A few simple tips can help you thaw meat quickly without affecting its flavor.
Busy lifestyles make daily trips to the market a “luxury,” so the freezer has become an indispensable helper for many families. Pork bought from the market is often frozen for storage, and when needed, it’s taken out to thaw and cook. However, many people still follow the habit of thawing meat by soaking it in water—a method that takes time and leaves the meat bland and less tasty. In fact, with just a small change in technique, you can thaw pork more quickly while preserving its fresh flavor.

When thawing pork, don’t soak it in water—use these two methods instead. They’re extremely fast and help the meat retain its fresh taste.

Below are some effective pork-thawing tips for your reference:

Tip 1: Thaw pork using salt water

Prepare a basin of clean water, add about 1 tablespoon of salt, stir until dissolved, then place the frozen pork into the solution.

After just 10–20 minutes, the surface of the meat will soften noticeably. 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 your dish more lightly to avoid making it 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 automatically calculate the appropriate defrosting time, allowing the meat to soften quickly without a long wait.

Other effective thawing methods:

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

• Thawing with sugar water: This may sound unusual, but it’s very effective. Prepare warm water at around 40°C by mixing cold and boiling water in a 5:1 ratio. Add 2 tablespoons of sugar, stir well, then soak the frozen meat. After 7–10 minutes, the meat will soften noticeably and be easy to prepare.

• A tip from the freezing stage: When you buy pork, 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 amount you plan to use. This helps the meat thaw faster and avoids repeatedly thawing and refreezing large pieces.

Just remember these small tips, and thawing pork will no longer be time-consuming—your dishes will still taste delicious. Good luck applying them