To create unforgettable bún chả similar to what Anthony Bourdain enjoyed with President Obama, choosing the right cut of pork is crucial. Chef Kevin Tien recommends using fatty cuts like pork shoulder or blade shoulder, containing at least 20% fat, to ensure the meatballs remain juicy and flavorful during grilling. The fat not only preserves moisture but also enhances taste through the Maillard reaction, giving the dish its signature caramelized flavor. Proper seasoning and the right pork cut are key to achieving a restaurant-quality experience at home.
"I like to use something fattier, at least 20% fat content," stated chef Kevin Tien of Moon Rabbit. Fattier cuts enhance flavor and moisture.
The fat content in the pork helps keep the meatballs juicy and tender, preventing them from drying out over the grill. Fat produces the irresistible smoky flavor.
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