Meat in mustard - fragrant, homemade, spicy. Baked and fried meat in mustard: with wine, honey, with mayonnaise

Ingredients:

Three medium-sized bulbs;

Three tablespoons of Russian or any spicy mustard;

Two tablespoons of vegetable oil;

Salt, a mixture of peppers;

Two tablespoons 9% table vinegar.

Cooking method:

Peel the onions and cut into half rings.

Put the onion into the chopped meat.

Pour in the vinegar and oil.

Enter mustard.

Salt, sprinkle with pepper.

Marinate one and a half to two hours.

Mustard chicken marinade

Despite the fact that chicken meat is soft, it is also very often marinated in mustard. The fact is that this product gives chicken meat a special flavor that cannot be achieved with other pickling mixtures. It doesn't matter which part chicken carcass marinated in mustard marinade. In any case, the meat will turn out deliciously juicy and fragrant.

Ingredients:

Three tablespoons of spicy mustard;

Two tablespoons of olive oil;

a tablespoon of freshly squeezed lemon juice;

Five cloves of garlic;

A pinch of rosemary;

Black pepper to taste;

Half a teaspoon of salt;

Favorite fresh or dried herbs.

Cooking method:

Wash the lemon and squeeze out a tablespoon of juice.

Pour lemon juice into marinade container.

Add olive oil. Mix.

Finely chop the greens.

Free the garlic from the husk and chop with a knife.

Add mustard, salt, herbs, pepper and garlic to the mixture of oil and lemon juice.

Mix everything.

For whole chicken or chopped portioned pieces pour out the marinade.

Coat meat with seasoning mixture.

Put in the refrigerator for 10-12 hours.

Marinated mustard with honey

The combination of mustard and honey is considered a classic. The marinade gives the meat a sweet-spicy taste and amazing aroma. The amount of spices can be varied at your discretion. The only required component of this marinade is paprika. It gives the dish a pleasant color and wonderful aroma.

Ingredients:

Tablespoon medium-spicy or grain mustard;

A teaspoon of liquid buckwheat honey;

a tablespoon of ground paprika;

a teaspoon of salt;

Half teaspoon black ground pepper or mixtures of peppers;

Six cloves of garlic;

Tea boat of coriander.

Cooking method:

Mix salt and spices in a glass bowl.

Mix honey with mustard, mix thoroughly to get homogeneous mass.

Peeled garlic cloves finely grated or chopped sharp knife.

Rub a piece of meat with a mixture of salt and spices.

Then rub with garlic cloves.

Pour the honey-mustard mixture over the meat, spread it over the entire piece with your hands.

Wrap the meat in transparent cling film, refrigerate for at least an hour.

Ideally, the meat should spend at least 12 hours under the film.

Marinade for chicken with mustard, honey and soy sauce

Tender chicken meat also goes well with honey. Cooked with mustard-honey sauce, it turns out to be slightly sweet, with a pleasant mustard note. The addition of soy sauce gives the mustard marinade a distinct oriental flavor.

Ingredients:

A tablespoon of flower liquid honey;

a tablespoon of mustard seeds;

a tablespoon of soy sauce;

Two cloves of garlic;

Tea spoon pink pepper(or other to taste);

Two tablespoons of vegetable oil;

Half a teaspoon of salt;

Ready seasoning for chicken or a mixture of spices to your taste.

Cooking method:

Combine oil with soy sauce in a glass bowl, mix well.

Spread mustard seeds.

Add honey, mix everything again.

Grate the peeled garlic on a fine grater and add to the mixture.

Add chicken spice mix, salt and stir.

Marinate a whole or chopped chicken carcass in honey-mustard spicy sauce and send to the refrigerator for 10 hours.

Pork mustard marinade

A good version of the mustard marinade with the addition of sour cream gives pork meat a very unusual taste. You can use store or homemade sour cream. In the first case, the meat will turn out to be a little spicier, in the second, a distinct creamy shade will appear. Herbs can be replaced with others of your choice.

Ingredients:

A tablespoon of spicy mustard;

A glass of sour cream;

Five cloves of garlic;

Two medium bulbs;

a teaspoon of salt;

A tablespoon of rosemary and parsley, fresh or dried;

A teaspoon of ground black pepper or a mixture of peppers.

Cooking method:

Peel the onions and cut into rings.

Chop the peeled garlic cloves as finely as possible with a sharp knife.

Wash fresh herbs, pat dry with paper towels and chop finely.

Mix sour cream, mustard, salt, herbs, onions, garlic in a bowl, mix everything well.

Pork pieces or whole piece smear with sour cream-mustard mixture, place in the refrigerator for 2-4 hours.

Mustard marinade with zest and honey

orange peel- an excellent component for the preparation of mustard marinades. She gives flavor meat dish festive shade, goes well with mustard and honey notes.

Ingredients:

Half a glass of ready-made mustard (mustard powder can be diluted);

One large orange;

Half a teaspoon of salt;

A tablespoon of liquid buckwheat or flower honey;

a teaspoon of cumin;

A teaspoon of black or allspice ground pepper.

Cooking method:

Wash the orange, scald it with boiling water, remove the zest from it with a grater.

In a bowl, mix mustard and honey.

Add zest, cumin, salt, pepper, mix well.

If the mixture is too thick, add 1-2 tablespoons mineral water.

Marinate the meat, put in the refrigerator for an hour.

Mustard marinade with wine

White dry wine can be an excellent component for a variety of mustard marinades. Playing the role of vinegar, it adds a slight spicy flavor to the mixture and makes the meat even more tender. The onion in this recipe gives the dish not only a sharp aroma and taste, but also wonderful juiciness.

Ingredients:

3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);

Five bulbs;

An incomplete glass of weak wine ( white variety);

A teaspoon of salt.

Cooking method:

Sprinkle the meat (washed and chopped) prepared for frying on coals or a pan with dry mustard powder. The meat should be completely covered with mustard gruel.

The meat must stand room temperature about an hour.

Peel the bulbs and pass through a meat grinder.

Pour in the wine, stir.

Pour the onion mixture over the meat and leave it alone again for two hours.

Salt the meat to taste, leave for another half hour, then cook according to the recipe.

Mustard marinade with soy sauce

The recipe is suitable for cooking pork, although chicken can also be marinated with a mustard-soy mixture. The marinade is very spicy and aromatic.

Ingredients:

Two hundred grams of finished mustard;

Two large bulbs;

Two tablespoons of soy thick sauce;

a teaspoon of ground black pepper;

A pinch of oregano, if desired, or your favorite spices.

Cooking method:

Peel the onions and cut into large rings.

Combine soy sauce and mustard in a marinade bowl and stir to combine.

Add pepper, oregano or spices.

Submit onion rings.

Marinate the pieces of meat in the mixture.

Put the meat in the refrigerator for three hours, then cook according to the main recipe.

Mustard marinade for lamb

Any mustard marinade recipe can be used to give the characteristic lamb flavor a more subtle note. A mixture of the main ingredient with lemon juice, cilantro and garlic is especially good. It turns out very tasty, fragrant meat.

Ingredients:

Five tablespoons of dry mustard powder;

Three tablespoons of vegetable oil;

Two tablespoons of soy sauce;

Medium head of garlic;

To taste pepper and favorite seasonings;

A bunch of fresh cilantro or a tablespoon of dried herbs.

Cooking method:

mustard powder dilute with soy sauce.

Wash the lemon, cut into two parts and squeeze five tablespoons of juice.

Disassemble the garlic into slices, peel and chop finely (you can grate, but the taste will not be the same).

Wash fresh cilantro, pat dry with paper towels and finely chop.

Pour lemon juice into mustard, add cilantro, chopped garlic, pepper and seasonings as desired.

Pour oil into the meat, mix.

Pour in the marinade, mix well with your hands.

Send lamb for 6-8 hours in the refrigerator.

From time to time (2-3 times for the entire marinating time) mix the meat in the marinade.

Mustard and beer marinade for any meat

A simple recipe for meat marinated in mustard and beer involves the use of only two main ingredients. The result is meat with an original delicious taste. The marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.

Ingredients:

A glass of dark beer;

A glass of ready-made mustard;

Pepper to taste;

A teaspoon of salt.

Cooking method:

Carefully cut the prepared meat into portions.

Coat each piece generously with mustard.

Sprinkle the meat with pepper and leave to marinate for an hour.

Pour dark beer into the meat and refrigerate for three hours.

Dry on a towel.

Dissolve salt in ½ cup cold water.

Roll the pieces in flour and fry, sprinkled with saline.

Mustard Marinade - Tricks and Tips

Mustard will help to prepare a wonderful shish kebab of frozen meat. You don't need to completely thaw it. As soon as a knife easily enters the frozen meat, you need to coat the pieces with mustard and place on the bottom shelf of the refrigerator for 2-3 hours for final thawing. This method allows you to save the meat juice and make the kebab as tasty as if it was made from fresh, not frozen meat.

Marinate meat under mustard sauce should be refrigerated (unless otherwise stated in the recipe).

In order for the sauce to better soak the meat, the pieces can be pricked with a fork in 2-3 places.

large pieces meats are marinated longer than small ones. If the dish needs to be cooked as quickly as possible, then the meat should be cut into smaller pieces.

Mustard marinades are a great opportunity not only to give the meat a subtle spicy flavor, but also to make the meat fibers softer. This secret is often used experienced chefs to give the dish a special tenderness.

Thanks to the mustard, the meat piece, when marinated, is better saturated with a mixture of oil, spices and herbs, so that the result is not just fried or baked meat, but real meat. cooking masterpiece. Marinating saves time as the processed meat cooks faster. The marinade itself is made very quickly and simply.

Mustard Marinades - General Cooking Principles

A marinade is a fragrant and spicy mixture of oil, spices, salt and an acidic base. To prepare mustard marinade, honey, wine, soy sauce, onions, fresh or dried herbs, peppers, garlic, ginger are used. Vegetables and fresh herbs must be chopped, all components of the mixture mixed.

You need to prepare the mixture in dishes and from glass, plastic, ceramics. IN last resort it is permissible to marinate meat in enamel saucepan. But aluminum utensils should not be used, as the acid corrodes the metal and gives an unpleasant aftertaste to food.

Mustard barbecue marinade

To prepare summer juicy kebabs many different marinades have been created. Mustard is especially good for frozen or not fresh meat. The meat pieces processed in this way are fried quickly and the taste becomes completely indistinguishable from fresh meat skewers. The recipe uses a minimum of ingredients.

Ingredients:

Three medium-sized bulbs;

Three tablespoons of Russian or any spicy mustard;

Two tablespoons of vegetable oil;

Salt, a mixture of peppers;

Two tablespoons of 9% table vinegar.

Cooking method:

Peel the onions and cut into half rings.

Put the onion into the chopped meat.

Pour in the vinegar and oil.

Enter mustard.

Salt, sprinkle with pepper.

Marinate one and a half to two hours.

Mustard chicken marinade

Despite the fact that chicken meat is soft, it is also very often marinated in mustard. The fact is that it is this product that gives chicken meat a special flavor that cannot be achieved with other marinating mixtures. It does not matter which part of the chicken carcass was marinated in mustard marinade. In any case, the meat will turn out deliciously juicy and fragrant.

Ingredients:

Three tablespoons of spicy mustard;

Two tablespoons of olive oil;

a tablespoon of freshly squeezed lemon juice;

Five cloves of garlic;

A pinch of rosemary;

Black pepper to taste;

Half a teaspoon of salt;

Favorite fresh or dried herbs.

Cooking method:

Wash the lemon and squeeze out a tablespoon of juice.

Pour lemon juice into marinade container.

Add olive oil. Mix.

Finely chop the greens.

Free the garlic from the husk and chop with a knife.

Add mustard, salt, herbs, pepper and garlic to the mixture of oil and lemon juice.

Mix everything.

Pour marinade over whole chicken or chopped portioned pieces.

Coat meat with seasoning mixture.

Put in the refrigerator for 10-12 hours.

Marinated mustard with honey

Ingredients:

A tablespoon of medium-spicy or grain mustard;

A teaspoon of liquid buckwheat honey;

a tablespoon of ground paprika;

a teaspoon of salt;

Half a spoonful of black ground pepper or a mixture of peppers;

Six cloves of garlic;

Tea boat of coriander.

Cooking method:

Mix salt and spices in a glass bowl.

Mix honey with mustard, mix thoroughly to get a homogeneous mass.

Grate the peeled garlic cloves on a fine grater or chop with a sharp knife.

Rub a piece of meat with a mixture of salt and spices.

Then rub with garlic cloves.

Pour the honey-mustard mixture over the meat, spread it over the entire piece with your hands.

Wrap the meat in transparent cling film and refrigerate for at least an hour.

Ideally, the meat should spend at least 12 hours under the film.

Marinade for chicken with mustard, honey and soy sauce

Ingredients:

A tablespoon of flower liquid honey;

a tablespoon of mustard seeds;

a tablespoon of soy sauce;

Two cloves of garlic;

a teaspoon of pink pepper (or other to taste);

Two tablespoons of vegetable oil;

Half a teaspoon of salt;

Ready seasoning for chicken or a mixture of spices to your taste.

Cooking method:

Combine oil with soy sauce in a glass bowl, mix well.

Spread mustard seeds.

Add honey, mix everything again.

Grate the peeled garlic on a fine grater and add to the mixture.

Add chicken spice mix, salt and stir.

Marinate a whole or chopped chicken carcass in a honey-mustard spicy sauce and refrigerate for 10 hours.

Pork mustard marinade

A successful version of mustard marinade with the addition of sour cream gives pork meat a very unusual taste. You can use store-bought or homemade sour cream. In the first case, the meat will turn out to be a little spicier, in the second, a distinct creamy shade will appear. Herbs can be replaced with others of your choice.

Ingredients:

A tablespoon of spicy mustard;

A glass of sour cream;

Five cloves of garlic;

Two medium bulbs;

a teaspoon of salt;

A tablespoon of rosemary and parsley, fresh or dried;

A teaspoon of ground black pepper or a mixture of peppers.

Cooking method:

Peel the onions and cut into rings.

Chop the peeled garlic cloves as finely as possible with a sharp knife.

Wash fresh herbs, pat dry with paper towels and chop finely.

Mix sour cream, mustard, salt, herbs, onions, garlic in a bowl, mix everything well.

Spread pork pieces or a whole piece with a sour cream-mustard mixture, place in the refrigerator for 2-4 hours.

Mustard marinade with zest and honey

Orange peel is a great ingredient for mustard marinades. It gives the taste of the meat dish a festive touch, goes well with mustard and honey notes.

Ingredients:

Half a glass of ready-made mustard (mustard powder can be diluted);

One large orange;

Half a teaspoon of salt;

A tablespoon of liquid buckwheat or flower honey;

a teaspoon of cumin;

A teaspoon of black or allspice ground pepper.

Cooking method:

Wash the orange, scald it with boiling water, remove the zest from it with a grater.

In a bowl, mix mustard and honey.

Add zest, cumin, salt, pepper, mix well.

If the mixture is very thick, pour in 1-2 tablespoons of mineral water.

Marinate the meat, put in the refrigerator for an hour.

Mustard marinade with wine

Dry white wine can be an excellent component for a variety of mustard marinades. Playing the role of vinegar, it adds a slight spicy flavor to the mixture and makes the meat even more tender. The onion in this recipe gives the dish not only a sharp aroma and taste, but also wonderful juiciness.

Ingredients:

3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);

Five bulbs;

An incomplete glass of weak wine (white variety);

A teaspoon of salt.

Cooking method:

Sprinkle the meat (washed and chopped) prepared for frying on coals or a pan with dry mustard powder. The meat should be completely covered with mustard gruel.

The meat should stand at room temperature for about an hour.

Peel the bulbs and pass through a meat grinder.

Pour in the wine, stir.

Pour the onion mixture over the meat and leave it alone again for two hours.

Salt the meat to taste, leave for another half hour, then cook according to the recipe.

Mustard marinade with soy sauce

The recipe is suitable for cooking pork, although chicken can also be marinated with a mustard-soy mixture. The marinade is very spicy and aromatic.

Ingredients:

Two hundred grams of finished mustard;

Two large bulbs;

Two tablespoons of soy thick sauce;

a teaspoon of ground black pepper;

A pinch of oregano, if desired, or your favorite spices.

Cooking method:

Peel the onions and cut into large rings.

Combine soy sauce and mustard in a marinade bowl and stir to combine.

Add pepper, oregano or spices.

Lay out the onion rings.

Marinate the pieces of meat in the mixture.

Put the meat in the refrigerator for three hours, then cook according to the main recipe.

Mustard marinade for lamb

Ingredients:

Five tablespoons of dry mustard powder;

Three tablespoons of vegetable oil;

Two tablespoons of soy sauce;

Medium head of garlic;

To taste pepper and favorite seasonings;

A bunch of fresh cilantro or a tablespoon of dried herbs.

Cooking method:

Dilute mustard powder with soy sauce.

Wash the lemon, cut into two parts and squeeze five tablespoons of juice.

Disassemble the garlic into slices, peel and chop finely (you can grate, but the taste will not be the same).

Wash fresh cilantro, pat dry with paper towels and finely chop.

Pour lemon juice into mustard, add cilantro, chopped garlic, pepper and seasonings as desired.

Pour oil into the meat, mix.

Pour in the marinade, mix well with your hands.

Send lamb for 6-8 hours in the refrigerator.

From time to time (2-3 times for the entire marinating time) mix the meat in the marinade.

Mustard and beer marinade for any meat

Ingredients:

A glass of dark beer;

A glass of ready-made mustard;

Pepper to taste;

A teaspoon of salt.

Cooking method:

Carefully cut the prepared meat into portions.

Coat each piece generously with mustard.

Sprinkle the meat with pepper and leave to marinate for an hour.

Pour dark beer into the meat and refrigerate for three hours.

Dry on a towel.

Dissolve salt in ½ cup cold water.

Roll the pieces in flour and fry, sprinkled with saline.

Marinate the meat with mustard sauce in the refrigerator (unless otherwise stated in the recipe).

In order for the sauce to better soak the meat, the pieces can be pricked with a fork in 2-3 places.

Large pieces of meat marinate longer than small ones. If the dish needs to be cooked as quickly as possible, then the meat should be cut into smaller pieces.

Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready meal. Most delicious ways how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main components. They can be grouped into the following list:

acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a finished taste and look.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. IN oriental recipes more often use sesame oil, and in the Mediterranean - olive oil.

The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, with kiwi, onion or apple marinades great for pork meat too. Here are some more really delicious options:

"Night" pickling compositions are very tasty on a soy basis;
recommended to marinate tomato juice or kefir;
for the escalope, i.e. pork tenderloin without bones, it is recommended to use a mustard or tomato-mustard composition;
like all types of meat, pork is combined with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are:

In recipes based on mayonnaise, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For more quick pickling meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.

For baking in the oven

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. fit different formulations. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc.;
soy sauce - 50 grams;
salt and spices - to taste;
onion - 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For pan frying

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This great way how to marinate pork for frying in a pan.

Ingredients:

honey - 2 tablespoons;
mustard - 1 tbsp;
vegetable oil- 0.5 st.;
garlic - 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic, push through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

red dry wine - 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard- 1 tbsp;
vegetable oil- 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through the press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

onion - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
powdered ginger - 2 tablespoons;
dried herbs - 2 tablespoons;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Steaks, onions and sour cream sauce lay in layers large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because it does not have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil - 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, add sugar, mix.
Fill the base with spices. Mix well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, it will help out quick marinade for pork. This the recipe will do in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. Fragrant basil and juicy tomatoes give a special taste to the composition. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.

Ingredients:

Bay leaf- 2 pcs.;
white onion - 3 pcs.;
tomato - 3 pcs.;
ground black and red hot pepper, salt, spices- taste;
fresh basil - 1 bunch;
dried grass - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, finely chop.
Spice the meat separately, then transfer to a large bowl.
Then salt, sprinkle with basil, pour tomato sauce, mix.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "for hastily". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.

Ingredients:

olive oil - 2 tbsp;
mustard - 5 tablespoons;
soy sauce - 4 tablespoons;
garlic - 3 cloves;
lemon - 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, mix oil with sauce and mustard.
Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

Cooking time: 6 hours.
Servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

TO special recipes includes meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp.;
lime juice - 1 tbsp.;
sea salt- 1.5 st.;
water - 5 l;
rice vinegar- 1 tbsp.;
lime zest - 2 tbsp;
garlic - 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

Peel the garlic, pass through the garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add remaining ingredients, mix thoroughly.
Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt - to taste;
onions - 2 pcs.;
sunflower oil - 4 tablespoons;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion from the husk, chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give a great result. It is suitable for any form of meat - for chop, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet it will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onion- 3 large fruits;
vegetable oil - 1 tbsp;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Next, pour in the oil, add the lavrushka.
If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers over tender meat it is worth using a marinade for pork from kefir. Thereby fermented milk product the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe- marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. Unusual combination- lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs.;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel the kiwi, process into a puree using a blender.
Season the resulting mass with lemon juice.
Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has big amount healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tbsp;
fragrant spices - to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix until uniform consistency.
Leave the mass for 10 minutes.
Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
Then top with a mixture of honey and mustard.
Leave the product for a day for pickling.

Video

Fresh air, crackling coals in the grill and the aroma of grilled barbecue - this picture for many symbolizes a perfect day off. And so that nothing overshadows this idyll, it is important to responsibly approach the preparation of meat. After all, few things can ruin a picnic like a bad barbecue.

The main guarantee of success is, of course, high-quality meat. But the marinade is very important. The wrong ingredients for soaking pork can make it tough or dry. In order not to make a mistake in choosing, try using mustard marinade for barbecue. With its help, the meat will become tender and soft, acquire spicy taste and aroma.

Mustard marinade for pork skewers does not require any expensive or rare ingredients. It is prepared from cheap available products. And to prepare the marinating mixture, you will not need culinary skills. It is enough to mix all the components with pieces of pork and leave for several hours.

Shashlik in mustard marinade

Shish kebab with honey and mustard will turn out especially spicy, thanks to the combination different tastes when marinating. And honey will give not only a pleasant sweetish aftertaste, but also provide all the pieces of pork with an appetizing golden crust.

Basil is responsible for the special flavor in this marinade recipe. But its addition is entirely voluntary. The dish will turn out very tasty even without this ingredient.

Taste Info Meat second courses

Ingredients

Pork (shoulder) - 1.6 kg;
Onions (large) - 4-5 pcs.;
Honey - 2 tablespoons;
Hot mustard - 2 tablespoons;
Salt - 1 tablespoon;
A mixture of spices for barbecue - 2 tablespoons;
Red basil - to taste.

How to cook a delicious pork kebab in a mustard marinade on the grill

First you need to clean the pork from films, rinse it with water and dry it with a paper towel. For barbecue, you can use the neck or shoulder blade.

Cut into slices pork shoulder(or neck).

Transfer them to a large saucepan, the meat needs to be marinated.

Peel the onion, cut it into rings and send it to the same pan. Onion gives the meat not only taste, but also softens its fibers during the marinating process.

Add strong (spicy) mustard, honey, salt and spices to the pork.

Thoroughly mix pork with all ingredients. Randomly chop red basil and add to the meat for flavor.

Put a flat plate on the meat in a pan, tighten with cling film. Place a weight in the form of a five-liter bottle of water on top of the plate. Keep the meat in a cool place for about 3-4 hours so that it marinates.

To prepare a barbecue, light a brazier with coals. Open fire is not allowed. It is recommended to use fruit tree species as coals - they give a good and spicy smoke. String meat with onions on skewers and go to the grill. Bake pork skewers until tender, turning the skewers several times. If a fire breaks out in the brazier, extinguish it with a spray of water. To check the kebab for readiness, cut the most large piece barbecue.

Fragrant and very delicious barbecue V mustard marinade ready on the grill. Serve immediately while hot. For garnish, you can offer fresh or baked vegetables. Use the sauce according to your taste.

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Marinade with mustard and mayonnaise

If you got lean meat, make a barbecue with mayonnaise and mustard. This recipe almost always turns out to be a win-win. Its components will preserve the juiciness of pork, because mayonnaise and mustard form a fried crust on meat pieces when baked. It is she who will help the juices to remain inside the pork, and not leak out of it during heat treatment.

Ingredients (for 1-1.5 kg of meat):

Mayonnaise - 2 tablespoons;
Hot mustard - 1 tbsp;
Onion - 1 pc.;
Salt - to taste;
Ground red pepper - to taste.

Cooking:

Peel a large onion from the husk and cut into thin half rings.
Put them in a deep saucepan, salt a little, knead with your hands.
Add skewers of meat to the onion. Season it to taste with red pepper, add the indicated amount of mayonnaise and mustard. Thoroughly mix everything together with onions. It's best to do it by hand. This way you can check that all the pieces are covered with marinade.
Cover the pot with meat with foil and hide in the refrigerator for at least an hour (preferably 2-3 hours).
Ready marinated meat to cook on the coals until tender.

Marinade with mustard and lemon

Traditionally, various acids are used as marinade for pork. And if earlier meat was most often soaked in vinegar, now experienced chefs categorically do not advise doing this. Instead, use a natural acid - lemon juice. It will not only make the meat softer, but also give it a pleasant citrus flavor. Besides, in lemon juice pickling is very fast. Therefore, this recipe is suitable for those cases when you need to cook kebabs as quickly as possible.

Ingredients (for 2-2.5 kg of pork):

Lemon - 1 pc.;
Mustard (you can take both hot and soft) - 2 tablespoons;
Olive oil - 3 tablespoons;
Onion - 1 pc.;
Garlic - 3 cloves;
Provence herbs (or other dry ones) - 1 tsp;
Salt - to taste.

Cooking:

Peel and cut onion small cube. Transfer it to a bowl, salt and knead with your hands.
Peel the garlic cloves and squeeze them into a bowl with onions through a press (grate).
Squeeze lemon juice into the same bowl, add dry herbs, mustard and oil.
Mix all ingredients. Marinade for pork is ready! Soak the meat in it for 30 to 60 minutes (as circumstances permit) at room temperature.

Marinade with mustard and soy sauce

Soy sauce is a very popular product. Moreover, it is widely distributed not only in Asian countries, but throughout the world. The sauce received such recognition due to its ability to enhance and emphasize the taste of any dish where it is added. That is why meat seasoned with soy sauce is especially tasty. In addition, this product is perfect for soaking barbecue. The marinating process will pass very quickly, and the meat will be saturated with the unique taste of the sauce.

Cooking:

Smear the meat cut into large cubes with mustard.
Pour it with soy sauce, mix and leave for an hour at room temperature.
For every kilogram of pork we take 20 g of mustard and 80-90 ml of soy sauce.