Spicy marinade for pork. Marinated pork in the oven with potatoes

Shish kebab is an indispensable condition of any picnic, the taste of which largely depends on what kind of marinade for shish kebab you prepare. And spring, which we all look forward to so impatiently, is the time for trips to nature, to the countryside, picnics with friends and loved ones. We are all tired of the long winter and are looking forward to the first warm days and “barbecue with cognac.”

I described in detail how to cook a delicious pork kebab so that the meat is soft and juicy. Be sure to familiarize yourself with how to choose the right meat for shish kebab, how to cut it and how to fry it correctly on the grill or in the oven, because the taste, softness and juiciness of the shish kebab depends on following these simple rules.

How to deliciously marinate pork kebab at home

Marinating is one of the main stages of preparing delicious kebab. Let me remind you how to properly marinate pork kebab so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you add salt at the beginning, the salt will dry out the meat and the kebab will turn out dry.

Rule 2. Don't get carried away with vinegar; too much of it can also make the kebab dry.

Rule 3. To ensure that the meat is soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat soft. Seasonings give meat aroma and unforgettable taste. And vegetable oil “seals” the meat, preventing juice from escaping during frying.

Rule 4. You need to marinate pork kebab for an average of 4-5 hours.

Rule 5. A delicious marinade for barbecue is made with a lot of onions. For 1 kg of meat, it is advisable to use 0.5 kg of onion.

And for marinating shashlik at home, there are many recipes for delicious marinades to keep your guests full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes one by one. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic marinade for pork shish kebab with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated shish kebab in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

pork (neck) - 1.5 kg
onions - 700 gr.
vinegar (9%) - 50 ml.
salt - 1.5 tsp.
pepper to taste
vegetable oil - 1 tbsp. l.

Cut the meat into equal-sized pieces, approximately 5 cm.
Cut the onions into rings. Once again I would like to note that you should not skimp on onions for the marinade. The weight of the onion should be approximately half the weight of the meat.
Place a layer of meat in an enamel pan, sprinkle onions on top, and pour a little vinegar on top. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
Add vegetable oil to the marinade.
Cover the pan with the kebab with a lid and put it in the refrigerator for an hour. Then leave the kebab at room temperature for another 4-5 hours.
Just before cooking, the meat remains to be salted, peppered and threaded onto skewers (if desired, you can alternate meat with onions).
It is better to fry such meat on the grill, following simple but necessary rules.

Pork kebab in onion marinade without vinegar. A very simple marinade recipe

This recipe is probably the simplest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

pork (neck) – 2 kg
onions - 0.5 kg
vegetable oil - 1 tbsp. l.
salt - 1 tbsp. l.
pepper and spices to taste

Cut the meat into equal pieces of approximately 5 cm.
Onions can be cut as desired. Grind the onion using a blender to a paste.
Salt and pepper the meat. If desired, you can add a little vegetable oil for softness.
Place onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Marinade for pork kebab with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, meat marinated in mayonnaise marinade turns out unusually tender, juicy and soft.

Ingredients:

pork (neck) - 1.5 kg
onions - 700 gr.
mayonnaise - 300 gr.
salt - 1 tbsp. l.
pepper and spices to taste

1. Cut the meat into equal pieces and put it in a pan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not cook through.

2. Grate 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat and onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. Thread the meat onto skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Shish kebab on mineral water. How to quickly marinate pork kebab in 1 hour

The advantage of this marinade is that thanks to water saturated with carbon dioxide, the meat becomes soft quite quickly. And mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

pork (neck) - 1.5 kg
onions - 2-3 large onions
mineral water – 1 liter
rosemary 1 tsp.
bay leaf - 2-3 pcs.
salt - 1.5 tsp.
pepper to taste

To add a little sourness, you can add lemon to the marinade. But then limit the marinating time to no more than 4 hours, as the lemon will make the meat a little bitter.

Use highly carbonated mineral water for the marinade.

Cut the meat into equal pieces and place in a bowl, add salt, pepper and rosemary.
Cut the onion into rings and mash with your hands until soft. This way the onion will release its juice to the meat faster.
Chop the bay leaf with your hands and add it to the marinade, stir.
Fill everything with sparkling mineral water.
Cover with cling film and leave to marinate for 1-4 hours.

Of course, you can choose seasonings and spices for the marinade at your discretion.

Recipe for pork kebab with kefir. How to deliciously marinate pork kebab with kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to the hot red pepper. It’s also great that we use a lot of herbs and garlic for the marinade.

Meat can be marinated in this marinade for several days.

We will need:

pork (neck) - 1.5 kg
onions - 2 large onions
kefir - 2 cups
salt - to taste
sugar - 1.5 tsp.
fresh herbs - basil, green onions, dill, garlic arrows
chili pepper - 1 pc.

You don’t have to bother with herbs and simply marinate the meat in kefir. But greens add piquancy to the meat and a special aroma.

Traditionally, we cut the meat into fairly large pieces and put it in a pan.
In this recipe, the onion is also chopped coarsely. Add it to the meat.
Chop the greens (as your hand takes them). I don’t always have garlic cloves, so I then chop 2 cloves of garlic into the marinade. We also put the greens in the pan.
Remove the seeds from the chili pepper and chop it finely. Add chili to meat.
Add salt, sugar and black pepper to the marinade.
Fill all this beauty with kefir.
Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for marinade.

Marinade for pork shish kebab with red wine

A delicious marinade for barbecue to make the meat soft and juicy. It is better to use dry wine. I suggest this recipe with red wine, it still has a richer taste. But I think that with white wine the kebab will turn out no less tasty.

We will need:

pork (neck) - 1 kg
onions - 6 pcs.
red wine – 300 ml
salt - 3 pinches
ground black pepper - to taste
rosemary - 1-2 sprigs
bay leaf - 2 pcs.
red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or clay dishes are suitable for this.

Cut the meat into equal pieces and place in any container. Add spices and salt.
Cut the onion into rings and knead it a little with your hands to release the juice. Add onion to meat.
Separate the rosemary sprig and add it to the marinade.
After 15 minutes, pour wine into the meat and add bay leaf.
If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry it the next day, you can put the meat in the refrigerator.

The most delicious marinade for pork shish kebab in pomegranate juice

One of my favorite recipes. The meat is soaked with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the fibers of meat, after which it becomes soft and juicy. Even the color of the finished kebab is more beautiful from pomegranate juice. You can make juice by squeezing it from fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

pork (neck) – 2 kg
onions - 5 pcs.
pomegranate juice - 500 ml.
salt - 1 tbsp. l.
coriander, hops-suneli
black pepper to taste

Traditionally, we cut the meat into equal pieces.
Grate 2 onions on a fine grater, and cut the rest of the onion into slices.
Place the meat in a pan, add seasonings and salt.
Pour pomegranate juice over the meat. Mix the meat and juice thoroughly with your hands in the pan.
Add both grated and chopped onions to the marinade and stir the entire contents of the pan for a few minutes.
Cover the pan with a lid and place in the refrigerator. For greater effect, you can even put the meat under pressure.

The most delicious kebab in pomegranate juice will be obtained if the meat is marinated for 2 days. During this time, you can remove the meat from the refrigerator several times and stir it in the pan

Marinade for pork shish kebab in beer

The good thing about beer marinade is that meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

pork (neck) - 1.5 kg
onions - 2 pcs.
beer - 0.5 l.
salt - 1 tbsp. l.
bay leaf - 2 pcs.
black pepper to taste

Cut the pork into pieces and sprinkle with black pepper.
Grate the onion on a fine grater and add to the meat.
Knead the meat and onion a little with your hands.
Chop the bay leaf with your hands and add to the marinade.
Pour beer into the pan over the meat and onions.
Cover with a lid and place in the refrigerator to marinate for 8-10 hours.

If you want to marinate the kebab faster, then simply marinate at room temperature, then 3-5 hours will be enough.

7. Now you can add salt (no earlier than 1 hour before the end of marinating the meat).

8. Thread the meat onto skewers and fry; you can sprinkle with beer marinade while frying.

Caucasian pork shashlik recipe

Who doesn't love Caucasian-style kebab? Probably only those who haven't tried it. Many people specially go to restaurants serving Caucasian cuisine to taste shish kebab, which is invariably delicious, although it is usually prepared according to a classic recipe.

Marinade for pork shish kebab with tomato juice

Another great recipe for a delicious marinade for pork kebab. Tomato juice, of course, is better to use homemade, but you can get by with store-bought juice. For the barbecue in this recipe we use pork ribs.

Ingredients:

pork ribs - 1.5 kg
onions - 2 pcs.
garlic - 1 clove
tomato juice - 0.5 l.
salt - 1 tbsp. l.
sweet peas - 4 pcs.
Bay leaf
carnation
black pepper to taste

We cut the ribs quite large, about 6-7 cm in length, and place them in a bowl for marinating. Add a bay leaf, a couple of allspice peas and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is meat again, and on top are spices - bay leaf, cloves, pepper. Place a clove of garlic in the middle. Alternate layers until the meat runs out.

4. Add a little salt to the meat, although the juice is also salty. Pour tomato juice over the meat until it is completely covered.

5. Marinate the meat for at least 5 hours.

If you don’t have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that of all the proposed recipes you will find your favorite and most delicious. And the theme of barbecue is so popular that it makes sense to continue it.

In the last article I posted a wonderful one, read it, all the cooking tips are in rhyme and short.

Have delicious barbecues and pleasant meetings in nature.

If you ask anyone, even the most experienced chef, what is his favorite marinade for meat, you will hardly be able to get a clear answer from him. After all, over the many centuries of its existence, humanity has accumulated an incredible number of recipes for their preparation. Yes, yes, we didn’t make a mistake. Precisely for centuries. Because the pioneers in this matter were the ancient Egyptians. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And culinary experts liked this marinade for meat so much that even today, even despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave the marinated meat a special taste.

Main components of marinades

Any marinade that exists today for meat simply must contain three basic ingredients. This is a flavoring, some kind of acid and fat.

The acidic environment softens the meat fibers, resulting in a more tender finished dish. Fat (usually oil) coats the meat, causing the juice to remain inside during cooking. Well, with flavorings and without explanation, everything is clear. They give the food aroma and complete taste.

And now a few words about each component. As a rule, all types of vinegars available to modern cooks are used as acid. Kefir, yogurt, sour lemon juice, and pomegranate are also great for these purposes). Mayonnaise has also proven itself well, which essentially contains all three basic ingredients (if it has aromatic additives).

As for fats, it all depends on the “nationality” of the cuisine. Thus, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also influences the type of aromatic additive. For example, in Chinese cuisine, almost every second marinade for meat contains garlic, green onions and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love hot marinades, so almost all of them contain hot pepper.

In general, by and large, a marinade for meat is fertile ground for the work of a culinary specialist. Here you can experiment and create your own masterpieces almost every day, without forgetting, however, the basic rules of pickling. Which, in fact, will be discussed further.

Basic Marinating Basics

As a rule, almost every one used does not require cooking. But there are also exceptions. Let's say the French prepare a marinade from boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. The pieces can be simply turned over or stirred from time to time.

About the cooking time. Follow the recipe. The principle of “let it sit a little longer” does not apply here. Meat that has been left in the marinade for too long can simply become tasteless and sour.

And one last thing. Before the cooking process itself, be sure to ensure that the marinade drains from the pieces. Because when they are wet, for example on a grill, they will be stewed rather than fried.

And remember: you cannot reuse the marinade. There are too many bacteria in it. Even if you want to pour it over, say, a shish kebab while frying, don’t be lazy, put the mixture in a saucepan on the stove and quickly bring (but don’t boil!) to a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for marinades for meat. Begin!

The easiest way

Naturally, this will be a meat marinade with vinegar. By and large, almost everyone who prepared shish kebab previously kept it in this composition. What exactly does such a marinade provide? Soft meat. No more. But sometimes this is enough.

To prepare, we need three hundred grams of onions, a glass (250 milliliters in volume) of ordinary vinegar (nine percent), a grain of black pepper and, of course, salt. A packet of seasoning, special for barbecue, wouldn’t be superfluous either.

How to cook

We cut the pork (preferably) randomly into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then add water (cold, but boiled) so that the marinade completely covers our future kebab. Add peppercorns and a couple of laurel leaves. All. Place in the refrigerator overnight. And in the morning you can go on a picnic and barbecue.

Complicating the composition

As we have already mentioned, preparing a marinade for meat is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (don’t overdo it!) of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley wouldn't hurt either.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze out the juice from our large lemon. Leave for about thirty minutes. During this time, it will be possible to prepare the meat - wash and cut into pieces of the required size. And after the specified time has passed, we add the meat to the marinade we have prepared, after which we forget about it until the morning. As for parsley, you can also chop it along with onions and garlic. It will give the marinade a more interesting taste. But here you need to be more careful. Someone who doesn’t really like this greenery may not like the smell of the finished food.

However, what are we all about barbecue? Unfortunately, it’s not often that we get to go on a picnic these days. But at home you have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday life.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat can satisfy any, even a demanding and extremely capacious male stomach. True, cooked in a hurry, it is not always able to please our people. What should we do in this case? Of course, use a meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly prepare a delicious dinner from it.

Take a glass of any beer (the brand doesn’t matter), a few (four pieces will be enough) cloves of garlic, a teaspoon of such wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just don’t forget to cut the citrus, and then put portioned pieces of meat into the marinade. Just remember: you need to let it sit in this mixture for at least two hours. Well, it’s best, of course, to leave it overnight. All. Meat that has been in such a marinade will be very tender, soft and incredibly tasty. And no one will dare to reproach you that “today we have dried out soles for dinner again.”

"Instant" marinades

Didn't have time to prepare meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look into the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of marinating, ten minutes of cooking - and a great dinner is on your table.

Or you can mix yogurt or sour cream with finely chopped onions and pickles. Also an excellent marinade for frying meat. Just don't forget to add seasoning, of course. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which everyone is already pretty fed up with. Marinade with soy sauce goes well with all types of meat. And it’s very easy to prepare. To do this, take one hundred milliliters of the sauce itself, the juice of half a lemon, and mix. Crush the garlic clove and add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains quite a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

A small retreat

And since we are talking about soybeans, I would like to say a few words about another product made from it, which some call meat. Everyone, as they say, has their own taste, and healthy eating is, of course, very good. However, such meat, although very healthy, is not always pleasing with its smell, much less its taste. And here the marinade will come to our rescue. For soy meat, there are not many options for its preparation, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (we take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of oil (any vegetable). Mix all these ingredients, and then pour the resulting mixture, previously soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then you can cook anything from such meat. Let's say, goulash, or even bake it on coals. People who know a lot say that it turns out to be an excellent dish. But here, of course, is precisely the moment when, as they say, there is no arguing about tastes.

Marinades for smoked meats

Who among us doesn’t love to enjoy smoked delicacies? Unfortunately, not everyone has the opportunity to prepare such delicacies on their own. But if it is available, then, of course, you will need to know which marinade is best for smoking meat. There are also quite a lot of recipes for their preparation, but we will tell you about a few of the best.

Marinade with ketchup

Take half a glass of tomato ketchup, white wine, olive oil and honey. Then add a teaspoon of previously chopped garlic, a mixture of peppers, dry mustard and salt. Pour this mixture over the meat. This marinade recipe is good because you can keep it in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, about fifty grams, no more, of olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix all this, add salt and pepper as you like. Marinate for at least eight hours.

We have offered just two recipes out of many available to smokehouse owners today. All of them are very diverse, and most of them, as a rule, are copyrighted. So you can easily take the ones we have discussed as a basis, and then come up with your own variations based on them. The only thing that experts recommend taking into account. If you smoke meat for future use, be sure to add one more ingredient to the marinade - food nitrate. This is what will allow the product to be stored for as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, let's look at a few recipes for unusual marinades.

Fruit

This marinade is usually used when you want to cook beef steaks.

To make it, you first need to peel and then grate the kiwi on a coarse grater (two large copies will be enough). Then add a pinch of rosemary and a mixture of your favorite peppers to them. Salt and then marinate the steaks in this mixture. The holding time is at least an hour. Before cooking, do not forget to dry the steaks with a napkin. It is advisable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunk" marinades

The constant ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we’ll tell you about a few more, but this time on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush the garlic (several cloves). Add all this to the meat previously placed in the dish, pour in a glass of wine (dry white), as well as half a glass of vegetable (any) oil. Add salt, throw in a few black peppercorns and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So be sure to take note of this “long-lasting” recipe.

Very often, white wine is mixed with fruit juices. For example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as seasoning. And the Argentinean version involves the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (a whole half liter of the drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (you need to take a pinch of these ingredients).

Conclusion

Of course, it is almost impossible to describe all existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of culinary specialists and your own taste preferences. But one thing is certain. Marinade is necessary for meat. After all, it is this that makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have long become familiar to us. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary abilities.

Bon appetit!

Shish kebab is a special delicacy that is often prepared for the holidays. Its taste, aroma and tenderness depend on the marinade. Salt and excess vinegar spoil the taste of meat. In this article we will look at how to marinate pork for barbecue and what spices and seasonings give it taste, aroma and soft consistency.

Tomato marinade

To make a very tasty and aromatic kebab, take 2 kg of meat and cut it into portions. Approximately 3x3 cm. However, do not forget about the size of the skewers. Therefore, the cutting should be such that the meat can be skewered without any problems.

Place the cooked pork in a deep saucepan or bowl. Cut the onion into thick rings, which should be poured into a container with the meat. Now pour in tomato juice. You need about 0.5 liters. To highlight the tenderness and flavor of the meat, add one packet of ketchup. Mix well.

Place ground black pepper or peppercorns in the container with the meat. Sometimes a couple of bay leaves are added, but this is not necessary. The meat can be infused in this marinade for about 3-4 hours. Now you know how to marinate pork for barbecue in tomato. Below we will look at a few more recipes.

Marinade with vinegar

This proven recipe has been used since ancient times. It is believed that using vinegar is the best option, which takes a lot of time, but fried meat turns out incredibly tasty.

Take 2 kg of pork and cut into portions. Place in a deep container. Now cut 3-4 onions into large circles. In a separate container, mix 100 ml of vinegar and 200 ml of water. Pour over meat. Place the chopped onion in there.

Many marinades are salted, but this is not recommended. After all, salt takes away the juiciness of the meat, and in the end it will turn out dry or completely tasteless. But you need to pepper and add your favorite spices. There is an opinion that pork will be more aromatic and tasty if you add chopped greens. This is basil and parsley.

This kind of pork with vinegar should sit for at least 4 hours. It's best if you make it the night before you go on a picnic. Before putting the meat in the refrigerator, taste it. If it turns out that the marinade is too sour, add sugar to taste. Then the meat will be juicy and tender.

Pork marinated in mayonnaise

Cut the meat as described in previous recipes. Transfer it to a container. Pour 200 g of homemade mayonnaise there. Mix well. Now chop the onion. The bigger, the better. As a rule, 3-4 onions are taken per 2 kg of meat.

Since mayonnaise itself is salty, there is no need to salt the meat. Better add a variety of aromatic herbs and spices. For example, dill, basil, parsley, peppercorns or ground. Perhaps you have your own favorite seasonings that you want to add.

It is believed that the more variety of aromatic spices and herbs, the tastier the marinated pork will be. However, do not forget that too much basil or ginger can spoil the meat.

Add kefir

This recipe is also very simple, and the meat tastes amazing. You need to make the marinade in the same way as with mayonnaise. Only when you have cut the meat, do not rush to add mayonnaise. Mix it with a liter of kefir. And then you can pour it over the meat. Cut 3-4 onions into slices and add to the pork.

Mix the ingredients thoroughly and add the necessary spices and herbs. The marinade should sit for at least 8 hours. Then the meat will be well soaked and become soft. Marinated pork will be more tender and tasty. Especially if you add a little pepper.

Citrus marinade

Do you want to cook more aromatic kebab with a piquant taste? To do this, you can make a citrus marinade, which captivates with its smell and tenderness. To prepare it, cut 2 kg of pork into portions. Place in a bowl and add 3-4 pcs. sliced onion.

Take 3 lemons and squeeze the juice out of them. To get as much of it as possible, it is better to use a juicer. Finely grate the zest from one lemon and add to the meat. Squeeze the juice out of one large orange, add 1 head of garlic to it, stir. Add this mixture to the meat. You also need to pour lemon juice there.

Now mix the meat with the marinade and taste. If it is too sour, then you can add 0.5 tbsp. water and a few spoons of sugar. Try to focus on your taste. Marinated pork turns out to be unusual, tender and piquant in taste. Of course, you can add spices and herbs that you like.

Now you know how to marinate pork meat. However, do not forget that there are many secrets that culinary lovers use. They are always experimenting, making marinades sweet, spicy or sour. For this, products such as ketchup, soy sauce, vinegar, lemons, oranges, tangerines, mineral water, tomatoes and yogurt are used.

You shouldn’t do too much marinade, as the meat will release juice and you’ll end up with a lot of unnecessary liquid.

It is best to marinate pork in an enamel bowl or in a plastic bag. Remember that the taste of meat depends not only on the products. You also need to choose the right dishes for the marinade.

If the meat is marinated in tomato juice, ketchup or mayonnaise, it is enough to leave for 4 hours. But pork with vinegar should stand for at least 8 hours. If you keep it for less than the allotted time, then the meat will be tough.

A lot also depends on the cutting. The larger the meat is cut, the longer it should sit. Meat must be stored in the refrigerator. After all, in extreme heat it will deteriorate. As it turns out, marinated pork is very simple and easy to prepare. Delight and surprise your guests with a delicious and original dish.

Step 1: Prepare the pork.

For baking, always take a good piece of pork, without veins, bones and with a small layer of fat. Before cooking, the meat is cleared of film and fat; simply cut off all excess with a knife. Then the pork should be rinsed with cool running water and dried with disposable paper towels.

Step 2: Marinate the pork.

Place a piece of pork in a deep plate. Important: The dishes should be glass or enamel, but in no case aluminum. Pour white wine over the meat, and then add black peppercorns, thyme, basil, bay leaf, salt, ground black pepper, oregano, coriander. Using your hands, rub the spices all over the piece and massage it thoroughly. Cover the dish with cling film or a lid to keep debris out and let the pork marinate for 2 hours. During this time, the wine will soften the meat, and seasonings will add a spicy taste and aroma. There is no need to put it in the refrigerator, but if you are going to extend the process for the whole night, it is better to leave everything to cool.

Step 3: Prepare the carrots.

While the pork is soaking in the marinade, there is time to prepare the other ingredients. For starters, carrots. Wash the root vegetables and peel them. Then chop the vegetables using a grater or simply cut into thin strips.

Step 4: Prepare the garlic.

Separate the garlic cloves from the head and peel them, cutting off the ends. To prepare this dish, in my opinion, it doesn’t matter exactly how you chop the garlic. You can finely chop it, or you can press it in a special press.

Step 5: Prepare the pork for baking.

Remove marinated meat, shake and wipe off excess moisture and seasonings with a disposable paper towel. Also drain the marinade from the plate. Season the pork again with red and black pepper, also with salt, ginger and don’t forget about paprika. Rub the garlic over the meat over all the seasonings.

Step 6: Bake the pork.

Spread the foil so that you can easily wrap a piece of pork in it. It is best to lay out two large sheets, placed on top of each other in a cross. Place grated carrots on the foil, and then marinated pork on it. Wrap the foil very tightly, closing the edges with your fingers. Transfer the wrapped piece of meat to a baking tray.
Preheat oven to 200 degrees Celsius and bake the meat in it for 50-60 minutes. But for 10-15 minutes Before it’s ready, you need to cut the foil on top a little and bend it back to form a small hole. Thanks to this, the meat will be covered with a light crispy crust. At the end of cooking, pierce the pork with a knife or fork, if clear juice flows out of it, then the dish is ready, but if the juice is cloudy or pink, then you should leave the meat in the oven for some more time. Important: Baking time directly depends on the size of the piece of pork, so if your piece is larger than indicated in the recipe, then extend the total cooking time.

Step 7: Serve the marinated pork baked in the oven.

Pork baked in the oven is good both hot and cold. Therefore, it is not necessary to serve it immediately after cooking. This meat is much better and healthier than sausage, so it makes incredibly tasty sandwiches and salads.
Bon appetit!

White wine is best used as a marinade, but if you don't have it on hand, you can use balsamic vinegar or lemon juice.

To reduce the time required for marinating meat, you can make small longitudinal cuts on it or initially take a smaller piece.

The foil can be replaced with a special baking sleeve.

In order for the meat to be truly aromatic and tasty, it must be prepared first. One of the main culinary tricks is marinating, which helps give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often not a 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 pc.

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 portions 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 pc.
Onions - 2 pcs (large)
Salt, black pepper, nutmeg - to 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 the marinade over the meat cut into large pieces 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 get aromatic and tasty pork dishes, 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 pc.
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.