The most delicious pork marinade

The content of the article

• How to Make Pork Marinade
• Pork marinade recipes
• For baking in the oven
• For frying in a pan
• For boiled pork
• For steak
• With soy sauce
• Quick pickle
• Mustard
• Grilled
• With vinegar
• Simple
• From kefir
• With lemon
• With honey

Pre-marinating is used not only for barbecue. Do not forget about it in other recipes with pork. Marinade favorably sets off the taste of this meat and even changes its structure, making it more juicy and soft. The aroma of the finished dish also becomes more saturated. The most delicious ways to marinate pork are presented in recipes with the photo below.

How to Make Pork Marinade

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

1. Sour 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 medium softens the meat fibers.
2. Seasonings. You can add any to your taste. Well-proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and caraway seeds. They all give the dish a finished taste and look..
3. Oil or fat. They envelop the meat, so during cooking it remains juicy, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean recipes use olive oil..

The specific way how to cook the marinade also depends on the particular cuisine. For example, the French often use vegetables with wine, Mexicans – hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, with kiwi, onion or apple marinades for pork meat are also great. Here are a few really tasty options:

• “Night” pickling compounds are very tasty on a soy basis;
• pork skewers are recommended to pickle in tomato juice or kefir;
• for escalope, i.e. boneless pork tenderloin, 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 and soy marinade is suitable.

Pork marinade recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked the meat in brine from water and sea salt. Then the latter was often replaced with vinegar. All kinds of seasonings are included in the pork marinade recipe. Especially fragrant are dried herbs – thyme, oregano, caraway and sage. There are a lot of options for pickling pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are as follows:

1. In mayonnaise-based recipes, 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 mala.
2. For a faster pickling, the meat should be pierced with a fork in several places and cut into smaller ones. In addition, you need to leave the product soaked at room temperature – so the process will accelerate.
3. When using a tomato or vinegar composition, it is recommended to add one egg to the meat. Protein film protects against drying out.

For baking in the oven

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 110 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you have encountered baking pork in foil or in a sleeve, then you already know that it can turn out harsh, especially if the meat is on the bone. This can be easily avoided if you pre-marinate the product. Different compositions will do. Especially fragrant is the soy-lemon marinade for pork in the oven. 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;
• onion – 2 pcs..

Cooking method:

1. 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 meat in the resulting solution for 3-4 hours.

For frying in a pan

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

Pork marinade in a pan can be varied in taste – spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade marinating compounds for meat is prepared according to the classic recipe based on vegetable oil with vinegar. A special aroma is given to it by honey with mustard and garlic. 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 st.

Cooking method:

1. Peel garlic, press through a press.
2. Combine vinegar with oil, and honey with mustard. Then mix both masses.
3. Add crushed garlic, salt and mix.
4. Pour the mixture with meat, let it brew for at least half an hour.

For boiled pork

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 134 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

A classic marinade for pork boiled pork is vinegar. He is preparing the easiest. It is only necessary to dissolve a spoonful of a strong bite in a liter of water. The second most popular is wine. It is prepared according to various recipes. And it doesn’t matter what the wine will be – both white and red will do. For taste, you can add a stalk of celery. Seasonings will suit any that you like.

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 garlic with celery through a press.
2. Pour this mass with wine, mix.
3. Next, add mustard, oil, season with spices, salt. Allow to 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.
• Servings Per Container: 6 Persons.
• Calorie dishes: 105 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat was baked on charcoal. Any marinade for pork steaks makes them more juicy and mouth-watering, and it does not matter whether they are grilled on a grill or in a pan. You can cook it according to a variety of recipes – with onions, mayonnaise, wine, or even with mineral water. In one of the classic recipes, kefir and sour cream are used. They should not be too fat – so the steak will be tastier.

Ingredients:

• onions – 1 kg;
• red and black pepper – to taste;
• rosemary, coriander, zira, oregano, paprika – 0.25 teaspoons 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. Stir all spices in a separate container, grate meat separately.
2. Peel the onion, chop in half rings.
3. Kefir combined with sour cream. Add vegetable oil to them.
4. Lay steaks, onions and sour cream sauce in layers in a large pan. Done, the meat is pickled. Leave the product for 3-4 hours.

With soy sauce

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

Pork marinade with soy sauce has a rich flavoring bouquet. This recipe is good in that there are no strict restrictions. Spices can be easily changed by adding new and removing products listed in the list. Only soy sauce remains mandatory. Garlic and sugar complement this recipe. The result is meat in an exquisite oriental flavor.

Ingredients:

• garlic – 5 cloves;
• sugar – 5 tbsp;
• onion – 2 pcs.;
• black pepper, salt – to taste;
• thick soy sauce – 1 tbsp .;
• curry, nutmeg, basil, powdered ginger, rosemary, marjoram – a pinch;
• vegetable oil – 4 tbsp.

Cooking method:

1. Finely chop the garlic. Add diced onion to it.
2. Then pour in soy sauce, salt, add sugar, mix.
3. Season the base with spices. Mix well again.
4. Keep the meat in the finished composition for 3 hours.

Quick pickle

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

If the meat needs to be cooked within 3-4 hours, then a quick marinade for pork will help out. This recipe is suitable in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. Aromatic 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 peppers, salt, herbs – to taste;
• fresh basil – 1 bunch;
• dried grass – 1 tbsp.

Cooking method:

1. Pour the tomatoes over with boiling water to make the skin peel easier. Peel, then chop arbitrarily.
2. Chop the onions with rings, mix them with slices of tomatoes. Knead foods by hand until juice is released.
3. Rinse fresh herbs, dry, chop finely.
4. Grate meat separately with spices, then transfer to a large bowl.
5. Next, salt, sprinkle with basil, pour in tomato sauce, mix.
6. Leave for 1 hour.

Mustard

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

Gentle and moderately sharp in taste, mustard marinade for pork is obtained. It can also be attributed to whip up recipes. The composition quickly not only cooks, but also impregnates – only an hour is enough for pickling. It doesn’t matter whether you will then fry or bake meat in the oven, because the pieces will definitely have a delicious crust of mustard.

Ingredients:

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

Cooking method:

1. In a large bowl, mix the oil with the sauce and mustard..
2. Next, squeeze the juice of lemon there. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and chop finely. Peel the garlic, pass through the press.
4. Combine the remaining ingredients, mix.
5. Done, you can marinate the meat – put it in the same bowl, cover with foil and send for an hour in the refrigerator.

Grilled

• Cooking time: 6 hours.
• Servings Per Container: 9 Persons.
• Calorie dishes: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Special recipes include meat cooked over an open fire, for example, on the grill. It turns out more juicy, fragrant, with the smell of haze. If the product is properly marinated beforehand, it will be even more appetizing. You can cook marinade for grilled pork according to the recipe with a photo. The products are used simple, but the composition has a very unusual taste – sour, spicy and refined by adding 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 crusher.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients, mix everything thoroughly.
4. Introduce meat into the resulting solution, hold for 6 hours.

With vinegar

• Cooking time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

The classic recipe is marinade for pork with vinegar. Its pungent smell makes the meat not so fresh, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices as you wish. Favorite spices or a mixture of herbs for the season – you get a sweet, sour or more delicate and mild flavor. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to cook such a marinade are described in detail in the recipe with a photo.

Ingredients:

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

Cooking method:

1. Peel the onion, chop half rings.
2. Take a bowl where to pour oil with vinegar. Add dried seasoning to them, mix.
3. Last to introduce 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 Per Container: 3 Persons.
• Calorie dishes: 48 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

Even a simple pork marinade can give an excellent result. It will suit any form of meat – for carbonade, neck, ribs, schnitzel, loin, scapula, ham, chop, etc. Even the most ordinary pork chop will turn out tastier if the base is pickled pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is easiest to find, because onions are in every home. White is suitable – it has a more intense 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. Use a blender to process peeled onion into pulp.
2. Salt the resulting pulp, season with pepper, salt.
3. Next, add oil, add lavrushka.
4. If there is little time left for pickling, it is worth pouring the meat with a hot marinade.
5. Stand 2 hours.

From kefir

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 93 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: easy.

Fans of more tender meats should use marinade for kefir pork. Thanks to this dairy product, the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, so it is considered a 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, barbecue 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 in half rings. Season the meat with it, spreading evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

• Cooking time: 4 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 154 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely chopped or just use its juice. In any case, the meat is obtained with a little acidity. An unusual combination is lemon and kiwi. With them, the composition for pickling acquires a certain freshness. Complement these two fruits again with any spices to choose from.

Ingredients:

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

Cooking method:

1. Peel the kiwi, mash it using a blender.
2. Season the resulting mass with lemon juice.
3. Grate pieces of meat with spices, salt, pepper, and then pour the resulting composition.
4. Insist in a cool place for 4 hours or more.

With honey

• Cooking time: 1 day.
• Servings Per Container: 4 Persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty: medium.

In most recipes, the pork in the marinade is acidic. It becomes so after aging in wine, vinegar, kefir, onion or lemon compositions. Fans of sweet tastes should take note of the honey pork marinade. The meat comes out soft, delicate, aromatic, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large number of 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, insert garlic cloves into it.
4. Then top with a mixture of honey and mustard.
5. Leave the product for a day for pickling.