How to marinate raw pork for better flavor

The key to making raw pork more flavorful during pickling is to fully penetrate the seasoning, which can be achieved by adjusting the pickling time, ingredient ratio, and physical treatment. The main methods include extending the pickling time, using acidic seasonings, adding enzyme substances, controlling the salt sugar ratio, and using massage or puncture.

1. Prolong marinating time

The marinating time of meat is positively correlated with the degree of flavor. It is usually recommended to refrigerate raw pork for more than 4 hours, and thicker meat pieces can be extended to 12 hours. Low temperature environment can slow down microbial reproduction while ensuring meat safety. Large chunks of pork can be divided into 3cm thick slices or strips to shorten the path of seasoning penetration. If rapid pickling is required, the time can be compressed to 30 minutes, but other methods for increasing efficiency need to be used.

2. Using acidic seasonings

Pineapple juice, lemon juice, vinegar and other acidic substances can soften muscle fibers, among which bromelain can break down protein structures. Add 15 milliliters of lemon juice to every 500 grams of pork, as excessive amounts can cause the meat to become loose. Fermented products such as red wine and yogurt also contain organic acids, which have a deodorizing and aroma enhancing effect. Acidic environment can promote the diffusion of salt into the deep layers of muscle fibers, but it should be noted that excessive acidity may affect the final taste.

3. Adding Enzyme Substances

Natural ingredients such as ginger and kiwifruit contain proteases that can damage the structure of muscle cell membranes. Crush 20 grams of ginger into juice or mix half a kiwi fruit pulp with pork, let it stand at room temperature for 20 minutes to take effect. The main ingredient of commercially available tender meat powder is papain, which is added at a ratio of 0.3% during use. Pork treated with enzymes is more likely to absorb sauce, but the curing time should be controlled within 2 hours to avoid excessive decomposition that affects shaping.

4. Control the ratio of salt to sugar

Salt concentration of 2% -3% can promote protein dissolution and form a viscous marinade. The recommended amount of white sugar added is 50% of salt. Coarse grained sea salt dissolves slowly but penetrates evenly, making it suitable for long-term pickling. Brown sugar or honey contains reducing sugars that can undergo Maillard reaction with amino acids to enhance fragrance. Pay attention to the order of adding salt first and then sugar to avoid a high sugar environment that inhibits salt penetration. Low sodium diets can be partially replaced with amino acid soy sauce.

Fifth, using physical processing

can form microchannels on the surface of meat by tapping the back of a knife or puncturing with a meat needle, expanding the contact area of seasoning. Massaging for 5 minutes can increase the absorption rate of marinade, especially suitable for the fat rich parts of pork belly. Vacuum rolling equipment forces liquid into muscle gaps through negative pressure, and households can use sealed bags to remove air and repeatedly knead. After physical treatment, it is necessary to refrigerate and let it stand for 1 hour to allow the seasoning molecules to fully diffuse.

It is recommended to use glass or ceramic materials for pickling containers to avoid the reaction between metal vessels and acidic substances. Keeping the refrigeration temperature between 0-4 degrees Celsius can inhibit bacteria while maintaining enzyme activity. When using compound seasoning, you can first mix the liquid seasoning and then add the powder to ensure even distribution. Different parts of pork are suitable for different marinating methods. Pork tenderloin is suitable for quick and tender marinating, while pork belly with skin needs to be marinated for more than 8 hours. Pork that has been marinated should be cooked immediately. If it needs to be stored, it should be frozen and used within a week. After thawing, it should not be marinated again.