also marinate it overnight in the refrigerator.
**The Secret to Tender Grilled Meat Lies in the Marinade**
The key to ensuring your grilled meat is tender and not dry lies in the marinade and the grilling temperature.
To make the meat tender, the secret ingredients are condensed milk and either beer or Coca-Cola. Condensed milk adds sweetness and creates a coating that prevents the meat from drying out. Beer or Coca-Cola, on the other hand, contain ingredients that help break down the protein in the meat, making it more tender.
Many people like to use honey when grilling meat. You can use condensed milk or honey to make the meat tender and fragrant. Adding a little beer or Coca-Cola not only makes the meat tender but also imparts a distinctive aroma during grilling. It also complements the color of the caramelized sugar, resulting in beautifully colored grilled meat.
**Step 3: Grill the Meat**
**Pan Grilling**
This is the quickest and easiest method. Simply heat a pan with a thin layer of oil and place the marinated meat in it. Allow one side to char slightly before flipping it over to the other side. Avoid flipping the meat repeatedly, as this will char both sides without cooking the inside thoroughly, resulting in dry meat.
**Grilling with an Air Fryer**
If you have an air fryer, you can use it to grill the meat. Preheat the air fryer to 180 degrees Celsius for about 10 minutes, and then flip the meat over to char the other side.
The final product should be golden and fragrant, with both sides slightly charred and the inside tender. When you bite into it, it should be juicy and not dry.
For a delicious dipping sauce to accompany your grilled meat, mix 1 tablespoon each of sugar, vinegar or lemon juice, and fish sauce with 2 tablespoons of filtered water. Put the mixture in a bowl, stir well, and then heat it until it thickens. You can also add garlic and chili to taste.
The Ultimate Guide to Creating the Perfect Black Pepper Beef: A Tender, Flavorful Dish That Rivals Any Restaurant.
Have you ever wondered why the black pepper beef at restaurants tastes so delicious? What’s the secret behind it? We’ll reveal the tips and tricks to achieving that mouth-watering flavor at home.
The Ultimate Guide to Boiling Duck: Beyond Ginger, the Secret Ingredient for Tender and Delicious Meat
To eliminate the duck’s odor during boiling, a few simple tricks are worth knowing. Let’s explore these secrets together.
“The Secret to Tender Meat: Unlocking the Ultimate Flavor and Texture”
Introducing the ultimate guide to creating tender, mouth-watering meat dishes. With our simple tips and tricks, you’ll be able to transform tough cuts of meat into melt-in-your-mouth delights. Imagine impressing your family and friends with restaurant-quality meals, right in the comfort of your own home. Say goodbye to dry, chewy meat and hello to juicy, flavorful perfection. Bookmark this page and get ready to elevate your culinary game!
The Secret to Tender Meat: No Water Needed! A 20-Year-Old Technique for Mouth-Watering, Flavorful, and Beautifully Red Meat.
The braised meat emanates an irresistible aroma, its deep reddish-brown hue glistening and beckoning. One glance at this mouth-watering dish and you can’t help but imagine the powerful impact it will have on your taste buds.
“The Ultimate Guide to Boiling Chicken: A Chef’s Secret to Tender, Juicy Meat”
When boiling chicken, a common mistake people make is ending up with unevenly cooked meat, resulting in pale pink meat or even slimy skin. To achieve a delicious boiled chicken dish with evenly cooked and tender meat, it’s essential to pay attention to various factors during the preparation process.
