Marinade for pork: recipes, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

According to culinary experts, chefs and other people closely associated with cooking, the success of many meat dishes directly depends on the composition intended for soaking the pulp. So, a successfully selected marinade (for pork or beef) can significantly improve the taste of the product: tenderness, softness, the ability to melt in the mouth, and so on. On the contrary, poorly combined ingredients can spoil the whole “oil painting”. And the food will turn out, as they say, neither here nor there. How to avoid pitfalls when choosing a marinade for pork, as well as for any other types of meat? Let's figure it out!

What are marinades, or Charming variety

For pork, poultry, beef, lamb, you should choose your own, special marinade, whether it be a liquid or a special mixture of seasonings and spices. Its composition also depends on howyou intend to cook meat. The simplest is the pork marinade for baking in the oven. As for the processing of pulp intended for frying in a pan, these compositions amaze the novice cook with their diversity: they can be sharp, tender, and sweet and sour. A very popular option for cooking pork ribs (on the grill or in the oven). Well, the pork barbecue marinade is almost indispensable on a summer picnic. In general, in the preparation of meat, the most important trump card is precisely the “correct” composition of the marinating mixture. And how to prepare the dish for baking will depend on its taste with aroma, and its softness and tenderness. At the same time, each of the national cuisines (except perhaps the peoples of the Far North) has its own traditions in this regard. Needless to say, every large family has its own "secret" recipe.

So how to marinate so that the final product does not turn out, God forbid, overdried and too hard? First of all, the method of preparing the pulp depends on the type of meat itself. A special marinade is required for cooking a steak or, for example, ham. However, as for the same barbecue, for cooking in the oven, you need to take as fresh meat as possible. And preferably from a young animal. Although, according to experts, a magical marinade for pork, intended for baking, can turn even the most “tin” into the most delicate delicacies. But still, try to avoid using pulp that has been frozen (and even more so several times).

How it works

The effect of the soaking compounds is obvious and understandable to everyone who is at least somewhat familiar with the school course of chemistry and biology. Marinade for meat (pork, beef, lamb, chicken - no difference) gradually softens muscle fibers, makes the structure more tender, juicy, adding a pleasant aroma and flavor of seasonings. Therefore, the process itself should last, according to the rules, up to 12 hours, so that these same fibers are properly saturated with the necessary substances.

On the other hand, there are quite a few quick-acting marinades for pork (for baking in the oven or for barbecue), where we use components with a high level of acidity: lemon juice, kiwi puree, pomegranate or pineapple pomace. Then the soaking time should be reduced to 3-6 hours, depending on the composition. By the way, we do not recommend using vinegar popular in the Soviet era. This chemical can fundamentally ruin the taste of the finest cuts by drying them out. And instead of making the fibers softer, it makes them stiffer. If you want to experiment with vinegar, then take apple, natural.

A little about seasonings for cooking in the oven

Peppers and zira are ideal spices for baking in the oven. Coriander, various greens and herbs, traditional laurel, chili with basil perfectly emphasize the taste. And in the case of their use, a bouquet of rich aromas will also be added to the excellent taste of the finished dish.

For the steak: several options

Steaks are gaining more and more popularity at picnics, second only to the more familiar kebabs. They are traditionally already soaked in a spicy-sweet marinade. It enriches the taste of the pulp, even regardless of its further roasting (it's no secret that some eaters prefer half-cooked on the grill).

1. The next marinade for pork steak will be ideal. We take: vegetable oil - 50 ml, a few cloves of garlic, two tablespoons of lemon juice, an onion, a spoonful of a mixture of peppers, half a spoonful of s alt, a spoonful of mustard in powder or ready. In addition to softening the pork, the marinade will help enrich the meat with a piquant and delicate taste. The aroma of such steaks, as a rule, does not leave indifferent even the most staunch vegetarians - you should make sure of this at your next trip to nature.
2. What else to marinate pork for steaks? Olive oil mixed with pineapple juice and plenty of spices, such as fragrant basil, thyme and rosemary, is best suited. As for the rest of the ingredients (onions, garlic, s alt, mustard), the compositions do not differ much from each other. And since pork steak is more popular today than beef steak due to its greater juiciness, this is very relevant.

For barbecue: several options

If you are going to cook pork skewers, the most delicious marinade is at your service. Although, probably, every self-respecting home-grown barbecue with experience keeps in mind his own, authentic version of the soaking composition. And strivessurprise everyone present at the picnic. But if you are new to this business, then here are just a few recipes for you. Do you want the pulp to turn out to be tender, fragrant, tasty? Use them!

Quick

This express option is used by many if they are in a hurry, because it is imperative to prepare meat for barbecue very quickly (as a rule, already directly in nature). It is great for cooking pork on coals, on the grill, as well as in the oven. All components are described based on 1 kilogram of meat.

1. More onions - up to half a kilogram - cut into rings (it is better to take not too large heads), and cut the meat into rectangular pieces of 5 centimeters. We put everything in a deep container of a suitable volume with a lid.
2. S alt and pepper, season. Pour half a liter of kefir and knead the pulp thoroughly with your hands along with the onion and seasonings. Marinate, covered tightly with a lid, for a couple of hours. We fry the kebab on not hot, "gray" coals.

Tip

Vegetable layers for barbecue (bell pepper, zucchini, eggplant, tomatoes) are great for all previous recipes. We put them on the skewer one by one. And one more thing: these marinades are also suitable for cooking a steak that you grill.

With apple (grape) vinegar

We will need: onion - half a kilo, s alt to taste, a pinch of red and black ground peppers, 2 large tablespoons of vinegar, a spoonful of suneli hops, a spoonful of vegetable oil. And don't forget the meat, of course!

Porkwe cut the pulp, thoroughly wash it with our hands, leave to marinate for an hour at room temperature. Be careful: keeping pork in vinegar for too long is not recommended, because it will not be juicy when cooked on the coals. This marinade can be used with garlic (4 crushed cloves).

Express: with mayonnaise

This is probably one of the easiest ways: you need to keep the pork for only 20 minutes. And then fry it in a pan or grill and, of course, cook it on coals, on a fire. We need: 2 onions, 100 grams of mayonnaise, 4 cloves of garlic, s alt to taste, a mixture of ground peppers. Cut the onion and mix in a prepared container with all the other ingredients. We place there also coarsely chopped meat for barbecue. Mix everything well with your hands, cover with a lid and leave it alone for 20-30 minutes. After that, you can string on skewers.

Soybean

Soy marinade for pork is in special demand now. To prepare it, we need: juice of half a lemon, 2 tablespoons of honey, spicy mustard - a spoon, 100 grams of soy sauce, 3-5 cloves of garlic (crush), a mixture of ground peppers, s alt.

Mix all the ingredients until smooth and until the s alt and honey dissolve. We cut the meat into pieces, put it in a deep container and knead with soy sauce. In the marinade, the pork is kept for 2 hours at room temperature. And now you can use the skewer!

Sweet and sour

If you are going to cook a barbecue frompork, the most delicious marinade, probably next. We will need: a jar of tomatoes in juice (200 grams), a mixture of black and red ground peppers, 0.5 tablespoons each, paprika, fresh chopped greens (parsley, dill), 2 onions, juice of 1 lemon, barberry, s alt, 2 small spoons of sugar, a little olive oil - for smell.

Pass the tomatoes through a blender. We cut the onions, and chop the garlic. Grind the greens and mix in a blender bowl with spices, lemon (lime) juice, sugar, s alt. Pour the pork with the mass and mix by hand. Let it soak for 2 hours at room temperature. We roast on hot coals. The meat ripens quickly enough and remains juicy inside.

With mineral water

Another quick recipe. Marinade for pork in this case will serve as an ordinary mineral water with the addition of the juice of one lemon and spices that you love. As a rule, even half an hour is enough for the meat to “ripen” to coals. We will need: half a liter of mineral water (like Borjomi, s alted mineral water), onion (cut into rings), grain mustard, a mixture of ground peppers, cumin, s alt. This kebab marinates while the coals are lit. Be sure to take only fresh pulp, and everything will turn out incredibly juicy and tasty, especially if you do not grind with pieces.

In sour cream

The next pork marinade is sour cream. In it, the blank for barbecue is soaked for about 2 hours. To implement the recipe, we need: a couple of medium-sized onions, a glass of sour cream not too greasy (10-15%), a small spoonful of mustard, 4 cloves of garlic, s alt to taste, a set of spices forbarbecue, fresh herbs. By the way, you can use the same marinade for pork baked in the oven. All ingredients should be mixed (you can use a blender), put the meat there and soak for 2 hours.

For ham

As in today's times, less and less potential consumers trust "store-bought" boiled pork and ham. Wouldn't it be better (and cheaper) to cook delicious meat with your own hands, in a kitchen? So the quality will be personally controlled, and there will be confidence that this product will in no way harm your he alth.

So, boil water in a saucepan, add half a glass of s alt and spices with pepper (according to personal preference), laurel in the amount of several sheets. Then let the mixture cool down. We draw it into a syringe (after having drained it) and introduce it into the pork pulp from different sides of the selected piece (act in such a way that the future ham is soaked with marinade as much as possible, even inside). In the marinade remaining in the bowl, immerse the “peeled” meat completely. We press down with oppression (you can use an ordinary three-liter jar or a saucepan placed on a saucer on top). We place the container down the refrigerator for 2-3 days, periodically turning the product over so that it is evenly soaked. You can additionally add garlic to the solution - it will be even more interesting and piquant. After the specified time, we try the meat for a cut: it should not be raw inside. If pinkish, place in the refrigerator for a while. Voila! Delicious homemade French ham is ready. It can be used for morningsandwiches or serve to the festive table, for example.

For baking in foil

Oven and wrapped in foil will make pork soft, juicy and flavorful. But in fact, this method of baking is as close as possible to cooking on a fire, on coals, on a grill. This time we use red wine (dry) as a solution for soaking the product. Soak pork for at least an hour. Do not forget: for cooking in foil, meat is not s alted.

And in sour wine you can add a set of your favorite spices (optional) and onion rings. After the specified time, we take the pork out of the soaking solution, dry it a little and wrap it in a proportional piece of foil, leaving several small holes for steam to escape. And you can bake (40-45 minutes at 200 degrees). Then we open the foil from above and turn on the “grill” mode for another 5-7 minutes, so that a golden crust forms on top. We pierce the meat, checking its readiness. Take out of the oven and cut into portions. Bon appetit everyone!