Currently, most households store meat in the freezer for later use. When needed, we simply take it out and defrost it. Many of us have a habit of soaking meat in water to defrost it. However, this method causes the outside of the meat to cook while the inside remains frozen, and it can also lead to the loss of nutrients. Therefore, a chef has shared a simple trick to defrost meat quickly while preserving its nutritional value.

The Simple Defrosting Trick

First, take the frozen pork out of the freezer and sprinkle a layer of salt evenly over the surface of the meat. This not only enhances the flavor but also lowers the freezing temperature, allowing the meat to defrost faster.

Next, gently rub the meat with your hands so that the salt is evenly distributed. This process is similar to giving the pork a "massage," helping it relax its muscles and absorb the salt better. After about a minute, you'll notice the meat starting to soften and no longer feel as hard.

Finally, place the pork into a small pot and add a sufficient amount of white vinegar. White vinegar has a disinfecting effect, kills bacteria, and helps eliminate any unpleasant odors, improving the flavor effectively.

Adding Warm Water for Faster Defrosting

After adding vinegar, pour in warm water at around 40°C. It’s important that the water isn’t too hot, as high temperatures could affect the taste and nutritional value of the meat. Soak the pork in the warm water for about 5 minutes. The meat, initially stiff, will gradually become more tender. Once the pork becomes easier to cut, remove it from the water.

Final Steps

If the piece of meat is large, rinse it twice with water to remove the excess salt and vinegar on the surface. This step also helps speed up the defrosting process. The pork is now in a perfect state for cooking, whether you want to stir-fry, stew, or roast it, and the texture and flavor will be easier to control, ensuring the dish tastes great.

This simple trick not only helps defrost pork but also maintains its shape, keeps its flavor intact during cooking, and prevents nutrient loss due to improper defrosting methods.