Yes, pork! I came across a tidy, neat piece in the shape of a loin. Yes, even on the bone. I really didn’t want to be primitive. That is, cook roasts, cutlets and the like. Only here this whole piece should sound delicious.

What to do with it? There were so many plans that I didn’t know where to start. But I settled on this option. I love experimenting with the same spices, for example, sauces, etc. So I decided to cook just such meat - Well done. And I didn’t regret it.

Cooking time: with marinating and cooking for 35-40 minutes

Complexity: I didn’t have to suffer too much, but yes, it’s tinkering, so the difficulty is medium

Ingredients:

coarse breading

For the marinade:

1 tbsp. mixtures of cumin, mixtures of peppers, fennel
- 1 tsp. soy sauce
- 1/4 part lemon
- 1-2 cloves of garlic
- 1 tbsp. olive oil

Preparation:

If it weren't for the cooking method, I would have left the bone. But since the meat had to be beaten, I had to get rid of it, as well as the layer of lard.

In my dish, the marinade is key. And so, having cut off the bone, I set about preparing it.

First, I poured in all the dry ingredients. It is a mixture of peppers, fennel and cumin.

Then I chopped the garlic. First I cut it into thin strips, and then finely chopped it.

The lemon I had was Uzbek. I bought it to try it and find out what the difference is with others. I didn't feel much difference. But the view is still different. I cut a thin circle. And then she crushed it, but not into slices, but into strips.

Now let’s drop some soy sauce into a bowl. After mixing, add garlic and lemon.

Lastly, add the oil. It turned out delicious.


Using your hand, rub this unusual marinade over the meat on both sides. Let it sit for 15 minutes.

Salt? As you wish. I didn't add salt. And it was so delicious. Having dipped the meat into the breading, I beat the piece a little.

Outdoor recreation is traditionally accompanied by cooking barbecue. For this dish, the meat must be soaked in advance; the composition of the marinade determines the further taste of the kebabs and their softness. Pork soaked in onions and lemon juice when fried over a fire turns out tasty and juicy.

To prepare pork skewers marinated in lemon juice, prepare:

Ingredients

• Pork (it is better to select neck tenderloin) - 2 kg
• Onions - 4 pcs.
• Salt - 1.5 tbsp. l.
• Pepper - 0.5 tsp.
• Lemon - 2 pcs.
• 6. Skewers or grill net

Instructions

1. First you need to create a marinade. Peel the onions, do not halve them with a longitudinal cut, but cut them into medium-sized rings. Place the onion slices in the pan in which you plan to soak the meat. The lemon is cut into round pieces 0.7-1 cm wide.

   The meat is prepared in the most usual way - washed (the water should drain), cut into large pieces (about 5 cm) and placed in a pan. Then pepper and salt future kebabs.

   Squeeze the citrus slices into a container, pouring lemon juice over the pork pieces and onions. When these three ingredients react, a natural marinade is formed, without the use of vinegar or other additives. Be sure to mix all layers of food with a spoon or clean hand.
   
   

2. The pork is infused in the lemon marinade for several hours, so it is better to soak the kebab overnight. If you plan to fry them in the evening, then marinate the pork 6-8 hours in advance. It is advisable to stir every two hours and press down the pieces a little.
   
   
3. The pieces marinated in lemon juice are put on a skewer, not pressing tightly against each other. It is also advisable to alternate meat pieces with onions.
   
   
4. After making a fire, wait for the coals to form; they are the ones that provide the necessary heat. Fry pork kebabs, marinated in lemon juice, over coals at a distance of 20-30 cm. Every 5-7 minutes, the skewers must be twisted so that the non-fried side of the meat is facing the heat source. From time to time, sprinkle the tops of the pieces with marinade. To do this, pour the juice into a bottle and make a hole in the lid.
   
   
5. In 30-40 minutes the dish will be ready. Serve kebabs with vegetables or ketchup.
   
   

Good day, my readers. For a long time it was believed that marinade was needed only for tough meat. But the attitude towards him has changed recently. Increasingly, it is used to help meat reveal its taste. I’ll tell you which marinades for pork meat best cope with this task.

As a rule, meat sauces have three main components:

• Acidic base. This could be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar, which is better suited for frozen meat, can also be used.
• Spices– any can be added to taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
• Oil– it gently envelops the meat, sealing in moisture. And is a wonderful conductor of aromas. Olive, sunflower, soy or any other can be used.

How long to marinate pork depends on the set of products used. This indicator is also affected by the age of the pig. If this is a 5-year-old boar, then you won’t get away with it in 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 without unnecessary water.

Marinade recipes

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

I think you can easily decide what is best to marinate pork in so that it turns out amazingly tasty. After all, some people like the sweet and sour version, while others prefer the spicy one. As they say, there is no arguing about tastes. And if you want to cook pork in a frying pan, then I have marinade recipes.

The classic method with vinegar and onions

Although some cooks are not crazy 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 tbsp. spoons of vegetable oil;
• spices + salt.

Let the washed meat dry and cut it into portions measuring 5x5 cm. Chop the onion into rings (recommended width - 5 mm). Then mix the onion and pork with your hands. Salt the mixture and season it with spices and oil.

Then pour in the vinegar diluted in water and mix everything thoroughly. The aromatic liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. Minimum time – 3 hours. However, it will turn out much better if you marinate overnight.

And then the marinated pieces can be cooked over a fire or fried in a frying pan. Experiment for your health :)

How to marinate pork with apple cider vinegar

For a neck weighing 2200 g you need to take:

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

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

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

Marinate meat in lemon juice

The set of products presented below will make 2 servings. In general, you are guaranteed a romantic dinner. For 300 g of neck you need to take:

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

Squeeze the juice from the lemon (you will need 3 tablespoons) and three 1 tablespoon. a spoonful of zest. Mix the juice and zest with the sauce and olive oil. Here we also add crushed garlic, salt and pepper. Mix the marinade ingredients thoroughly.

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

Then place the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won’t take much time – 20 minutes maximum.

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 tbsp. spoon crushed garlic into the pulp;
• 1 tbsp. spoon of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 tbsp. spoon of cane sugar;
• 3 tbsp. spoons of wine vinegar;
• 1 tbsp. spoon of olive oil;
• 1 teaspoon of dried herbs (marjoram + basil + oregano);
• salt + pepper.

Mix the ingredients of the spicy mixture. Immerse pieces of pork 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 don’t have red wine, you can make the marinade with white wine. Watch the video to see how to do it.

How to make marinade with soy sauce

For entrecote weighing 1.5 kg you will need:

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

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

Pour the aromatic mixture over the pork pieces. And leave for 10-12 hours - let them marinate well. After the entrecote, we grill, bake in the oven or fry in a frying pan.

Marinate pork in kefir

For 2 kg of neck, take:

• liter of kefir;
• 5 pieces. onions;
• a bunch of basil greens;
• salt + pepper.

This marinade can also be prepared with sour cream. You can take different fat contents. We cut 2 onions into thin rings, and the remaining 3 pieces. grind into puree. 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 it all with kefir and mix gently. Let the meat marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry them over the fire.

Flavored kiwi softener

This overseas fruit has enormous 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 fruit;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, dry it with a disposable kitchen towel and cut into equal-sized pieces. We puree the kiwi and make juice from ¼ of the lemon fruit. Cut the rest into 3 pieces and send to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and season it with pepper. It will be more flavorful if you add freshly ground pepper. Mix the ingredients so that the spicy mass is distributed evenly. And marinate for no more than 2 hours. Otherwise you will end up with meat puree. Well, then we string it onto skewers and fry it.

Beer marinade

This recipe is very simple. I recommend using live beer for the marinade. You will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp should be cut into equal-sized portions. Next, pour beer over the meat and leave it for 1-2 hours. Afterwards the pieces are added and seasoned. And then they start preparing them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

Meat prepared according to this recipe comes out incredibly juicy and tender. You need to prepare:

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

Wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it would be convenient to eat. Puree the onion and add the pulp to the meat. Pepper and salt the mass. And then add mayonnaise here. Mix everything well. And marinate the kebab for 10-12 hours, and then fry it.

Soften the meat in mineral water

For 1.5 kg of neck, take:

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

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

Making honey mustard marinade

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

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

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

If you cook on the barbecue, just fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a frying pan. During frying, I advise you to pour the aromatic sauce in which the pork was marinated over the meat. And also, add salt to the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

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

Cut the pork 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 and mix everything thoroughly.

Place the pork in the tomato marinade and leave for 4-5 hours. Turn the pieces over periodically to ensure they are well marinated.

We will cook the meat in the oven. Grease the pan with oil, place the marinated pieces on it and cover the top with foil. Preheat the oven to 200 degrees and place the pork in it for 20 minutes. Then remove the foil, pour the juice over the meat and continue cooking for another 20 minutes. This is just a masterpiece dish - golden brown crust, amazing aroma :)

Cooking pork in lingonberry marinade

The recipe for this dish is:

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

Cut the pre-washed and dried meat into portions. Puree the berries and garlic, then add seasonings to the mixture. Dip the pork into the aromatic pulp and place it in the refrigerator overnight. Well, the next thing is small - you need to cook the meat. You can fry it in a frying pan or on a barbecue, or bake it in the oven.

Balsamic Vinegar Softener

For 1.5 kg of pulp you need to take:

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

Grind the garlic into a pulp and mix this component with the other ingredients of the marinade. We cut the washed and then dried pork flesh into equal pieces, like for a shish kebab. Then we send them into the aromatic mass for 6-8 hours. And then we string it onto skewers and cook it over the 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 it to them, you can drop the link to the article. And don't forget to. And I tell you: see you again!

Irina Kamshilina

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

Content

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

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

1. Acidic base. You can use 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 well. All of them give the dish a complete taste and appearance.
3. Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

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

• “overnight” marinating compositions are very tasty on a soy base;
• It is recommended to marinate in tomato juice or kefir;
• for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
• like all types of meat, pork goes well 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 a marinating composition 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. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by a few simple tips, following which the meat will turn out even tastier. The main recommendations are as follows:

1. In recipes based on mayonnaise, it is better to use homemade mayonnaise. 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 marinating, 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 mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

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

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

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

Cooking method:

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

For frying in a pan

• Cooking time: 30 minutes.
• Number of 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 frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

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

Cooking method:

1. Peel the garlic and press 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 and let it sit for at least half an hour.

For boiled pork

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

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

• dry red 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 and celery through a press.
2. Pour wine over this mixture and stir.
3. Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
4. Keep the meat in the resulting mixture for about 2-3 hours.

For the 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 cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare 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 - this will make the steak tastier.

Ingredients:

• onion – 1 kg;
• ground red and black pepper - to taste;
• rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
• ginger powder – 2 tbsp;
• dried herbs – 2 tbsp;
• 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 and rub the meat with them separately.
2. Peel the onion and chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat 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.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

• garlic – 5 cloves;
• sugar – 5 tbsp;
• 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, sugar, and stir.
3. Season the base with spices. Mix well again.
4. Keep the meat cooked 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, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 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, herbs - to taste;
• fresh basil - 1 bunch;
• dried herb - 1 tbsp.

Cooking method:

1. Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
2. Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
3. Wash fresh herbs, dry, finely chop.
4. Rub the meat separately with the spices, then transfer to a large bowl.
5. Next add salt, sprinkle with basil, pour in tomato sauce, stir.
6. Leave for 1 hour.

Mustard

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

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

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

Cooking method:

1. In a large bowl, whisk together butter, sauce and mustard.
2. Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
3. Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
4. Combine the remaining ingredients and mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

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

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with 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 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 and pass through a garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients and mix everything thoroughly.
4. Add meat to the resulting solution and leave for 6 hours.

With vinegar

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

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

Ingredients:

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

Cooking method:

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

Simple

• Cooking time: 2 hours.
• Number of 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 excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet 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 a paste.
2. Salt the resulting pulp, season with pepper and salt.
3. Next, pour in the oil and add the bay leaves.
4. If there is little time left for marinating, you should pour hot marinade over the meat.
5. Leave for 2 hours.

From kefir

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

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, which is why it is considered a classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the 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 and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
2. Next, sprinkle with spices, pour in kefir and mix well.
3. Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

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

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

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

Cooking method:

1. Peel the kiwi and process it into puree using a blender.
2. Season the resulting mass with lemon juice.
3. Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
4. Leave in a cool place for 4 hours or more.

With honey

• Preparation time: 1 day.
• Number of servings: 4 persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

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

Cooking method:

1. In a separate container, combine honey with mustard and stir until smooth.
2. Leave the mixture for 10 minutes.
3. Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
4. Then pour a mixture of honey and mustard on top.
5. Leave the product to marinate for a day.

Video

Discuss

The most delicious marinade for pork

I really love dishes like this where you don’t have to spend a long time fiddling around at the stove. This is one of them. Here we simply mix all the ingredients, simmer for 2 hours in the oven, and then brown some more. The meat turns out very tasty and tender, with a pleasant lemon flavor. Can be served with a side dish or without. I prefer it with some seasonal salad.

Cooking time: 2 hours
Preparation time: 10 min.
Number of servings: 4 pcs.

Ingredients:
Water - 3-4 glasses
Bay leaf - 4 pcs.
Lemon - 1 pc.
Green onion - 3 feathers
Ground black pepper - 0.5 tsp.
Pork pulp - 1.5 kg
Salt - 1 tbsp. l.
Dry cumin - 2 tsp.

Preparation:
To prepare the dish you need pork, lemon, water, cumin, bay leaf, salt, pepper, green onion.


Cut the meat into small pieces and place in a heat-resistant bowl.


Add salt and pepper.


Add cumin and bay leaf.


Cut the lemon into pieces and squeeze the juice directly onto the meat. We also put lemon slices into the pan.


Finely chop the onion and put it in a saucepan. By the way, you can also use regular onions. Fill everything with water. The water should cover the contents of the pan.


Place the pan on the fire and bring to a boil. Cover with a lid and place in an oven preheated to 200°C.


Cook in the oven for 2 hours, covered. The liquid remained only at the bottom, and the meat became very, very soft, just falling apart in your hands. You can generally eat lemon with your lips alone.


Transfer the meat with lemon to a baking dish. In this case, we divide each piece of meat into several parts by fiber. Sprinkle sauce from the bottom of the pan - literally 2-3 tbsp. l.


We return the meat to the oven for another 10 minutes, but now set the “grill” mode so that the meat browns. All is ready!


Bon appetit!