Nowadays, most households store meat in the freezer for later use. When it’s time to cook, the meat needs to be thawed. Many people have the habit of soaking frozen meat in water, but this method often causes the outside of the meat to partially cook while the inside remains icy hard. It can also lead to nutrient loss and affect the texture and flavor.

To solve this problem, chefs recommend a very simple trick that helps thaw meat quickly while preserving its nutrients and taste.

Step 1: Sprinkle Salt on the Frozen Meat

Take the frozen pork out of the freezer and sprinkle an even layer of salt over its surface. Salt not only enhances flavor but also lowers the freezing point, helping the meat thaw faster.

Step 2: Gently Rub the Meat

Use your hands to gently rub the meat so the salt is evenly distributed. This process is like giving the meat a light “massage,” helping it relax and absorb the salt more effectively. After about one minute, you’ll notice the meat starting to soften instead of remaining rock hard.

Step 3: Add White Vinegar

Place the meat into a small pot and add a moderate amount of white vinegar. White vinegar helps disinfect, reduce bacteria, and remove any unpleasant odors, improving the overall flavor of the meat.

Step 4: Pour in Warm Water

Next, pour in warm water at around 40°C (104°F). Be careful not to use water that’s too hot, as high temperatures can damage the meat’s flavor and nutritional value. Let the meat soak for about 5 minutes. The once-frozen meat will gradually become soft and easier to cut.

Once the meat is no longer hard, remove it from the water.

Step 5: Rinse If Necessary

If the piece of meat is large, rinse it once or twice with clean water to remove any remaining salt and vinegar from the surface. This step also helps speed up the thawing process.

At this point, the meat is ideal for cooking. Whether you plan to stir-fry, stew, or roast it, the texture will be easy to control, helping your dish achieve the best possible flavor.

This simple trick not only speeds up the thawing process but also helps maintain the meat’s shape, taste, and nutritional value—avoiding the common mistakes of improper defrosting.