Meat dishes- the basis of the diet of most people. And most often we buy pork. Everyone knows how to cook it. Everyone has a favorite recipe “in the stash”. But sometimes you want something fresh, not yet tested (or successfully forgotten). And here you can offer a lot interesting options. For example, soft, juicy, tasty and appetizing pork is obtained in soy sauce and it can be used for different purposes. And every time you get a new dish.
Make sure you spread the marinade over the meat when you put it in the fridge. You can use the bag for freezer instead of a plate to distribute it more evenly. Koreans are masters of barbecue, their skill is legendary and if you are lucky enough to find a good Korean restaurant try galbi i.e. beef ribs marinated in soy sauce.
Ingredients for cooking galbi, short ribs with Korean soy sauce marinade
To say that the clams in soy sauce is reductive because the Korean marinade is made up of many ingredients and adds incredible flesh flavor while making it soft at the same time. Remember that the acidity of the fruit makes the meat tender.
How to cook galbi, short ribs with Korean soy sauce marinade
Another important ingredient is sesame oil, which is also not easy to find. Or at least this one good price, real korean, one head eye but it's really worth it.Soy sauce and lemon juice
The most commonly cooked pork marinated in soy sauce. Subsequent actions provide freedom of choice: it can be stewed, baked in the oven, put on a barbecue. The main thing here is to choose the marinade recipe that you like. And do not forget that the sauce itself is salty. So you need to add salt at the very end, when you will definitely be sure that you have not gone too far. One of the most fragrant options will be this: the zest is cut off from the lemon, and the juice is squeezed out of the pulp. It is mixed with half a glass (maybe a little more - about 150 ml) of soy sauce, two tablespoons of tomato paste, a teaspoon of grated fresh or ground dried ginger and pepper. All this is stirred, a pound of meat cut into thin pieces is placed in the marinade, the container is covered with a lid or cling film and hides in the cold for four hours. Next, the meat is quickly fried, a little marinade is poured into it, and the pork in soy sauce is stewed in a covered bowl for about a quarter of an hour. If you were going “to nature” (or to the country), you need to cut the meat into pieces commensurate with shish kebab and marinate all night. 
Chicken meat in sauce
Let's start with the meat, short ribs are ribs, but special, cut horizontally, perpendicular to the bones, and come from ribs 5 to. They are the center part of the ribs ask the butcher because there are at least 3-4 cuts, the one we will be using for this recipe is called the callable part. You are unlikely to find them already cut off, so ask if you are willing to do so.
How to cook pork skewers in soy marinade
If you just can't find beef ribs, get this pork. If you are not proficient with a knife, ask your butcher to cut the ribs, separating them one at a time. Lay them bone side down and open it in a book and make many pieces. They should be small enough, say 10 x 5 cm, to cook quickly, but not too small or they might fall out of the grid.
Pork fried
Most often, soy sauce is used for pickling. Indeed, meat that has undergone such processing becomes very soft and juicy. However, a similar effect can be achieved simply by using this ingredient in cooking. Very good fried pork in soy sauce. Half a kilo of meat is cut, sprinkled with salt, ground paprika and curry and set aside for five minutes. Then it is fried in a skillet over high heat until it gives juice. At this moment, the lid is covered, the fire is screwed on, and the pork is stewed for about twenty minutes. When the excess liquid has evaporated, and the slices begin to brown, a spoonful of wine is poured into the pan (in last resort- apple cider vinegar and three - soy sauce. The fire is added, and the pork in soy sauce is fried for about five minutes. Then half-rings of four onions are poured in, the lid is returned to its place, and the stewing continues until the rings are golden. 
Okay, let's make the marinade: wash the onions and cut them into thin washer, chop the ginger and pears, crush the garlic and mix all the ingredients in a very large bowl. Melt the sugar, then dip the ribs and spring onion. The hands massage the meat so that the marination penetrates deep.
Cover with cling film and refrigerate overnight. When ready, take the ribs 1 hour before grilling. Prepare a boil directly cooking at a very high temperature. Clean the grate and place the ribs on the baking sheet for 8-10 minutes, turning once.
Pork baked
Cooking in the oven is attractive not only because it requires less effort from the cook, but also because of the absence of all the harmful substances that appear during frying. And the baked pork in soy sauce is also tasty and soft. As with most recipes, it is supposed to be marinated first. To do this, honey is heated per kilo of brisket in the microwave - two large spoons. In a stack hot water a spoonful of starch is diluted. Honey is poured into it, four tablespoons of soy sauce, one - wine vinegar and seasonings are poured: ginger (a teaspoon), coriander, ground pepper(a quarter of a spoon), chopped three cloves of garlic and chili pepper (the last one - only if you like spicy). Pieces of pork are laid in the resulting marinade and left for at least three hours. When you think that you have waited enough, lay the meat on a baking sheet and put it in a heated oven. There pork in soy sauce will stand from half an hour to 50 minutes. The time depends on the size of the slices into which you cut it. 
Which wine corresponds to galbi, Korean short ribs?
When the ribs are done, remove from the grill and serve immediately. Unfortunately, at home, you need to work out a little about what you find, what you see in the picture, instead it is classic table in a Korean restaurant with all Banchan rituals. The best rule for creating perfect marinade is the fact that there are no set rules and that you can do what you want. But before you spill the spices in the container, we'll give you a couple of suggestions.
The rule should not be forgotten
A little acidity, a little oil and a lot of flavor and delicious spices. The acidity in the marinade tenderizes the meat and contributes a sharp note to the final taste. The oil adds aroma and intensity and softens the acid note. Pay attention to the containers used for marinating: do not react to lemon or acetic acid and therefore do not recommend aluminum tubs to prevent the metal from moving into the food. Glass, plastic or ceramic plates and bowls are preferred. We highly recommend using plastic freezer bags.
Pork in honey and soy sauce
Another great way to marinade: combine honey, mustard and soy sauce in a ratio of 1:1:3. Mustard is better to take sharper, the most burning you can find. Knead should be until a homogeneous liquid is obtained. The meat is cut into large pieces. Spices - as you wish, but in principle pork in honey soy sauce prepared from such components does not need additional seasonings. The aging time depends on your patience, but it should take at least a couple of hours. Further preparation: ideal option there will be barbecue. If you do not have the opportunity to use the barbecue, feel free to send the meat to the oven. Occasionally it will have to be turned over (however, kebabs also require the same), and shortly before taking it out, you will need to pour marinade over the slices. 
How long should you marinate the flesh?
Thus, the meat is completely immersed in marinating. You can store the bag in a bowl so that the liquid collects around the meat. From time to time you can rotate the bag to make even more marinade. The time depends on the intensity of the marinade and the type of food you want to marinate. We advise you not to overdo it if the marinade sauce contains intense flavor ingredients such as soy sauce, liquor, chili and spices. The fish fillet should know about the fish, and it should not be a piece of smoky-spiced protein, salted and peppered.
Chinese Pork
Soy sauce is theoretically an invention of the inhabitants of this country. And pork is their favorite meat. So you can't ignore chinese recipe. For him, you need a marinade made from four teaspoons of sauce, eight - starch, four - white wine and the same amount of grated fresh ginger. This amount should be enough for half a kilogram of meat, cut into thin long strips. But pork in Chinese soy sauce is marinated for a short time - about half an hour. During this time, you can make gravy: mix two more tablespoons of starch with four wines, four soy sauce, six - rice vinegar and eight - sugar. Plus a glass of water. Two large carrots are chopped into strips, the onion-feather is cut into thin rings, the wok is taken out and heated (for lack of a thick-bottomed frying pan). In it on vegetable oil the carrot is literally fried for a minute, the pork is taken out and just as quickly blushed. Then eight finely chopped garlic cloves and four chopped garlic are thrown into it. hot peppers. A minute later, the carrot returns, the gravy is poured and the dish is stewed over high heat until it thickens. I should probably warn you that Chinese pork in soy sauce is very spicy. If you don't like spiciness, either reduce the amount of chili, or remove it from the list altogether.
Also, if too much sour cream is left on meat or fish for too long, it can spoil the meat and make it dry. Here are our tips.
- Thin, boneless meats like chicken breast, pork, beef, and crunchy vegetables.
- Boneless cuts of meat or bone, whole chicken and roast beef.
- Large cuts in meat, ribs, whole hams, pork shoulder and turkey.
Pork with peaches
We do not insist on the use of fruits in fresh. Firstly, they can not be bought at any time, and secondly, they are rather capricious during heat treatment. Canned - exactly what the proposed pork in soy sauce requires. The recipe combines the pungency of spices and the sweetness of peaches very harmoniously. Grams 600 tenderloins are medium cut and quickly fried. After crust formation, add onion rings and sticks of two carrots. After 5 minutes, add the squares of two bell peppers, after another seven - pour in the sauce made from a teaspoon of wine vinegar, six tablespoons of soy sauce, dried garlic and paprika (one spoon each), coriander (half), ginger (one and a half) and chili (third). After five minutes of stewing, 4 small spoons of sugar are poured, one is starch and as much as you like - sesame; half a glass is poured tomato juice and the whole dish is stewed for another seven minutes. Finally, pieces of peaches are put in (a 200-gram jar), and after a quarter of an hour you can call for dinner.
Beware of crushed contamination: if meat comes in contact with fish, it must be removed or baked for at least one minute. Boiling will kill any harmful bacteria that may have been carried over. Difficulty: Cooking time: 35 minutes.
Ingredients for 4 people: 350 gr. Cut out chicken breasts into thin strips and marinate in soy sauce with corn for at least 20 minutes. Do the same with ginger, tasting it to your liking. Cut only the white part of the leek, remove green color like the first 2 layers of leeks. Move them to one side of the wok, stuffing them and fumigating the chicken with soy marinade, chopped with a drop of white wine. After sautéing, combine the leeks and jump in, adding water and chicken nut.
Pork in soy sauce - simple, tasty, but it takes a little time to marinate. There are few ingredients too.
The main thing is not to dry out the meat during cooking.
For pork in soy sauce you will need:
- Pork suitable for roasting. The best option is the neck.
- Soy sauce. Delicious. Quantity - depending on the amount of meat and the salinity of the sauce.
- Garlic - a few cloves.
- Ground paprika - not included in the photo.
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Cooking pork in soy sauce.
We cut the meat into pieces, across the fibers and beat off. There is nothing complicated here. The only thing is that the cut pieces can be wrapped in a film or put in a plastic bag, and in this way beat off through a film or bag. In this way, we prevent the scattering of small lumps of meat throughout the kitchen, and subsequent cleaning of the room is reduced only to wiping the table and washing dishes.
Fried pork in soy sauce in a pan
Let it cook until the salami thickens. Did you like chicken with leek and soy sauce? Summer is the season when barbeque or barbeque is on fresh air is a favorite day off for many families. This kind of food processing is usually kept for dietary purposes as it is not used excess fat. Here are some tips for a healthy barbecue.
PRE-TREATMENT OF MEAT
Clean the grill and meat from the formed coals. Marinate the meat using a moderate amount of spices. Delete large quantity meat fat. Wash the meat, looking carefully for small joints. It's very frustrating if they get stuck and then they're in your mouth.
The main thing is the marinade.
Chop the garlic very finely. You can use a garlic press, but I prefer a knife. The match is shown in the photo for scale.
The meat is cut through the veins. You can take it off if you like. Try to make the end pieces equal in thickness to make them even. If there are places that are still thicker, make a few cuts in them. If you grab the steaks in plastic bag, it will not spray. This breaks the structure of the meat veins, and the meat becomes more brittle. Can be combined with a sprinkling of dry spice marinade - black pepper, hot pepper, red pepper, garlic powder, etc. then let the steaks ripen for about 2 hours and take on the flavor of the spices.
If necessary, you can dilute the sauce with cold boiled water. Once again, the salinity of the marinade is determined by the desired salinity of the meat. And the marinade itself (soy + water) needs so much that the meat does not float in it at all, but at the same time it is completely smeared with marinade + a little more.
One and a half kilograms pork neck it takes me about 200 grams of finished marinade.
Marinating is intended to impart flavor, flavor, and crispiness to the meat. Usually includes various combinations of fats, dry spices, soy sauce, mustard, lemon juice, mayonnaise, milk, spices, garlic, onions, white wine. Dried spices can be black pepper, curry, turmeric, paprika, savory, basil, thyme, marjoram, cumin, white pepper, garlic powder and others.
Braised pork marinated in Chinese style
Dry meat becomes brittle and juicy thanks to the fat and liquids. Fatty meat needs less fat. If the fried meat is grilled, the marinade is injected into the meat and left overnight. The salts are baked as the salt extracts the water from the meat and becomes dry.
Add a little paprika to the marinade - about a teaspoon. More for meat color.
We put the meat in a suitable container, pour the meat with marinade and mix the contents with high quality, trying to ensure that all the meat is evenly and efficiently covered with marinade.
Exemplary marinades for marinating various types of meat
Dry marinade: The dry seasoning marinade is mixed with water. Mix and add meat. Let stand overnight in the refrigerator, stirring occasionally. Yoghurt marinade: bath of mayonnaise or yogurt, 2 tablespoons of soy sauce, curry and pepper to taste. Mix and marinate the meat in them for several hours. It is suitable for chicken fillet or other dry meat. The marinade is for a pound of meat.
Marina with pepper: a spoonful of red pepper, 50 g of fat, pepper to taste. The meat rolls and remains for several hours in the refrigerator. Marina with alcohol: 4 cu. Alcohol 4 cu. soy sauce, 2 ml. olive oil optional, 1 teaspoon honey or 1 carat. mustard. Everything is well mixed and the cut meat is marinated for at least 2 hours.
But then it all depends on your patience. As for me, it is best to leave at least overnight, and preferably for a day in the refrigerator. I understand that this is often impossible, but still keep the meat in the marinade for at least half an hour.
Choose from marinade products according to your taste
These proportions are a kilogram of meat. Sprinkle with salt and pepper, then crumble. Pork with onions and green pepper. Neck meat is most suitable due to its brittle and moderate fat. The meat is cut into equal parts. Corresponding pickled products in different combinations- white or red wine, onion, chopped garlic, lemon juice, pepper. We alternate pieces of meat with onion flakes, cut big chunks and cut pieces of green pepper to fill the braid.
Boil in salted water until half cooked. Each piece of mushroom and potato, or wrap it over a piece of chopped bacon. Suitable spices are curry, cumin, savory, colored salt, black pepper and red pepper. Yellow cheese should be drier and cooler. You can cut it off and put it in the freezer without freezing it. Then wrap well with thinly sliced bacon. Choose bacon with less fat.
Due to the fact that the meat was in the marinade, there is plenty of moisture in it. Accordingly, we make the heating so that the meat is still fried, and not stewed. In the next photo, you can see that the oil is boiling, and not the remains of the marinade and meat juice.
We fry the meat on both sides, and since it is pork, having “grabbed” the second side with a crust, I cover the pan with a lid and reduce the heat by about half so that the meat is obviously cooked.
Cooking pork in soy sauce
Add cumin and pepper. Mix food and let the refrigerator cool down. Sprinkle with vinegar while baking to avoid splinters. So let's take delicious recipe which you should definitely try. It's especially good on pork medallions, but it's enough to give it a try and will work just as well on other meats. The biggest advantage of this marinade is that you don't need any special ingredients for it, everything you can find at home.
Soak the sauce and sugar in a bowl and stir until the sugar is completely dissolved. Then simply load the meat - preferably in the dishwasher and put it in the fridge. If you remember to pack the meat a day in advance, this is best, but it's enough if the marinade is about two hours old.
When the meat is ready, set the table.
AT this case"" from last year's blanks acted as a side dish, and used "" as a sauce.
