Nowadays, most families store meat in the freezer for later use. When needed, the meat is simply taken out to defrost. Many of us have the habit of soaking meat in water to thaw it. However, this method causes the outer layer of the meat to cook while the inside remains hard as ice, and it can also lead to nutrient loss. So, chefs have a very simple tip to defrost meat quickly while retaining its nutrients.

First, take the frozen pork from the freezer and evenly sprinkle a layer of salt on the surface of the meat. The salt not only enhances flavor but also lowers the freezing temperature, helping the meat defrost more quickly.

Next, gently rub the salt into the meat with your hands. This process, like "massaging" the meat, helps relax the muscle fibers and allows the salt to be absorbed better. After about a minute, you'll notice the meat starting to soften and lose its hardness.

Finally, place the pork into a small pot and add enough white vinegar. White vinegar not only sterilizes and kills bacteria but also removes the smell of the meat, improving its flavor effectively.

Then, pour warm water at about 40°C into the pot. Be careful not to make the water too hot, as this could cause the meat to lose its flavor and nutrients. Soak the meat for about 5 minutes; the meat will gradually soften and become easier to cut. Once the pork becomes softer, remove it from the water.

If the piece of meat is large, rinse it twice with water to remove the salt and vinegar. This step also helps speed up the defrosting process. The pork is now in a perfect state for cooking, whether stir-frying, stewing, or roasting, and it can be controlled easily to ensure a perfect taste.

This small trick not only helps defrost pork but also ensures the meat’s shape is maintained, preserves its flavor during cooking, and prevents nutrient loss from improper thawing methods.