Onions are a healthy product and are used in many dishes. Its only drawback is its sharpness and bitterness. Therefore, the question of how to pickle onions in vinegar so that they acquire a more pleasant taste worries many cooks. Below are various marinade recipes. Therefore, everyone will find an option for themselves.

How to pickle onions in vinegar?

Onions marinated in vinegar are added to salads, served with meat dishes, and some simply eat them with bread. It is very simple to prepare, but there are some nuances that need to be taken into account. The recommendations below will help you cope with the task quickly and without hassle.

1. To marinate the onion faster, you need to cut it as thin as possible.
2. If onions are used, then to remove the bitterness, they are doused with boiling water before pickling.
3. For pickling, you can use any onion - white salad, red and regular onions.

How to quickly pickle onions in vinegar?

Ingredients:

• onions – 3 pcs.;
• granulated sugar – 30 g;
• apple cider vinegar – 2 tbsp. spoons;
• salt - a pinch.

Preparation

1. The onion is cut into thin rings and crushed by hand.
2. Add salt, sugar, apple cider vinegar.
3. In about a quarter of an hour, the pickled onions in apple cider vinegar will be ready.

Pickling onions in vinegar with added sugar is not at all difficult. It is only important not to heat the water too much. A temperature of 40 degrees is quite enough. After all, it is important that the onion is marinated and not cooked. For added piquancy, you can add chopped herbs to the marinade at your discretion.

Ingredients:

• boiled water – 1 glass;
• salt – ½ teaspoon;
• sugar – 2 teaspoons;
• greenery;
• vinegar – 50 ml.

Preparation

1. Chopped onions are mixed with finely chopped herbs.
2. Prepare a marinade for onions with vinegar and sugar.
3. The remaining ingredients are added to warm water.
4. The resulting liquid is poured over the vegetable and herbs and left at room temperature for a couple of hours.
5. Then they put the onions in a colander - they are completely ready.

You will learn how to pickle onions with dill in vinegar from the recipe below. The product turns out so appetizing that it can be safely served as an addition to any side dish, especially potatoes. This onion can also be served as an appetizer with strong drinks. And its huge advantage is that it will be ready in half an hour.

Ingredients:

• large white onion – 1 pc.;
• sugar – 1 tbsp. spoon;
• vinegar 9% - 4 tbsp. spoons;
• salt – 1 tbsp. spoon;
• boiled water – 1 glass;
• chopped dill - 1 tbsp. spoon.

Preparation

1. The onion is chopped into thin half rings and placed in a jar.
2. Marinade for onions with vinegar is prepared as follows: dissolve sugar and salt in water, pour in vinegar.
3. Pour the resulting mixture over the onion and add dill.
4. Close the jar with a nylon lid and put it in the cold for half an hour.

Pickled onions, the recipe for which is presented below in vinegar, differs in taste from all previous options. Its peculiarity is that it is marinated not in ordinary or even apple vinegar, but in wine vinegar. The product acquires interesting notes of taste thanks to the addition of fresh thyme.

Ingredients:

• red wine vinegar – 500 ml;
• fresh thyme - half a bunch;
• red onion – 500 g;
• coarse sea salt - 1 tbsp. spoon.

Preparation

1. Pour salt into the pan, pour in red vinegar and add thyme sprigs.
2. The onion is chopped into thin rings.
3. The pan is placed on the fire, brought to a boil and the onion is lowered into it.
4. Simmer over low heat for a couple of minutes.
5. Place the onion in a jar and pour boiling marinade over it.
6. This onion is ready to serve immediately, but if it is infused, it will be tastier.

Onions are often added to some dishes, especially salads. But due to its bitterness and sharp taste, many refuse to add this component. And as a result, the food turns out completely different from what it should have been. To avoid such a problem, you need to know how to quickly pickle onions in vinegar.

Ingredients:

• large onion – 1 pc.;
• vinegar 9% - 2 tbsp. spoons;
• water – 125 ml;
• sugar – 25 g;
• salt – 1 teaspoon.

Preparation

1. Finely chop the onion.
2. Add salt and sugar to the water and bring to a boil.
3. Pour in vinegar and immediately pour the resulting mixture over the onions.
4. Cover the container with a lid.
5. Once the marinade has cooled, the onions in vinegar are ready to serve.

How to marinate onions for shish kebab with vinegar?

Onions in vinegar, the recipe for which is presented below, are simply irreplaceable when preparing barbecue. It is best to cook it with the addition of fresh dill. It marinates very quickly, so it’s not a problem at all if you haven’t prepared it in advance. This can be done when the kebab is already fried.

Shish kebab is a very tasty dish, but there are a lot of secrets on how to make it even tastier. This article will tell you how to properly marinate meat for frying and how to make the right marinade.

What kind of pork meat is ideal for barbecue?

In the Caucasus, lamb is the most popular, in other regions - pork. When choosing a product, you should pay attention to the following points:

• meat should only be fresh, but not steamed, preferably chilled:
• it should have a bright pink color, be free of mucus, blood, darkening, meat juice should be transparent;
• It is advisable to take the young one - it is more tender, soft, juicy;
• the best choice is the neck, where the veins are evenly distributed, you can take loin, tenderloin;
• when using pieces located along the ridge, the fat must be cut off from them.

How to properly marinate pork kebab

Choosing the right meat for barbecue is half the battle; little secrets will help complete it. Basic requirements for the container in which the product will be marinated:

• capacity;
• safety.

It is best to use glass, clay, ceramic dishes for marinating; if metal, then be sure to be enameled.

The duration of marinating is influenced by various factors: the quality of the meat, the size of the chopped pieces, the composition of the marinade itself, for example, grated onion, significantly speeds up the process.

Important points - the meat should be cut across the grain, after seasoning with marinade, compact the pieces tightly, cover, and leave to marinate in a cold place.

Juicy pork kebab in onion marinade

The most popular product for marinating barbecue is onion. Thanks to it, the meat turns out juicy, with a subtle onion aroma.

Main components:

• Pork – from 1 kg.
• Fresh onions – 4-5 pcs.
• Spices (at the hostess's choice).

Cooking plan:

1. Cut the meat.
2. Divide the onions in half, cut one part into large half rings, and grind the second in a blender.
3. Place the meat pieces in a suitable container, mix with grated and chopped onion.
4. Salt and season with seasonings.
5. Keep in a cool place for 60 minutes.
6. Start frying.

Marinade for pork shish kebab with vinegar

Vinegar often accompanies onions when marinating shish kebab, as it makes the meat more tender.

Ingredients:

• Pork – 1 kg.
• Onions – 3-4 pcs.
• Vinegar - 4 tbsp. l. (concentration – 9%).
• Sugar – 1 tsp.
• Water – 8-10 tbsp. l.
• Spices.

Algorithm of actions:

1. Prepare the meat, rinse, cut.
2. Cut the onions into rings.
3. Mix vinegar with water and sugar.
4. Salt the meat pieces.
5. Sprinkle with seasonings.
6. Combine with onion and vinegar marinade.

Tomato juice as a marinade

The following recipe suggests using regular tomato juice. It will give the finished dish juiciness and a pleasant ruddy color.

Ingredients:

• Pork fillet – 1 kg.
• Fresh tomato – 250 ml.
• Onions – 2-4 pcs. (depending on size).
• Ground black pepper (or other seasonings).
• Salt.

Preparation:

1. Divide the fillet into portions.
2. Season with pepper or other selected spices.
3. Salt the pork.
4. Combine it with onion, cut into rings, compact tightly.
5. Pour in tomato juice (it is not necessary that it covers the contents of the container).
6. Keep it in the cold overnight, then the finished dish will turn out very tender.

Kefir marinade for pork shish kebab

Kefir marinade is no less popular; it does its job well - “softens” the meat fibers. In addition, it does not give off a smell and does not interrupt the spicy aroma, as vinegar does.

Ingredients:

• Kefir (any fat content) – 500 ml (per 1 kg of pork).
• Onions – 2-5 pcs.
• Spices for barbecue – 1 tsp.

Preparation:

1. Cut the meat into pieces of the desired size.
2. Onion - in half rings, add salt, press with your hands.
3. Sprinkle the meat stock with spices and stir lightly.
4. Add onion rings to it.
5. Pour in kefir, mix again and compact a little.
6. Leave for 4-5 hours.

Marinade for pork shish kebab with mayonnaise

Mayonnaise is not the most popular product for marinating; it can be used as a last resort when there are no other ingredients on hand.

Ingredients:

• For 1 kg of pork - 200 grams of mayonnaise.
• Ground pepper – 0.5 tsp.
• Spices (if desired).
• Onion – 1-2 pcs.

How to cook:

1. Wash the meat, dry it, cut it.
2. Chop the onions into cubes or rings.
3. Mix the chopped fillet with salt, pepper and other seasonings.
4. Add onion rings.
5. Pour mayonnaise over everything.
6. Leave in the cold for 4-5 hours (ideally overnight).
7. Fry in the traditional way.

Marinade with cream

Sometimes the kebab turns out a little tough; to prevent this from happening, you can use cream for marinating. They are perfect for chicken, but you can also use pork.

Source products:

• Chicken or other fillet – 1 kg.
• Cream – 150 ml (33%).
• Onions – 1 pc.
• Water – 150 ml.
• Garlic – 3-4 cloves.
• Coriander, red and black pepper (ground).

How to proceed:

1. Rinse the meat and dry it.
2. Cut into portions.
3. Cut the onions into rings.
4. Finely chop the garlic.
5. Combine onion with garlic, salt and seasonings. Stir.
6. Combine water with cream and add to onion.
7. Place chicken fillet pieces into the marinade.
8. Marinate for 4 hours, placing the container in a cool place.

Recipe for a delicious marinade for pork shish kebab with lemon juice

Lemon is an excellent competitor for vinegar. It also makes the meat fillet soft and tender, and also adds a piquant aroma.

Ingredients:

• Pork neck – 1 kg.
• Fresh lemons – 3-4 pcs.
• Onions – 2-4 pcs.
• Garlic – 3-4 cloves.
• Seasonings.

Preparation:

1. Prepare the meat - rinse, dry, cut.
2. Chop the garlic and chop the onion into half rings.
3. Mix the meat pieces with spices.
4. Add onion and garlic.
5. Wash the lemons, cut in half, squeeze on top, mix all ingredients thoroughly.

You can grate the zest of one lemon on a fine grater, then the lemon aroma will be even stronger when frying.

1. Place the semi-finished product under pressure and let stand for 6-7 hours.

Very tasty and quick shish kebab on mineral water

The liquid component of the marinade can be not only vinegar or lemon juice, but also ordinary mineral water.

Important: If the mineral water is very salty, the amount of salt should be reduced.

Ingredients:

• Meat – 1 kg.
• Mineral water – 300 ml.
• Onions – 4-6 pcs.
• Fragrant spices.

Preparation:

1. Prepare the meat, cut it.
2. Chop the onion in a convenient way (ideally - into rings).
3. Mix the onion with spices and salt, crush to make it juicier.
4. Combine the resulting mass and meat in a deep container.
5. Pour in cold mineral water.
6. Leave for 10 hours.
7. Before frying, drain all the liquid; onion rings can be fried separately and served with the finished dish.

How to marinate pork kebab with red wine

Marinating meat in red wine is also widely accepted. Semi-dry red wine is best, followed by semi-sweet wine.

Ingredients:

• Neck – 1 kg.
• Onion – 0.5 kg.
• Red wine (semi-dry or dry) – 100-150 ml.
• Caucasian spices.

Subsequence:

1. Prepare and cut the meat.
2. Transfer to a deep container.
3. Add salt.
4. Mix with spices.
5. Cover with onion, cut into half rings.
6. Pour wine.
7. Marinate for at least 5 hours.

Unusual marinade with beer for pork kebab

Beer is another suitable product for marinating pork; it turns out quite juicy, soft, and when frying you can smell the aroma of freshly baked bread.

Ingredients:

• Fillet – 1 kg.
• Dark, strong beer – 300 ml.
• Onions – 3-4 pcs.
• Seasonings.
• Salt.

Preparation:

1. Chop the pork and add salt.
2. Mix with seasonings.
3. Cut the onion into beautiful half rings and add to the meat.
4. Stir until the onion releases its juice.
5. Fill with beer and put under pressure.
6. Leave in the room for about 60 minutes, then put in the refrigerator overnight.

Marinate pork kebab in pomegranate juice

For barbecue dressing, you can use unsweetened natural drinks; pomegranate, of course, is ideal.

Ingredients:

• Neck or shoulder blade – 1 kg.
• Pomegranate juice – 250-300 ml.
• Khmeli-suneli.

Preparation:

1. Rinse the selected meat and pat dry with a towel.
2. Cut into large equal pieces.
3. Chop the onions.
4. Mix the meat pieces with onion, salt and seasonings.
5. Pour pomegranate juice over the prepared mixture and stir.
6. Cover with a plate/lid and press down.
7. Marinating time – from 10 hours to 2 days.

Authentic Caucasian marinade for pork shish kebab

In the Caucasus they know how to cook delicious kebabs, but they reveal their secrets with great reluctance. However, some of them are known.

Main components:

• Pork neck – 1 kg.
• Onions – 0.5 kg.
• Vinegar – 100 ml.
• Water – 100 ml.
• Set of Caucasian spices.

To the question How to make marinade for barbecue? given by the author Neurologist the best answer was that we were at my mother-in-law’s house over the weekend, we were eating kebabs, and they poured orange juice over the meat - very tasty (of course, don’t forget about salt, spices and onions)

Answer from Mother[guru]
squeeze a lemon

Answer from Islam Selmurzaev[newbie]

Answer from Interrogative[guru]
I ate different things, but it works best with vinegar, but only 6% and diluted with water 1 part to 1

Answer from squint[guru]
Shish kebab with sour cream, mayonnaise and beer marinade

1.5 kg chicken/meat
200 g sour cream 20%
200 g mayonnaise
500 g onions
1 glass of beer
pepper, salt
Cut the onion into half rings and lightly mash with your hands.
Cut the meat into pieces for barbecue, mix with onions, salt and pepper, add sour cream and mayonnaise, mix, refrigerate for 12-16 hours.
2 hours before frying, pour beer into the meat and stir.

Answer from Ekaterina Sudak[expert]
and we once tried adding beer, surprisingly the meat turned out very tasty, soft and tender, you’ll just lick your fingers, but in general it all depends on your tastes, you can add anything you like.

Answer from Svetlana Dolkhidkh[newbie]
How to marinate kebab “Eskimo on a stick!” »
How to marinate shish kebab simply, quickly and incredibly tasty? The recipe is the winner of the “Perfect Picnic Recipe” competition from Kikkomann.

Just look at this melted and chewy delicious cheese wrapped in a meat casing.
This kebab is worth tasting as soon as possible!
Marinade recipe

Answer from ALEXA[expert]
For example, I never add vinegar to meat. It’s better to cut the meat into portions, add salt and pepper, add onion, cut into slices, and pour the whole thing with highly carbonated BonAqua and add lemon juice.

Answer from Victor[guru]
MEAT MARINADE
Ingredients:
200-250 ml dry white wine, 200-250 ml vegetable oil, 1 carrot, 2 large onions, 1 clove of garlic, 1/2 lemon (or 250 ml vinegar), 1 small bunch of parsley, 2 bay leaves, black peppercorns .
Preparation
Cut garlic, onion, carrots into slices.
Pour vegetable oil over the meat, after placing it in a bowl where it will be marinated.
Pour wine over chopped vegetables, bay leaves, parsley and black pepper, then lemon juice, and leave to marinate for 2 hours to 2 days.

MARINADE WITH SPICES AND ROOTS
Ingredients
For 1 liter of marinade: 500 ml water, 500 ml vinegar (6%), 12 peppercorns, 5 pcs. cloves, 1 teaspoon sugar, salt to taste, 1 bay leaf, 1/2 parsley root, 1-2 onions, 1/2 celery, 1 carrot.
Preparation
Place chopped onion, carrot, parsley, celery, ground pepper, bay leaf, cloves, salt and sugar to taste into boiling water and cook over low heat in a covered pan for 15-20 minutes.
Then pour in the vinegar, let it boil and cool immediately.
The composition and quantity of roots in the marinade can be changed.
If you don't have any roots like parsley or celery, you can add more carrots and onions.

POULTRY MARINADE
Ingredients:
4 tbsp. tablespoons vegetable oil, juice of 1 lemon, 2 onions, 1 bunch of parsley, 1 clove of garlic, salt, ground black pepper.
Preparation
Grease the bird with vegetable oil, pour in lemon juice, cover with slices of garlic and onion, parsley, sprinkle with salt, ground black pepper, leave to marinate for 2-3 hours.

YOGURT MARINADE FOR LAMB
Ingredients:
125 ml plain yogurt, 1 clove garlic, 1 red pepper or 1/2 teaspoon sweet paprika, 2 teaspoons fresh mint.
Preparation
Crush the garlic, peel and finely chop the mint.
Add garlic, or sweet paprika and fresh mint to the yogurt.

SIMPLE MARINADE
Ingredients:
250 ml vinegar, 1 bunch of parsley, 2 bay leaves, 1 large onion, salt, ground black pepper.
Preparation
Pour vinegar over the meat, add parsley, pieces of bay leaf, onion slices, salt, ground black pepper, marinate for 2 hours.

MEAT MARINADE
Ingredients:
200 ml vinegar (3%), 50 g onions, 25 g carrots, 20 g parsley, 20 g celery, bay leaf, pepper, salt, sugar.
Preparation
Boil water with salt, sugar, seasonings, vegetables and vinegar.
MARINADE
Ingredients:
250 ml vinegar (3%), 40 g onions, 25 g carrots, 25 g parsley, 25 g celery, sugar, pepper, bay leaf.
Preparation
Boil water with salt, seasonings, sugar.
When the marinade has cooled, pour it over the meat.

FRAVOUS MEAT MARINADE
Ingredients:
4-5 tbsp. spoons of vegetable oil, 1-2 tbsp. spoons of lemon juice, 2-3 tbsp. spoons of cognac, an aromatic mixture of spices (for example, “herbes of Provence”) and cayenne pepper.
Preparation
Mix all the ingredients, place the meat on a flat dish, brush with marinade and leave for 1 hour, turn over once.

MINT MARINADE FOR PORK
Ingredients:
4-5 tbsp. tablespoons vegetable oil, 3-4 mint leaves, 60 ml white wine, 1 onion, garlic powder (or 2-3 chopped garlic cloves), rosemary.
Preparation
Mix the oil with chopped fresh mint leaves, white wine, chopped onion, garlic powder and rosemary.
Lubricate the meat with the resulting mixture and leave overnight.

HONEY MARINADE FOR PORK AND BEEF
Ingredients:
1 tbsp. spoon of honey, 80 ml of soy sauce, 1 teaspoon of sesame oil, 2 teaspoons of grated ginger, 2 cloves of garlic.
Preparation
In a bowl, combine warmed honey, soy sauce, sesame oil, grated ginger and crushed garlic.

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

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Pork marinade– a kind of sauce used to soften meat and give it a brighter taste. Consists of sour liquids, salt, all kinds of spices and herbs.

In cooking, there are a huge number of recipes for marinades for all types of meat and fish products. The recipes are unique and include ingredients that go well together. According to professionals, It is the dressing that plays the main role in obtaining the excellent taste of a meat dish..

The history of marinade and the pickling process as such goes back centuries. Many peoples who lived on the coasts of seas and oceans and had access to sea water used it to preserve food from spoilage (salt served as a natural preservative). And nowadays, some northern peoples soak and even boil fish in sea water.

Modern cooking has slightly complicated the composition of this product. The popularity of pickling was increased by the favorite food of outdoor vacationers - shish kebab.

Composition of the marinade

The composition of pork marinades can be very diverse. Here, a lot depends on the tastes and preferences of the people who take up the preparation of meat.

The use of marinated meat is especially in demand in the spring and summer. No company can go on vacation without barbecue. Traditionally, the most common and in demand meat for barbecue is pork. A piece of pork meat on its own, fried over an open fire or grill, is unlikely to delight you with a delicious, juicy taste. Pork without preparation after heat treatment will simply turn into a dry, tough piece.

Marinating is aimed at softening the meat product and speeding up its cooking. So, after marinating, the cooking time for pork is significantly reduced, and the meat remains juicy and soft.

The most commonly used marinades for barbecue are:

• as a base: vinegar, wine, kefir, soy sauce, mustard, juices (tomato, orange, pomegranate, etc.);
• spices and spices: ginger, pepper, nutmeg, coriander, cinnamon, cloves, cumin, rosemary, curry, marjoram;
• onion and garlic.

It is recommended to replace traditional acetic acid with tartaric or citric acid, since vinegar makes pork tough. Naturally, you don’t need to use all the spices at once. For example, marjoram and rosemary or pepper and caraway seeds combine well.

There are conflicting opinions about salt in marinade. Some say that salt draws juice from the meat, and therefore you need to salt the pork at the very end, just before heat treatment. Although, on the other hand, soy sauce, which is often used in marinades, is quite salty, but softens the fibers of the meat and gives the dish original taste.

Pork marinade recipes

There are many recipes for pork marinade. Some of them are simple and traditional, while others are exotic.

Below we will look at common and popular recipes used for pre-processing pork meat. The preparation process time will depend on the selected main component A.

Remember that pork is a fairly versatile meat that goes well with a wide variety of foods and spices. Many marinating options will allow you to find exactly your ideal marinade recipe and prepare an unsurpassed kebab based on it.