Pork neck is perhaps the most popular choice among barbecue lovers. Roasted over a fire, this meat is very juicy, aromatic and moderately fatty. This is achieved mainly due to a well-chosen marinade and proper cooking. However, not every marinade will be able to soak pork well, so its choice should be taken especially carefully.
As a rule, for pickling pork as a preservative, they choose alcoholic drinks: wine, beer, vodka or even port. In an alcoholic marinade, meat, even very tough initially, will quickly become soft and juicy - however, marinating time can reach a day.
Marinade on vodka
For 1 kg. meat: 50 ml of vodka, 5-6 large onions, Bay leaf, salt, pepper - to taste. Cut the onion into large rings and add to the prepared meat. Salt, pepper, add bay leaf and pour vodka. The meat should be marinated for 24 hours in a cold place under pressure.
Marinade on beer differs from other marinades with the addition of alcohol - it gives the meat a special, yeasty taste. Yes, and pork is marinated in it for a short time - just 1-2 hours is enough to let the barbecue soak - and you can start cooking.
For a beer marinade, it is necessary to prepare the meat, fill it with a large amount of coarsely chopped onions and completely fill it with beer.
Very popular marinade for pork with lemon juice with the addition of Dijon mustard. This marinade soaks the meat pretty quickly. You can also marinate pork in this way for grilling.
Marinade with Dijon mustard
1 lemon, 1 tsp mustard, vegetable or olive oil- 1 tbsp. l, salt, sugar, pepper, spices - to taste. Squeeze the juice from the lemon and mix with the rest of the ingredients. Leave the meat in the marinade for 3-4 hours.
Onion and Pepper Marinade very simple to perform, although it is better for him to take ribs, the vertebral part - that is, meat on the bones. Peel the onions and cut into large half rings. Black and red pepper, suneli hops, chopped coriander greens mix and rub the meat with the mixture. Then add the onion to the meat and knead very carefully. You can leave the kebab to marinate for 5-6 hours, then the onion will start to taste bitter and the meat will acquire an unpleasant aftertaste. And, of course, it is better to string on skewers fresh onion rather than pickled.
If the meat is not the freshest or not the softest, you can add a teaspoon of vinegar to such a marinade. From this, the meat will lose a little palatability but will become very juicy and soft.
Remember that pork meat, like no other, absorbs the taste of the marinade, so do not get too carried away with seasonings and especially salt.
Did you like barbecue? Then press!
Mustard marinade for pork skewers recipes
Mustard tenderizes meat well and is therefore a popular ingredient in pork marinades. Pork neck shish kebab mustard marinade It turns out that you will lick your fingers.
Fresh high-quality meat for barbecue is very important, but juiciness, tenderness and unique flavor will give the meat just the right marinade. What can it be made from? Our topic today is how to make mustard marinades.
Pork neck skewers in mustard marinade
It is especially good for softening tough meat. And also this product promotes better penetration into various seasonings and spices. Frozen kebab smeared with mustard is practically indistinguishable from fresh.
If we are preparing shish kebab from frozen meat, then it is necessary to marinate it with mustard without thawing completely. As soon as it is cut with a knife, you can start cooking, and then let it completely thaw for a couple of hours in the refrigerator. So the meat will retain all the juices.
Mustard does not harm the taste of meat, such as vinegar marinade for barbecue. and helps the flavors of the herbs to be absorbed into the pulp.
Mustard marinade for pork skewers
Mustard marinade for pork skewers with wine:
1. Thoroughly mix the chopped pieces of meat with mustard powder in such an amount that all the meat is in mustard porridge. Leave for an hour.
2. Cut the onion and pass it through a meat grinder. Add 3/4 cup dry white wine and stir.
3. Pour into meat and stir again. Keep at least 2 hours. Salt half an hour before cooking.
Honey marinade for pork with mustard:
1. Rub the pork meat with honey and seasonings to taste, refrigerate for 2 hours.
2. Mix 5 tablespoons of mustard with a glass of wine, thin onion rings and finely chopped parsley.
3. Pour the meat, mix well and leave for 2 hours. Salt before frying.
Pork neck skewers in mustard marinade with soy sauce:
1. Mix 200 g of mustard with 2 tablespoons of soy sauce, 2 onions cut into half rings, 0.5 tbsp. tablespoons ground black pepper and dry oregano.
2. Cut a kilogram of pork into portions and mix with marinade. Leave for an hour and fry on the grill.
Mustard marinade for pork skewers:
1. Cut 2-3 onions, mix them with pieces of meat.
2. Mix 3 tablespoons of mustard, 2 tablespoons of vegetable oil and the same amount of vinegar. Salt and pepper to taste. Marinate 1-1.5 hours.
marinade for pork with mustard
Marinade with mustard for pork skewers with zest:
1. In a blender, beat 1 cup diluted according to the instructions mustard powder, 1 teaspoon ground cumin, 1 tbsp. a spoonful of honey, zest of 1 orange, 1 teaspoon of black ground pepper.
2. Marinate 1 kg of chopped pork meat in the resulting mixture for 1 hour. Salt a little before frying and stir again.
Good luck with your marinade delicious barbecue from pork!
More recipes
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Pork knuckle baked in the oven. How to bake a shank
Quick marinated champignons from a jar
Pickled garlic in wine vinegar red and white
Pork skewers in soy-mustard marinade
Pork - 500g
Mustard - 5 tbsp. l.
Soy sauce– 70 ml
Basil, coriander, cumin - 1/2 tsp each.
Chili pepper, tarragon - two pinches each
Vegetable oil - 2 tbsp. l. + oil for grating lubrication
Garlic - 3 cloves
Salt - 1/8 tsp.
Cooking:
Wash the pork, dry it, cut into small pieces.
Peel the garlic, pass through a press or grate on a fine grater.
Mix in a bowl vegetable oil, basil, coriander, cumin, chili, tarragon, garlic and salt, mix well, add soy sauce, mustard, mix the marinade well again.
Pour the marinade over the pork pieces, stir so that the marinade is well distributed, and put the meat in the refrigerator for 6 hours.
Tightly chop 4-5 pieces of pork in the marinade onto skewers for skewers, place the skewers on the oven grate, put a baking sheet under the grate, sprinkle the skewers well with vegetable oil and bake in an oven heated to 200 degrees for 40-45 minutes.
Bon appetit!
Last edited by marmelladka on Thu Aug 19, 2010 2:03 pm, edited 1 time in total.
Mustard barbecue marinade
In order to shashlik was tender and juicy, during pickling or 1 hour before cooking, mustard is added to the existing marinade, which in turn softens the meat very well.
Such a marinade can be in several variations, here are three of them I will present to you now.
Mustard barbecue marinade with onion and butter
Prepare for 1 kg of meat 0.5 kg of onion, 1 pack of mustard, 50 g of sunflower or olive oil or another.
Add spices to taste and desire, but in this variation I try to put not a lot of spices so as not to clog the aroma and taste of meat.
Mustard-wine marinade for barbecue.
In this variation of the marinade, I immediately prepare the onion, which I cut and pass through a meat grinder or chop in a blender.
Then I add 100-200g of dry good wine and mix thoroughly. It turns out such a wine-onion porridge.
Then we take measured pieces of meat and carefully, as if kneading, mix with mustard. Let stand for about an hour.
Then we add our infused wine and onion dessert and get a nice assortment, which we will soon add to the solemn cooking ritual. In such a marinade, I recommend keeping the meat from 4-6 hours.
Before cooking, salt for half an hour and you can add a little oil if you are cooking veal or chicken fillet. If pork, then you can do without oil.
Mustard marinade with wine and honey for barbecue.
This variation barbecue marinade I like it the most because barbecue it turns out both a golden crust and a sweet and sour, incomparable taste.
Such a barbecue is pleasant to eat with a slice. rye bread, an abundance of herbs and sauce.
To marinate meat according to this recipe, you must:
Grate the meat with honey and spices, leaving for about a couple of hours in a cold place.
Then we will prepare a dressing of mustard wine, onion and parsley.
Mix all ingredients thoroughly, squeeze and mix with meat.
Salt the skewers before cooking.
Marinate shish kebab from 2-4 hours.
Bon appetit and delicious barbecue.
Marinade for pork skewers
Marinade for pork barbecue. How to marinate pork deliciously.
- pork 2 kg
- onion turnip 3 pcs
- light beer 1 liter
- mustard 3 tbsp
- honey 3 tbsp
- salt, pepper, spices
Wash the pork and cut into equal medium pieces.
Peel the onion and cut into rings.
Put the meat and onion in a bowl, add mustard and honey, salt and pepper to taste, sprinkle with your favorite spices, mix well, spreading the pork with marinade.
Pour the pork with beer so that the meat is completely covered with marinade.
Cover the bowl with a lid and place in the fridge to marinate overnight, preferably overnight.
Thread marinated pork on skewers along with onions.
Grill the skewers over coals, turning until cooked through.
How to marinate pork skewers
barbecue marinated recipe
Sources: shashlyki.su, varivkusno.ru, gotovim-doma.ru, www.retseptik.com, www.izmyasa.receptiru.ru
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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 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:
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.
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 is a great ingredient for 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 very thick, pour in 1-2 tablespoons of 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.
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
Any mustard marinade recipe can be used to give the characteristic lamb flavor a more subtle note. Especially good is the mixture of the main ingredient with lemon juice, cilantro and garlic. 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:
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
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 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.
Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and gives a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey-mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.
Steak
Pork dishes are very common in the daily menu. To dilute habitual taste meat, you can marinate it. Ideal for pork honey-mustard marinade. For its preparation, you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.
Instruction:
- Cut the washed meat with a thickness of 1 cm. If necessary, beat off.
- Prepare marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
- Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.
Fry the meat on both sides in a pan, preheating the oil.
Roast pork in honey mustard marinade
Baked pork, of course, will delight guests and households with its delicate, mild taste. The meat will turn out juicy, but it will not be as fatty as cooked in oil. Required Ingredients:
- pork meat - 1 kg;
- honey - 5 g;
- mustard - 17 g;
- salt;
- ground paprika - 15 g;
- black pepper - 3 g;
- coriander - 5 g;
- garlic - 5 cloves.
Wash a piece of pork, cut excess fat and pat dry with paper towels. Mix all the spices and rub the meat on all sides.
Remove the husk from the garlic, crush it and chop finely. Coat them with a piece of meat on all sides.
Combine honey with mustard and mix well. Mustard will suit any spiciness, so you can choose it at will. Honey mustard marinade for pork should be homogeneous. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.
Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.
Pork in a honey-mustard marinade, baked in a sleeve
Another option involves adding wine. To bake delicious meat in the oven, you will need:
- pork neck- 2 kg;
- french mustard- 30 g;
- honey - 30 g;
- thyme - 5 branches;
- lemon - 1 pc.;
- cognac - 100 ml;
- pepper mixture.
Dry the washed meat with a paper towel and put in a container. Sprinkle with salt and pepper and rub each piece.
Separately, mix honey and mustard in a container. Add the juice of half a lemon to the honey mustard pork marinade and stir to combine. Pour the marinade over the meat, put half a lemon, thyme and leave for 3 hours.
Put the meat in the baking sleeve, pour over the marinade and add cognac. If desired, carrots, potatoes, garlic and other vegetables can be put along with meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.
The aroma of lemon and honey will be throughout the house.
Pork ribs in honey-mustard marinade
Of all the parts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise guests with the result. Marinade for ribs is better to choose with honey and mustard. No wonder these two ingredients are popular - honey forms a crisp, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:
- rack of pork ribs- 600 g;
- honey - 250 g;
- soy sauce - 80 g;
- lemon juice - 17 g;
- spices.
Practical part:
- Wash the ribs dry and place in a bowl. Sprinkle meat with spices and wipe each piece.
- Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip some of the pulp. Marinade for the ribs should be homogeneous. Therefore, the components must be thoroughly mixed.
- Pour the ribs with marinade and leave for 3 hours to soak.
- After the time has elapsed, put the ribs in a greased pan and fry over low heat until crispy.
Pork skewers in honey-mustard marinade
When preparing a barbecue, it is important to choose the right meat. But it is equally important to do to it delicious marinade.
The simplest and most delicious marinade is made from honey and mustard. To cook pork skewers in a honey mustard marinade, you need:
- pork meat - 1 kg:
- onion - 2 kg;
- honey - 10 g;
- mustard - 10 g;
- salt;
- seasonings.
Instruction:
- Wash the pork and cut into small pieces.
- Peel the onion, cut into half rings and add to the meat.
- Combine honey with mustard, salt and add seasoning for barbecue. Spices can be chosen as desired. Mix the honey-mustard marinade for pork kebab well and pour over the meat.
- After an hour, put the meat on a barbecue and fry over a fire to form a crust. Then put out the fire and bake until tender.
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 tbsp.;
- 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 pork meat, so 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.
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