Do not boil meat with salt and water: This is the secret seasoning for tender and flavorful white meat, without drying it out.

Effective Ways to Eliminate Meat Odor

Boiled meat is a simple yet incredibly tasty dish that is often found in family meals. Boiled pork can be combined with various spices such as salt, lemon salt, chili sauce, shrimp paste, fish sauce… and can also be used to create many other delicious dishes such as meat rolls with rice paper or salad with various vegetables.

However, when boiling meat, many people often encounter difficulties when the meat is not evenly cooked, has an unpleasant odor, and lacks appeal. To overcome this problem, you can apply the following tips:

Wash the meat with diluted saltwater to disinfect and remove the meat odor. Choose meat with both lean and fat parts for a tastier boiled meat.

Meat from parts like trotters, pork belly… usually has a better aroma compared to meat from ribs or loin when boiled. To enhance the flavor, you can prepare some additional ingredients such as vinegar or lemon juice, a small piece of ginger, a dried shallot, soft thread or meat ties to make the boiled meat more fragrant and appealing.

Use soft thread or meat ties to secure the meat

To make the meat look attractive and beautiful when sliced, you can use thread or meat ties to tightly tie the meat before boiling. By tying the meat along the length of each piece, you will create beautiful round meat pieces, and after boiling, you can easily slice the meat horizontally. The general rule is to tie the meat as tightly as possible to create a more appealing meat shape.

If you use thread, choose colorless white thread. For trotters, tying them before boiling helps create rounder meat pieces after slicing. Pork belly can usually be boiled without tying. However, if you don’t have thread or don’t want to use it, you can still put the meat directly into the pot to boil.

Why should you boil the meat twice?

To ensure that the meat is evenly cooked, delicious, and free from odor, you can perform the process of boiling the meat twice. In the first boiling session, put the meat in a pot, pour enough water, and boil it for 2-3 minutes. Then, add a few drops of vinegar or lemon juice into the pot to remove the odor and make the meat whiter. Next, discard the first boiling water, rinse the meat with warm water, and prepare for the second boiling session.

In the second boiling session, arrange a pot of boiling water and place the meat in it along with some salt, a few thin slices of ginger, and a peeled dried shallot. Simmer the pot on low heat and continue boiling the meat until it is well-cooked. When cooked, the meat will be white, smooth, and delicious to enjoy.

The combination of salt, ginger, and shallots

Salt helps to evenly distribute the boiling water, ginger eliminates odor, and shallots add a delicious aroma to the boiled meat. When boiling the meat, simmer the water on medium heat. To check the doneness of the meat, you can use a fork to poke it. If the meat still releases pinkish liquid, simmer for another 5 minutes. If the meat is cooked, the fork will easily penetrate and there will be no pinkish liquid flowing out.

Once the meat is cooked, remove it and soak it in a bowl of cold water with a few ice cubes. The cold water helps the meat to contract and preserve its shape, preventing the meat from drying out and losing color. After the meat has completely cooled, you can slice it for immediate use.

If you want the meat to be evenly sliced and more beautiful, let the meat sit in the refrigerator for a few hours. Before packaging it again, use plastic wrap to tightly wrap the meat and let it sit in the refrigerator for a few more hours to make the meat firmer and easier to slice.

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