A few simple tips can help you thaw meat quickly without compromising its flavor.

Busy modern life makes daily grocery shopping a “luxury,” so the freezer has become an indispensable helper for many households. Pork bought in advance is usually frozen, and when needed, it is taken out to thaw before cooking. However, many people still rely on the habit of soaking frozen meat in water, which not only takes a long time but also makes the meat bland and less tasty. In fact, with just a small change in method, you can thaw meat much faster while preserving its fresh flavor.

Don’t soak frozen pork in plain water—try these two methods for faster thawing while keeping the meat fresh.

Below are some effective tips for thawing pork that you can refer to:

Tip 1: Thaw pork with salt water

Prepare a basin of clean water, add about one tablespoon of salt, stir until dissolved, then place the frozen pork into the water.

After just 10–20 minutes, the surface of the meat will soften significantly. At this point, you can take the meat out and check it—if a knife can cut through it, it’s ready. There’s no need to thaw it completely.

This method is easy and time-saving. However, since the meat has come into contact with salt water, you should season more lightly when cooking to avoid making the dish too salty.

Tip 2: Quick thawing with a microwave

If your household has a microwave, thawing meat becomes even easier. Simply place the pork on a suitable plate or bowl, put it in the microwave, select the defrost setting, and adjust the time according to the weight of the meat.

Most microwaves are equipped with an automatic defrost function that calculates the appropriate thawing time, helping the meat soften quickly without long waiting.

Other effective thawing methods:

• Thawing under cool running water:
  Place the frozen meat in a sealed bag, put it in a pot, and slowly pour in cool water at about 8–10°C. Be careful not to pour water directly onto the meat. After soaking for around 30 minutes, the meat will thaw quickly while maintaining quality similar to freshly purchased meat.

• Thawing with sugar water:
  This may sound unusual, but it’s quite effective. Prepare warm water at about 40°C by mixing cold and hot water in a 5:1 ratio. Add two tablespoons of sugar, stir well, then soak the frozen meat. After 7–10 minutes, the meat will noticeably soften and be ready for cooking.

• A tip for faster thawing starting from storage:
  When you buy meat, wash it clean, divide it into meal-sized portions, and store it in clean bags or vacuum-sealed bags before freezing. When needed, take out only the required amount. This helps the meat thaw faster and avoids repeatedly thawing and refreezing large pieces.

By remembering these simple tips, thawing pork will no longer be time-consuming, and your dishes will still retain their desired flavor and quality. Good luck applying them successfully!