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

Busy lifestyles make daily grocery shopping a “luxury” for many people, which is why the freezer has become an indispensable helper in most households. Pork is often bought in bulk and frozen, then taken out to thaw and cook when needed. However, many people still thaw meat by soaking it in water—a method that takes a long time and causes the meat to lose its natural flavor and taste. In fact, with just a small change in technique, you can thaw pork much faster while still preserving its freshness.

Don’t soak frozen pork in water—try these two methods to thaw it extremely fast while keeping its fresh flavor (1).
Below are some effective pork-thawing tips for you to try:

Tip 1: Thaw pork using salt water

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

Don’t soak frozen pork in water—try these two methods to thaw it extremely fast while keeping its fresh flavor (2).

After just 10–20 minutes, the surface of the meat will become noticeably softer. 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 been in salt water, you should season more lightly during 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 frozen pork on a microwave-safe plate or bowl, put it into the microwave, select the defrost setting, and adjust the time according to the weight of the meat.

Don’t soak frozen pork in water—try these two methods to thaw it extremely fast while keeping its fresh flavor (3).

Most microwaves are equipped with an automatic defrost function that calculates the appropriate thawing time, allowing the meat to 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. Do not pour water directly onto the meat. After soaking for around 30 minutes, the meat will thaw quickly while maintaining the quality of freshly purchased pork.

• Thawing with sugar water: This may sound unusual, but it is very effective. Prepare warm water at about 40°C by mixing cold and boiling 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 soften noticeably and be ready for cooking.

• A smart freezing tip for faster thawing later: Before freezing, wash the meat, divide it into meal-sized portions, and store them in clean bags or vacuum-sealed bags. When needed, take out only the amount you plan to use. This method helps the meat thaw faster and prevents repeated thawing and refreezing of large pieces.