Cooking marinade for meat. How to marinate meat for baking in the oven. Pork marinades

Marinade is the secret ingredient that transforms any meat dish into a concentration of juiciness and aroma. The marinade is especially necessary for meat. It allows you to make it more tender and add spices and spices gently. An obvious plus is the saving of valuable time. Making the best marinade is usually quick and easy.

We've compiled a selection of 6 awesome marinades that pair perfectly with beef, pork or lamb. Be sure to try marinating the meat in one of them.

The kefir marinade is especially suitable for pork. As a rule, this meat is difficult to bake so that it turns out to be as juicy and ruddy as possible. Kefir will easily cope with this task and will make pork especially tender and tasty.

Cooking Secrets: Oven Meat Marinade

For kebabs and for baking, you need to buy halal meat. Even the best marinade for meat in the oven will not turn tough meat into a delicate delicacy. We recommend that you do not use frozen meat for baking.

Meat marinades gradually soften the fibers and make the ale meat more tender and juicy, giving it a pleasant aftertaste. It is worth pickling for 6 hours or more so that the fibers are completely saturated necessary marinade... For express marinades, products with high acidity are used: lemon, kiwi, pomegranate or pineapple juice. But you should not use vinegar, which is popular in the post-Soviet space - it can irrevocably spoil the taste of even a selected product, drying it, and instead of softening the fibers, it will make them even harder.

Ideal spices for beef casseroles are black pepper and cumin. Coriander and red pepper, various greens, traditional bay leaves, chili and basil also perfectly emphasize the taste.

Steak marinade

The steak is traditionally marinated in a spicy or sweet marinade. It enriches the taste, regardless of the degree of further roasting. Steaks are traditionally made from beef (steamed veal). There are also fish steaks that require special recipes.

The following marinade would be ideal for beef steaks:

• 50 ml of oil;
• garlic to taste;
• 2 tbsp. l. lemon juice;
• 1 onion;
• 3 pinches of black pepper;
• 0.5 tsp salt;
• 1.5 tsp mustard.

Beef should definitely be marinated before cooking, because it is tough enough to chew. And besides softening, this marinade will enrich the meat with a spicy and delicate taste. The aroma of these steaks will impress even the most convinced vegetarian - it's worth a try!

How to marinate beef? It is better to use olive oil for her. You should also use more condiments, such as aromatic basil, thyme, and rosemary.

Marinate for baking in foil

This cooking method can be practiced with any type of meat except game. As a result of baking in foil, the dish turns out to be soft, juicy, aromatic, and besides, there is no need to wash the trays after cooking. This cooking method is as close as possible to roasting over a fire or in an oven.

It is not difficult to cook deliciously in foil if you follow the basic rules:

• large pieces (more than a kilogram should be wrapped in foil, achieving maximum tightness, then the juice will not flow out and evaporate, and the dish will turn out to be tender and juicy;
• to create an airtight package, place the meat on one piece of foil that is larger than it, and cover with another, forming seams along the four sides with the help of multiple bends of the foil. During cooking, the bag will swell, and the degree of readiness can be tracked with the help of the seams: when they darken, the dish is ready;
• it is worth remembering that meat should not be salted for cooking in foil. It also needs to be cleaned with high quality and all unnecessary parts removed;
• Chopped tomatoes and onions mixed with lemon sauce and black pepper are often used as a marinade. It is worth leaving the product in it for at least 2 hours.

Lamb meat marinade

Recently, cooking of traditionally "store-bought" products at home in the kitchen is gaining more and more popularity. So you can control the quality and processing technology of the original ingredients and be sure that such a dish will not harm your health.

How to marinate meat for cooking homemade lamb? It is necessary to boil the water, then add salt, pepper and your favorite spices to it, letting it boil a little, turn it off and cool. We completely immerse the meat in the marinade and put it in the refrigerator for three days. Turn it over daily so that it is evenly saturated with the solution.

Marinade for beef differs from lamb in that it is advisable to add garlic to enhance the taste.

For example, a recipe might be like this:

• 3 liters of water;
• 1 head of garlic;
• 5 bay leaves;
• 1 tsp allspice;
• 0.5 tsp black pepper;
• 6 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Properly cooked lamb is an unforgettable treat, but cooking lamb is quite difficult: the main task is to get rid of the specific smell that spoils the impression of the meat. This goal is achieved thanks to the correctly selected spices.

To achieve the mildest taste and aroma, you should use paprika, crushed dried paprika. The technology is the same: we keep it in the marinade for two days in the refrigerator. It is also necessary to remember that lamb, however, like other types of meat, must be thoroughly cleaned before cooking.

Summing up all of the above, it can be noted that a good marinade and a sufficient time of holding the meat in it before cooking is one of the constant conditions for tasty juicy meat and aroma. It is also necessary to choose the right products for baking and thoroughly clean them from the remnants of bones, films and excess fat, so as not to spoil the final taste and appearance when serving.

Marinated pork in the oven

Option 1: The classic recipe for marinated pork in the oven

If you marinate pork before cooking, then the taste of the finished dish will turn out to be brighter and more unusual, and the meat itself will be juicy and tender. You can cook in a culinary sleeve, with or without foil.

For the marinade, the most commonly used spices and liquids containing acid, as well as citrus fruits. In order for the pork to properly prepare for baking, 3-4 hours are usually enough, but there are faster recipes. The meat can be marinated both in one piece and already cut into portions. And if you make several punctures on it with a fork or knife, then it will be saturated even faster.

Ingredients:

• a kilogram of pork loin (on the bone);
• 150 g soy sauce;
• salt;
• ground black pepper;
• a teaspoon of dried ginger;
• vegetable oil;
• lemon.

Step-by-step recipe for marinated pork in the oven

Wash the lemon thoroughly with detergent, rinse and wipe dry. Cut the zest with a knife or grate. Squeeze the juice out of the pulp, remove the fibers and seeds that have fallen into it or strain through a strainer.

In a cup, combine lemon juice, soy sauce, a couple of tablespoons of oil, ground ginger and salt and pepper, stir until smooth.

Rinse the meat, remove the remaining moisture with napkins and cut into pieces according to the width of the bone. Beat lightly and place in a baking dish. Pour the marinade on top - it should completely hide the meat under it. Put in the cold for 3-4 hours.

Arrange the finished meat on plates, adding stewed vegetables or boiled cereals as a side dish.

Option 2: A quick recipe for marinated pork in the oven

Ingredients:

• 750 gr. pork (neck);
• seven cloves of garlic;
• salt;
• ground black pepper;
• three tablespoons of granulated mustard.

How to quickly cook pickled pork in the oven

Rinse the pork neck, cut off the films and dry with paper towels.

Peel the garlic and cut into slices.

On pork, make cuts every 1-1.5 cm. Insert garlic plates into each cut.

Mix salt and black pepper, rub thoroughly into the meat on all sides, then coat with mustard and leave for 20 minutes, so that the pork is properly marinated and absorbs the aromas of the spices.

Before serving, cut the meat into portions and garnish with fresh or pickled vegetables and herbs.

Option 3: Marinated pork in the oven with adjika

Pork marinated in a mixture of adjika, soy sauce and spices is another versatile and simple recipe for meat that can be served both for a festive table and for a family dinner. The recipe does not require a lot of time and hard labor on the part of the hostess.

Ingredients:

• a kilogram of pork (brisket);
• half a glass of hot adjika;
• half a glass of soy sauce;
• packing of italian spices.

How to cook

Pour soy sauce into a deep container, stir in adjika and add spices. Stir with a fork until smooth.

Rinse pork brisket cold water, dry from moisture. Coat with cooked marinade on all sides and place in a separate cup. Leave in a cool place for 2-4 hours.

Put the marinated meat in a roasting sleeve, tie and make several punctures on the sleeve with a knife.

Put the meat in the sleeve on a baking sheet and put it in the oven for an hour and a half at a temperature of 200 degrees.

Put the finished meat on a dish in one piece, garnish with boiled or baked potatoes, fresh tomatoes and parsley. This pork will be delicious both hot and cold.

Option 4: Marinated pork in the oven with wine and oranges

Tender pork marinated with oranges can become the main dish on festive table or slicing. You can also make sandwiches from pieces of meat. Unlike many recipes, the meat is baked and served with a marinade.

Ingredients:

• a kilogram of pork (pulp);
• large carrots;
• bulb;
• 170 ml. orange juice;
• a glass of broth or water;
• 350 ml. rose wine;
• two medium oranges
• two tablespoons of vegetable oil.

Step by step recipe

Peel the onion, rinse with cool water and cut into thin half rings.

Peel, wash and chop the carrots into thin strips or a Korean carrot grater.

In a bowl, combine orange juice (freshly squeezed), wine and vegetable oil, stir.

Rinse the pork pulp with cold water, cut off the films and tendons, dry with a paper towel to remove moisture.

Put the meat in a deep container, add the prepared vegetables and pour in the marinade. Stir with your hands, stretch the cling film over a cup and put in a cold place for at least 4 hours.

Place the meat dish in the oven for 60 minutes. From time to time, open the cabinet and pour the marinade on top of the meat so that it does not turn out to be dry.

Remove the peel and white layer from the oranges. Divide the fruits into slices and remove the film, otherwise it will give bitterness to the dish. 5 minutes before the end of baking, add the orange slices to the pork dish.

Cut the finished meat into thin slices. Serve, garnished with baked orange slices and sprinkled with the marinade in which the pork was cooked. If the sauce is already cold, you can quickly reheat it in the microwave.

Option 5: Oven marinated pork with kiwi

Kiwi marinade has such an active effect on meat that after about half an hour it will be ready for baking. The pork turns out to be very soft and juicy, but to make the dish even tastier, you can add a little spicy sauce from the same kiwi.

Ingredients:

• half a kilogram of pork;
• 2 large kiwis;
• salt;
• ground black pepper;
• three cloves of garlic;
• half of red hot pepper;
• red onion;
• a couple of tablespoons of vegetable oil;
• a teaspoon of orange vinegar.

How to cook

Cut the pork into portions. Rinse each thoroughly and dry from the liquid. Fold into a deep container.

One kiwi - it should be ripe, but not too soft - rinse, peel off the skin, and mash the pulp with your hands and mix with the pieces of pork. If the kiwi is hard, you can simply cut it into small squares.

Salt the meat to your liking, season with black pepper and stir thoroughly with your hands. Leave at room temperature for half an hour.

When the meat is marinated, together with the kiwi puree, transfer it to a wire rack with a tray so that the juice that will stand out during baking flows down and the pork is properly browned.

Send the meat to the oven for half an hour when heated to 180 degrees.

Wash the remaining kiwi, peel and cut into small pieces. Peel the onion and garlic, chop finely with a knife. Hot pepper clean from seeds, chop finely. Mix all vegetables in a separate cup.

In another bowl, combine orange vinegar (you can substitute apple cider vinegar or wine vinegar), some salt and black pepper and vegetable oil. Shake with a fork until the salt grains are completely dissolved. Then mix with the kiwi billet.

Put the finished pork on plates and top with the kiwi and vegetable sauce.

Boiled rice or baked potatoes are perfect as a side dish.

Oven marinades for meat: 7 recipes

The meat is marinated not only for making a juicy shish kebab. It does not hurt to do this before baking pork, beef or chicken in the oven. So the dish will turn out to be softer and softer, it will absorb all the aroma of spices and spices. What marinade recipes make the perfect meat for a family dinner?

Kefir: a universal recipe for any type of meat

Any meat, if kept in kefir before baking or frying, will become softer. Fermented milk marinade - universal recipe, which is useful if you often please loved ones with meat dishes. For a rich flavor, complement it with garlic and onions.

• 250 ml of kefir,
• bulb,
• 2-3 cloves of garlic
• 2 bay leaves.

1. Chop the garlic, chop the onion into thin half rings.
2. Pour kefir into a saucepan. Put all other products here, mix well. The sauce can be seasoned with salt and pepper to taste.
3. Immerse the prepared meat in the kefir marinade. Soak for at least an hour.

Mustard and honey: the "fastest" marinade

According to experienced chefs, honey-mustard marinade is the "fastest" of all. The sauce literally "softens" any kind of meat in half an hour - lamb, beef, pork. This recipe will be a great addition to the dish - it will make it fragrant and slightly spicy. Honey mustard marinade especially good in combination with chicken - when baked on the carcass, an appetizing crisp crust is formed.

• 4 tbsp. l. mustard,
• 2 tbsp. l. honey,
• 3 tbsp. l. soy sauce,
• 4 cloves of garlic
• Orange.

1. Remove the zest from the orange.
2. Chop the garlic.
3. Combine all products in a bowl from a blender, whisk. Grease the prepared meat with the resulting sauce, leave for 30-40 minutes. Then, smearing it with the remnants of the marinade, bake or fry.

Onions and black peppers: juicy lamb and pork

Many recipes meat dishes go well with onions. Make a flavored onion marinade with pepper. It will make lamb and pork much more flavorful and juicier even after prolonged heat treatment... But for tender chicken and turkey it will turn out to be too "sharp". The meat can be baked in the oven directly in the marinade, supplemented with fresh vegetables - potatoes with bell peppers or cabbage with eggplants.

• 500-700 g onions,
• 2 tsp ground black pepper
• 3 bay leaves.

1. Peel the onion, chop coarsely.
2. Purée the prepared onion and pepper with a blender. Combine the mass with meat, add bay leaves. Leave to marinate in the refrigerator for at least 3 hours.

Basil and parsley: a bright aroma for meat dishes

Fresh herbs as the main ingredients in marinades will literally saturate the meat with a rich aroma. Before baking it in the oven, you don't even have to add seasonings to the dish. Try basil and parsley marinade. It will "decorate" recipes for pork and beef dishes.

• a large bunch of basil and parsley,
• 3 cloves of garlic
• 2-4 st. l. olive oil,
• 1 tsp sea ​​salt,
• bulb.

1. Peel the onions and garlic. Slice.
2. Combine all products in a bowl from a blender. Purée until a pasty consistency is obtained. Try the sauce, which can be pepper to taste and seasoned with your favorite spices.
3. Put the marinade on the meat, stir. Place the container in the refrigerator. It is advisable to keep the meat marinated for 6-8 hours.

Yogurt and ginger: spicy lamb

Spicy ginger perfectly complements the lamb flavor. Prepare a marinade based on it, which will make the "tough" meat much more tender and juicy. It will also contain "standard" spices for lamb. If desired, the marinade can be supplemented with sour berries - for example, cranberries or lingonberries.

• 30-40 g fresh ginger,
• 200 ml of natural yogurt,
• 3-4 cloves of garlic
• 1/2 tsp black pepper
• 1 tsp. coriander, paprika and sea salt,
• a pinch of cumin,
• lemon.

1. Remove the zest from the lemon and squeeze the juice from the pulp.
2. Finely grate the ginger.
3. Chop the garlic.
4. Put yogurt in a saucepan, add salt and spices, lemon juice and zest. Mix everything well.
5. Place the meat in the marinade. Place the pot in the refrigerator for at least 2 hours.

Pomegranate and berries: a marinade for real gourmets

According to experienced chefs, it is the pomegranate marinade that is the best option for preparing meat for baking in the oven or frying in a pan. Sweet and sour grains of the fruit not only set off the taste of pork, beef and lamb, but also make them softer. Try marinating pomegranate and berries for a rich, bold flavor.

Pomegranate marinade is considered versatile, suitable for any type of meat. With him, even "ordinary" chicken will sparkle with a special taste.

• 2-3 grenades,
• 150 ml of water,
• 2 sprigs of mint and cilantro,
• 1 tsp black pepper
• a handful of cranberries
• bulb.

1. Clean up the grenades. Puree grains, berries, chopped onions and herbs with a blender.
2. Add water and pepper to the pomegranate puree. If necessary, add additional salt to taste.
3. Put the resulting marinade on the meat, stir. Leave it in the refrigerator overnight.

Vegetables and apple cider vinegar: both a fragrant marinade and a side dish for a dish

If you don't want to waste your time to separately prepare a side dish for meat, make a vegetable marinade. Juicy, fragrant fruits will make the dish softer and juicier, and at the same time will complement it when serving. Bake the meat with the marinade vegetables.

The apple cider vinegar in the recipe will add a special zest to the dish.

• 300-400 g of tomatoes,
• 3-4 sweet peppers of different colors,
• 2 onions
• 70 ml of apple cider vinegar,
• 1/2 tsp black pepper
• 2 tsp paprika flakes,
• eggplant,
• a small bunch of basil.

1. Pour boiling water over the tomatoes, and then peel them. Process vegetables with a blender until puree.
2. Peel, wash and coarsely chop the peppers, onions and eggplant.
3. Combine tomato puree and vegetables in a deep bowl. Stir. Add the marinade with spices, vinegar and finely chopped basil. Pour the meat over them and cook for at least 3 hours in the refrigerator.

Meat! Do you love him the way we do? Of course, you can now tell you a lot about the benefits of this product, about its need for a growing and adult organism, about the peculiarities of the consumption of animal proteins, about how to choose the right quality products, and how important it is. But better read about different ways cooking and marinades for meat.

You always want to please your family and loved ones with something original and tasty for any occasion, and not only bread is a key product at any feast. Each of the household members, or even guests, may like the most marinades for meat, because often, the taste of your dish will depend on them.

Still think that only yeast dough need to cook with the "right mood" and some special "magical attitude"? And you will begin to delve into the intricacies and secrets of cooking meat dishes. Wow, how many new things will you learn!

For true connoisseurs of delicious: marinade for meat! Cooking in the oven is as easy as shelling pears!

Not only men, but also the fair sex adore meat. It's just that everyone prefers some of their dishes, this or that type of meat. Most easy way Cooking meat is great - doing it in the oven. Of course, depending on what kind of animal meat you choose, you will need to adhere to some rules. But more about that next time. Now about the marinades.

• For brutal men, absolutely any type of meat is suitable. They will appreciate the veal and will eat the chicken with no less pleasure. You just need to pick up an appetizing marinade. Take, for example, a scapula with or without bone - this is according to your desire - but, of course, with the skin, on which incisions should be made for better impregnation. The marinade can be like this: crush 2 heads of garlic with a large handful of salt and 1 tablespoon of black pepper, add 2 tablespoons of honey and mustard (according to your taste), 2-3 tablespoons of any vegetable oil. Mix all this thoroughly and rub into a piece of meat. Massage (literally) your future dish, because meat loves to be treated this way! Close tightly in a bag and leave in the refrigerator overnight (you can even for a couple of days). After the meat marinade has soaked your mouth-watering dinner in the oven, bake it. Time directly depends on which piece of meat you took and how big it is. Before the long-awaited serving - let him lie down for half an hour.
• Very bright Mediterranean recipe marinade for lamb lovers. Many people think that lamb is a rather specific meat and, to some extent, it is. But everyone should try to cook, especially with such an enchanting marinade: 5-6 tablespoons of olive oil, juice of one lemon, several sprigs of rosemary, a head of garlic, 3 tablespoons of salt, a teaspoon of a mixture of peppers, a pinch of ground cinnamon. In the washed and dried leg of lamb, make deep cuts to the bone with a sharp, thin knife and rub the marinade deep into each cut. Rub all the remaining marinade into a piece and leave in the refrigerator for a day. Bake for about two hours. Although, again, the time directly depends on the size of the piece. Such a marinade for oven-baked meat will make the dish tender, juicy and unrealistically fragrant. We are already silent about the taste!
• For romantics - an unusually exotic and delicate dinner. Poultry meat is to everyone's liking - time-tested. Such a product is ideal for those who are on a diet, and for young children, and for nursing mothers, and for men. The main thing is that it can be cooked in different ways and, in any case, it will be very, very tasty. For example, here is an option for the oven. Washed and dried chicken fillet beat off slightly and add a little salt and pepper. Put the prepared meat directly into a dish greased with olive oil, and on top of each slice put thinly sliced ​​kiwi rings alternately with banana rings. Leave everything to marinate for half an hour, then in the oven for 25 minutes. Then rub all this beauty with grated cheese and let it stand for another 5-10 minutes in the turned off, but still warm oven.
• Adventurous people will definitely like the marinade for baking meat, which will make the dish somehow very unusual. It should combine a wide variety of tastes. Let's try this with the example of a turkey. Unusual, explosive, aromatic marinade. Prepare two kilograms of meat, because, we promise, it will be very tasty. So, the marinade: brew a large cup of the most aromatic coffee, add 4 tablespoons of your favorite ketchup (you can use tomato paste), the juice of half a lemon, 4 tablespoons of soy sauce, a tablespoon of sugar. Mix all this thoroughly. Dip the prepared turkey pieces into this wonderful mixture for an hour or two and you can bake in the oven. Up the sleeve or just on the baking sheet - the choice is yours. The main thing is not to spare the marinade.
• And one more marinade, which sounds like a fiery salsa dance. Do you have a lot of friends and want to spend a weekend evening in a special way? Let's start with the most important! And this is a large piece of veal tenderloin, prepared and towel-dried. We coat with such a juicy and insanely fragrant marinade: two heads of peeled, chopped garlic, chili pepper (for those who like sharper, it is worth leaving the seeds, but we recommend to mere mortals to remove them, because it will be very hot;), a spoonful of hops-suneli, a spoonful of ground coriander , 3 tablespoons soy sauce, one bell pepper, a bunch of cilantro. Grind all the ingredients in a blender, dip the tenderloin in this fragrant composition, to the last drop. Leave in the refrigerator overnight, you can bake in the sleeve.

Marinade for smoking meat will ennoble the taste of the finished product

The most important thing is to choose the right meat. It should be fresh, never frozen. It is better that it is a large piece or carcass, then it will be juicy and tasty. Smoking is a special way of cooking with the smoke that comes from burning wood. It is recommended to use the branches of fruit trees for cold smoking, they will also play a role. When hot, the best option is alder sawdust. There are three types of pickles: dry, wet, and mixed. You can experiment with different types of meat and use all variations.

• Very juicy and rich. Here is the uniqueness of the dish, which was prepared using such a secret as a mixed marinade for smoking meat. Pieces of meat must be carefully grated with a mixture of spices: pepper, dill seeds, garlic, salt. Fold everything tightly into an enamel or glass container and pour over the marinade: add a glass of salt, half a glass of sugar, bay leaves, sweet peas to 6 liters of water. Boil, cool, pour over everything and leave in the refrigerator for three days (the number of days depends on the weight of the meat).
• The dry method of preparing meat is the simplest. Grease the fatty pieces with a mixture of spices: paprika, ground cumin seeds, chopped bay leaves, a large amount of salt. Fold everything into a container, pouring, additionally, salt. Put under the press. Marinating lasts two to three weeks, but it goes very evenly.
• Wet marinade for smoking meat is good for poultry, hams. For 6 liters of water: 250 grams of salt, 100 grams of sugar, bay leaf, ground black pepper and peas, chopped garlic and onions in slices. Immerse the meat in the marinade after boiling, cook for half an hour, leave to infuse for 2-3 days.

In general, if we are talking about such a process as smoking, then we can say that the marinade will not play any super-important role. The thing is that the smoke itself will do its job. Well, you know what it is, smoked meat. I just want to add a smiley face with heart-shaped eyes. It has its own special taste even without the marinade. Therefore, in some cases (and this is one of those), salt and pepper are the best marinade for smoked meat. Just remember that the right choice of meat is the key to a deliciously prepared dish. And the tree plays an equally important role. Believe me, the difference will be very, very tangible.

Everything you need to know about grilled meat marinade

For all lovers of fun, outdoor activities with smoke, meat, spices, sauces, seasonings, it has long been known that the main ingredient of a delicious holiday is barbecue or grilled meat. To the sounds of your favorite, incendiary music, looking at the embers and juicy veal steaks that you already want to eat, a steady feeling of happiness arises. The stacks need to be properly marinated: 3-4 tablespoons of sesame oil, 2-3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a spoonful of brown sugar, dried basil and sesame seeds, a pinch of ground white pepper.

Believe it or not, your whole family will be amazed at the extraordinary, blistering, blistering taste that has been so exquisitely prepared. Try it! 1 kilogram of strawberries (you can also frozen), a large bunch of mint, 1 tablespoon of honey, 2 cloves of garlic, 1 teaspoon of a mixture of peppers, 4 tablespoons of soy sauce. Combine all these ingredients and grind in a blender. Each piece is carefully coated and immersed in such a rare, very exotic, but insane delicious marinade for grilled meat.

In principle, this is a far from complete list of those recipes that are in demand among lovers of meat in this form of preparation. By the way, practice shows that the easiest way to get juicy grilled meat is not to marinate it. As strange as it sounds now. You can put the whole thing to cook, watch the fragrant metamorphoses, and already 1-2 minutes before removing the dish from the heat - season it with salt and your favorite spices. Thus, the meat, whatever it may be, will perfectly preserve its juice, it will be tender and soft.

How to choose a marinade for frying meat

Surely, each of you had situations when guests unexpectedly come and, alas, there is no time to prepare. You haven’t seen each other for so long, and given the realities of our life, no one knows when such a wonderful case will be presented. You need to feed the guests tasty and fast. While someone is serving, someone is peeling potatoes, you have time to cook this wonderful piece of meat and it will be a culinary bomb. Juicy, tender, aromatic, softly, for this you need to pour impressive pieces of meat: a glass of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of a mixture of ground peppers, bay leaf, a pinch of nutmeg, 3 onions, cut into half rings. Such a win-win marinade for you for frying meat, on hastily... Try it and you won't regret it.

Well, and just a couple more options to your piggy bank:

• A slice of ginger 2cm, lemon juice and zest, a pinch of ground cinnamon, finely chopped pieces of ¼ chili peppers, a spoonful of honey, a spoonful of sea salt, 2 tablespoons of olive oil.
• 3 tablespoons of adjika, ½ tablespoon of ground paprika, a bunch of finely chopped cilantro, 2 tablespoons of soy sauce.

Fried meat is a safe bet. And this applies to both an ordinary dinner in a close family circle, and a festive meal for any reason. You can cook fried meat in different ways with different marinades and, as a result, you will constantly have new dishes on your table.

The coolest marinade for meat for barbecue - what is it

Each has its own personal, tried and tested on family and friends, method of cooking barbecue. Of course, it is very important to choose the right meat for this, but successfully marinating it in order to reveal the flavor range is also important. It is considered a classic such a very simple, affordable and such option that has the right to exist:

• Chopped onion rings, salt, ground black pepper and peas, bay leaf. All ingredients are used according to taste and weight, which is the preferred option for those who appreciate the taste of the meat itself. Its taste is not interrupted and this is the most precious thing for real gourmets. Absolutely simple and, one might say, eternal marinade. By the way, meat for barbecue can be anything: lamb or chicken - it's up to you to choose.
• The taste of freshly squeezed pomegranate juice, 50 ml, is very well combined. cognac, a mixture of peppers with peas, red onion in half rings, a few finely chopped cloves of garlic and a mixture of hops-suneli.
• Soft, delicate, especially aromatic kebab will tickle your receptors! For 1 kilogram of chopped lamb, (by the way, chicken fillet is also very good): 3-4 large kiwis, 2 tablespoons of honey, a spoonful of mustard seeds, 3 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar, a teaspoon of curry. Mix and grind all this in a blender. Thoroughly dip each piece into the mixture, transfer with white onion rings.
• Such marinade for barbecue meat should find its fans among you, as it will suit any type of meat (chicken, turkey, rabbit, beef). Each will have its own unique note. It will be possible for each meat to adjust the combination of seasonings slightly in its own way. The base of the marinade is fatty sour cream. For 1 kilogram of product you will need: 0.5 liters of sour cream, one star anise star, 1 teaspoon of turmeric, 0.5 teaspoon of ground dry ginger, 0.5 teaspoon of nutmeg, 1 tablespoon of a mixture of Provencal herbs, 3 cloves of garlic, 1 teaspoon brown sugar, 1 tablespoon salt, a pinch of peppercorns mixture, ¼ tsp. ground coriander. You already know what to do with the marinade, and even more so with the finished dish 😉

Good luck with your choice of marinade for any meat in a varied interpretation. Add your favorite spices to each recipe and get not only aesthetic, but also a real gastronomic pleasure.

Meat roasted over a fire is something special. At home, in the oven and even on an airfryer, you will never cook such a fragrant, toasted barbecue as on the coals of a fire built on the bank of a river in the nearest forest. And to make the meat soft and tender, marinades have been invented in the world.

Marinade is a mixture of spices, vegetable oils and natural products that contain acids. Marinated meat acquires a soft consistency and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer it needs to be marinated. It is not recommended to put salt in marinades, as the hypertonic solution will simply "suck" all the juice from the meat, and the kebab will turn out to be dry. For the same reason, you should not make the marinade too "sour".

Amateur culinary experts often experiment with marinades, adding sometimes the most unexpected and even exotic ingredients to them, making the marinades sweet, pungent, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, a variety of spices, pomegranate juice, onions, garlic - all of these can become ingredients in your marinade. But the marinade should not be too much. Since the meat will give its juice during the marinating process, the amount of liquid will increase even more - this must be borne in mind.

Do not use aluminum dishes to marinate meat. Usually the meat is marinated in a large enamel saucepan and even in a bucket if a large company is going to barbecue. But if such dishes are not at hand, it is quite possible to get by with an ordinary plastic bag, only a whole one.

The duration of marinating depends on several factors: the hardness of the meat, the time you have up to an hour "X", as well as the presence in the refrigerator the right products... If time is running out, choose a recipe for a more "vigorous" marinade, and if you add onions to it, do not cut it into rings, as usual, but grate it. In such a marinade, the meat should be kept literally 2-3 hours, otherwise it will taste bitter.

The fish should not be marinated for long - 45 minutes is enough. Poultry meat does not require lengthy preparation. You can start grilling chicken kebabs within half an hour after placing the meat in the marinade.

If you cut the meat in large pieces, it will take longer to pickle. It is necessary to cut the meat across the grain so that the pieces do not "shrink" during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Barbecue marinade recipes

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. It is this marinade that is usually used for shop kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with pinpoint accuracy, and the holding time should not be delayed, otherwise the meat will acquire an unpleasant aftertaste, although it smells great during the cooking process. But true connoisseurs of kebabs reject vinegar and never add it to marinades. The same, by the way, applies to mayonnaise.

Lemon marinade does not cause rejection among connoisseurs and is excellent for pork. And all you need is to add lemon juice of one or two lemons to the marinade instead of vinegar. The rest of the ingredients are classic - onion, vegetable (best olive) oil, black pepper and peas, bay leaf. As for the proportions, 2-3 onions, four tablespoons of oil and spices to taste will be enough for two kilograms of pork.

Coffee marinade does not involve adding acids to the meat at all. For the same two kilograms of spiced pork, 4 tbsp. tablespoons of olive oil and chopped onion rings (4 pcs.) You will need 1 liter of hot, but not boiling coffee. With this coffee, the meat is poured, and then left to first cool at room temperature, and then marinate in the refrigerator. Keeping the meat in this marinade should be six hours. Your guests will never guess what gave the kebabs such tenderness and aroma.

Kefir marinade recently it has become very popular among lovers of a fragrant barbecue in the bosom of nature. To prepare it for two kg of pork, usually take a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions. Onions can be cut into rings, or you can cut into cubes, then mix with meat and seasonings, and pour the resulting mixture with kefir. The dishes with meat should be shaken well and put in the cold for 4 hours. Kefir marinade is not bad for both chicken kebabs and beef, but not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but ordinary sour milk.

Marinade on mineral water made even easier. For him, one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions are taken. Even the oldest beef turns into the most tender fillet after 4 hours spent in this marinade. But attention, do not add medicinal-table types of mineral water to the marinade: they have peculiar taste and a smell that they will not hesitate to tell your kebab.

Pomegranate marinade love in the east. For its preparation, per kilogram of meat, take two glasses of pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion. The meat is kept in such a marinade for at least 10 hours, or better for a day, but, of course, in the refrigerator. For lamb and pork, this marinade is almost ideal.

Wine marinade gives the meat a delicate aroma and makes it softer. However, not everyone likes the wine flavor. Nevertheless, for those who want to try marinating meat in wine, it is recommended to take a liter of dry red wine for the same two kilograms of beef or pork, three medium-sized onions, more black pepper and basil, or fresh. If you use white wine, your marinade will work for turkey too.

There are hundreds of recipes for kebab marinade. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and Apple vinegar and whatever you want. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and best marinade.

Good day, my readers. For a long time it was believed that marinade is needed only for tough meat. But the attitude towards him has changed recently. It is increasingly being used to help meat open up its taste qualities... And what marinades for pork meat do the best with this task, I will tell you.

Typically, meat sauces have three main ingredients:

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

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

By the way, I have prepared a useful video for you. Watching it, you will understand the basic principles of marinating pork. Everything is available and 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 exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is the best way to marinate pork to make it amazingly tasty. After all, someone likes sour sweet option, and some prefer spicy. As they say, tastes differ. And if you want to cook pork in a pan, then I will marinade recipes.

The classic way with vinegar and onions

Although some chefs are not happy with this softener, many use this method. Therefore, the recipe has the right to life.

For carbonate for 2 kg of meat, take:

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

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

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

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

How to marinate pork with apple cider vinegar

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

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

If you are grilling kebabs on skewers, cut the neck into 5x6 cm pieces. If you will be cooking on a barbecue, grind the pork with plates so that their width is 2-3 cm. Chop the onion into gruel 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 spice it with spices. Add oil and vinegar here. Mix all the components well. Then marinate the pork. The minimum time, which I advise you to endure, is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

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

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

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

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

Then put the pickled pieces in a pan with heated oil. And fry them over medium heat until tender. It won't take much time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork, you will need:

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

We mix the components of the spicy mass. We 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 a marinade with white wine. Watch the video how to do it.

How to make soy sauce marinade

For an entrecote weighing 1.5 kg you will need:

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

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

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

Marinate pork with kefir

For a 2 kg 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 content. Cut 2 onions into thin rings, and the remaining 3 pieces. chop in mashed potatoes. Rinse the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

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

Aromatic Kiwi Softener

This overseas fruit has tremendous power. It is capable of turning 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.

My pork, wipe with disposable kitchen towel and cut into pieces of equal size. We puree the kiwi, and make juice from ¼ part of the lemon fruit. Cut the rest into 3 pieces and send them to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper. It will turn out more aromatic if you add freshly ground pepper. Mix the ingredients so that the spicy mass is evenly distributed. And we marinate for no more than 2 hours. Otherwise, you will succeed meat puree... Well, then we string it on skewers and fry.

Beer Marinade

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

The washed and dried pulp must be cut into portions of equal size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are salted and peppered. And then they start cooking them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

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

• kilo of pulp;
• 4 things. onions;
• 250 ml of 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 was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then we add mayonnaise here. Mix everything well. And marinate the kebab for 10-12 hours, and then fry it.

We soften meat in mineral water

For 1.5 kg of the neck, take:

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

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

Making honey mustard marinade

Honey and mustard is an amazing duo. They give the pork a pleasant pungency, sweetness and spice. For this delicious dish you will need:

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

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

If you will be cooking on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a pan. During frying, I advise you to pour the meat with a fragrant sauce in which the pork was marinated. And more, ready meal salt.

How to make tomato marinade

For a 500 g pulp, take:

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

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

We send the pork to a tomato marinade and leave for 4-5 hours. Flip the slices periodically so they marinate well.

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

Cooking pork in lingonberry marinade

The recipe for this dish is as follows:

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

Cut the pre-washed and dried meat into portions. Purée the berries and garlic, then add seasonings to the mixture. We immerse pork in a fragrant gruel and send it to the refrigerator overnight. Well, and then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with balsamic vinegar

For 1.5 kg of pulp, you need to take:

• 4 tbsp. tablespoons of olive oil;
• 1 teaspoon dry rosemary;
• 2 tbsp. tablespoons 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 gruel and mix this component with the other components of the marinade. Washed, and after that we cut the dried pork pulp into equal pieces like on a shish kebab. Then we send them to the fragrant mass for 6-8 hours. And then we string it on skewers and cook over the fire.

Marinate in pomegranate juice

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

To get the meat really aromatic and tasty, it must be pre-prepared. One of the main culinary tricks pickling is considered to help give pork bright flavors, tenderness and a special aroma. In addition, marinating the meat will significantly shorten the cooking time. Pork, often, the meat is not tough, so you should not make too aggressive a marinade, but it is very important to enrich the taste and aroma of this meat with the help of spices.

Recipes are for 1 kg of pork

• Mineral water (highly carbonated) - 1/2 l
• Bulb onions - 3 pieces
• Lemon - 1 piece

Cut the onion into rings. Mix lemon juice with mineral water. Put the pork pieces and onions in a pickling dish in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious pork marinade

• Apple cider vinegar - 100 ml
• Olive oil - 100 ml
• Honey - 3 tbsp. spoons
• Mustard - 3 tbsp. spoons
• Garlic - 6 cloves
• Salt, black pepper, spices - to taste

In a bowl, beat the oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and gently roll in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and keep it at room temperature for 15 minutes.

Pork marinade with lemon

• Lemon - 1 piece
• Onions - 2 pieces (large)
• Salt, black pepper, nutmeg - to taste

Squeeze the lemon juice into a glass, which then top up with water. Cut the onions into rings. Put a layer of pork cut into portions in an enamel or plastic dish, sprinkle with salt and spices. Then put a layer of onion on top and pour over it with a tablespoon of diluted lemon juice. Repeat the alternation of layers until the meat ends. You don't need to put onions on the last layer of meat, just salt, sprinkle and pour lemon juice... Close the dish with the meat with a lid and leave in a cool place for 6 hours.

Pork marinade with vinegar

• Onions - 2 pieces
• Vinegar 6% - 100 ml
• Vegetable oil - 50 ml
• Salt to taste
• Seasoning for meat - 1.5 tbsp. spoons

Cut the onions into half rings, add salt, spices, oil and pour in the vinegar. Thoroughly mix the marinade with pre-chopped pork and leave for at least 4 hours in a cool place.

Pork soy marinade

• Soy sauce - 1 glass
• Onions - 2 pieces
• Garlic - 4 cloves
• Sugar - 5 tbsp. spoons
• Vegetable oil - 4 tbsp. spoons
• Salt, black pepper - to taste
• Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop the onion and garlic. In a bowl, combine onion, garlic, soy sauce, salt, sugar, ginger, spices and oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or plastic wrap and place in a cool place for 3 hours, stirring occasionally.

Kiwi marinade for pork

• Kiwi - 2 pieces
• Lemon - 1/2 pc
• Salt, ground black pepper - 1 teaspoon each
• Spices to taste

Rub the pork (whole piece or chopped) with salt, pepper and spices. Peel and grind kiwi with a blender (or grate). Add lemon juice to the kiwi gruel, mix well. Coat the pork with the mixture. Wrap the meat in plastic wrap and send it to a cold place for 4 - 8 hours (depending on the size of the pork pieces).

Pork wine marinade

• Dry red wine - 1 glass.
• Onions - 4 pieces
• Garlic - 4 wedges
• Salt, ground red pepper - to taste.

In a bowl, combine wine, salt, finely chopped garlic, chopped onion rings, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Pork beer marinade

• Light beer - 1/2 l
• Onions - 4 pieces
• Salt, black pepper - to taste
• Bay leaf - 2 pieces

Cut the onion into half rings. Chop the pork and place with the onion in a pickling container. Add lavrushka, salt and pepper. Pour the beer over the meat so that it completely covers the pork. Leave to marinate for 4 hours, and mix well for half an hour before cooking.

Pork marinade on kefir

• Kefir - 1/2 l
• Onions - 2 pieces
• Hops-suneli (or other spices) - 1 tsp
• Salt, black pepper - to taste

Cut the onion into half rings and place in a pickling container. Add salt, pepper and spices. Mix everything thoroughly with pieces of pork. Pour kefir over the meat, stir again and leave for at least 3 hours in a cold place.

Pork marinade with mustard

• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Onions - 2 pieces
• Water - 1 glass
• Lemon - 1/2 pc
• Salt, white pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-chopped and chopped meat, roll well in the marinade and put in plastic bag... Pour the rest of the marinade there. Leave to marinate first for one hour at room temperature, then for 3 hours in a cold place.

Sweet and sour pork marinade

• Tomato paste - 100 g
• Garlic - 4 cloves
• Onions - 2 pieces
• Juice of 1 lemon
• Salt - 1 tsp
• Sugar - 2 tsp
• Fresh dill and parsley - small bunch
• Dried barberry - 1 tsp (optional)

Cut the onion into rings. Chop garlic and herbs, combine with all seasonings, tomato paste, onions, lemon juice, sugar and salt. Pour the marinade over the sliced ​​meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Pork marinade with mineral water

• Highly carbonated mineral water - 1/2 l
• Mustard beans - 1 tsp
• Onions - 2 pieces
• Dried zira - 1 tsp
• Salt - 1 tsp
• Bay leaf - 3 pcs
• Black and red ground pepper - 1/2 tsp each

Cut the onion into rings, combine with all seasonings, mineral water, bay leaves and salt. Pour the meat cut into large pieces with marinade and mix gently. Leave to marinate at room temperature for 30 minutes.

Pork marinade with sour cream

• Sour cream 20% - 250 g
• Garlic - 4 cloves
• Onions - 2 pieces
• Mustard - 1 tbsp a spoon
• Salt - 1 tsp
• Rosemary and parsley (fresh or dry)
• Ground black pepper - 1 tsp

Cut the onion into rings. Chop the garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the cut meat with the marinade and leave to marinate for 2 hours in the refrigerator.

Pork marinades

In order to get fragrant and delicious food from pork, it must be pre-marinated. Marinade will significantly reduce the cooking time, as well as give pork a bright flavor, tenderness and a special aroma. Pork - the meat is not tough, so you don't need to make too aggressive a marinade, but it is very important to enrich the taste and aroma of this meat with the help of various spices.

Recipes are calculated for 1 kg of meat

Pork Chop Marinade

• Water - 1 glass
• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Lemon - 1/2 pc
• Onions - 2 pieces
• Bay leaf - 2 pieces
• Salt, white pepper, coriander - 1 teaspoon each

In a deep bowl, combine water, mustard, lemon juice, mayonnaise and spices. Salt the pre-cut and chopped meat on both sides and roll in the marinade. Cover the bowl with a lid or plastic wrap and leave at room temperature for 1 hour, then place in a cool place for 3 hours.

Pork marinade

• Soy sauce - 150 ml
• Garlic - 5 cloves
• Paprika - 1 tsp

Cut the pork into portions across the grain and beat off. Chop the garlic and mix with soy sauce... Try the salt sauce. If there is not enough salt, then add salt, if there is a lot, you can dilute the sauce with water. Add paprika to the marinade. Fold the meat into a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and leave in the cold overnight.

Pork steak marinade

• Lemon - 1/2 pc
• Sesame oil (olive oil can be used) - 3 tbsp. spoons
• Ketchup - 2 tbsp spoons
• Garlic - 3 cloves
• Salt, red, black pepper - 1/2 tsp each
• Bunch of dill

Chop the pork into steaks and beat lightly. Mix sesame oil with lemon juice, black pepper and salt. Thoroughly grease the meat with marinade, wrap in plastic wrap and leave in the refrigerator for 3 hours. Prepare a hot seasoning with ketchup, minced garlic, red pepper and chopped dill. Grease the pickled steaks with this seasoning and let stand for half an hour.

Pork marinade in the oven

• Mustard - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Bulb onion - 1 piece
• Garlic - 6 cloves
• Salt, black pepper, paprika - 1 tsp each

Chop the onion and garlic, mix with the rest of the ingredients and carefully coat the meat with the mixture (whole piece or cut into portions), leave in a cold place overnight.

Pork marinade for roasting

• Mustard - 1 tbsp a spoon
• Honey - 1 tbsp. a spoon
• Garlic - 5 cloves
• Olive oil - 50 ml
• Salt, black pepper, paprika, coriander - 1 tsp each

Cut off excess fat from a piece of meat, rinse under water and wipe dry. Mix the spices with salt and rub the mixture thoroughly into the meat. Leave on for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and chopped garlic, combining and mixing them well. Spread a piece of pork with the marinade and place in a deep bowl. Tighten the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then a night of pickling is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Pork marinade in a pan

• Lemon - 1/2 pc
• Olive oil - 100 ml
• Egg - 1 piece
• Salt, black pepper, spices - 1 tsp each

This marinade is also suitable for frying pork in a pan and for grilling. To prepare the marinade, beat the olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, beat off slightly. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.