Choose Your Meat: Tough cuts like flank, chuck, or brisket work best.

Prepare a Marinade: Use pineapple or papaya puree, soy sauce, rice wine, garlic, ginger, and a pinch of sugar.

Marinate: Allow meat to sit for 20–45 minutes depending on the cut size.

Velvet (Optional for Stir-Fries): Coat in cornstarch and egg white mixture, then briefly blanch in hot oil or water.

Cook Carefully:

Stir-fry quickly over high heat for tender, bite-sized pieces.

Braise low and slow for larger or thicker cuts.

Benefits of the Eastern Tenderizing Method

Juicy, melt-in-your-mouth texture without heavy fats or chemical additives.

Enhanced flavor absorption from natural marinades.

Preserves nutrients while softening tough cuts.

Versatile: Works for beef, pork, chicken, and even seafood.

Tips for Maximum Results

Avoid over-marinating, especially with enzymatic fruits—it can make meat mushy.

Cut meat against the grain to reduce toughness further.

Pair with vegetables that have contrasting textures for balanced dishes.

Use gentle heat for final cooking when possible, especially for lean cuts.

Variations & Uses