Q&A for How to Tenderize Pork

Absolutely. You can even put the frozen piece of meat into the brine or marinade before it's completely thawed. Just give it time to totally thaw out and absorb the marinade/brine before cooking.

Either grind it or slice it thin and marinate it Chinese-style for Chinese dishes. Soy sauce, rice wine vinegar, sherry, garlic, and corn starch make a great marinade.

You can use pickle juice, it has plenty of vinegar in it.

No. Ham hocks are not only tougher by nature, but are already seasoned and cured, and are traditionally made tender in the process of boiling or braising.

Season the pork (this is good for baby back ribs). Season with salt, cracked pepper, garlic powder, chilli powder and onion power. Lightly sprinkle with all seasonings and rub into meat before wrapping. Then wrap in tinfoil. Turn the oven on to 250ºF. Place in the oven to cook for about 4 hours. The ribs will be extra tender and juicy!

Remove any bone because they take less time to cook that way. I fry them the least amount of time that I can. Just make them barely done. Over cooking makes them dry and tough. Only turn them over once, about halfway through cooking, while frying. Use meat tenderizer before you bread them, but no salt. Let them rest about 10 minutes before cutting them.

I wouldn't braise them. I would sauce them. 1/4 inch is very thin and they will cook quickly. Just don't overcook, they will be tender.