Rinsing after marination: The secret to perfect meat flavour

Whether you're preparing roasted pork loin, pork neck for sandwiches, or juicy ribs, marinating is crucial. The aromatic spice mix requires time to penetrate and flavour the meat's fibres. I was surprised when I saw my grandmother rinsing a piece of meat under running water after it had spent several hours marinating. However, it turned out she had a good reason for doing so.

The choice of spices depends on the type of meat and the desired outcome. For pork neck in the oven, it's recommended to use ingredients such as milk, garlic, dried oregano, sweet or hot paprika. Milk adds tenderness, while garlic and oregano enhance the meat's flavour.

Another interesting addition to marinades is the use of fruits such as kiwis, papaya, or pineapple. Their enzymes help break down proteins, making the meat exceptionally tender and soft. This method works particularly well with pork loin, which can often be dry.

Spices like rosemary, thyme, garlic, or paprika can be combined with fruits and traditional marinades based on oil or soy sauce to achieve a unique aroma and taste. The spice combination should be tailored to the type of meat and personal taste preferences.

Given the meticulous choice of spices and the time required for marination, washing off the flavour might seem counterproductive. However, it can make sense.

If too many spices remain on the surface of the meat, they can burn during cooking, giving the dish a bitter and unpleasant taste.

Some marinade ingredients, especially sugars, can burn if left on the meat's surface. However, rinsing off the spices doesn't remove all the flavour. During marination, the spices impart their aroma to the meat, so you only wash off a portion of it.

You don't have to wash all the meat immediately, like my grandmother did. Before cooking, gently pat the meat dry with a paper towel to remove excess marinade. If you're concerned the aroma will be too weak, add a pinch of spices just before serving.