Have you ever eaten well-cooked meat - covered with a crispy fried crust on top, and tender and soft inside?
Having tried this dish for the first time, I wondered - how is it prepared?
And I found out that there are only two ways to soften meat before cooking: coating and marinating.
Marinating meat
Do you know that the first to marinate meat were the ancient Romans?
Simple sea water was used as a marinade - meat or fish was soaked in it before cooking. This was done for the same purpose for which we marinate meat: to soften and give it a new taste.
In Scandinavian countries, some types of fish are still soaked in salted water before cooking. sea water. And they even cook in it.
In southern Europe they used salt instead of vinegar, and in the east - spices and herbs.
In the Maasai tribe, meat is briefly placed in an anthill. Formic acid softens its hard structure. The main thing in this process is to pull it out in time, while there is still something left of the meat.
Nowadays, marinades have become more complex; in addition to salt, they can contain many different additives and spices. After all, marinating meat correctly is half the success. Good marinade Not only will we make the meat softer, but it will also give it a unique taste.
The main component of any marinade is acid- it is this that softens the meat and helps it better absorb spices and seasonings.
And as the meat becomes softer, it cooks faster. In addition, the marinade protects the meat from burning, since it takes the first heat shock, but if you keep the meat in an acidic environment, it will turn out overdried.
The more acid in the marinade, the less time it takes to marinate.
A variety of products are used as acid:
Vinegar, preferably natural, apple or wine,
- juices (lemon, pineapple, grapefruit, pomegranate, apple),
- dry wine (white for fish, chicken and pork loin, red for beef and pork hindquarters),
- some fruits (kiwi and fresh pineapple - one kiwi or a glass of diced pineapple pulp per 1-1.2 kg of meat),
- soy sauce,
- natural yogurt or kefir.
Marinade based on fermented milk products is not as aggressive and, of course, more tasty.
The marinating process can last from an hour to a day (in the refrigerator), depending on the chosen recipe.
Always present in the marinade spices and herbs. It can be:
Various peppers (white - for fish, black - for meat, red, paprika, curry and others),
- onion,
- garlic,
- anise,
- mustard,
- juniper berries - they give the meat a very interesting taste.
- rosemary,
- fennel,
- dill,
- bay leaf or
- ready-made mixtures (for example, hops-suneli, etc.)
Tip: do not mix more than 3-4 spices, otherwise their smells will cancel each other out.
As a rule, they add to the marinade vegetable oil. It envelops the meat and prevents it from losing juice during cooking.
In addition, it is in vegetable oil that esters of herbs and spices dissolve best.
Sometimes butter is replaced with mayonnaise - it also turns out very tasty.
You can also add fresh, uncut (or coarsely chopped) greenery. Why not chopped?
Because when removing meat from the marinade, it is very difficult to remove chopped greens, and when frying or baking, they easily burn, which does not add beauty or taste at all. ready-made dish. Therefore, greens are placed in the marinade in the form of whole branches, which can then be easily removed.
The same applies to onions - they are cut into large rings and garlic - they are put in with whole, uncut cloves.
Or you can grind the onions and garlic into a fine porridge - this will make the marinade more flavorful and there will be no need to clean the meat of them.
A variety of marinades are usually prepared for meat (pork, beef, lamb).
Marinades for poultry are more delicate (unless it is game), since poultry meat becomes tough from aggressive ingredients. Recipes for marinades for poultry meat include honey and citrus fruits.
But fish is very ascetic in the choice of marinades - a little lemon or white wine, vegetable oil, onions and spices.
Crabs, shrimp and other seafood are not marinated at all before cooking - just sprinkled with a little oil and lemon juice.
Well, if you want to bake them in the oven or grill them, you can simply sprinkle them with sugar.
Another subtlety: salt is usually not added to the marinade for meat - it is salted already fried - in the marinade, salt thickens the structure of the meat, and it becomes tough.
But you must add salt to the marinade for fish for frying on a skewer and grill: then it will not crumble during frying.
Marinate the meat in the refrigerator or any cool place.
But, if you need to marinate it quickly, keep the meat in the marinade for room temperature half an hour and cook immediately.
Coating the meat
Coating has the same purpose as marinating - to make the meat softer.
Almost the same ingredients are used for coating. The only difference is that the meat is coated immediately before cooking.
Utensils for marinating:
For marinating, you can use glass, ceramic or stainless steel dishes.
The principle of choosing dishes is simple - the material from which it is made should not react with the meat and the acid of the marinade, otherwise the meat will acquire an unpleasant metallic taste.
Enameled dishes are also suitable, provided that they do not have chips in the enamel, otherwise the marinade will be spoiled. You can even marinate in a plastic bag.
To do this, select a thick pouch, put the meat and marinade in it, tie the bag and shake it so that the meat is saturated with the marinade, squeeze out the air that has collected in the bag and put it in the refrigerator.
Safety regulations:
Do not reuse the marinade as it can easily breed bacteria.
Make sure that the used marinade does not touch the cooked or cooking meat.
If you plan to baste kebabs or grilled meat with it while cooking, boil the marinade for a few minutes before doing so. After boiling, the marinade is safe to use as a base for sauce for meat.
Hi all! Recently I touched on the topic, today I continue to surprise you again and introduce you to new secrets of preparing this smoky dish. Oh, what an aroma comes when fresh and, importantly, properly marinated meat is fried on skewers, and the breeze every now and then carries and carries this aroma, enticing everyone).
Probably no one will refuse if suddenly they are offered to try such a masterpiece. Moreover, if he also looks very charming and attractive. Your appetite will increase even more.
Today I decided to seriously look into this matter and conducted some small experiments, so to speak. I even had to meet one person who is an ace in this matter. He advised me one recipe that will definitely leave everyone in a pleasant shock. What's special about it? Do you want to know? Stay tuned for more information, I promise it will be hot.
Before moving on to the most important thing, I want to remind you of some more nuances so that the final result is successful.
What kind of meat should I use to make pork kebab?
Before you begin the process itself, you definitely need to go to the store, or better yet, buy a large piece of meat that is fresh and has a pleasant smell. Oddly enough, many people do not even suspect that they are buying the wrong thing.
For the kebab to be successful, you need to take the pork neck, this is the most immobile part of the pig, and the main thing is that such meat has a lot of streaks of fat.
These properties directly provide what everyone is looking for and cannot find - this is juiciness and softness.
This option, to be honest, can be done without marinade at all, just own juice, mixing pieces of pork with onions and sprinkle with your favorite spices and salt.
But, I still want to remind you about how to choose the right meat at the market. What should be the color and other distinctive features. Take a look at this infogram.
Remember and quickly go to the store). By the way, this picture caught my eye.
So, of course, the piece you choose must be chilled and in no case an offal.
Of course, this is only a small part of what you need to know, because in fact, you still need to buy an excellent barbecue, stock up on firewood or charcoal.
And also take into account the temperature of the coals, and much more, you can look at this in more detail here. Or you can briefly consider this diagram.
And here’s one more hint, otherwise you’ll suddenly start packing and won’t take anything with you except a basin with a bucket of marinated meat. Take a look at what else needs to be added. What are your assumptions about this?
Recipe for the most amazingly delicious marinade for pork shish kebab
I would like to immediately note that everyone is looking for the ideal option, but they cannot find it or have already found it). There are a large number of videos collected on the YouTube channel, it’s simply too many to count, and one guy was conducting experiments, if you have a free minute, you can take a look at which one he liked the most.
I also found a lot of reviews and here is one of them, but as always, everyone has different tastes.
In our world now there are so many different options that you can’t keep up, but they all have one thing in common - the result that everyone runs after))).
The first marinating method will be shown for a 2 kg piece of meat, the secret here is that there is no such brine here at all, the pork will be cooked in its own juice.
However, there is one secret - you need to add salt at the very end, that is, just before grilling over coals.
Plus one more thing, this is vegetable oil, it will help the dish to be saturated with all the spices and aromas.
Take as much onion as possible, the ideal proportions are 1 to 1. Say wow, but no. Just as you can’t spoil porridge with butter, so it is with onions.
We will need:
- pig neck – 2 kg
- salt - 2 tsp
- onions - 8 pcs.
- vegetable oil - 4 tbsp
- pepper - to taste
- seasonings - your choice
Cooking method:
1. Take only a fresh and chilled piece; veins of fat should be visible on it; this is what will produce the juice.
All the chefs in the world dictate that such meat should be cut along the grain into pieces; their size should be, as expected, about 5 cm; you can cut it a little smaller or a little larger. The main thing is that it is convenient to fry later, and the slices should all be in one selection. If they are different, one piece of meat will fry faster, while the other will still be raw.
2. After the pieces lie on the cutting board and wait for the next step, you need to cut the onion. Oh, sometimes it's hard to do because there will be tears. To prevent this from happening, place the onions in the refrigerator in advance for a couple of hours, and then everything will be like clockwork.
Well, if you forgot to do this, then at least immerse it together with the husk in cold water and hold for 10 minutes, then peel and cut into half rings. This way you will cry less too.
3. Take a bowl or container, and a deeper one, to make it easier to mix. Add meat, onions, season with spices and pour in vegetable oil. Now start as if mashing so that the onion gives the desired juice.
You can add salt right away, although they say you can’t do that, I tried it, and then the dish turns out not salty. Try salting almost just before cooking, you might like it that way.
Then cover with cling film and let stand for about 1-3 hours in the heat, not in the cold.
4. After the time is up, go in the right direction to nature, fry with smoke and fresh summer air. Place carefully on skewers.
If you come across onions, remove them, otherwise they will burn and give a bad taste.
5. You can look at such beauty for hours, but why? Go straight to the barbecue and go.
6. But before that, of course, you need to prepare the coals to the desired temperature. They should be burnt and glowing, with ash on top.
7. Use fruit or birch firewood and purchased charcoal.
8. Determine the cooking time using a special thermometer, or by golden crust, but inside the meat should be light and the liquid, when pressed, should have a transparent color, and not the red color of blood.
9. Afterwards, beautifully set the table. Garnish with chopped onion feathers and you can pour ketchup or adjika into the gravy boat. Bon appetit!
Marinating pork for barbecue - recipe with lemon
I personally really liked this look; we did it quite recently. Perhaps someone will say, don’t do it, you’ll ruin the meat, but of course, we liked it, we were delighted. In general, of course, until you try all the options yourself, you won’t understand which is better.
Let your tasters be relatives, friends and comrades, only they can determine this.
I offer a recipe for big company by 7 kg. Accordingly, you can take less, and then simply reduce the proportions by 2 or 3 times.
We will need:
- pork ham – 2-3 pieces – 7 kg
- onions - 5 kg
- lemon - 2 pcs.
- salt - 7 tsp
- pepper - 2 tsp
- barbecue seasoning - 2 sachets
Cooking method:
1. Chop half of one lemon into beautiful, thin round slices. And squeeze the juice out of the remaining parts, do it manually. To make it easier, tap the lemon on the table, you can even beat it with a rolling pin. And then start pressing on it with all your might, cutting it in half. Or use special device called a juicer.
WITH onion om will do as they did in the previous version, namely, chop it into circles and knead it well with your hands. Add some salt to release more liquid. This should not be done on the table, but in a large saucepan.
2. Now start cutting the meat, make even and beautiful pieces of pork, place them on onion pillow, and mix the mixture very generously with your hands. Next, take a little salt, pepper, favorite herbs and seasonings. A universal seasoning for barbecue or pork is great here.
Sprinkle with the rest of the salt an hour or two before going on a picnic.
The most important thing left is to soften the pulp, do this with lemon juice. Stir and put pressure on this mass. Usually put three liter jar with water. Place in the refrigerator or, better yet, in the cellar for 1-2 days. The longer it sits, the richer the taste will be.
You can also add odorless vegetable oil so that the spices deftly release their aroma.
Cooking with vinegar and onions
Well, I already wrote before that this option is no longer acceptable for many, because many pages on the Internet are full of such information that it is this acid that makes the pulp tougher. Leave your feedback at the bottom of this note regarding this issue.
But he still remains and probably will remain classic recipe USSR, if you are a lover of canning and just love this kind of pickling, then do it without hesitation. Everyone has their own opinion on this matter. Still, only vinegar itself gives such a unique sourness, and don’t say that it’s better to take kiwi, oranges, etc.
Yes, I agree, but the taste is still not the same. Do you agree? In general, as the song says, think for yourself, decide for yourself... For me, I wouldn’t mind eating something like that.
I suggest that in order to make such a kebab absolutely correctly, watch a video story from the YouTube channel from a famous chef of Caucasian cuisine.
Well, in a nutshell, mix all the ingredients together, just stir to release the brine and let it brew for about 1 hour, although the chef claims that half an hour is enough, that is, 30 minutes.
We will need:
- onion half rings - 3 heads
- pork neck, cut into 5x5 pieces - 1 kg
- salt - 1 tsp
- thyme - a pinch
- bay leaf - 2 leaves
- red paprika - on the tip of a knife
- ground black pepper - 0.5 tsp
- vegetable oil - 2 tbsp
- vinegar - 0.5 tsp
How to marinate meat with kiwi?
I think we’ve also heard about such a miracle. You can and should use it, but don’t leave the main thing on for a long time, otherwise the meat will turn into a jelly-like mixture. The acid will eat away all the fibers. Therefore, it is considered that this method is one of the best quick pickling methods.
Moreover, the infusion time here is extremely short, about 1 hour, and many people claim that if the fruit is very ripe, then 15-30 minutes will be enough, so while you are running around looking for firewood in the forest, then preparing the coals for the desired process, at this time combine the meat with kiwi pulp.
So be aware that such a marinade can quickly corrode the fibers of the meat and you will end up with something horrible - porridge. If you waste your time.
But on the other hand, kiwi really softens the meat, and if it is not young, then consider that you have found the ideal option. Therefore, you will be pleasantly surprised and amazed. Exoticism comes in very handy in this dish, as it turns out! In this case, here’s even a reminder; you definitely can’t go wrong with it).
We will need:
Cooking method:
1. Chop the pork pulp into pieces of the same size. Don’t be too small, the size should be about five centimeters.
2. Peel the onions and chop them into circles. You can also take a small bunch of green for piquancy. Next, add some salt to the cutting board and rub it right over the pieces of meat. Liquid will immediately come out.
3. Do the same with the kiwi, peel and grate it on a fine grater, and then combine the puree with the ingredients in a saucepan. Add vegetable oil and stir. Wait 30-60 minutes, and then use as directed.
Marinade with mineral water
Now we will cover the fillet parts with a magic elixir, and even with bubbles. It looks funny, but this method is quite popular and many of my friends cook mainly using it, but which one do you prefer?
There is nothing difficult in this option, it is easy and simple to prepare, absolutely anyone can marinate this pork tenderloin this way.
We will need:
- piece of pork hindquarters or tenderloin, neck - 2-2.5 kg
- onions - 2 kg
- mineral water— 1 l
- salt - to taste, use 1 tsp as a guide for 1 kg
- Caucasian or special seasonings - 1 sachet or at your discretion
- black and red pepper - a pinch
Cooking method:
1. By the way, it is clear that the neck is the most the best option for this dish, but if suddenly you happen to have some other part of the pig, then everything will work out too. You can even take the meat on the bone, separate it from it, of course, and leave the bone for aromatic
Traditionally, the tenderloin should be rinsed in cold water and then cut.
Prepare the remaining ingredients for the work ahead, peel the onions and remove the spice packets from your supplies.
2. Onions, it is advisable to take fresh ones; of course, they will be more expensive than last year’s, but they will yield more juice. This is exactly what we need!
Place meat plastics in the container in which you will create this crazy delicacy, sprinkle the necessary seasonings and only after that, add salt. Or add salt at the very end before you go on vacation.
3. The next step, quite exciting and intriguing, mineral carbonated water, wow, it will start to sparkle as soon as it boils, fantastic properties.
Quick recipe with beer
Wow, there is even one, tell me))). And don’t tell me, our people have already come up with the idea of making such a brine even with alcohol. In my opinion, this is too much, why translate, but if you still want to try such a new product of the season, then please read and remember.
When I started to look into it, I realized that people are just looking for the aroma of an intoxicating drink, that’s the trick, so you can take real Russian kvass for this. Then the taste will definitely be unique and very delicate, with the right notes.
And to give the dish some incredibly cool aroma, use your favorite spices, such as khneli-suneli, curry, etc.
We will need:
- pork meat - 1 kg
- onion - 1 kg
- fresh herbs - a bunch
- beer - 1 l
- spices: coriander, thyme, allspice, etc. - to taste
- salt - 1 tsp
- bay leaf - 2 leaves
- mayonnaise or sour cream - 1 tbsp or without this component
Cooking method:
1. It is necessary to chop the meat carcass into small plastic pieces in the form of cubes, sprinkle them with spices, stir thoroughly with your hands.
For a cool aroma and zest, you can add a couple of cloves of garlic.
2. You need to make a puree from the onions, grate it on coarse grater or pass through a meat grinder. Wow, there will be tears.
3. Chop the greens with a knife, add a spoonful of sour cream and pour in draft beer. Knead everything very thoroughly in a deep container, and then put it in a cold place for a couple of hours, maximum 3 hours. Cover the top with a lid or film to prevent the top from weathering.
Pork shish kebab on kefir
What can I say about kefir marinade, he has been known to everyone for a long time. If you are a fan of fermented milk taste, then this option will conquer everyone, no doubt! You yourself will also be completely delighted.
We will need:
- pork – 1.5 kg
- onions – 1 kg
- kefir – 0.5 l
- salt - 1.5 tsp
- pepper, spices - to taste
Cooking method:
1. Prepare a white mixture, mix kefir with chopped onion half rings, salt and pepper, add herbs.
It looks cute and funny, as if in a special sauce and it’s not a kebab, but in reality after frying there will be no such effect.
Marinate with mayonnaise and mustard
Now I propose another transformation; this recipe will be very useful for young people. After all, they all love to add mayonnaise to everything. Yes, and not only that, my husband loves this sauce and can’t live without it. It’s better to take homemade, of course, it’s harmless and has no preservatives.
If you love unusual tastes and spicy, if you are a gourmet, then you will definitely like this combination of products. Try it. Experiment and then you will discover a new charm and perhaps this option will become your favorite.
We will need:
- Pork – 6 kg
- Mayonnaise - 1 package about 240 g
- Mustard – 80 g (optional)
- Vinegar 9% - 6 tbsp
- Onions – 4.5 kg
- Boiled cold water– 1 l
- Salt and ground black pepper - to taste
Cooking method:
1. There is nothing special in the preparation itself, chop the tenderloin or the back of the carcass into plastic pieces, chop the onion into washers. Then pour in carefully vinegar essence, take only 9%, not 70%. Stir, it'll go pleasant aroma and you will feel the sourness.
Add more mayonnaise, mustard for uniqueness, and all sorts of spices; no need to add salt, because mayonnaise is already salty. Well, if you want, you can add some salt.
2. Then you just have to wait the required time, this takes about 8-11 hours in a cool place, but not in the cold. And then fry either on the grill or on the grill grates.
You should place a container of water to create a bend.
Interesting marinade with tomatoes
Can be replaced with tomato paste or tomato juice.
By the way, last time, there was such a cool option with tomatoes, remember, you grated them, made a puree out of them with onions, and then what happened... In general, if you are interested.
We will need:
- pork meat - 2-3 kg
- bulbs - 5 pcs.
- tomato paste - 500 ml or tomatoes - 5-6 pcs.
- cold water - 90 g
- lemon - juice 3-4 tbsp
- peppercorns, basil, coriander according to your preference
- salt - 2-3 tsp
Cooking method:
1. Place square slices in a large bowl, add tomato paste, salt and spices, stir this magical infusion with your hands.
The secret trick is to make the meat marinate better by making cuts on each meat cube with a knife.
2. Now all that remains is to cut the onion heads into feathers and place them there, you need to mash them first so that a fragrant liquid is formed. Add a couple of spoons of lemon drink and leave the container to rest in a cool place for 12 hours, that is, all night or day, depending on when you are having a picnic.
Making pork shish kebab with pomegranate juice
Not bad either, just find a pomegranate one natural juice Now it’s very difficult, for me it’s better to drink it in a glass and replenish your body with the necessary vitamins. If you still can’t wait, I suggest watching the video. This video will be your guide.
Learn, together with the author of this story, how to make such a universal marinade for any part of the pig, tasty and quickly, literally in a matter of minutes. According to reviews, the taste of such a miracle is unusual, this is its distinctive feature. But keep in mind that you will need to turn the skewers often so that the crust does not burn.
Recipe for shish kebab with wine for grilling
It also works well in an alcoholic drink. Such a slight sourness will intrigue everyone; it turns out aromatic and very piquant.
The finished kebab also looks very tempting and charming.
We will need:
- Isabella wine (or other) - 500 ml
- pork neck - 1.5 kg
- onions - 1 kg
- salt - 1.5 tsp
- pepper - to taste
Cooking method:
1. First make some red water, add salt and pepper to it, stir with a spoon.
2. Place the cut square slices of meat in layers in a jar. The first layer is onion, cut into pucks, then pork, then again onion and so on until the entire jar is completely filled.
Cut the meat into pieces so that it fits in your mouth in one bite.
3. Marinate for about 3-5 hours in a warm place. And then fry with pleasure in nature in the forest!
Pork marinade with soy sauce
This is the easiest way to marinate kebab quickly and easily. Moreover, now that such sauce can be bought in any store, it is sold everywhere, but previously it was difficult to find.
We will need:
- pork (square layers of the same size) – 1 kg
- soy sauce – 100 ml
- pepper, spices - to taste
- ginger, basil, mint - if you like
1. Take all the ingredients according to the list and place everything in a large bowl, stir. Note that no salt is added, as this sauce is already very salty.
If you want a twist, then add three tablespoons of fresh natural honey.
2. Keep in the refrigerator for about 3 hours. And then, surprise!
Exquisite honey mustard marinade
This option is time-tested; not a single generation of people uses it when spring or summer is in full swing. Besides, just imagine, such a slightly sweet note, as if in meat, will add an unimaginable delight to the taste. Do you want this dish to melt in your mouth? Or maybe it drove you crazy?
And mustard is also appropriate here, if you don’t believe me, take it and check it.
Take a pen and write it down, or better yet, bookmark the article so you don’t lose it.
We will need:
Cooking method:
1. Start the process by cutting the pork into plastic pieces that will resemble cubes, they should not be too huge so that they fit easily in the mouth. There should be a mountain of onions, they definitely won’t spoil the taste, chop them into feathers with a sharp knife.
2. Mix all the products on this list in a bowl and leave to soak in these aromas.
Place a cup on top and place any heavy weight tub; a regular three-liter jar of water will do just fine.
The exposure time is 1 hour, it’s cool and you can go outside to continue doing magic.
Universal marinade in Armenian
I also present one masterpiece that will definitely leave everyone in a pleasant shock. Prepare and surprise everyone to the delight and let everything certainly work out!
The video is very informative, watch and learn, everything in this life will come in handy, especially such tricks and secrets. Use carbonate and neck, it will be great! And then it’s as if you’ve visited Armenia, this option is truly from there).
That's it for all my friends and subscribers. Write your comments, leave wishes and sign up for my group in contact. Like and bye everyone! See you!
Marinade - Austrian
Ingredients:
* 3 glasses pineapple juice
* 1 glass of white wine
* 1 teaspoon ground black pepper
Cooking method:
Mix all the ingredients and marinate the meat in the prepared marinade, stirring or turning it occasionally.
English marinade
Ingredients:
* 1/2 cup lemon juice
* 1/2 cup water
* 1 large onion
* 1 tbsp. spoon of dried crushed marjoram
* 2 tbsp. tablespoons chopped dill
*salt and pepper to taste
Cooking method:
Peel the onion, wash and finely chop. Mix onion, dried crushed marjoram, salt, pepper and dill in a mixer, dilute with lemon juice and water and stir. Marinate the meat, making sure that the spices and herbs are distributed evenly.
Argentine marinade
Ingredients:
* 2 glasses of grapefruit juice
* 1/2 cup dry white wine
* 1/2 cup lemon juice
* 2 teaspoons curry
Cooking method:
Mix salt, ground black pepper and curry in a mixer, pour in grapefruit juice, dry white wine and lemon juice and stir. Marinate the meat, making sure that the spices are distributed evenly.
Fragrant marinade
Ingredients:
* Juice of 3-4 lemons
* 1 teaspoon ground cinnamon
* 1 tbsp. spoon of ground cloves
* 1 tbsp. spoon of mustard
* 1 teaspoon cardamom
* 1 tbsp. spoon of ground coriander
* 1 tbsp. spoon of turmeric
* 1 teaspoon cumin
*salt to taste
Cooking method:
Mix all the spices and salt in a mixer, add lemon juice and stir.
Marinade - Assorted
Ingredients:
* 1 glass of carrot juice
* 1 glass lemon juice
* 2 sprigs tarragon
* 1 teaspoon turmeric
Cooking method:
Mix carrot and lemon juices, pour in dry white wine, add chopped tarragon sprigs, turmeric, salt and ground red pepper and mix again.
Marinade Vienna
Ingredients:
* 2 glasses of apple juice
* 1 glass of white dessert wine
* 1 bunch of cilantro
*salt and ground red pepper to taste
Cooking method:
Finely chop the cilantro leaves and grind with salt and ground red pepper. Dilute with a mixture of apple juice and white dessert wine and stir.
Eastern marinade
Ingredients:
* juice from one jar canned pineapples
* 1 clove of garlic
* 1-2 cups soy sauce
* 1 teaspoon ground ginger
* 2-3 tbsp. spoons of cherry liqueur
*salt to taste
Cooking method:
Mix the juice from canned pineapples, soy sauce and cherry liqueur, add ground ginger, salt and crushed garlic. Mix thoroughly and marinate the meat in this mixture.
Harlem pickle
Ingredients:
* Juice of 2 lemons
* 4 tbsp. tablespoons vegetable oil (preferably peanut oil)
*salt to taste
Cooking method:
Mix lemon juice, vegetable milk, parsley, pepper and salt and marinate the meat in this mixture.
Gascon marinade
Ingredients:
* 9 tbsp. spoons of vegetable oil
* 5 tbsp. spoons of mustard
* 5 tbsp. spoons of lemon juice
* 4 tbsp. spoons of cognac
* 2 tbsp. tablespoons chopped tarragon
*salt and sugar to taste
Cooking method:
Combine vegetable oil, mustard, lemon juice and cognac and mix thoroughly until a homogeneous mass is formed. Add chopped tarragon, salt and sugar and mix again. The marinade is designed for 800-900 g of meat.
Marinade - mustard
Ingredients:
* 3 tbsp. l. dry mustard
* 2 tbsp. l. vinegar infused with estrogen
* 4 cloves of garlic
* 1 teaspoon marjoram
* 1 tsp finely chopped basil
Cooking method:
Mix dry mustard, estrogen infused vinegar and vegetable oil in a bowl. Squeeze the garlic with a garlic squeezer and add to the mixture. Add marjoram, ground paprika and finely chopped fresh basil there. Mix everything well and let stand for 1-2 hours.
Marinade recipe - Pomegranate
Ingredients:
* 4 large grenades
* 1 teaspoon chopped mayonara
*salt to taste
Cooking method:
Cut the pomegranates, remove the seeds and squeeze the juice out of them. Mix the juice with marjoram, salt and marinate the meat in this mixture.
Marinade "for gourmets"
Ingredients:
* 1 cup cream
* 1 glass of modera
* 2 sprigs tarragon
*salt and ground red pepper to taste
Cooking method:
Lightly beat the cream and, stirring constantly, pour in a glass of modera, add tarragon sprigs, salt and ground red pepper. For this marinade, it is advisable to use heavy cream.
Old Russian marinade
Ingredients:
* 1 glass bread kvass
* 1/2 cup lemon juice
* 1/2 glass of wine
*salt and ground black pepper to taste
Cooking method:
Mix kvass, lemon juice and wine, add salt and ground black pepper. Stir.
Green marinade
Ingredients:
* 1 bunch of lemon balm and cilantro
* 3-4 leaves of watercress
* 2 onions
* 150 gr. peanut butter
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. ground thyme
*salt sugar to taste
Cooking method:
Thoroughly washed lemon balm and cilantro, dry, lightly salt and chop finely. Also finely chop the watercress. Chop the onion and squeeze through a garlic squeezer. Pour salted peanut butter over everything. Add lemon juice and mix thoroughly.
Marinade - Isabel
Ingredients:
* 1 liter of red dessert wine
* 1 teaspoon chopped tarragon
* 1 bay leaf
* zest of 2 lemons
*salt to taste
Cooking method:
Wash and grate fresh lemon zest, pour in wine, add chopped tarragon, salt and bay leaf and stir.
Indian marinade
Ingredients:
* 250 grams of creamy yoghurt
* 5 tbsp. spoons of vegetable oil
* 1 teaspoon cumin
* 1/4 spoon turmeric
* 1 teaspoon curry powder
* 1/4 teaspoon ground black pepper
* crushed stick fresh ginger
Cooking method:
Mix creamy yogurt with vegetable oil. Then add curry powder, cumin, ground turmeric, ground black pepper, chopped fresh ginger stick and mix thoroughly.
Caribbean marinade
Ingredients:
* 250 grams of vegetable oil
* 5 tbsp. spoons of wine vinegar
* 2 onions
* 1 bunch of green onions
* 1 PC. guava
* 1 chili pepper
Cooking method:
Mix vegetable oil with wine vinegar in a mixer. Finely chop the onion. Chop the green onions coarsely. Bitter Bell pepper Peel the chili from grains and cut into circles. Grind the guava. Place all the ingredients in a bowl, pour in the juice of one lemon and mix with a mixer.
Royal marinade
Ingredients:
* 1/2 cup lemon juice
* 1 glass of cognac
* 1 small onion
*salt and ground red pepper to taste
* 1 bunch of green cilantro
Cooking method:
Peel the onion, wash and finely chop. Wash the green cilantro and chop finely. Combine onion, cilantro and stir with salt and red ground pepper. Then pour in lemon juice and cognac and stir thoroughly.
Bullfight
Ingredients:
* 1 glass of cognac
* 1 glass of tomato juice
* 1/3 teaspoon ground cloves
* 1 tbsp. spoon of chopped coriander
* 1 teaspoon allspice
*salt and ground red pepper to taste
Cooking method:
Mix ground cloves, chopped cilantro, allspice and ground red pepper and salt in a mixer. Dilute with a mixture of cognac and tomato juice and stir.
Lemon marinade
Ingredients:
* Juice of 4 lemons
* 1 glass of water
* 2 sprigs fresh tarragon (or 1 teaspoon dried tarragon)
*salt to taste
Cooking method:
Mix lemon juice, water, salt and tarragon and marinate the meat in this mixture.
White wine marinade
Ingredients:
* 3 tbsp. white wine vinegar
* 1 glass of dry white wine
* 1/2 cup boiled water
* 3 tbsp. olive oil
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. ground thyme
*salt sugar to taste
Cooking method:
Mix white wine vinegar with dry white wine, add half a glass of boiled water, salt and sugar to taste, olive oil. Heat without bringing to a boil. Add capers (can be replaced with finely chopped pickled cucumber), pepper, ground thyme. Cool and let sit for 10-12 hours.
Red wine marinade
Ingredients:
* 1/2 tbsp. red wine vinegar
* 1 glass of red wine
* 1.4 tsp dry mustard
* 1 onion
* 2 pcs. bay leaf
* 1/2 tsp. carnations
* 1/2 tsp. rosemary
*sugar to taste
Cooking method:
Mix red wine vinegar with red wine and add sugar to taste. Add dry mustard and stir. Cut the onion into rings and place in a bowl, pour over the prepared mixture, add bay leaf, cloves, rosemary, bring to a boil and cool.
Oil
Ingredients:
* 2 cloves of garlic
* 1 onion
* 1 teaspoon mixture of marjoram, basil and thyme
Cooking method:
Crush the garlic with a garlic squeezer. Chop the onion very finely. Then mix everything thoroughly with vegetable oil, a dry mixture of marjoram, basil and thyme. Heat a little and let cool.
Used as a gravy for meat and vegetable dishes.
Montezuma
Ingredients:
* 2 cups yogurt
* 1/2 teaspoon ground ginger
* 3 pcs. carnations
* 1/2 teaspoon turmeric
*salt to taste
Cooking method:
Combine ground ginger, cloves, turmeric and salt. Pour in yogurt and stir well (yogurt can be replaced with sour milk).
German marinade
Ingredients:
* 1 glass of water
* 1/2 cup vinegar
* 1 bottle of beer
* 2 onions
*salt and ground red pepper to taste
Cooking method:
Mix the onion cut into rings, salt and ground red pepper, add water and vinegar and marinate the meat. 1 hour before the end of marinating, pour in a bottle of beer and stir everything.
Fiery marinade
Ingredients:
* 120 gr. olive oil
* 5 tbsp. balm
* 120 gr. red wine
* 4 things. bitter green pepper pods
* 6 cloves garlic
Cooking method:
Mix olive oil, balsam, red wine. Bitter pods fresh pepper cut in small pieces. Squeeze the garlic with a garlic squeezer. Mix everything, heat without boiling, cool.
Marinade - Spicy
Ingredients:
* 1 glass of white table wine
* 1 cup sour cream
* 1 teaspoon chopped marjoram
* 1 large onion
* 1 tbsp. spoon of finely chopped parsley
*salt and ground black pepper to taste
Cooking method:
Peel the onion, wash and chop finely, add chopped marjoram, salt, ground black pepper, finely chopped parsley and mix thoroughly. Pour in the mixture of white table wine and sour cream and stir again.
Family marinade
Ingredients:
* 1.5 tbsp. spoon of sugar
* 1 tbsp. spoon of salt
* 1/3 teaspoon ground black pepper
* 1 tbsp. spoon of citric acid
* 2 bay leaves
* 1 liter of water
Cooking method:
Dissolve in water citric acid, salt and sugar, add ground pepper and bay leaves and stir.
Old
Ingredients:
* 1 cup 9% vinegar
* 2 glasses of water
* 2 bay leaves
* 2 tbsp. tablespoons chopped green cilantro
*salt to taste
Cooking method:
Combine vinegar and water, add bay leaves, salt and chopped cilantro and stir
Marinade - Stolichny
Ingredients:
* 2 tbsp. spoons of red wine
* 4 tbsp. spoons of vinegar
* 1.5 tbsp. spoons of mustard
* 2 bay leaves
* 1 bunch of parsley
* 1 tbsp. spoon of chopped celery leaves
*salt and black pepper to taste
Cooking method:
Boil red wine with allspice, bay leaves, chopped celery leaves and salt for 5 minutes. Then pour in the vinegar and immediately remove from heat. Add mustard, finely chopped parsley and ground black pepper and mix thoroughly. The marinade is designed for 600 g of meat.
Texas marinade
Ingredients:
* 2 glasses of water
* 2 cups vinegar
* 3 parsley roots
* 1 carrot
* 1 bay leaf
* 2 tbsp. spoons of black peppercorns
*salt to taste
Cooking method:
Peel the carrots, wash and grate on a fine grater. Peel the onion and chop finely. Boil water, add carrots, onions, chopped parsley and celery roots, bay leaves, black peppercorns and boil for 7-10 minutes. Then add salt, add vinegar and remove from the stove. Ready marinade cool and strain.
Tomato marinade
Ingredients:
* 3 glasses of tomato juice
* 1 cup apple cider vinegar
* 3 tbsp. spoons of salt
* 2 onions
* 1 tbsp. spoon of ground ginger
* 1 teaspoon ground red pepper
* 1 bay leaf
* 1 teaspoon turmeric
Cooking method:
Mix ground ginger, ground red pepper, turmeric, salt, finely chopped onion and bay leaf in a mixer. Pour in tomato juice and Apple vinegar and stir thoroughly.
Traditional marinade
Ingredients:
* 1 tbsp. spoon of salt
* 1 tbsp. spoon of sugar
* 2 bay leaves
* 1/4 teaspoon ground black pepper
* 2 cups 3% vinegar
* 2 glasses of water
Cooking method:
Mix water and vinegar, add salt, sugar, bay leaves, ground black pepper and stir thoroughly until the salt and sugar dissolve.
Ukrainian marinade
Ingredients:
* 2 cups sour cream
* 1 tbsp. spoon of grated horseradish root
* 1 tbsp. spoon of chopped parsley
* 1 teaspoon prepared mustard
*salt and ground red pepper to taste
Cooking method:
Mix grated horseradish root, chopped parsley, salt and ground red pepper in a mixer. Combine sour cream and mustard and grind until smooth, add horseradish mixture and stir thoroughly.
Phoenix
Ingredients:
* 2 glasses of apple juice
* 1 glass brandy (or wine)
* 3 tbsp. tablespoons chopped marjoram
* 1 onion
* 1 bay leaf
* 5 black peppercorns
* 1 teaspoon turmeric
*salt to taste
Cooking method:
Mix Apple juice and brandy, add finely chopped onion, chopped marjoram, bay leaf, black peppercorns, salt and turmeric and stir.
French marinade
Ingredients:
* Juice of 2 lemons
* 1 glass of water
* 2 tbsp. spoons of vegetable oil
* 1 carrot
* 1 onion
* 1 tbsp. tablespoon chopped celery root
* 1 tbsp. spoon of allspice peas
* salt and cilantro to taste
Cooking method:
Peel the onions and carrots, wash and chop finely. Bring water to a boil and add carrots, onions, chopped celery root, allspice peas and salt. Simmer over low heat until the carrots are soft. Then pour in lemon juice and immediately remove from heat. Pour in a little vegetable oil, add cilantro and stir. Cool and strain the finished marinade. Pour the marinade over the meat, mix and sprinkle chopped onions, parsley and dill on top.
Circe
Ingredients:
* 1 glass of water
* 1/2 cup wine vinegar
* 12 juniper berries
* 1 teaspoon coriander
*salt and ground black pepper to taste
Cooking method:
Mix water and wine vinegar, add crushed juniper berries, coriander, salt and ground black pepper. Mix everything well.
Chilean marinade
Ingredients:
* 2 cups cherry plum paste
* 1 glass of wine (for white cherry plum - white, for red cherry plum - red)
* 2 sprigs tarragon
* 1 teaspoon turmeric
* 1 pod hot pepper
*salt to taste
Cooking method:
Dilute the cherry plum paste with wine and mix well until a homogeneous mass is formed. Add tarragon sprigs, turmeric, salt and chopped hot bell pepper and stir.
recipe Delicious_fast_inexpensive
In order for the meat to be truly aromatic and tasty, it must be prepared first. One of the main culinary tricks Marination is considered to help give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often not tough meat, so you shouldn’t make a too aggressive marinade, but enriching the taste and aroma of this meat with the help of spices is very important.
Recipes are designed for 1 kg of pork
- Mineral water (highly carbonated) - 1/2 l
- Onions - 3 pcs.
- Lemon – 1 piece
Cut the onion into rings. Mix lemon juice with mineral water. Place the pieces of pork and onions in a marinating bowl 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 marinade for pork
- 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, whisk together oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portioned pieces and carefully roll in the marinade. Cover the bowl with cling film or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and let it sit at room temperature for 15 minutes.
Pork marinade with lemon
- Lemon – 1 piece
- Onions - 2 pcs (large)
- Salt, black pepper, nutmeg- taste
Squeeze lemon juice into a glass, then fill it to the top with water. Cut the onions into rings. Place a layer of pork cut into portions into an enamel or plastic bowl, sprinkle with salt and spices. Then place a layer of onion on top and pour a tablespoon of diluted lemon juice over it. Repeat alternating layers until the meat runs out. There is no need to put onions on the last layer of meat, just add salt, sprinkle with spices and sprinkle with lemon juice. Cover the dish with meat and leave for 6 hours in a cool place.
Marinade for pork with vinegar
- Onions - 2 pcs.
- Vinegar 6% – 100 ml
- Vegetable oil - 50 ml
- Salt - to taste
- Seasoning for meat - 1.5 tbsp. spoons
Cut the onion into half rings, add salt, spices, oil and pour in vinegar. Mix the marinade thoroughly with the pre-chopped pork and leave for at least 4 hours in a cool place.
Soy marinade for pork
- Soy sauce - 1 cup
- Onions - 2 pcs.
- Garlic - 4 cloves
- Sugar - 5 tbsp. spoons
- Vegetable oil - 4 tbsp. spoons
- Salt, ground black pepper - to taste
- Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste
Chop the onion and garlic. In a bowl, mix onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or film and place in a cool place for 3 hours, stirring occasionally.
Kiwi marinade for pork
- Kiwi - 2 pieces
- Lemon - 1/2 pcs
- Salt, ground black pepper - 1 teaspoon each
- Spices - to taste
Rub the pork (whole or sliced) with salt, pepper and spices. Peel the kiwi and chop in a blender (or grate). Add lemon juice to the kiwi pulp and mix well. Coat the pork with the mixture. Wrap the meat in cling film and place in a cool place for 4 - 8 hours (depending on the size of the pork pieces).
Wine marinade for pork
- Dry red wine – 1 glass.
- Onions – 4 pcs.
- Garlic – 4 cloves
- Salt and ground red pepper - to taste.
Mix wine, salt, finely chopped garlic, chopped onion in a bowl, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.
Beer marinade for pork
- Light beer - 1/2 l
- Onions – 4 pcs.
- Salt, black pepper - to taste
- Bay leaf - 2 pcs
Cut the onion into half rings. Chop the pork and place it together with the onion in a marinating container. Add bay leaf, salt and pepper. Pour beer over the meat until it completely covers the pork. Leave to marinate for 4 hours, and stir thoroughly half an hour before cooking.
Marinade for pork with kefir
- Kefir - 1/2 l
- Onions - 2 pcs.
- Khmeli-suneli (or other spices) - 1 teaspoon
- Salt, ground black pepper - to taste
Cut the onion into half rings and place in a marinating container. Add salt, pepper and spices. Mix everything thoroughly with pieces of pork. Pour kefir over the meat, mix again and leave for at least 3 hours in a cold place.
Marinade for pork with mustard
- Mustard - 2 tbsp. spoons
- Mayonnaise - 3 tbsp. spoons
- Onions - 2 pcs.
- Water - 1 glass
- Lemon - 1/2 pcs
- Salt, ground white pepper - 1 teaspoon each
Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-chopped and pounded meat, roll thoroughly in the marinade and place in a plastic bag. Pour the remaining marinade there. Leave to marinate first for one hour at room temperature, then for 3 hours in a cold place.
Sweet and sour marinade for pork
- Tomato paste - 100 g
- Garlic - 4 cloves
- Onions - 2 pcs.
- Juice of 1 lemon
- Salt - 1 teaspoon
- Sugar - 2 teaspoons
- Fresh dill and parsley - a small bunch each
- Dried barberry - 1 teaspoon (optional)
Cut the onion into rings. Chop the garlic and herbs, combine with all the seasonings, tomato paste, onion, lemon juice, sugar and salt. Pour the marinade over the chopped meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).
Marinade for pork with mineral water
- Highly carbonated mineral water – 1/2 l
- Mustard beans - 1 teaspoon
- Onions - 2 pcs.
- Dried cumin - 1 teaspoon
- Salt - 1 teaspoon
- Bay leaf - 3 pcs
- Ground black and red pepper - 1/2 teaspoon each
Cut the onion into rings, combine with all the seasonings, mineral water, bay leaf and salt. Pour marinade over chopped in large pieces meat 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 pcs.
- Mustard - 1 tbsp. spoon
- Salt - 1 teaspoon
- Rosemary and parsley (fresh or dried)
- Ground black pepper - 1 teaspoon
Cut the onion into rings. Chop the garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the meat cut into pieces with the marinade and leave to marinate for 2 hours in the refrigerator.
Marinades for pork dishes
In order to obtain fragrant and delicious dishes from pork, it must first be marinated. The marinade will significantly reduce the cooking time, and also give the pork a bright flavor, tenderness and a special aroma. Pork is not a tough meat, so there is no need to make an overly aggressive marinade, but enriching the taste and aroma of this meat with the help of various spices is very important.
Recipes are designed for 1 kg of meat
Marinade for pork chops
- Water - 1 glass
- Mustard - 2 tbsp. spoons
- Mayonnaise - 3 tbsp. spoons
- Lemon - 1/2 pcs
- Onions - 2 pcs.
- Bay leaf - 2 pcs
- Salt, ground white pepper, coriander - 1 teaspoon each
Mix water, mustard, lemon juice, mayonnaise and spices in a deep bowl. Salt the pre-cut and pounded meat on both sides and roll in the marinade. Cover the bowl with a lid or cling film and leave at room temperature for 1 hour, then place in a cool place for 3 hours.
Marinade for frying pork
- Soy sauce - 150 ml
- Garlic – 5 cloves
- Paprika - 1 teaspoon
Cut the pork into portions across the grain and pound. Chop the garlic and mix with soy sauce. Taste the sauce for salt. If there is not enough salt, add more salt; if there is too much, you can dilute the sauce with water. Add paprika to the marinade. Place the meat in a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and refrigerate overnight.
Marinade for pork steak
- Lemon - 1/2 pcs
- Sesame oil (olive oil is possible) - 3 tbsp. spoons
- Ketchup - 2 tbsp. spoons
- Garlic - 3 cloves
- Salt, red, black ground pepper - 1/2 teaspoon each
- Bunch of dill
Cut the pork into steaks and pound lightly. Mix sesame oil with lemon juice, ground black pepper and salt. Thoroughly coat the meat with marinade, wrap in cling film and leave in the refrigerator for 3 hours. Prepare a hot seasoning from ketchup, chopped garlic, red pepper and chopped dill. Coat the marinated steaks with this seasoning and let stand for half an hour.
Marinade for pork in the oven
- Mustard - 2 tbsp. spoons
- Mayonnaise - 2 tbsp. spoons
- Onion - 1 piece
- Garlic - 6 cloves
- Salt, black pepper, paprika - 1 teaspoon each
Chop the onion and garlic, mix with the rest of the ingredients and thoroughly coat the meat (whole piece or cut into portions) with the mixture, leave overnight in a cold place.
Marinade for roasting pork
- Mustard - 1 tbsp. spoon
- Honey - 1 tbsp. spoon
- Garlic – 5 cloves
- Olive oil – 50 ml
- Salt, black pepper, paprika, coriander - 1 teaspoon each
Trim excess fat from a piece of meat, rinse under water and wipe dry. Mix the spices with salt and thoroughly rub the mixture into the meat. Leave for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and chopped garlic, combining and mixing them well. Coat a piece of pork with marinade and place in a deep bowl. Cover the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then marinating overnight is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.
Marinade for pork in a frying pan
- Lemon - 1/2 pcs
- Olive oil – 100 ml
- Egg - 1 pc.
- Salt, black pepper, spices - 1 teaspoon each
This marinade is suitable for frying pork in a pan and for grilling. To prepare the marinade, beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, and lightly beat. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.
Often the meat turns out tough, and housewives blame everything on the seller and their poor choice. However, in reality the situation is different. The steak can turn out soft and juicy if you carry out certain manipulations first. Culinary experts advise taking a closer look at products that will make meat juicy without additional difficulties.
Method No. 1. Tenderizing meat with alcohol
- Kebabs based on pork, lamb or beef are often processed alcoholic drinks before frying. We recommend giving preference to beer or wine.
- In this simple way you will make the meat not only appetizing and soft, but also juicy. This is what all people expect from barbecue.
- There is no need to worry that alcohol will spoil the dish. During the roasting process, it will soak, so you can safely drive or go on important errands.
- To tenderize the meat and make it juicy, prepare a pan or plastic bag. Chop the pork into pieces, soak in beer, and leave to marinate for 1-1.5 hours. Do not rinse, just stick it on a skewer.
Method No. 2. Tenderizing meat with mustard
- Mustard is often used as a main ingredient meat dishes. It gives pork certain flavor notes and gives the meat aroma. However, not all people are aware that mustard acts as a good softener.
- For such purposes, we recommend using the composition in a different way than you are used to. Take table mustard, chop the meat into pieces and brush with seasoning. Place in a plastic bag and wait 45 minutes.
- Before cooking pork, rinse the meat with purified water and pat dry. In addition to making the steak tasty and soft, it will also acquire the desired juiciness.
- Very often, mustard is used in the process of preparing chops. In this case, you first need to chop the pork into slices, then beat it, coat it and let it sit. It is not necessary to wash the meat before frying.
Method number 3. Tenderizing meat with onions
- Onions are often added to barbecue marinade, and this is not surprising. Juicy vegetable tenderizes pork or beef meat without any problems.
- If you don't know how to give the steak the desired juiciness, chop the onions into slices. It works in a similar way onion juice. It can be obtained using a food processor, grater or blender, then wrapped in gauze and squeezed.
- For manipulations, wash and dry the meat in advance, remove veins and all parts that are not useful in cooking. Place in a saucepan, add juice or onion rings, wait 1.5 hours.
Method number 4. Tenderizing meat with lemon juice
- Many people mistakenly marinate kebab in vinegar, as a result of which it loses all its juice and becomes tough. If you are still using this method, stop using it.
- Replace the vinegar solution with a cheaper and more effective natural analogue - lemon juice. Mix it with sparkling mineral water (1 liter of mineral water contains 100 ml of fresh citrus).
- Soak the pieces of meat in this mixture for several hours. It is not necessary to rinse the product before cooking. Tomato juice from fresh tomatoes has a similar effect.
Soft pieces of pork baked in the oven
- pork pulp - 1 kg.
- onions - 3 pcs.
- mustard - 30 gr.
- garlic - 3 cloves
- pepper, favorite spices and salt - to taste
- Cut the pork into large pieces. Prepare as described above until the meat reaches the desired softness and juiciness. Make cuts with a knife.
- Chop the garlic and chop the onion into rings or half rings. Coat the meat with mustard combined with spices, salt and seasonings. You can add mayonnaise to this mixture (optional).
- Leave the pork in the bowl to marinate for 3.5 hours. After this period, line the baking sheet with foil, arrange the pieces, and cover the top. Place in the oven to bake until done.
Roast in sweet and sour sauce
- pork tenderloin - 500 gr.
- canned pineapple - 0.3 kg.
- yolk chicken egg- 1 PC.
- clean water - 50 ml.
- potato starch - 35 gr.
- bell pepper - 100 gr.
- soy sauce - 35 ml.
- ketchup - 60 ml.
- vinegar - 25 ml.
- granulated sugar - 65 gr.
- Prepare a marinating bowl. Place the pork meat, chopped into pieces, into it. Pour in soy sauce, add raw yolk, water, starch. Add salt, mix everything and wait 3.5 hours.
- Chop the pepper into bars and chop canned pineapple. Pour oil into a frying pan, heat it up, and add the marinated pork inside. Fry until crusty, transfer to a clean bowl.
- Fry the pepper in the same way, after 3 minutes add the pineapple pieces. Simmer the components under the lid for 5 minutes. Start making additional sauce.
- To do this, mix ketchup with sugar and vinegar, add this mixture to the pepper and pineapple. Simmer under the lid until the sand dissolves, then add the pork and simmer until done.
- low-fat kefir - 500 ml.
- garlic - 6 cloves
- pork pulp - 950 gr.
- onion - 1 pc.
- spices - to taste
- To achieve the desired result, you must first marinate the meat. As a result, you will get a juicy and soft steak. Take a container of a suitable size, pour kefir into it, place it in fermented milk product pieces of pork meat.
- At the same time, peel and chop the garlic and onion into half rings. Place the vegetable in a common pan, season the meat with spices and salt to taste. Keep in mind that in order to achieve maximum softness and juiciness from the steak, it must first be beaten.
- Place the prepared products in the refrigerator for 4-5 hours. After the allotted time, heat the vegetable oil in a frying pan and place the pieces of meat in a bowl. Fry the pork on both sides until golden brown crust. It is better to carry out the procedure over medium heat.
- After you have achieved a crust, reduce the flame to low and finish cooking the dish. A fried piece of meat will be able to retain its juiciness and softness. Serve the steak with a side dish and garlic sauce. Don't forget about fresh herbs and vegetables.
Soft pork with apples
- onion - 1 pc.
- flour - 45 gr.
- fat - 55 gr.
- cumin - 5 gr.
- pork - 670 gr.
- apples - 2 pcs.
- salt - to taste
- Before you start cooking meat, it must be thoroughly rinsed with running water. Salt the pork, roll in spices and flour. Heat a frying pan and heat vegetable fat in it.
- Put whole piece meat in a fireproof container. Fry the pork on all sides until golden brown. After this, transfer the steak along with the fat to the roasting pan. After this, pour cumin into the bowl and pour in hot water approximately 3/4 capacity.
- Place the roaster on the stove and turn on low flame. Simmer the pork, adding water if necessary. At the same time, peel and chop the apples into slices. Add fruit before finishing cooking the meat.
- Once the pork is ready, remove it from the roasting pan. Add flour diluted with water to the remaining broth. Boil applesauce about 8 minutes over medium heat. After the meat has cooled, cut it into pieces. Pour in the prepared sauce, sprinkle with fresh herbs.
Juicy pork in French
- cheese - 240 gr.
- onion - 1 pc.
- oil - in fact
- mayonnaise - 220 gr.
- pork - 530 gr.
- salt - to taste
- Prepare the pork properly by cutting the meat into small pieces. Carefully pound the meat, season with salt and pepper on both sides. Next, grate the cheese on a fine grater. Peel and chop the onion into rings.
- Select suitable fireproof dishes and grease them with vegetable oil. Place pieces of pork on the bottom of the container. Place prepared onions on top of the meat, pour mayonnaise over the food. Sprinkle the dish with cheese.
- Place the meat in a preheated oven to bake. Simmer the pork until fully cooked. Before serving, it is recommended to decorate the dish with olives and fresh herbs. Eat meat while it's hot.
To cook juicy and tender pork, you need to take the animal's tenderloin. This meat is the softest. If prepared correctly, the dish will literally melt in your mouth. It is also important to marinate the pork correctly; it should sit in the sauce for some time. For the marinade, sparkling mineral water, mustard mixture, lemon juice or onions will do.
Video: how to soften meat
