Good day, my readers. For a long time it was believed that the marinade is needed only for tough meat. But attitudes towards him have recently changed. Increasingly, it is used to help meat reveal its taste qualities. And what marinades for pork meat are best suited for this task, I will tell you.

As a rule, meat sauces have three main components:

• acid base. It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
• Spices- can be added to any taste. Curry, thyme, ginger, cumin and nutmeg.
• Oil- it gently envelops the meat, sealing in moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is affected by the age of the pig. If this is a 5-year-old boar, then you won’t get off with one hour 🙂

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available and without excess water.

marinade recipes

Fragrant mixtures are great for roasting pulp in the oven, for barbecue and for smoking meat. There is a huge variety of options. For example, classic marinade or exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is better to marinate pork in order to make it amazingly tasty. After all, someone likes the sweet and sour version, while someone prefers the spicy one. As they say, tastes differ. And if you want to cook pork in a pan, then I have marinade recipes.

The classic way with vinegar and onions

Although some cooks are not enthusiastic about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

• 3 pcs. large onions;
• glass of water;
• 100 ml table 9% vinegar;
• a couple of st. spoons of vegetable oil;
• spices + salt.

We give the washed meat the opportunity to dry and cut it into portioned pieces 5x5 cm in size. Chop the onion into rings (recommended width is 5 mm). Then mix the onions with the pork with your hands. Salt the mixture and flavor it with spices and oil.

After that, add vinegar diluted in water here and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will turn out much better if you marinate all night.

And after the marinated pieces can be cooked on a fire or fried in a pan. Experiment on health 🙂

How to Marinate Pork in Apple Cider Vinegar

For a neck weighing 2200 g, you need to take:

• 550 g of onions;
• 70 ml vegetable oil;
• 6 art. spoons of apple cider vinegar;
• spices + salt.

If you fry the kebab on skewers, cut the neck into pieces of 5x6 cm. If you cook on a barbecue, chop the pork with plates so that their width is 2-3 cm. Chop the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can just add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar to this. Mix all components well. Then we marinate the pork. The minimum time that I advise you to endure is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

The recipe below will make 2 servings. All in all, romantic dinner you are provided. For 300 g of neck you need to take:

• 3 garlic cloves;
• 1 teaspoon of chili sauce;
• half a small lemon;
• 3 art. tablespoons olive oil + a little for frying;
• salt + pepper.

Squeeze out the juice from the lemon (you will need 3 tablespoons) and three 1 tbsp. a spoonful of zest. Mix juice and zest with sauce and olive oil. Here we introduce chopped garlic, salt and pepper into the gruel. Mix the marinade ingredients well.

After washing, the meat is cut into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

After that, put the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won't take much time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork you will need:

• 0.5 kg loin;
• 120 ml dry red wine;
• 1 st. a spoonful of chopped garlic;
• 1 st. a spoonful of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 st. a spoonful of cane sugar;
• 3 art. spoons of wine vinegar;
• 1 st. a spoonful of olive oil;
• 1 teaspoon of dry herbs (marjoram + basil + oregano);
• salt + pepper.

We mix the ingredients of the spicy mass. Immerse pork pieces in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you do not have red wine, you can make a marinade with white wine. Watch the video on how to do it.

How to make marinade with soy sauce

For an entrecote weighing 1.5 kg you will need:

• large onion;
• 130 ml (take dark) soy sauce;
• 200 ml homemade mayonnaise;
• chopped dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or grind it in a blender. Add the gruel to the other marinade ingredients.

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let them marinate well. After the entrecote, we cook on the grill, bake in the oven or fry in a pan.

Marinate pork on kefir

For a 2 kg neck, take:

• liter of kefir;
• 5 pieces. onion;
• a bunch of green basil;
• salt + pepper.

Such a marinade can also be prepared with sour cream. you can take different fat content. We cut 2 onions into thin rings, and the remaining 3 pcs. grind into puree. We wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour all this with kefir and mix gently. We leave the meat to marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry on a fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium sized lemon;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, wipe it with a disposable kitchen towel and cut into pieces of the same size. We puree the kiwi, and make juice from ¼ of the lemon fruit. The rest is cut into 3 pieces and sent to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper it. It will be more fragrant if you add freshly ground pepper. We mix the components so that the spicy mass is distributed evenly. And marinate no more than 2 hours. Otherwise, you will end up with mashed meat. Well, then we string it on skewers and fry.

beer marinade

This recipe is very simple. For the marinade, I advise you to use live beer. It will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portioned pieces of the same size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are added and peppered. And then proceed to their preparation - frying, baking, stewing. In general, as your heart desires.

Marinating pork in mayonnaise

The meat cooked according to this recipe comes out incredibly juicy and tender. You need to prepare:

• a kilo of pulp;
• 4 things. onion;
• 250 ml homemade mayonnaise;
• salt + pepper.

We wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then add mayonnaise here. We mix everything well. And we marinate the barbecue for 10-12 hours, and then fry it.

Soften meat in mineral water

For 1.5 kg of neck, take:

• 0.5 l of soda;
• 1 st. a spoonful of vegetable oil;
• 500 g of onions;
• pepper + salt.

Prepare the meat - wash, wipe and cut into pieces. Grind the onion - you can chop it into a gruel in a blender or finely chop with a knife. Add onion puree to pork, salt and pepper the mass. Next, fill it all with soda and add oil. We leave the pork in a fragrant mass for 12-15 hours. Well, then put the pulp on the grill or put it on skewers and fry.

Making the honey mustard marinade

Honey and mustard are an amazing duet. They give pork a pleasant sharpness, sweetness and spicy notes. For this delicious dish you will need:

• 600 g tenderloin;
• 3 art. spoons of honey;
• 3 art. spoons of mustard;
• salt + spices.

For frying in a pan, wash the pulp, cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this fragrant mass and leave it for a couple of hours.

If you will cook on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. Cooking in a frying pan will take a little longer. During frying, I advise you to water the meat fragrant sauce in which pork was marinated. And yes, salt the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

• 1 teaspoon of salt;
• juice from 1/4 large lemon;
• 100 ml of tomato sauce or ketchup;
• 1 st. a spoonful of brown sugar;
• a pinch of crushed black pepper;
• 2 pinches of paprika;
• 2 cloves of garlic;
• a little vegetable oil.

Pork cut into 2 pieces. Grind the garlic into a pulp and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce to the composition and mix everything thoroughly.

We send the pork to the tomato marinade and leave for 4-5 hours. Turn the pieces occasionally to marinate well.

We will cook the meat in the oven. Lubricate the form with oil, put the marinated pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the meat with the secreted juice and continue to cook for another 20 minutes. This is just a masterpiece... golden brown awesome scent 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is:

• 2 kg of pulp;
• 3 garlic cloves;
• 200 g lingonberries;
• salt + pepper.

Pre-washed and dried meat cut into portions. Puree the berries and garlic, then add to the seasoning mixture. Immerse the pork in a fragrant gruel and send it to the refrigerator overnight. Well, then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with Balsamic Vinegar

For 1.5 kg of pulp you need to take:

• 4 tbsp. tablespoons of olive oil;
• 1 teaspoon of dry rosemary;
• 2 tbsp. spoons of balsamic vinegar;
• 4 garlic cloves;
• 1 st. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 st. a spoonful of honey

Grind garlic into a pulp and mix this component with other components of the marinade. Washed, and then cut the dried pork pulp into equal pieces like a barbecue. Then we send them to the fragrant mass for 6-8 hours. And then we string them on skewers and cook on a fire.

Marinate in pomegranate juice

I am sure that today's article will help you become a real expert in the field of marinating pork. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to subscribe for updates. And I say to you: see you soon!

It's no secret that for the preparation of tender, juicy, fragrant and tasty meat it needs to be marinated.

All ingredients, except starch, must be mixed and heated over low heat, without boiling. Dilute starch in 0.25 stack. cold water, and then add to the heated marinade in several approaches. Cool and pour the mixture over the meat.

Marinade for seafood

Ingredients

• 0.25 stack. lemon juice
• 0.5 stack. soy sauce
• 1 tsp lemon peel
• 2 tsp cane sugar

Marinade with lime for lamb, beef and poultry

Ingredients

• 0.5 bunch cilantro
• 2 stack lime juice
• 2 tooth garlic
• 3 pcs. shallots
• 1 hot chili pepper
• salt to taste

Marinade for all types of meat

Ingredients

• 1 tsp thyme
• 1 tsp balsamic vinegar
• 0.25 tsp ground black pepper
• 0.25 tsp salt

Marinade "Asian" for fish and seafood

Ingredients

• 1 tooth garlic
• 2 pcs. shallots
• 0.4 l apple cider vinegar
• 4 tbsp. l. brown sugar
• 2 tsp soy sauce
• 0.5 tsp ground black pepper

During the marinating process, meat and fish should be kept in the refrigerator in a glass container. You should not reuse the marinade, because it has already been in contact with one raw product. Tell us what products do you usually use to prepare meat and fish for the cooking process? Perhaps you know the recipes for the so-called quick marinades, which prepare the product in just 20-30 minutes? Share your recipes below and bookmark our selection.

Enjoy your meal.

Summer continues, and Indian summer and warm September are still ahead ... There are many reasons to gather in nature with friends. And what's a picnic without barbecue?! Earlier on Bambino Story, we told you about. Everything is important in this dish: the meat, the cooking process, the sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? We will talk about this with you.

How to marinate pork

A few words about why you need a marinade at all. Some connoisseurs argue that only tough meats such as lamb or venison need to be marinated, while soft meats can simply be cut into pieces and fried. Of course, this rule can also be followed, but many experts also tend to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and prevents the meat juice from leaking out. In addition, in a spicy marinade, the meat becomes soft and cooks much faster, and it is also easier to digest by the body, which, you see, is important.
So, how to marinate meat deliciously? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their lives. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules, following which you can easily prepare a delicious marinade for your barbecue:

• Prepare the marinade only in glass, plastic or ceramic dishes, and never use metal bowls. Since the acid that is part of the marinade will corrode the metal and give the meat an unpleasant taste.
• After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because. marinade may sour.
• To quickly marinate meat for barbecue, cut it into medium-sized pieces, so it will soak faster.
• In order for the meat to be better saturated with marinade, prick it with a fork in several places.
• If you are marinating tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not keep the meat in the marinade for more than 2 hours!
• To avoid stiffness of meat after pickling, observe the proportions of acidic components in the marinade - there should not be too many of them. Add acid and vegetable oil equally.
• If you are marinating meat outside, mix all the ingredients in a bag, venting the air first.

Now it's time to talk about marinades. In this article, we will write several ways to marinate pork, since it is this type of meat that is most common among our country's kebabs.

• The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and smeared with mustard. Then, in a deep bowl, mix the oil, vinegar and herbs. We lower the pieces grated with mustard into the resulting mixture and leave them for 6 - 8 hours in the refrigerator.
• Marinade with soy sauce is considered universal for meat. To marinate pork for barbecue in this way, take soy sauce, sunflower oil, cumin and a mixture of spices for grilling. Mix all the ingredients, put the pork pieces in the marinade and leave for 3-4 hours in the cold.

These are classic recipes. But let's talk about how to marinate pig meat in some special way. To not like everyone else. To be original and tasty. Prepare lemon, pomegranate or Russian marinades!
At the core lemon marinade – lemon juice, its peel, olive oil, fresh mint, oregano. Lemon juice is similar to vinegar in its effect on meat, so if you are not a fan of vinegar, feel free to replace it with lemon juice: the meat will turn out soft and its taste is unusual.
Russian marinade is prepared with kvass, onion and honey. But for pomegranate marinade (per 1 kg of meat) you will need the following ingredients:

• pomegranate juice - 200 ml
• red dry wine– 200 ml
• onion - 2 heads
• vegetable oil - 3 tbsp. spoons
• lemon juice - 5 tbsp. spoons
• ground black pepper, suneli hops - to taste

We mix all the ingredients and soak the meat in the resulting mixture, leaving it for several hours in the refrigerator.
There are also recipes for marinades, which are based on fermented milk products - kefir, yogurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juice to your taste. And every time you will get new marinades!

How to quickly marinate meat

It often happens that we spontaneously gather for kebabs, and then the question arises: "How to quickly marinate meat." After all, it is necessary that it is well soaked, and the kebab turned out to be soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens the meat well, vegetable oil prevents the meat from chapping, and mustard gives a special spicy aftertaste.
For cooking spicy marinade for pork take:

• onion - 0.5 kg
• any vegetable oil - 2 tbsp. spoons
• mayonnaise - 400 g
• mustard - 2 tbsp. spoons
• spices

Pass the onion through a meat grinder, mix with all the ingredients and put the meat in the prepared marinade for 2 hours. Juicy kebabs and bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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:

1. 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
2. Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and cumin have proven themselves. All of them give the dish a finished taste and look.
3. Oil or fat. They envelop the meat, so that during cooking it remains juicy, because all the moisture is "locked" inside. AT 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 tasty 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:

1. 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.
2. For faster pickling, the 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.
3. 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. Various compositions will do. 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:

1. Cut the peeled onion into half rings.
2. Combine soy sauce with lemon juice, salt, add spices to taste.
3. Pour the onion with the resulting solution, let stand for about 40 minutes.
4. 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. special flavor it is given honey with mustard and garlic. This is a great way to marinate pork for pan frying.

Ingredients:

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

Cooking method:

1. Peel the garlic, push through a press.
2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
3. Add crushed garlic, salt and stir.
4. 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:

1. Pass the garlic through the press along with the celery.
2. Pour this mass with wine, mix.
3. Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
4. 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:

1. In a separate container, mix all the spices, separately rub the meat with them.
2. Peel the onion, chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. 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:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, add sugar, mix.
3. Fill the base with spices. Mix well again.
4. 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 recipe is suitable 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:

1. Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
2. Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
3. Rinse fresh herbs, dry, finely chop.
4. Spice the meat separately, then transfer to a large bowl.
5. Then salt, sprinkle with basil, pour tomato sauce, mix.
6. 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:

1. In a large bowl, mix oil with sauce and mustard.
2. Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
4. Combine the remaining ingredients, mix.
5. 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 is 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 tbsp.;
• water - 5 l;
• rice vinegar - 1 tbsp.;
• lime zest - 2 tbsp;
• garlic - 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns - 5 pcs.

Cooking method:

1. Peel the garlic, pass through the garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add remaining ingredients, mix thoroughly.
4. 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:

1. Peel the onion from the husk, chop into half rings.
2. Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
3. Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
4. 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;
• onions - 3 large fruits;
• vegetable oil - 1 tbsp;
• freshly ground black pepper - 1 pinch;
• bay leaf - 3 pcs.

Cooking method:

1. Using a blender, process the peeled onions into gruel.
2. Salt the resulting pulp, season with pepper, salt.
3. Next, pour in the oil, add the lavrushka.
4. If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
5. 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:

1. First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. 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. An 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:

1. Peel the kiwi, process into a puree using a blender.
2. Season the resulting mass with lemon juice.
3. Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
4. 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 large quantity healing properties.

Ingredients:

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

Cooking method:

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

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Discuss

Marinade for pork is the most delicious

The Village continues its column with expert advice on how to improve your everyday kitchen routine. Every week we explain how to properly prepare or preserve the most different products, and talk about simple tricks that will make it easier and more interesting for you to be in the kitchen. In the new issue, chefs from several restaurants talk about how to marinate meat.

Chinese version - beef, pork, chicken, lamb

Skewers are the most popular street food in China. It is in no way associated with nature trips and picnics, it is street, market food. In Taiwan, a lot of interesting kebabs are fried at night markets - from doufu, from various sausages, quail, fish, different parts of chicken: chicken offal, wings, chicken tails, and so on. And the main barbecue food in Taiwan is squid. Squid carcass on bamboo skewers. During frying (two minutes), it is smeared with sweet soy sauce. In addition, mushrooms are cooked on skewers, green vegetables, corn on the cob, scallops, rooster combs and so on. We can say that meat is in tenth place in the list of kebabs in Asia.

The main difference between Asian and Caucasian kebabs is the small size of the pieces. Grilled on charcoal or electric grill. The cooking process takes several minutes.

Beef pulp, pieces two by two centimeters, no more, is marinated for two hours in a marinade of soy sauce, sesame oil, rice vinegar and the key element of the marinade - a mixture of starch and egg yolk. The starch and egg bind together all the spices and when fried, provide a protective crust that holds the juices of the meat. Be sure to sprinkle the skewers with dry spices: cumin, black pepper, salt, red chili.

The most important thing in all these meat skewers, be it beef, chicken, pork or lamb, is the very small size of the pieces so that they cook quickly and do not burn. Cubes two by two centimeters.

Marinade for lamb

400 grams of pulp from a sheep's leg

1/2 onion

2 pieces of ginger 1-2 centimeters

lamb marinade

1 st. l. zira

1 st. l. ground chili

3 art. l. soy sauce

1 tsp salt

1 tsp Sahara

1/4 tsp ground black pepper

1 st. l. vegetable oil

COOKING. Marinate the meat for at least an hour. Thread onto skewers and grill for 5 minutes on both sides. Sprinkle the finished meat with ground chili and cumin.

marinade for chicken

300 grams of red chicken meat, boneless leg

1 tsp soy sauce

1 tsp oyster sauce

1/4 tsp Chinese rice wine (can be replaced with sherry or wine vinegar)

1/4 tsp sesame oil

1/4 tsp 5 spice mixes
(available in supermarkets)

3 pinches ground white pepper

1/2 st. l. honey

COOKING. Marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes. Thread chicken onto skewers. Fry over medium heat until tender, brushing the top with sesame oil. Sprinkle ready-made kebabs with light sesame seeds and green onions.

Marinade for pork

300 grams of pork

1 st. l. soy sauce

1 st. l. oyster sauce

1 tsp black pepper

1 st. l. finely chopped garlic

1 tsp Sahara

2 tbsp. l. cilantro

COOKING. Pour the meat strung on skewers with marinade and put in the cold for 1-4 hours. Before putting on the grill, remove the pieces of cilantro and garlic from the meat so that they do not burn. cook for intense heat three minutes on each side. Serve with sweet chili sauce or any other sauce you like.

Scandinavian version - lamb

Barbecue is so popular in Scandinavia that they cook them outdoors even in the cold long winter. True, the especially smart ones even came up with a barbecue house - Grillikota. There is a fire in the middle of the house, and up to 15–20 people can sit around on the benches. Scandinavian traditions are very similar to ours. If family or friends want to spend the day outdoors together, they barbecue. True, the percentage of fish BBQ they have is higher - and the fish is better, and there are many different ones.

In Denmark, people like to grill meat on coals. One of my favorite types of marinades, which our brand chef Kasper Gaard told me about, is a rack of lamb with lots of greens and red wine. If you are uncomfortable using meat on the bone, you can take the loin as well.

When choosing meat, you need to pay attention to its color - it should be light. The color of the fat is also important - the yellower it is, the older the ram, and the drier the meat. It is better to take with white elastic fat, this indicates that you got the meat of a young animal, of good quality.

It is better to start cooking meat in the evening to leave it in the marinade overnight. For the marinade, mix 300 grams of semi-sweet red wine with chopped garlic cloves, a small onion and a leek. You can also add young sprigs of pine, anise, wild garlic. Salt and pepper are always to taste. In no case do not use dry wine, as the meat fibers after such a marinade will strongly disintegrate.

I always recommend washing the meat and blotting it through a towel to get rid of excess moisture. It is also important to cut the meat correctly - it is desirable that each piece has fat. And when frying, the meat should be put fat down, so that it turns out juicier, if we are talking about a frying pan. If you cook meat on fire, then vice versa - fat up, otherwise it will burn or drain. Meat, cut into pieces of 100 grams (if it is fillet), should be put in a convenient container, laying pieces of meat with wild garlic leaves. Pour in the marinade so that all the meat is covered with it. Leave in the refrigerator overnight - longer is worse for the marinade.

Many people like to eat meat with sauce and buy ketchup or mayonnaise, although you can make awesome simple berry sauce with which you will surprise everyone! To do this, you need to mix a little wine, honey and seasonal berries - lingonberries, cranberries, red currants, or even black currant, take the ones you like the most. Put everything together on fire in a small saucepan. Bring to a boil and reduce to two thirds. We do this in order to evaporate the alcohols from the wine. Throw everything on a sieve and wipe. Perfect Taste for sauce - sweet and sour. If sweetness is not enough for you, you can add a little honey to taste. The sauce can be used warm or cold.

Many do not know that for loin, the recommended roasting is meduim, and for fillets, meduim rare. To achieve this, leave the meat for no more than 5-7 minutes on the fire, otherwise it will burn. But you have to watch the meat, because everything depends on the piece you choose and on the temperature of the coals.

Well, in order to do everything right, remember: before you start eating meat, it is advisable to let it “rest” for 3–4 minutes so that the meat juice is evenly distributed throughout the piece. Before serving, you can additionally use freshly ground pepper and salt. Serve with your choice of sauce and garnish.

Marinade and sauce for lamb

Marinade

caret or sirloin,
1 kilo for 4 people

300 g semi-sweet red wine (it must not be dry, as the meat fibers will break down a lot)
6 garlic cloves
15 pcs. sevkov (small onion)
1 stalk leek
10 wild garlic leaves

30 g sugar

5 pieces. star anise
salt and pepper to taste

BERRY SAUCE

200 g semi-sweet red wine
30 g honey
100 g lingonberries, cranberries, red currants or even black currants (depending on the season)
cinnamon stick

Italian version - beef

I tried this marinade for the first time a year ago. I saw it in a recipe for a Tuscan steak, in which a whole cut is marinated, and then the meat is grilled. Making a marinade is easy. You need to put in a blender and beat all the ingredients: garlic, rosemary, lemon juice, olive oil, black and pink pepper, salt.

For barbecue, it is better to take the flank of beef. Cut it into cubes, pour the resulting marinade and refrigerate for several hours. After two hours, take the meat out and leave in a warm place for another hour or two. Then the meat can be fried either on a grill over coals, or use skewers. Personally, I prefer grilled meat to skewers: why perforate the meat once again? The sauce that is poured over the meat after cooking is very similar to the marinade itself, only mixed in a different proportion. It also needs to be mixed in a blender.

Marinade and sauce for beef

Marinade

6 garlic cloves

a few sprigs of rosemary

1/4 cup lemon juice

1/3 cup olive oil

1 tablespoon fresh ground pepper

1/2 tablespoon pink pepper

1/2 tablespoon salt

Sauce

3 tablespoons lemon juice

1/3 cup olive oil

2 teaspoons lemon zest

1 tablespoon rosemary

1/8 tablespoon pink pepper

1/2 tablespoon salt