How to marinate and bake pork. Marinade for pork - the best recipes for barbecue, frying in a pan and baking in the oven

Pork has a special feature - it only gets better from preliminary marinating. Pork marinade is a spicy sauce that gives nutritious meat a special taste and makes it more tender, juicy and aromatic. Pre-marinated meat will be guaranteed soft and appetizing.

To enjoy juicy and very tender pork, it is not the temperature and cooking method that are important, but the choice of the right marinade, which is prepared for one kg of meat from:
30 ml sunflower oil;
5 g hops-suneli;
500 g of onion;
mixtures of red and black peppers;
salt and bay leaf.

Before marinating for 5 hours, the following steps are performed:

1. Onion is pureed with a blender or meat grinder.
2. Salt and all spices are added to the vegetable.
3. After thorough mixing, the pork is immersed in a container with marinade, which is sent to the refrigerator.

Based on soy sauce for pan frying

Grilled Pork in Soy Sauce, which does not need additional salt, retains its rich, natural taste. For marinating 500 g tenderloin you will need:
soy sauce- 100 ml;
starch and ginger root - 15 g each;
garlic - 2 cloves.

Cooking method:

1. In a bowl, the sauce is mixed with starch and crushed garlic.
2. The meat is cut into pieces, each of which is beaten off and crumbled in seasoning from grated ginger root.
3. Chops are folded into a bowl, where they are poured with cooked marinade for half an hour.

Lemon-cognac marinade for pan-fried pork

The recipe for the original marinade, which includes cognac, gives the meat spicy aromatic notes. For execution are taken:
lemon essence - 10 ml;
ginger - 10 g;
cognac - 45 ml;
mustard (spicy) - 30 g;
garlic - ½ head;
spices.

In progress:

1. Pork pulp (600-700 g) is cut into pieces that are slightly beaten off.
2. A marinade is prepared from grated ginger, cognac, mustard, essence and chopped garlic.
3. Chops in a separate bowl are poured with dressing and sent to the refrigerator for 1 hour to marinate.

Marinade recipe for barbecue meat in the oven

Pork marinated with onions and soy sauce will surely remind you of a fun time spent outdoors in a warm company of friends. To prepare ½ kg of meat, you need to take:
soy sauce - 10 ml;
onions - 3 pcs.;
garlic - 2 cloves;
salt, spices and sunflower meat.

Stages of preparation:

1. The onion is cut into thin rings, the garlic is crushed with a garlic press.
2. The meat is cut into pieces, which are sprinkled with oil, sauce, and then mixed with onion garlic and not big amount spices, salt.
3. Meat for barbecue is marinated in the oven for about 90 minutes.

Cooking option in lingonberry juice

To marinate 700 g of pork pulp in lingonberry sauce should prepare:
200 g lingonberries;
100 ml of water;
15 g orange peel;
50 ml of wine vinegar;
bulb;
40 g brown sugar;
salt, spices and a little olive oil.

The main stages of preparation:

1. Lingonberries are washed and placed in a saucepan, where they are poured with water and orange zest.
2. The contents of the container are brought to a boil and cooked until the berries burst.
3. The cooked mass is whipped with a blender and mixed with vinegar, salt, spices, sugar and chopped onions.
4. After cooling, oil is introduced into the marinade.
5. The meat is divided into portions, which are placed in a bowl, poured with marinade and sent to the cold all night.

Roast pork in mustard marinade

Juicy pork baked in foil turns out to be very appetizing if it is first marinated in a mustard marinade.

For 40 g of spicy mustard, 500 g of meat, salt, a mixture of peppers and rosemary are taken.
Meat preparation is carried out as follows:
1. The meat is cut transversely and laid out on the foil.
2. All ingredients are mixed in a bowl.
3. The meat accordion is smeared with the resulting sauce, wrapped in foil and marinated for about 1.5 hours.

Pork ribs marinated in tomato sauce

If you want to surprise your family with a dish of 700 g pork ribs with original taste, you should get:
bulb;
½ lemon;
150 ml of tomato sauce;
sunflower oil, salt and spices.

Cooking method:

1. The ribs are separated, placed in a deep bowl, sprinkled with lemon juice, and then mixed with thinly chopped onion rings.
2. Connect in a plate tomato sauce, a little oil, salt and your favorite spices.
3. When the onion releases the juice, the ribs are poured with the resulting sauce and sent to the refrigerator for 5 hours.

Marinade for pork steak in a pan

Choosing 1 kg of fresh steaks in the store, a picture is drawn in the imagination juicy dish with an appetizing ruddy crust. To make dreams come true, you need to properly marinate the meat, which will help to cope with a simple set of products:
100 ml soy sauce;
10 g dry mustard;
15 g of a mixture of red and black peppers;
some salt.
By marinating the meat for 2-4 hours, it turns out softness and juiciness finished product. To do this, you must perform the following steps:
1. Steaks are crushed on both sides with salt, spices and dry mustard.
2. After 5 minutes, during which the meat is slightly soaked with seasonings, the steaks are tightly packed in a bowl and poured with sauce.
3. The container is sent to the refrigerator for the time indicated above.

Recipe for cooking in vinegar marinade

A classic that has not lost popularity over the years. To marinate 1 kg of pork, you need:
2 onions;
a stack of vinegar;
half a glass of water;
seasoning and salt.

In progress:

1. Pieces weighing 50 g are prepared from meat.
2. The onion is cut into rings.
3. The meat pieces are mixed with onions, seasonings and salt, after which they are poured with vinegar diluted in water.
4. Pork in the marinade is placed under oppression and aged in this way for at least 6 hours.

Cooking on the basis of kefir, in a pan

A simple marinade recipe for 500g pork chops.
Compound:
250 ml of kefir;
greenery;
salt and spices.

Cooking method:

1. Chopped greens mixed with fermented milk product.
2. Chops are salted, seasoned and poured with kefir marinade, in which they are aged for 2 hours.

Honey marinade for pork in the oven

Marinade for baking, which includes honey, allows you to get a fragrant crust of a delicious dark shade.

To marinate 2 kg of pork you need:
honey - 15 ml;
soy sauce - 50 ml;
nutmeg - optional;
salt and pepper mixture.

Preparation method:

1. A marinade is prepared from the above products.
2. The meat is cut into portions, which are carefully smeared with marinade and sent to the refrigerator for 5 hours.

Marinade for boiled pork

Every meat eater will agree that boiled pork is one of the best options cooking pork. However, to preserve the juiciness of the meat, it is necessary to marinate it correctly, which will help:
dry wine - 100 ml;
sweet mustard - 20 g;
garlic - 2 cloves;
vegetable oil - 15 ml;
salt, pepper, celery stalk.

Preparing the marinade in stages:

1. Minced garlic and celery are laid out in a bowl, which are poured with wine and oil.
2. The meat piece is well coated with mustard, salt, pepper and immersed in a bowl of marinade all night.

Quick sauce on mineral water and lemon

When time is running out, but you want to enjoy juicy barbecue from 1 kg of pork, a quick and simple marinade recipe will come to the rescue, for the execution of which you need:
lemon;
3 onions;
½ l of highly carbonated mineral water;
seasonings, salt.

Cooking scheme:

1. Lemon circles are laid out in a marinating pan.
2. The next layer is distributed onion rings.
3. Pork is cut into large pieces, which are laid out on onions and sprinkled with salt and spices.
4. After 10 minutes, when the onion and lemon juice well, the contents of the pan are thoroughly mixed and filled with mineral water.
5. Meat is marinated for 2 hours.

Marinade for chops

A simple and quick marinade for chops is prepared from: 15 g of table mustard;
50 ml vegetable oil;
30 ml sour cream;
salt, spices hops-suneli.
To fry delicious chops after 2 hours:
All ingredients are mixed in a deep bowl.
Broken pieces of meat are smeared with marinade and left in a container for 2 hours.

A simple mayonnaise marinade

Mayonnaise-based sauce is a versatile marinade that is also suitable for fish and poultry. For cooking take:
250 ml of mayonnaise;
bulb;
spices and salt.

Cooking steps:

The onion is pureed.
The meat is cut into pieces, which are mixed with onions, salt, spices, then poured with mayonnaise and left in the cold for at least 4 hours.

Beer marinade for pork ribs

Marinade for ribs, of which about 1 kg is prepared, is prepared from the following ingredients:
a head of garlic;
lemon;
50 ml of honey and vinegar;
250 ml of beer;
salt and spices.

Cooking method:

1. Divided ribs are coated with spices, salt and placed in a bowl.
2. Chopped onions and garlic are crushed by hand until the juice is released, after which they are laid out on the ribs, which are also poured with a liquid mixture of lemon juice, vinegar and honey.
3. After the contents of the bowl are filled with beer, the container is sent to the cold for 6-8 hours.
Thus, despite the fact that the gastronomic qualities largely depend on pork, thanks to the marinade, juiciness, tenderness and aroma can be given even to the driest product.

Pork in the oven can be cooked in different ways. If you choose the right recipe, then in any case it will turn out juicy, satisfying and soft. More than 20 successful options are published below.

Ingredients: a kilo of meat, 5-7 garlic cloves, 1 tbsp. l. light mayonnaise, 3 leaves of parsley, a sprig of rosemary, 3 large pinches of salt, freshly ground pepper.

Washed and dried meat is cut into small pieces. In each of them, additional incisions are also made so that the pork marinates faster and more evenly.
Prepared pieces are smeared with a mixture of salt, pepper, chopped parsley, rosemary, crushed garlic and mayonnaise.
In this form, pork is sent to coolness for 4-5 hours.
The meat is tightly wrapped in foil and placed on a baking sheet. It will be cooked first for half an hour at 220 degrees, then for about an hour at 180 degrees.

Bake carbonate in a piece on a baking sheet

Ingredients: 720 g of carbonate, 6-7 garlic cloves, ½ teaspoon of coarse salt, 2 tbsp. spoons of olive oil, small. a spoonful of spices for pork.

The whole piece of meat is washed, dried, excess fat is removed from its surface with a sharp knife. A small fat layer can be left for the juiciness of the dish.
In a dry frying pan, a piece is fried on all sides until golden brown with a strong heating of the stove. This way most of the meat juice will remain inside the carbonate.
For the marinade, all remaining ingredients are mixed. Garlic is pre-pounded in a mortar.
The resulting composition rubs the cooled tenderloin on all sides. The prepared meat piece is laid out on the foil. Best of all, on the shiny side of it - this will speed up the roasting of the pork.
The entire surface of the meat is covered with thin garlic plates.
The foil wraps tightly.
In a very hot oven, the meat is cooked for 60-70 minutes.

The readiness of the dish is checked by an incision on the pork - if clear juice stands out from it, then you can try the treat.

Delicious pork skewers in the oven

Ingredients: kilo pork neck, 4 onions, large lemon, 6 g freshly ground black pepper, 1 tsp. nutmeg, 6 leaves of parsley, 5 large spoons table vinegar, salt taste.

Washed meat gets rid of tendons and veins. The remaining pulp is cut into roughly equal pieces and placed in a large saucepan.
Thick onion rings are poured over the meat.
All the declared seasonings, crushed lavrushka and salt are also moved here.
It remains to add vinegar and juice from half the fruit, then mix all the combined ingredients.
The pan is closed with cling film and at room temperature the future kebab is left to marinate for 2.5 hours.
Next, the meat is strung on skewers or wooden skewers, which are laid across a rectangular shape or baking sheet with high sides. The pork meat should not touch the bottom of the container.
The oven heats up to 250 degrees. The meat in it will be baked for a little less than half an hour.

Cooking barbecue in the oven must be often watered with the remaining marinade or plain water, and also periodically turned over.

The juiciest meat in French

Ingredients: 620 g balyk, 3 fresh tomatoes, 2 large onions, 130 g hard cheese, coarse salt, 90 g light mayonnaise, 1 tsp. ground black pepper.

The meat is cut into thick plates (about 1 cm). Each slice is covered with cling film and carefully beaten off with a kitchen hammer.
After processing the pork on both sides, it must be rubbed with a mixture of salt and pepper. The prepared pieces are laid out on an oiled baking sheet.
On top of the meat, thin half-rings of onions are plentifully scattered. The more this vegetable is used, the juicier the treat will be in the end.
Next come circles of fresh or frozen tomatoes. They do not require pre-defrosting.
A mayonnaise net is applied to the tomatoes and grated cheese is scattered.

Meat is baked in French for about half an hour at 180 degrees. Then the pieces are left on the baking sheet for some more time so that they can absorb the released juices.

Pork medallions - a restaurant-level dish

Ingredients: 330 g of balyk, 40 ml of soy sauce without additives, 60 ml of semi-dry red wine and the same amount of refined sunflower oil, 70 g of cheese, a pinch of Italian herbs, you can use spice mixture spices for barbecue.

Balyk is cut into thick round slices and cleaned from excess fat.
The resulting pieces are transferred to a container, poured with wine and left for 15 minutes.
Next, the pork is rubbed with all the declared spices and left for another half hour.
Meat preparations are wrapped in strips of foil and fried on both sides until golden brown in well-heated oil.
Together with the wrapper, the pork is transferred to a heat-resistant container and sprinkled with soy sauce.
Top of the form is covered with foil.
The dish is baked for 10 minutes at 190 degrees.
Next, the medallions are generously sprinkled with grated cheese and cooked for another 5-7 minutes.

If the salinity of soy sauce and cheese is not enough for the dish under discussion, ordinary fine salt can be used at any stage. It is permissible to add it to the pickling mixture.

Chops in the oven

Ingredients: half a kilo pork loin, 2 large raw eggs, 110 g of cheese, 2 ripe tomatoes, 60 g of sifted flour, half a bunch of greens, 3 pinches of salt, freshly ground pepper.

Pork is cut into large pieces (about 2 cm thick). Next, the meat is covered with a film or bag and beaten off with the blunt side of the hammer (without cloves).
The prepared slices are rubbed with salt, pepper, rolled in flour and immersed in whipped until a light foam appears. raw eggs.
Next, the blanks are fried literally for a minute on each side in a hot frying pan.
The browned meat is transferred to a baking sheet. Chopped greens are poured on top of it and thin slices of tomatoes are laid out. Pork is topped with grated cheese.

Pork chops in the oven are baked for 10-12 minutes (no more, so as not to overdry the meat).

Original taste with pineapple

Ingredients: canned fruit, 720 g meat, 230 g cheese, pepper, salt.

It is best to use the lean part of the pork carcass. The meat is washed, dried and cut into portioned steaks. The blanks are lightly beaten with a kitchen hammer, after which they are rubbed with a mixture of salt and pepper.
Pork slices are sent to an oiled baking sheet. On top of each of them is laid out on a fruit ring from a jar. There should be no excess syrup on pineapples.
The meat is sent to bake in a very hot oven for half an hour (210-220 degrees).
The cheese is cut into square slices and laid out on an almost finished dish.

Pork baked in a sleeve

Ingredients: 820 g loin, 3 small. spoons of hot mustard, freshly ground black pepper, 1 tsp. liquid honey, a pinch of hot paprika, salt, 2 tsp. soy sauce, a pinch of thyme.

The meat is washed, dried and cut into an accordion (not completely).
From the remaining components is prepared spicy marinade. They coat the pork well on all sides.
Prepared meat is placed in a roasting sleeve. Its ends are twisted. Pork will be marinated for at least 14 hours. It is best to leave it in the cold for a day.
Next, the pork in the sleeve is baked for 60-70 minutes at 210 degrees in the oven.

It is delicious to eat such meat both hot and cold.

How to bake a steak from meat?

Ingredients: 470 g of pork pulp, 6-7 black peppercorns, 25 ml of soy sauce, salt and paprika to taste, refined oil.

The meat is sliced with a very sharp knife. large pieces across the fibers. Their thickness should be about 3 cm.
The slices are carefully beaten off with the blunt side of a kitchen hammer so as not to damage the fibers.
The prepared pieces are pierced with a fork in several places - this is necessary so that the marinade penetrates well into the meat.
The remaining products are mixed into the marinade. They rub the pork well and leave for a few minutes.
Next, the meat is sprinkled with odorless oil and laid out on a baking sheet with a thick bottom.
The container is sent to the middle shelf of the oven, heated to 240 degrees. On each side, the pieces are cooked for 8-9 minutes. If there is such a function, at the end you can use the grill for a couple of minutes.

Ready-to-eat pork steaks are delicious served with assorted vegetables.

Harmonica in the oven

Ingredients: 730 g boneless loin, 2 large tomatoes, 4-6 teeth. fresh garlic, 220 g cheese, 1 small. a spoonful of coarse salt, freshly ground pepper.

A piece of pork is well washed, dried and cut into thick slices, but not completely. You should get a kind of meat accordion. She salts and peppers.
Cheese, tomatoes and garlic are cut into medium slices. The latter, to taste, can simply be passed through the press.
The resulting slices stuff the gaps between the meat pieces.
Next, the workpiece is wrapped in several layers of foil, smeared with refined oil and sent for 60-70 minutes in the oven at 190 degrees.

If you want the pork accordion to turn brown in the oven, it is baked uncoated for another 12-15 minutes. You can additionally sprinkle grated cheese on top of the dish.

With mushrooms and cheese

Ingredients: 2 pork steaks, 120 g fresh champignons, 70 ml freshly squeezed orange juice, small onion, 90 g of cheese, homemade mayonnaise or fat sour cream, 3 large spoons of soy sauce, spices, fresh garlic to taste, rock salt.

The steaks are well beaten with a special hammer through several layers of film, after which they are rubbed with salt and spices.
Top the meat with a mixture of freshly squeezed orange juice with soy sauce and leave for 40-50 minutes to marinate.
At this time, pieces of champignons and onion cubes are fried in well-heated oil until tender.
The steaks are squeezed out of the marinade, laid out on an oiled baking sheet and generously sprinkled with hot onion-mushroom filling.
Coarsely grated cheese, mixed with crushed garlic and homemade mayonnaise / sour cream. The resulting mass is laid out on steaks.

Pork with mushrooms is baked in the oven for about half an hour at 190 degrees. Served hot.

Potato and pork casserole

Ingredients: 320 g of meat, 8-9 potatoes, onion, raw egg, 2 large spoons of soy sauce, 60 g of cheese, 3 large spoons of heavy cream and sour cream, processed cheese, fine salt, Provencal herbs.

Prepared meat is cut into thin slices and, if desired, lightly beaten. Then it is transferred to a deep container, salted, peppered and poured with soy sauce.
The potatoes are peeled and thinly sliced.
In a separate bowl, beat the egg, cream and sour cream until smooth.
The potatoes are salted and combined with the filling from the previous step.
The meat is first laid out in an oiled heat-resistant form. Next come onion half rings (half), plates processed cheese and half a potato.
Then the remaining onion, filling, the rest of the potatoes are distributed and Provence herbs are poured out.

Pork in the oven with potatoes will be baked for 45-55 minutes at 190 degrees. A few minutes before full readiness, the dish is sprinkled with grated hard cheese.

Pork ribs in Provence herbs

Ingredients: a kilo of pork ribs, a large orange, 1-3 teeth. fresh garlic, 5-6 rosemary leaves, a mixture of Provence herbs, coarse salt, 2 tbsp. l. sweet mustard.

Ribs should be chosen with a lot of meat on them. If they are frozen, you must first defrost the meat product until room temperature, rinse and dry with paper towels. The product does not need to be cut.
Next, the ribs are smeared with salt and mustard. These components must be thoroughly rubbed into the meat so that it marinates better and faster.
The prepared pork is covered with cling film so that its surface does not dry out, and is rearranged in the cold for 3-4 hours.
The ribs are laid out on an oiled baking sheet. Provence herbs are sprinkled on top, rosemary is laid out and crushed garlic is scattered.
Half an orange is cut into thin slices and laid out on the meat. Fruit pieces additionally marinate the pork and improve its taste. Ribs are poured with juice from the second half.

The meat will be baked at 180-190 degrees for about half an hour.

With kiwi

Ingredients: 430 g of meat pulp, 3-4 kiwi, 120 g of hard cheese, a mixture of peppers, rock salt.

Prepared pork is cut into arbitrary pieces.
Kiwi is peeled and cut into circles, the thickness of which does not exceed half a centimeter. Fruit is best taken ripe, soft.
The cheese is rubbed on a coarse grater.
Meat is first laid out in an oiled heat-resistant container. Pork should be salted and peppered to taste. At this stage, you can use any favorite spices.
On top of the meat pieces, kiwi slices are laid out in an even layer.
Next is the grated cheese.
A treat is being prepared at 180-190 degrees for 35-45 minutes.

According to this recipe, baked pork is especially juicy and soft. Kiwi gives the dish an interesting, spicy sourness.

Bavarian meat loaf

Ingredients: half a kilo of minced pork, 320 g mixed minced meat(beef + pork), a glass of ice water, 40 g of starch, 15-20 g of salt, a pinch of ground ginger, white pepper, cardamom and nutmeg, 0.5 g of ascorbic acid, 5 g of baking powder based on E450 phosphate.

All declared spices are mixed in one container. Including baking powder, salt and ascorbic acid.
Starch dissolves in ice water.
Two types of minced meat are combined. A mixture of spices is poured to them and a starch solution is poured.
The mass is whipped with a special nozzle of the mixer "hooks" for 5-6 minutes at minimum speed. As a result, a very sticky minced meat should be in the bowl.
Rectangular heat-resistant form is lubricated with the thinnest layer of oil.
The resulting sticky minced meat is laid out in it.
The surface is neatly levelled. If desired, you can make any pattern on it - this will decorate the future bread.
The dish will be baked for 45-50 minutes at 160 degrees.
When the treat has cooled slightly, it can be turned over onto a flat rectangular dish.

It remains to cut the resulting meat loaf in portions and serve. It is delicious both hot and cold.

Baked pork ham with honey crust

Ingredients: Ham 2.5 kilograms, 2 whole heads of garlic, half a glass of pineapple juice, 1 small. a spoonful of spicy mustard, dry rosemary and suneli hops, salt, 4 large spoons of liquid honey, a handful of black peppercorns.

First of all, the ham is poured with cold salted water with black peppercorns. You can also add a couple of bay leaves to taste here. In this form, the meat is left all night.
Next, in the ham, you need to make several miniature cuts over the entire surface and insert plates of fresh peeled garlic into them.
From above, the prepared meat is rubbed with a mixture of salt, all the declared spices, honey, mustard and pineapple juice.
The ham is placed on an oiled baking sheet, and garlic cloves are wrapped around the pork.

The dish is baked at 180-190 degrees for 60-70 minutes. Periodically, the meat is poured with the secreted juice.

in soy sauce

Ingredients: 320-420 g pork neck, 25 ml soy sauce, 2 rosemary stalks, 2 pinches of salt.

Pork is cut into small slices and immersed in a deep bowl. Top the meat with soy sauce and sprinkle with rosemary leaves.
The meat preparations are lightly salted and kneaded in a bowl with your hands so that they are saturated with marinade.
The pork slices are transferred to a baking dish and poured over all the soy sauce from the bowl.
At 200-210 degrees, the dish will bake for 30-40 minutes.

The smaller the pork pieces, the less time it will take to cook.

Holiday rolls with mushrooms

Ingredients: 630 g pork fillet, 420 g champignons, 2 pcs. raw eggs and onions, 160 g Russian cheese, a full glass of very heavy cream, table salt, a mixture of peppers.

The onion is very finely chopped and fried until golden in hot oil.
Then small pieces of mushrooms are poured to it. Together, the products are fried until all the water has evaporated.
Eggs are hard-boiled, cut into cubes and mixed with onion-mushroom fried.
Cheese is added to the future filling. It is best to pre-grate it on a smaller grater.
All components of the filling are mixed, salted to taste and peppered.
Pork is washed and dried paper napkins and cut into thin slices
Rolls are rolled from meat. Inside each of them is laid a mixture of eggs and mushrooms.
On the sides, the resulting structures are fixed with toothpicks.
Each roll is fried until golden brown on all sides. In the process of cooking, toothpicks are gradually removed from them.
The stuffed blanks are transferred to a heat-resistant container and poured with a mixture of cream and a small amount of water. The liquid can be salted.

It remains to bake the dish at 190 degrees for about half an hour. It is delicious to serve ready-made rolls with mashed potatoes or any stewed vegetables.

Pork knuckle in beer in the oven

Ingredients: 1.5 kilo meat shank, large carrots, 1.5 liters of dark beer and a faceted glass of light, 2 onions, 2 teeth. fresh garlic, 2 large spoons of vegetable oil, liquid honey and brown sugar, a pinch of cloves, coriander and cumin.

The prepared shank is placed in a deep saucepan. Light beer with all the spices is poured on top. Coarsely chopped carrots, whole garlic and one onion are added. Food is cooked on low heat for 2-2.5 hours.
In a separate bowl, dark beer is mixed with butter, sugar, mustard, honey and a couple of spoons of broth from a saucepan. The mass is cooked until the granulated sugar is completely dissolved and at the end it is salted to taste.
The boiled shank cools, small cuts are made on its surface. The meat is laid out on a baking sheet, sprinkled with the remaining chopped onion and sent for 25 minutes to a well-heated oven.
Then the meat is turned over, poured abundantly with the sauce from the second step and baked for the same amount of time.

As a side dish to this meat dish delicious to serve stew or sauerkraut. The shank goes well with any herbs and fresh vegetables.

Pork ham

Ingredients: 730-830 g meat pulp, small. a spoonful of dry garlic, 2 large spoons of a special mixture of spices for pork, 1.5 liters of water, 2 large spoons of table salt, a couple of bay leaves, a large spoonful of Provence herbs.

The preparation of such a dish begins with brine. Filtered water is sent to the stove in an enamel pan. All Provence herbs, table salt and lavrushka are poured into it at once. When the liquid boils, it is removed from the heat and cooled to room temperature.
The pork is washed well in one large piece and immersed in the cooled brine - it should be completely covered with liquid.
The meat is left in fragrant brine all night.
Next, the pork is removed from the pan and dried with paper napkins.
The prepared piece of meat is coated on all sides with the selected mixture of spices and dry garlic.
Pork is tightly wrapped in 1-2 layers of foil. The coating must be well fixed so that meat juice does not flow out of the structure. Otherwise, the dish will turn out dry.
The future boiled pork is sent to bake for 80-90 minutes at 190-200 degrees in the oven.

Finished fragrant dish served to guests both hot and cold.

How to cook pork cordon bleu?

Ingredients: 2 pork steaks, 60 g Dutch cheese, 80 g of ham, a large raw egg, 2 large spoons of full-fat milk, 1 large spoon of poppy seeds, freshly ground black pepper, a handful of bread crumbs, coarse salt, flour.

Meat slices through the cling film are well beaten off with a heavy kitchen hammer with teeth. Top the pork well with a mixture of freshly ground black pepper and salt. Meat blanks are left for a few minutes.
Ham and hard cheese cut into rectangular plates, after which they are placed in the middle of the prepared pieces of pork. Some housewives experiment with such a dish and use processed, cottage cheese or other soft cheese.
The meat fillet, together with the filling of cheese and ham, rolls up into a tight roll.
Poppy and cracker crumbs are mixed on the first flat plate, wheat flour is poured on the second.
In a separate deep bowl, the egg is beaten with a small amount pepper and salt. Milk is poured into the mixture and the ingredients are mixed.
The resulting blanks are first rolled in flour, then dipped in the egg mixture and, finally, breaded in poppy seeds with crumbs.

Juicy pork neck with garlic

Ingredients: 2 kilos pork belly, 2 whole heads of fresh garlic, table salt, a mixture of peppers to taste.

The part of the brisket, on which the skin is located, is doused with boiling water, after which it is well dried with paper towels. On the surface of the prepared skin, shallow frequent transverse incisions are made. They should be about 1 cm apart.
The brisket is rubbed with salt and left on the table for half an hour.
Next, the pork should be stuffed with finely chopped garlic. It is inserted in large quantities into cuts in the skin. To make the dish with a bright taste, there should be a lot of garlic.
Pork is wrapped in foil and left in a cool place for 2-3 hours.
Next, the coating is removed from the meat and the piece is placed in a baking dish with the skin up. Pork is sprinkled with a mixture of peppers and sprinkled with oil.

The brisket is first baked for about half an hour at 220-230 degrees. Further, the cooking process continues at 200-210 degrees for another 40-45 minutes.

Chopped cutlets

Ingredients: 730 g pork, 2 raw eggs, onion, 3-4 garlic cloves, 3 tbsp. l. very fatty sour cream, the same amount of semolina and potato starch, 1 small a spoonful of spicy mustard, black pepper, salt.

Washed and dried pork is cut into small pieces. This must be done with a sharp knife. Do not use a blender or meat grinder. Small pieces of meat should be felt in the finished dish.
In the same way, purified onion and sleeps with pork.
Raw eggs are broken into a bowl with meat, all the declared bulk components are added, as well as sour cream, mustard and crushed garlic.
The ingredients are very thoroughly mixed with a wide spoon - a homogeneous mass should be in the bowl. The resulting minced meat is sent to the cool for about half an hour.
After the specified time, you can start frying chopped cutlets. To do this, a large amount of refined oil is well heated in a frying pan.
Tablespoon in fat laid out meat pancakes. They are fried on both sides over medium heat, and at the end they are moved to napkins to remove excess fat.

The process of baking meat in the oven is quite simple and does not take much time. In addition, baked meat is healthier for the body than fried meat. To prepare a juicy dish, use suitable seasonings and follow the rules for marinating meat. Consider important rules preparing marinade for different meats.

Marinating rules

You can cook any piece of meat in the oven, the main thing is to correctly calculate the time. Cooking time depends on the size of the piece. The main part of the marinade is a mixture of various seasonings, oil and acid. The selection of spices should be made based on the type of meat and taste requirements.

The most suitable for meat is olive oil, but sunflower oil also does not harm the taste. Acid can be obtained from kiwi juice, pomegranates or tomatoes. We do not recommend using vinegar or citric acid, they spoil the meat fibers. For the marinade, prepare a glass or ceramic dishes. Items made of such material do not oxidize and cannot spoil the taste.

Marinade for pork

For baking in the oven, any piece of pork carcass is suitable, even pork shoulder. Based on the type of cut and from the selected part, we calculate the required time for pickling.

A properly made marinade includes oil, spices, spices and acid. good addition pork goes with nutmeg, sage, ginger, etc.

The meat itself can be baked using a baking sheet, pots, sleeves, molds or foil.

Mustard Marinade Recipe for Roast Pork

The following ingredients will help marinate pork for the oven: green parsley, lemon juice, mustard, garlic, salt, spices, pork.

Cooking method:

Squeeze out lemon juice.
Cut the rest of the lemon into slices and add to the juice;
We process the parsley and finely chop, finely chop the garlic. Put everything in a bowl.
Add mustard, spices and salt to the resulting mixture.
We shift the ingredients to another container and heat it at a low temperature, while stirring often.
We cut the pork into portions 3 centimeters thick and 6 centimeters long.
We spread the pulp in a warm marinade and leave for 6 hours.
Fry the marinated pork on both sides for 3 minutes;
We spread the semi-finished pulp on a baking sheet and send it to the oven for 50 minutes;
To make pork more juicy, during baking, you can pour it with the resulting juice.

marinade for chicken

The most important thing is to properly marinate the chicken for the oven. The most popular methods are with the help of foil, a special sleeve or a form.

Marinade with lemon zest

The following ingredients will help marinate chicken for baking in the oven: chicken, lemon, salt, spices.

Cooking process:

we separate the zest from one lemon, pierce the second with a knife so that drops of juice protrude.
Wash the whole chicken cold water and dry with paper towels.
Rub the zest of the first lemon and add spices, salt and pepper to it, mix.
With the resulting mixture, we rub the chicken carcass both inside and out.
We put the whole second lemon into the abdominal cavity. Sew up the belly to preserve the juice.
We place the chicken in an oven preheated to 200 0 C. The baking time will be one and a half hours.
If you are cooking the chicken in the form and not the sleeve, we recommend sprinkling the carcass with lemon juice, it will stand out during the cooking process. Golden crust on the chicken indicates the readiness of the dish.

Marinade for duck meat

Duck meat has a peculiar taste and smell. It is a properly prepared marinade that will help to cope with these problems.

Duck marinated in soy sauce

The cooking process will not take much effort, the only thing you can spend a lot of time.

Ingredients:

soy sauce,
sugar,
water,
mustard,
ketchup,
garlic.

Cooking process:

Sugar must be dissolved in warm water and add soy sauce to the resulting solution. About three tablespoons.
Wipe the whole duck carcass with this composition.
Put it on the bottle with the tail down and put it in a cold place;
Let the duck marinate for 12 hours.

Before the baking process, prepare another type of marinade:

Add a spoonful of soy sauce to honey and rub the mixture into the duck carcass;
We leave the duck for an hour so that the meat has time to marinate;
In a preheated oven, up to 200 degrees, lay out the duck.

Important! The bird carcass should lie with its back on the grate.

We substitute a baking sheet under the duck carcass.
Bake the meat for 30 minutes.
Flip the carcass and bake for another 15 minutes;
Then turn the duck over again, set the temperature to 220 degrees and bake for 15 minutes.

In total, the process will take about an hour.

WITH duck meat The following sauces go well together:

chop a clove of garlic, add ketchup and mustard to it;
chop the head of garlic and add soy sauce;

There are many meat marinade recipes. Some of them can be seen in photos and videos.

Remember, the final taste of the dish depends on the marinade. The right marinade will give your dish an exquisite and unique taste.

In the preparation of meat, the most important is the correct marinade. After all, not only its taste, but also softness will depend on how exactly to prepare the meat for baking. In each national cuisine there are traditional marinades. What can I say, even in every family there is a “secret” recipe for cooking the perfect meat.

We will talk about how to marinate meat for baking, and reveal a few cooking secrets the perfect dish. Indeed, in our cuisine, meat traditionally plays a dominant role. And in the light of the trend of a healthy lifestyle and maintaining slim figure Baking is the most optimal way to prepare any product.

So how to marinate meat for the oven so that it is not overdried and not too tough? First of all, the method of preparing for roasting depends on the type of meat. And, first of all, we will consider pork and beef. Also, special marinades are required for cooking steaks and ham.

Marinade for pork

As for barbecue, for baking it is necessary to take fresh meat, preferably young animals. Even the most wonderful meat marinade for baking in the oven will not turn tough meat into a tender delicacy. It is also not advisable to use meat that has been frozen for baking.

Marinades gradually soften the fibers and make the meat more tender and juicy, adding a pleasant aftertaste to it. Therefore, it is worth marinating for at least 12 hours so that the fibers are completely saturated with the necessary substance. For express marinades, products with high acidity are used: lemon, kiwi, pomegranate or pineapple juice. But for some reason, you should not use vinegar, which is popular in the post-Soviet space for some reason - it can irrevocably spoil the taste of even the most selected meat, drying it out, and instead of softening the meat fibers, it will make them even tougher.

Ideal seasonings for pork casseroles are black pepper and cumin. Coriander and red pepper, a variety of greens, traditional for us, also perfectly emphasize the taste of meat. Bay leaf, chili and basil. A bouquet of delicious smells is added to the pleasant taste of meat in the finished dish.

marinade for steak

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

The following marinade is ideal for beef steaks:

50 ml sunflower oil,
garlic to taste
2 tbsp. l. lemon juice,
1 onion
3 pinches black ground 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 piquant and delicate taste. The aroma of such steaks will not leave indifferent even the most convinced vegetarian - it is worth trying and making sure!

How to marinate pork? It's better for her to use . It is also worth using more seasonings, such as fragrant basil, thyme, rosemary. The rest of the marinades do not differ from each other. Pork steaks are popular due to their greater juiciness compared to beef steaks.

Marinade for ham

Recently, the preparation of traditionally “store” 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 homemade ham? Boil water, then add salt, pepper and your favorite spices to it. Let it boil a little, turn off and cool. We introduce the chilled marinade into the meat from all sides with a syringe so that it soaks the entire piece as much as possible. We completely immerse the meat in the rest of the marinade, cover it with a load and put it in the refrigerator for three days. Turn the meat every day so that it is evenly saturated with the solution.

Marinade for beef for ham is different in that it is desirable to add garlic to enhance the taste. For example, the composition of the marinade may be as follows:

3 liters of water
1 head of garlic
5 bay leaves,
1 tsp allspice,
0.5 tsp black pepper,
6 art. l. salt,
1 st. l. Sahara,
3 g of saltpeter to preserve the color of the product.

Lamb ham with proper preparation- 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 meat. This goal is achieved thanks to the right spices.

To achieve the most mild taste and aroma, you should use paprika, lovage, chopped dried Bell pepper. Otherwise, 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 carefully cleaned before cooking.

Bake in foil

This method of cooking can be practiced with any type of meat, with the exception of game. As a result of baking in foil, the meat is soft, juicy, aromatic, and in addition, there is no need to wash the trays after cooking. In fact, this cooking method is as close as possible to baking on a fire or in an oven.

Delicious cooking meat in foil is easy if you follow the basic rules:

For example, big chunks meat (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 tender and juicy.
To create an airtight package, it is worth putting the meat on one piece of foil that exceeds it in area, and cover with a second one, forming seams on four sides with the help of multiple folds of the foil. During cooking, the bag will swell, and the degree of readiness can be tracked using the seams: when they darken, the meat is ready.
As a marinade for baked meat, it is best to use red wine, soaking the meat in it for at least an hour. It is worth remembering that for cooking in foil, meat should not be salted in any case. It also needs to be thoroughly cleaned and all unnecessary parts removed.
Chopped tomatoes and onions mixed with lemon sauce and black pepper are often used as a marinade. Leave the meat in this marinade for at least two hours. Lemon juice here can be replaced with dry white wine. You should not think that the quality of the wine is not important for the marinade: do not chase economy and use good table wine.

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

Marinade for meat can significantly improve the taste of the dish, for which he is deservedly loved by many housewives. Using a certain set of products, you can get a composition with which you can eliminate excessive dryness of meat during baking or frying.

One of the most common ways to cook meat is to bake it in the oven. At the same time, in order to soften the harsh piece and enrich its taste, marinade is used for meat in the oven. Miscellaneous recipes involve marinating both the whole part and cutting it into pieces. The cooking option will contribute to maximum saturation when the meat is left in the refrigerator for the whole night. Delicious taste will be given by components such as mustard and soy sauce.

Ingredients:

mustard - 100 ml;
sunflower oil - 100 ml;
soy sauce - 100 ml;
garlic - 2 cloves;
salt - 1 tsp;
pepper - 1 tsp

Cooking

Mix all the ingredients, mix the mixture with the meat.
Refrigerate overnight.

To make the meat tasty, it is necessary to remove excessive rigidity and make it soft. For housewives who are wondering: how to marinate beef, you can recommend many ways to prepare the marinade. To do this, use kiwi, leave the meat with it for only a quarter of an hour, so as not to make it too soft. Another option would be kefir, in which the beef is soaked overnight, or mustard, in which the meat can be left for several hours. One of the most successful ways is to use mineral water.

Ingredients:

carbonated water - 500 ml;
onions - 3 pcs.;
spices;
salt and pepper.

Cooking

Cut the onion into rings, mix with meat, add spices, salt and pepper.
Pour water over beef.
Keep marinated for several hours.

Chicken is one of the most preferred types of meat, there are many recipes that allow you to cook it incredibly tasty. But if it is marinated, it will help to give the dish a truly indescribable rich taste. Marinade for meat with soy sauce is one of the most preferred options, this product goes well with chicken.

Ingredients:

soy sauce - 200 ml;
spices;
garlic - 2 cloves;
honey - 2 tbsp. l.

Cooking

Mix honey with sauce. Chop the garlic and add. delicious marinade ready for meat.
Place chopped chicken pieces into the mixture and leave for 2 hours.

Many housewives prefer to pickle pork to make it juicy and tender. How the constituent parts are used most various products: it can be kefir, mayonnaise, red or white wine, cognac, vegetable or olive oil, onion and garlic. Often, as a cooking method, they use a marinade for grilled meat with the addition of lemon juice, which adds spice to the dish.

Ingredients:

vegetable oil - 4 tbsp. l.;
lemon juice - 2 tbsp. l.;
cognac - 2 tbsp. l.;
salt;
pepper.

Cooking

Mix all ingredients.
Place the meat in the mixture and leave it for 2 hours.

Lamb is one of the types of meat that needs to be cooked using certain secrets that help to give the meat a special tenderness. Marinating can be done using various ingredients, it can be mint, soy sauce, lemon juice, yogurt and other products. Marinade for meat on barbecue is done to give it juiciness and softness.

Ingredients:

tomatoes - 500 g;
salt and pepper;
spices;
garlic - 3 cloves;
onion - 500 g.

Cooking

Cut vegetables, mix them with spices, garlic and onions.
Put the cut pieces in the meat marinade, set aside for 4 hours.

For those who are not indifferent to smoked meat products and decide to cook them at home, they should definitely learn how to make a marinade for meat before smoking. It belongs to the integral elements of the cooking process, since at this stage the meat is saturated with the necessary palatability. In addition, it is saturated with moisture, which, when smoked, does not allow it to become dry.

Ingredients:

lemon juice - 100 g;
olive oil - 150 g;
garlic - 3 cloves;
salt - 1 tsp;
spices;
pepper.

Cooking

Mix all ingredients. You can add parsley and honey.
Place the cut pieces in the meat marinade and leave for up to 10 hours.

To make it juicy and soft, it is pre-marinated. The mixture can have a different taste: salty, sweet, spicy. This is achieved by using products containing acid, such as lemon juice, vinegar, wine, adding all kinds of seasonings. Quick marinade for meat can be done by using one of these components. It is important to add oil to the mixture, it will contribute the best pickling and even roasting of meat.

Ingredients:

lemon - 0.5 pcs.;
Worcestershire sauce - 3 tsp;
chili sauce - 1 tsp;
olive oil - 2 tbsp. l.;
salt - 0.5 tsp;
pepper - 0.5 tsp.

Cooking

Cut the meat into thin pieces so that the marinade penetrates into it better.
Mix lemon juice, sauces, oil, salt and pepper. Get a simple marinade for meat.
Place the steak in it and leave for half an hour.

It is considered a real delicacy that will decorate any festive table. To cook it at home, housewives should master such a cooking stage as pickling. The longer it takes, the more salty the taste will be. The recipe for how to cook meat under the marinade is given per 1 kg of pork.

Ingredients:

water - 1 l;
salt - 5 tbsp. l.;
sugar - 1 tbsp. l.;
bay leaf - 2 pcs.;
allspice peas - 5 pcs.;
carnation - 1 pc.

Cooking

Dissolve salt in water, add sugar and spices. Boil and cook for about 5 minutes. Marinade for jerky ready.
Pour the meat with brine so that it completely covers it. Place in refrigerator for 1-3 days. Turn the meat 1-2 times a day.
Get the meat, dry it, put it under the load so that the brine stacks.

One of the most popular dish options for a festive event is. Marinade for roasting meat will help eliminate the dryness of the dish, give it an original rich taste. The pickling process will take from several hours to a day, it depends on individual preferences. It is worth considering that part of the mixture should be left to rub the chicken from the inside.

Ingredients:

garlic - 4 cloves;
olive oil - 2 tbsp. l.;
salt - 2 tsp;
paprika - 2 tsp;
basil - 1 tsp;
pepper - 0.5 tsp.

Cooking

Grind the garlic, mix with salt and spices, pour in the oil. Mix everything.
Place carcass in marinade chicken meat and leave to marinate in the refrigerator.

How to marinate pork in vinegar?

There are many ways to marinate pork. The most different products, among which you can list kefir mayonnaise, all kinds of berries (for example, lingonberries) and even kiwi. But classic recipe considered to be popular with housewives. With it, it will be possible to soften the pork, it will become soft and incredibly tasty.