A lot of cooking methods, like dry brining and marinating, are meant to tenderize meat. This makes it easier to prepare and cut and also makes it taste better. But the main point of tenderization is to improve texture, and baking soda is one of the best ways to do that you might not expect.
Lots of meat cuts are flavorful, but without tenderization, they can come out tough, chewy, and generally unpleasant. If the recipe calls for thin cuts or high heat, tenderizing can help even naturally softer cuts because it lowers the risk of overcooking. Tenderized steak and chops also absorb marinades and spices more readily, improving their flavor even further.
Connective tissues are what make meat tough. Cuts like flank steak and pork shoulder have more of them. Most of the different types of tenderizing work by breaking down these tissues so they don’t get too tight. Using blades or a meat mallet to tenderize the meat physically breaks these connective fibers apart. Marinades and brines, on the other hand, use salt, acids, and enzymes from ingredients like tropical fruit to break them down.
But baking soda tenderizes meat in a different way. The ingredient doesn’t break down tissues; instead, it sets off a chemical reaction on the surface of the meat. This keeps the proteins from sticking together when it’s cooked. This means the meat stays softer and juicier since the tightening that squeezes out liquid doesnt happen. Its the same result as other ways of tenderizing, just via an alternate route.
Pork is a lean, flavorful meat that can easily turn tough and dry if overcooked We all want moist, tender pork chops, roast, or ribs every time. While proper cooking technique is key, tenderizing pork with baking soda first guarantees your best results
I’ll explain how and why baking soda works to tenderize pork. You’ll learn the ideal baking soda ratios as well as step-by-step instructions for velveting, brining and marinating pork with this kitchen staple ingredient.
Why Use Baking Soda to Tenderize Pork?
Baking soda is an alkalizing agent. When it comes in contact with the proteins on the surface of meat, it raises the pH and causes the proteins to break down slightly. This makes the pork more tender and easier to chew.
The major benefits of using baking soda to tenderize pork include
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Enhances tenderness – Baking soda breaks down tough muscle fibers. This helps pork of any cut become more tender.
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Holds on to water—Baking soda breaks down protein structures, which helps pork keep more water while it cooks. This prevents dry, stringy pork.
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Brings out the flavor—tender, juicy pork soaks up seasonings and marinades better, which makes the flavor stronger.
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Cuts down on cooking time—Because baking soda speeds up the process of tenderizing, pork needs less time to cook to the right consistency.
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Uses less sodium – Baking soda tenderizes with less sodium than traditional salt brines or cures. This benefits heart health.
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It’s inexpensive – Chances are you already have baking soda stocked in your kitchen. If not, it costs just pennies per box.
How Much Baking Soda to Use on Pork
The amount of baking soda needed to tenderize pork depends on the cut of meat, its size and thickness, and how long you plan to let it soak. Here are general guidelines:
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Velveting or marinating: Use a ratio of 1 teaspoon baking soda to 1/2 cup water per 1 pound of pork. Allow to soak 15 minutes.
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Brining: Use 1 teaspoon baking soda per 1 quart of water. Brine large cuts 6-12 hours.
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Dry brining: Use 1/2 teaspoon baking soda per 1 pound of pork. Rub over exterior and let rest 1-3 hours.
Always avoid over-tenderizing pork with too much baking soda or soak time. This yields mushy, unpleasant texture.
Step-by-Step Instructions for Tender Pork
With the right techniques, baking soda quickly transforms tough cuts into succulent pork perfection. Here are complete instructions for velveting, wet brining, dry brining, and marinating pork with baking soda:
Velveting Pork
Velveting is ideal for thin cuts of pork that cook quickly like chops, strips for stir fry, or ground pork. It tenderizes and moisturizes the meat in just 15 minutes.
You’ll Need:
- 1 pound pork (chops, stir fry strips, ground pork)
- 1 teaspoon baking soda
- 1/2 cup water
- Large zip-top bag or non-reactive bowl
Instructions:
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In a bowl or bag, mix baking soda with water until dissolved.
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Add pork and let soak 15 minutes. Move bag around occasionally to distribute liquid.
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Remove pork from mixture. Rinse under cold water if desired. Pat dry.
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Cook pork as usual in recipes. Velveted pork cooks faster, so reduce cook times.
Wet Brining Pork
Wet brining is ideal for larger cuts of pork that take longer to cook like roasts, ribs, and whole chickens. It keeps the meat moist and seasons it throughout.
You’ll Need:
- 3-5 pounds pork roast, ribs, or chicken
- 1 quart cool water
- 1 teaspoon baking soda
- Large container with lid
Instructions:
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In a bowl, dissolve baking soda in water.
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Place pork in the container and pour brine over to submerge.
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Cover and refrigerate 6-12 hours. For whole chicken, brine 12-24 hours.
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Remove pork from brine. Rinse if desired. Pat dry.
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Roast, braise, grill, or cook pork as usual. The wet brine seasons the meat throughout.
Dry Brining Pork
Dry brining coats the exterior of roasts and larger cuts in baking soda for fast, flavorful results. The baking soda penetrates the surface to tenderize.
You’ll Need:
- 3-5 pounds pork roast, ribs, or chicken
- 1/2 teaspoon baking soda per pound of meat
- Large plate or baking sheet
Instructions:
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Sprinkle baking soda evenly over all surfaces of the pork.
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With clean hands, gently rub baking soda into the meat.
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Place pork on a plate or baking sheet. Refrigerate 1-3 hours.
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Rinse pork under cool water to remove baking soda from exterior. Pat dry.
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Roast, braise, grill, or cook as desired. Dry brined pork cooks faster.
Marinating Pork in Baking Soda
A baking soda marinade tenderizes pork and infuses it with lots of flavor. Try popular marinade ingredients like garlic, citrus, soy sauce, herbs, and oil.
You’ll Need:
- 1-2 pounds pork chops, chicken pieces, etc.
- 1 teaspoon baking soda
- 1/2 cup marinade ingredients (citrus juice, soy sauce, oil, garlic, herbs, etc.)
- Gallon zip-top bag
Instructions:
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In a bowl, mix baking soda into marinade ingredients until dissolved.
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Place pork in the bag and pour in marinade. Seal bag, removing excess air.
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Refrigerate 30 minutes up to 4 hours, flipping bag occasionally.
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Remove pork from marinade. Cook as desired.
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Pour extra marinade into a saucepan and boil to use as a sauce.
Tips for Cooking Tenderized Pork
Baking soda-tenderized pork cooks faster than untreated meat. Follow these tips for perfect results:
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Reduce oven temperatures by 25°F and cook times 10-25%. Check for doneness early.
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On the grill or stove, use medium-low heat. Pork may only need 2-4 minutes per side.
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Avoid overcooking. Use a meat thermometer to determine doneness. Pork should reach 145°F.
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Let pork rest 5-10 minutes before serving. This allows juices to redistribute for juicy meat.
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Add a sauce, glaze, or chops/
How to tenderize larger cuts of meat with baking soda
When you leave large steaks or whole chickens to sit for a long time, baking soda is a great choice because it doesn’t break down the meat’s fibers too much, which can happen with wet marinades. You can prepare your roast the night before and let it sit without worrying about it falling apart, or you can wait a few hours for the salt to work. Baking soda works faster than salt, giving you the most options.
Start by measuring your baking soda. You only need 1% of your meat’s weight in baking soda to tenderize it, so weigh your cuts in pounds and then measure out 1% of that in baking soda. As an example, one tablespoon of baking soda weighs 0. 6 ounces, which is good for 60 ounces, or just under four pounds, of meat. Then, just follow these simple steps:
- Put the measured baking soda on top of the meat and use clean hands to rub it on the outside.
- Put your meat in a zip-top bag or glass bowl that won’t react with anything else and let it rest in the fridge for up to three hours or overnight.
- When it’s time, take the meat out of the fridge and use water to wash off any extra baking soda. Pat dry.
- Cook normally using any recipe you would like.
Remembering to wash off the excess baking soda is crucial. It has already worked its magic, and anything leftover could lend an unpleasant flavor to your meat.
How to tenderise pork chop? Baking soda?
Can you use baking soda to tenderize pork?
If you’re looking to use baking soda to tenderize pork, follow these simple steps: 1. Mix 1 teaspoon of baking soda with 1/2 cup of water for every 12 ounces of meat. 2. Place the pork in the solution and let it soak for no more than 15-20 minutes. 3. After the time is up, remove the pork from the solution and rinse it thoroughly with water. 4.
Does baking soda tenderize meat?
But baking soda tenderizes meat in a different way. Instead of breaking tissues down, the ingredient causes a chemical reaction to occur on the meat’s surface, which stops the proteins from seizing up when cooked. This means the meat stays softer and juicier since the tightening that squeezes out liquid doesn’t happen.
Can baking soda tenderize pork chops?
Baking soda can be used as a meat tenderizer, and it’s a game-changer for pork chops. In this article, we’ll explore the science behind using baking soda to tenderize meat and provide step-by-step instructions on how to achieve the perfect pork chop every time. Get ready to impress your family and friends with your newfound culinary skills!
Can you cook pork with baking soda?
Refrigerate uncovered for at least 5 hours or up to overnight to allow the baking soda to penetrate the meat. By choosing the right cut of pork and properly preparing it for tenderizing with baking soda, you can achieve a more tender and flavorful chop that will impress your dinner guests. 1.