Grilled meat is a popular dish in Vietnam, and everyone loves tender, juicy, and flavorful meat. To achieve this, you need to master the art of marinating meat like a 5-star restaurant. Learn the ultimate meat marinade recipe below and impress your taste buds!
How to Choose the Best Pork
The key to delicious grilled pork is selecting the right cut of meat. Look for fresh pork with a bright color; the best meat should be light pink or pale red, and the fat should be white with a slight ivory hue. When cutting the meat lengthwise, you should see that the fibers contract slightly, the surface is dry, and the skin is soft and supple.
Avoid meat with unusual colors, dull or overly dark hues, and a shiny, slippery surface. Additionally, the meat should not leave a greasy feeling on your fingertips. A good way to test the quality is by smelling it; fresh pork has a pleasant aroma that is not overpowering, and it should never smell rancid, sour, or pungent. If the meat has an odd smell, it has likely gone bad due to improper storage conditions.
When pressing the meat with your finger, it should be resilient and spring back to its original shape when you remove your finger. Well-chosen pork will also have firm fibers that feel tight when touched.
The Ultimate Grilled Pork Marinade Recipe
Traditional Pork Marinade
Ingredients:
500g pork shoulder
1 clove garlic
3 stalks green onion
1 tablespoon honey
Marinade: Seasoning powder, salt, sugar, fish sauce, oyster sauce, ground pepper, and cooking oil.
Instructions:
Step 1: Peel and finely chop the garlic and green onions. Keep the white and green parts of the onions separate.
Step 2: Rinse the pork shoulder with diluted salt water and then clean water. Pat it dry and cut it into pieces of your desired thickness. Use a meat tenderizer to soften the meat.
The Secret to Delicious Grilled Pork
Step 4: After the meat has absorbed the marinade, it’s ready to be grilled over charcoal or in an oven. This traditional marinade is perfect for grilled pork served with broken rice or rice vermicelli bowls.
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