In Vietnamese cuisine, boiled meat is a common dish. It is often served with a little salt and fish sauce in the traditional feasts of the Central region. In the North and South regions, boiled meat is a regular part of family meals. Despite its simplicity, boiling meat has specific requirements. The ideal boiled meat should be tender, white, soft, and sweet without being dry or smelly.
The key to achieving these requirements is simple and will be revealed now.
Choose quality pork meat
(Photo: Internet)
To make delicious boiled meat, selecting the right meat is crucial. It is advisable to buy pork belly or leg meat for better taste. When choosing meat, look for fresh red or dark red pieces that are shiny and dry. Good meat should have elasticity and not leave a dent when pressed and released.
To prevent meat from smelling
After cleaning the meat, briefly blanch it in boiling water. When the water is boiling, add 1 tablespoon of rice vinegar and 1 teaspoon of salt. Blanch the meat for about 1-2 minutes, then rinse it with warm water. Discard the blanching water and do not reuse it. This step is essential to eliminate any unpleasant odors and ensure clear meat broth.
In addition, while boiling the meat, add a little salt, seasoning powder, and 2 crushed shallots for a more flavorful meat. Regularly skim off the foam to remove any lingering meat smell and maintain clear broth.
To keep the meat white and prevent discoloration
(Photo: Internet)
One crucial criterion when boiling meat is maintaining its whiteness. To achieve this, add 2 teaspoons of vinegar while boiling the meat. This helps prevent the meat from turning dark. Alternatively, after cooking the meat, soak it in a bowl of cold water mixed with the juice of half a lemon. Turn the meat a few times and quickly remove it.
To keep the meat sweet and prevent dryness
A common mistake that leads to loss of sweetness is poking the meat with a fork excessively to check if it is cooked. While this technique is correct, excessive poking causes the sweet juice in the meat to flow out, negatively impacting the taste. Therefore, limit poking the meat with a fork to maintain its delicious flavor.
(Photo: Internet)
Adding cold water while boiling the meat is a common but incorrect habit. It causes proteins and fats in the meat to coagulate, making the meat tough and potentially losing significant nutrients. Therefore, avoid adding cold water when boiling meat.
(Source: Compilation)
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