A marinade for meat can significantly improve the taste of a dish, for which it is deservedly loved by many housewives. Using a certain set of products, you can obtain a composition that can help prevent excessive dryness of meat when 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 a tough piece and enrich its taste, a marinade is used for meat in the oven. Different recipes involve marinating both the whole part and cutting it into pieces. Maximum saturation will be facilitated by the cooking option when the meat is left in the refrigerator for the whole night. Ingredients such as mustard and soy sauce will add a delicious taste.

Ingredients:

• mustard – 100 ml;
• sunflower oil – 100 ml;
• soy sauce – 100 ml;
• garlic – 2 cloves;
• salt – 1 tsp;
• pepper – 1 tsp.

Preparation

1. Mix all ingredients, mix mixture with meat.
2. Refrigerate overnight.

To make the meat tasty, you need to remove excess toughness and make it soft. Housewives who are wondering how to marinate beef can recommend many methods for preparing the marinade. To do this, they use kiwi, leaving 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:

• sparkling water – 500 ml;
• onions – 3 pcs.;
• spices;
• salt and pepper.

Preparation

1. Cut the onion into rings, mix with meat, add spices, salt and pepper.
2. Pour water over beef.
3. Keep in the marinade 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 you marinate it, it will help 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.

Preparation

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

Many housewives prefer to marinate pork to make it juicy and tender. A variety of products are used as constituent parts: it can be kefir, mayonnaise, red or white wine, cognac, vegetable or olive oil, onion and garlic. Often used as a cooking method is a marinade for grilled meat with the addition of lemon juice, which adds a piquant flavor to the dish.

Ingredients:

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

Preparation

1. Mix all ingredients.
2. Place the meat into 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 give the meat special tenderness. Marinating can be done using various ingredients, such as mint, soy sauce, lemon juice, yogurt and other products. Marinade for barbecue meat is made to give it juiciness and softness.

Ingredients:

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

Preparation

1. Chop the vegetables, mix them with spices, garlic and onions.
2. Place the chopped pieces into the meat marinade and set aside for 4 hours.

For those who are not indifferent to smoked meat products and decide to cook them at home, you should definitely learn how to make a marinade for meat before smoking. It is an integral element of the cooking process, since at this stage the meat is saturated with the necessary taste qualities. In addition, it is saturated with moisture, which prevents it from becoming dry when smoked.

Ingredients:

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

Preparation

1. Mix all ingredients. You can add parsley and honey.
2. Place the chopped 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 different tastes: salty, sweet, spicy. This is achieved by using products containing acid, for example, lemon juice, vinegar, wine, and adding all kinds of seasonings. A quick marinade for meat can be made by using one of these ingredients. It is important to add oil to the mixture; it will promote better marinating and even cooking of the 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.

Preparation

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

It is considered a real delicacy that will decorate any holiday table. To prepare it at home, housewives should master a stage of cooking called marinating. The longer it is carried out, the more salty the taste will be achieved. The recipe for how to cook marinated meat is given per 1 kg of pork.

Ingredients:

• water – 1 l;
• salt – 5 tbsp. l.;
• sugar – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• allspice – 5 pcs.;
• cloves – 1 pc.

Preparation

1. Dissolve salt in water, add sugar and spices. Boil and cook for about 5 minutes. The marinade for jerky is ready.
2. Pour brine over the meat until it completely covers it. Place in the refrigerator for 1-3 days. Turn the meat 1-2 times a day.
3. Remove the meat, dry it, place it under a load to drain the brine.

One of the most popular dish options for a festive event is. A marinade for baking meat will help eliminate the dryness of the dish and give it an original rich taste. The marinating 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 for rubbing 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.

Preparation

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

How to marinate pork in vinegar?

There are many ways to marinate pork. A variety of products are used, among which we can list mayonnaise, kefir, all kinds of berries (for example, lingonberries) and even kiwi. But the classic recipe is considered to be popular among housewives. With its help, you can soften the pork, it will become soft and incredibly tasty.

Hello everyone, my beloved readers! What do you think is the most important moment in the process of cooking meat? Perhaps this is the correct temperature? Time of languor? Or the cooking method? In fact, the most important thing is to choose the right marinade. It is the sauce in which the meat will be soaked that will reveal its taste characteristics, add juiciness, incredible aroma, and make the dish soft and tender.

And don’t despair if it’s cold outside and you can’t go out into the countryside, because you can cook a delicious kebab at home. Today we are marinating pork for baking in the oven and selecting recipes that will reveal a new side to our dish.

Simple does not mean bad or primitive. To get delicious meat, you don’t have to bother and buy expensive products. Sometimes, it’s worth looking around your hiding places in the kitchen and realizing that you already have everything for the simplest, but very tasty marinade.

The classic method of soaking pork includes a minimum of ingredients, but at the same time reveals its taste in all its glory. To prepare a traditional marinade we will need:

• 2 kg pork
• 1 tbsp. spoon of salt
• 0.5 teaspoon ground black pepper
• 0.5 kg onions

Peel the onions, cut them into rings, add salt and pepper. Now grind the onion well with the spices and mash with your hands until onion juice forms. Next, you need to alternate layers of chopped meat with pickled onions in a saucepan. Cover the container with a lid and place in the refrigerator overnight.
The sauce should soak the pork well. It’s more common to cook this recipe over an open fire, but in the oven the meat turns out no less juicy.

Spicy marinade with vinegar

To get soft, flavorful baked meat without excess fat, use a recipe for a vinegar marinade with spices, which requires very little. Total, for 1 kg of meat take:

• 3-4 large onions
• 2.5 tbsp. water
• 1.5 tbsp. spoons 9% vinegar
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of salt
• 1 tbsp. spoon of Provençal herbs
• ground black pepper - to taste

In a deep bowl or saucepan, mix salt, sugar, pepper, vinegar and water. Mix the meat and onion cut into large rings in a separate bowl along with Provencal herbs. Now pour the prepared marinade over the meat, kneading the pork well with your hands. Leave the meat pieces soaked in vinegar to soak in the refrigerator for 6-7 hours.

Pork in mayonnaise - a popular marinade recipe

Mayonnaise sauce is valued for its ease of preparation and budget savings. This simple marinade allows you to turn a tough piece of pork into a soft and tender product in a matter of hours, which, after cooking, will simply melt in your mouth. Making this delicious dish is as easy as shelling pears:

1. Cut 1 kg of pork loin into pieces (small ones possible)
2. Add seasoning to the shish kebab (one pack of spices goes for 1 kg of meat) and two onions, cut into half rings
3. Mix the products with 200g of high-percentage mayonnaise

The main thing is not to overcook the future kebab in mayonnaise. This is important to ensure that the result is a tender and juicy dish.

Quick marinade sauce for kiwi kebab

Kiwi will help make meat pieces unusually juicy in just 30 minutes. Add chopped onion (1-2 heads) to the chopped loin (2 kg), sprinkle with spices (to taste), and add finely chopped, peeled 2 kiwis. Leave in the cold for half an hour.

Beer marinade for pork ribs

The sweet and intoxicating consistency of the intoxicating drink, honey and mustard is perfect for preparing pork ribs in the oven. The enzymes found in beer destroy the coarse fibers of the meat product, making it very soft and tender.

Mustard and honey will add an unusual sweetish taste and successfully complement the composition with the aroma of an alcoholic drink.

Thus, for 1 kg of ribs we will need:

• 200 ml dark beer
• 25 g mustard
• 45 g honey
• 10g grated ginger root
• 3 cloves garlic

Mix beer, honey and mustard, add chopped garlic and ginger. Dip the pieces into our sauce and leave for 3-4 hours. That's all ready - bon appetit!

Bake pork in soy sauce with potatoes in the oven

Tender meat and soft potatoes baked in the oven are an excellent option for a family dinner. It is important to choose a good marinade for pork that would highlight the taste of potatoes. Soy sauce is combined with each of the ingredients of this dish; it does not interrupt the aroma of spices and gives the products a brown, appetizing, crispy crust during baking.

To soak 0.5 kg of meat, you need to mix 80 ml of sauce, 30 g of liquid honey and the same amount of vegetable oil, grated 3 cloves of garlic, chopped onion, salt, pepper and spices added to taste. Dip the sliced ​​sirloin pieces into this mixture and leave them in the refrigerator.

While the meat is soaked in the aromatic composition, we begin preparing the potatoes. We clean the tubers and cut them into thick rings, then place them on the bottom of a baking sheet greased with butter.
We take the fillet soaked in soy sauce out of the refrigerator and place it on top of the potatoes. Cover tightly with foil, place in a preheated oven and wait for one hour. Now remove the foil to get a golden brown crust and after 10 minutes we get the finished roast.

Meat and potatoes will be more juicy if they are cooked in a bag designed for baking at high temperatures. Every housewife has one like this in her kitchen 100%.

Budget-friendly marinade recipe for barbecue

There is a way to make a delicious sauce for pork without spending a lot on food. I present to your attention a kefir marinade that is accessible to almost every barbecue lover.

The basic rule for preparing the sauce is to use kefir with a high percentage of fat content. To prepare 1.5 kg of fillet you need a little less than a kilogram of onions, 0.5 liters of kefir, salt, pepper and thyme. Pour the chopped onions into the dairy product, mix with spices and dip the pork into the finished sauce.

The meat should be kept in kefir for as long as 8-10 hours, after which the marinated mixture is placed on a baking sheet and sent to the oven.

There are several tricks that will make marinated kebab especially tasty:

• Give preference to the loin, neck or shoulder of the pig
• Mix the ingredients for the sauce in an enamel container, and bake the food in a heat-resistant container
• Meat that is baked in a hermetically sealed kitchen utensil must be salted after cooking.
• Choose thick ribs with plenty of meat
• Squeeze the lemon for the marinade yourself, using your hands.
• Stir the consistency in the pan periodically to better saturate each ingredient.
• Bake the dish in a sleeve or wrap it in foil to preserve the juiciness of the food

The dish that I want to talk about today is pork baked in the oven as a whole piece. Meat prepared in this way is also called boiled pork. This dish can with full confidence be considered both a festive dish and an everyday dish. Festive, because at a set table it is always perceived very positively.

When you bring it out in a hot form, or on a platter to the table - rosy, aromatic, juicy, it always causes great excitement among guests. And even if they have already eaten their fill of various salads and appetizers, no one refuses a piece of such tasty meat.

But now many have adapted to baking it just like that, for example, for breakfast. And there are a number of reasons for this. The first and most basic thing is that you chose a piece of meat yourself and cooked it yourself. You know for sure that this meat is without any additives and without chemicals. That it contains only pulp without any veins, veins, cartilage or fat.

The second reason is that when prepared yourself, it turns out to be much cheaper than even the most inexpensive sausage. And this is with 100% quality.

Another reason is that it is absolutely easy to prepare. The entire cooking process can be described in two words – “Simpler than simple.”

And finally, it's simply delicious. And certainly tastier than all store-bought analogues. That’s why we haven’t been buying sausage and meat products of this kind for a long time. And we try to cook ourselves.

Pork baked in the oven in foil in mustard and honey

This is the recipe I use for roasting breakfast meat. It turns out not too juicy, and is suitable for making sandwiches or wrapping it in pita bread. If you need to prepare a meat salad, then this method is also suitable.

The meat turns out delicious. And how could it be otherwise, because the marinade contains a lot of all sorts of goodies. There is sour taste, and sweet, and bitter, and spicy. Having united, they all penetrate the pulp and remain on the crust. Therefore, the result is always simply excellent.

We will need:

• pork ham – 1.2 kg
• mustard – 2 – 3 tbsp. spoons
• honey - 2 tbsp. spoons
• ketchup – 2 – 3 tbsp. spoons
• paprika – 1 – 2 tbsp. spoons
• tarragon - 1 tbsp. spoon
• bay leaf – 1 pc.
• salt - to taste

We also need foil.

Preparation:

I bought a piece of pulp of 1 kg and 200 g. But don't look at this number. A piece of meat can be larger or smaller. Take the rest of the ingredients accordingly. The photo will show you how much is needed.

1. Wash the ham and dry thoroughly with paper towels. Make several deep punctures with a thin sharp knife on all sides. So that the marinade can easily penetrate inside.

2. Sprinkle the ham with salt and rub it into the flesh. Finely chop the bay leaf and sprinkle it on top. Let stand for 5 - 7 minutes so that the salt has time to penetrate inside.

3. Sprinkle with ground dry tarragon. If you don’t have it, then ground parsley will also work. Rub the greens into the pulp.

4. Then sprinkle with paprika and repeat the manipulation.

5. Next is the turn of ketchup. If you want the meat to be spicier, you can add a spicy variety. If it's not too important, then add any.

6. We also won’t have too much honey. It slightly caramelizes the crust. And thanks to this, it will look very appetizing.

Both ketchup and honey will also need to be rubbed into the pulp.

7. And we still have mustard left. We also spread and rub it in. As much as the pulp takes.

8. Line a baking dish with foil and place the prepared ham on it. Wrap in foil and let stand for 20 minutes so that the meat has time to marinate.

9. In the meantime, you can put the oven on to warm up. We will need a temperature of 180 degrees. When it warms up, place the form with meat in it.

10. Bake for 1.5 hours. Then remove the pan and unwrap the foil, releasing the meat. Now let's let it brown a little. To do this, put the pan in the oven again.

Keep in the oven uncovered for another 15 minutes. And get it again. Cover with foil again to prevent the meat from drying out as it cools. And wait until it cools down completely.

11. Wrap in a piece of parchment paper and put in the refrigerator. In the morning, take out, cut into pieces and serve for breakfast.

The taste of the meat turned out to be very interesting. Thanks to the punctures that we made at the very beginning, the entire marinade was able to permeate its deep layers. Therefore, not only the crust turned out delicious, but also the pulp itself.

And if you want to cook pork according to this recipe as a hot dish, then after you take it out of the oven, first cover it with foil. In this state, let it stand for 15 minutes. After which the meat can be transferred to a dish, cut into pieces and served hot.

Whole piece of meat baked in the oven in foil

This recipe differs from the previous one in that before baking the meat, we salt it. And if according to the previous recipe the meat turned out a little dry, then here it will turn out juicy and soft.

We will need:

• pork ham – 1600 gr

For the marinade:

• water – 1 liter
• salt – 2 tbsp. spoons or 50 g
• bay leaf – 2 – 3 pcs
• peppercorns – 7 – 8 pcs
• coriander grains – 1 tbsp. spoon

Preparation:

1. Prepare brine, or brine as it is also called. To do this, pour water into the pan. You can use either boiled or raw. But preferably not from the tap.

Add salt and stir until completely dissolved. Add coriander seeds and tear the bay leaf into pieces with your hands. Grind the peppercorns in a mortar and pour into the pan.

2. Wash the meat. Make punctures on it with a narrow sharp knife.

Place in water and leave for 12 hours at room temperature. Then put it in the refrigerator, covering it with a lid. The total infusion time should be 3 days. This is coupled with the time that the meat stood at room temperature.

So that all the meat ends up in the brine. press it down with a saucer.

3. When the time is up, remove the meat and let the brine drain. Then place it in foil, wrap it and put it in an oven preheated to 200 degrees.

4. Bake for 1.5 hours. Then reduce the temperature to 180 degrees, unfold the foil and bake uncovered for another 15 - 20 minutes. Until the crust turns brown.

5. Then remove from the oven and cover with foil again. Leave in this state until completely cooled. Then put it in the refrigerator.

It is best to store the meat by wrapping it in parchment paper.

If you serve it as a hot dish, then let it stand covered for 15 minutes. Then cut into portions and serve.

Sometimes the meat is greased with butter. This makes the crust more shiny and attractive.

Meat baked with vegetables in a mustard coat

This is my very first recipe, according to which I learned to bake meat in one piece. And I remember that it turned out delicious the first time. Pork according to this recipe turns out to be very juicy and tasty both hot and cold.

We will need:

• ham or neck – piece over 1 kg
• carrots – 1 – 2 pcs.
• garlic – 5 – 6 pcs.
• mustard – 3 tbsp. spoons
• salt, ground black pepper
• vegetable oil for frying

It is better to use foil for cooking.

Preparation:

1. Wash the meat and dry it with paper towels. Sprinkle the piece with salt and rub it into the pulp. Then sprinkle with ground black pepper and rub in too. However, add pepper only for flavor. Don't forget that we also have mustard.

It is better to grind the pepper yourself. In this form it gives off just a crazy smell.

Take a large piece of meat weighing 1.5 - 2 kg. Then the dish will turn out juicy.

2. Make longitudinal punctures with a knife on both sides of the piece. After piercing the knife, rotate the knife 90 degrees inside the piece.

3. Peel the carrots and garlic. Cut the carrots into long segments and insert them into the place where the punctures were made. If the carrots are dense, then they fit into the hole quite easily.

4. Also make punctures for the garlic. If you have stuffed enough carrots and there is no room left for garlic, you can make punctures on the top and bottom of the piece.

5. Coat the piece with mustard on all sides and let it sit for 30 minutes so that the meat marinates a little.

6. Pour some vegetable oil into a large frying pan. Heat it thoroughly and lay out the whole piece of pork. The oil should be hot enough. This will allow you to fry the meat very quickly until golden brown.

In this way we “seal” the juice inside. And it will not evaporate during baking. And remaining inside will make the dish very juicy.

Fry each side over high heat for only 1.5 - 2 minutes.

7. Then take it out and put it in a form covered with foil. Wrap it well and put it in an oven preheated to 180 degrees. Bake a piece weighing 1.5 kg for 1.5 hours, and 2 kg for 2 hours.

8. When the time is up, take out the pan and unwrap the foil. Pierce with a knife or toothpick. No pink juice should come out of the hole. If it is not there, then put the meat back in the oven, but already in an open form, for about 15 minutes. If the juice is released, then you need to cover it with foil again and bake for another 15 minutes. And only then you can “brown” the crust.

9. Then remove the meat from the oven, pour the juice over the top and cover with foil again. Leave for 15 minutes. Then cut into pieces and you can serve.

Or leave in foil until completely cool. Then transfer to parchment paper and put in the refrigerator.

Baked pork with garlic, stewed in the oven in a baking bag

This recipe is similar in structure to the second recipe. But you don’t have to keep the meat in brine for three days. Quick salting is achieved by adding more salt.

And although the meat will not be as juicy as in the previous recipe, it will still turn out appetizing and tasty.

We will need:

• pork neck – 1 kg
• garlic – 1 head
• spices for meat – 1 teaspoon

For the brine:

• water – 1 liter
• salt – 3 tbsp. spoons
• coriander seeds – 1 teaspoon
• bay leaf – 1 pc.
• black peppercorns – 6 – 7 pcs.

Preparation:

1. Boil water. Add salt, bay leaf, coriander and peppercorns broken into pieces. Boil everything together for 2 - 3 minutes and turn off the gas. Allow the water to cool completely and absorb the aroma of spices.

2. Place washed meat in cold brine. It's best to take the neck part. It is the most tender and does not require long salting and marinade. We are from her, and he always turned out soft and gentle.

You can make punctures with a sharp knife so that the brine penetrates into the inner layers of the pulp.

3. Press the meat down with a saucer and leave to salt for 3 – 4 hours. Cover the pan or bowl with cling film or a lid.

4. Then remove, drain and dry with paper towels.

5. Stuff with garlic. To do this, cut the cloves into two or three parts along the clove. Then make punctures with a knife over the entire surface of the pulp and insert the garlic into them.

6. Rub the pulp with salt and spices.

7. Place in a baking bag or sleeve, tighten it with clips. Pierce with a knife in two places to allow steam to escape. Place in a mold or baking sheet and place in an oven preheated to 180 degrees for 1 hour.

If you bake on a baking sheet, place wooden chopsticks under the meat so that the bag does not stick to the surface.

If you have a larger piece of meat, for example 1.5 kg, then you need to bake for 1.5 hours.

8. Then take out a baking sheet or baking dish and carefully, so as not to get burned, open the package. You will need to release the top part of the pulp.

Place in the oven again for 15 minutes until the top is covered with a nice golden brown crust.

9. After complete cooking, remove, cover with parchment paper and cover with a towel for 15-20 minutes to allow the meat to “rest.” Then you can put it on a dish and serve it to the table.

Or wait until it cools completely and eat it cold for breakfast.

Pork baked in mayonnaise and mustard

All methods of roasting meat are, of course, similar. However, there are differences in salting methods and marinades. And here is another one of these methods.

We will need:

• pork neck – 2 kg
• garlic – 6 – 7 cloves
• grain mustard – 2 tbsp. spoons
• regular mustard – 1 – 2 tbsp. spoons
• mayonnaise – 3 tbsp. spoons
• ground black pepper – 6 – 7 pcs
• salt to taste

Preparation:

1. Wash the pork neck and let the water drain. Make punctures with a knife over the entire surface.

2. Stir salt and ground black pepper in half a glass of water so that the water does not turn out to be too salty.

3. Peel the garlic and cut lengthwise into 2 - 3 parts.

4. Pour a little salt water into each puncture and insert a piece of garlic. Stuff the whole piece in this way.

5. Then add salt and pepper on top, rub it all over the entire surface. Coat with mayonnaise, then with a mixture of grain and regular mustard, thoroughly coating the entire surface.

Mayonnaise protects the meat from drying out, and all the juice will remain inside the piece. As does the extra juice that comes from adding salt water.

6. Wrap the meat in foil and leave for 2 - 3 hours for the meat to marinate. This way you can marinate for a longer period of time, for example overnight.

7. Then preheat the oven to 180 degrees. Place the meat in a mold and bake. If we use a 2 kg piece of meat, then the baking time will be 2 hours. If there is 1.5 kg of meat, then the time spent in the oven will be 1.5 hours.

After this time, you can unroll the foil and leave the meat in the oven for another 15 minutes until the crust browns.

8. Then remove the dish from the oven and cover it with foil again for 15 - 20 minutes. Give him a chance to rest.

You can eat it both hot and cold.

The meat turns out very juicy thanks to mayonnaise. Perfectly salted inside and out and very tasty.

Pork pork marinated with honey and soy sauce, baked in a sleeve

A delicious recipe that I use to bake meat very often. My family really likes it. We eat it both hot and cold. And it’s simply impossible to single out which one turns out tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

• meat – 1.5 kg
• garlic – 5 – 7 cloves
• soy sauce – 3 – 4 tbsp. spoons
• honey – 3 – 4 tbsp. spoons
• salt - to taste
• black peppercorns – 8 pcs.
• dried spices – oregano, thyme, rosemary

Preparation:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures across the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2 – 3 pieces. Insert them into the puncture sites, deeper into the flesh.

3. Mix the spice mixture. If you don’t have such spices ready-made, you can use purchased Provençal herbs. All the listed components are present there and others have been added. You can also replace them with any other favorite spices.

Sprinkle them on all sides of the piece. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. You could use ready-made pepper, but freshly ground or crushed pepper has a simply magical aroma. Therefore, it is better to take a minute or two and crush it yourself. By the way, you can also use a pepper mill.

Also rub the pepper generously into the pulp on all sides.

5. Prepare soy sauce. Pour it generously over the piece of pork. Some of the sauce will drip onto the plate, but that's okay. When the lower part is saturated with it, you can turn the meat over to the other side.

6. And one final touch. Brush the top generously with honey. It is better if it is liquid; it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are evenly saturated with juices. Don't forget about the sides either.

8. After this time, place the meat in a sleeve, or you can take a baking bag. If you have neither one nor the other, then use foil.

Make two punctures in the sleeve to allow steam to escape.

9. Preheat the oven to 180 degrees and place the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, place two or three Chinese wooden sticks under the bag. This is necessary so that the bag does not burn.

10. Bake for 1.5 hours. Then open the sleeve and place the meat in the open position so that the crust becomes golden brown.

You can eat it both hot and chilled.

Pork baked with potatoes, tomatoes and cheese

You can bake meat and potatoes in different ways. And I already have an article on this topic. It suggests you can follow the link and watch them. All of them are time-tested and well worthy of attention.

But I would like to place one of the recipes in this article. Moreover, it is quite suitable for today’s recipes, where the meat is baked whole.

New Year is coming soon, and maybe some of you will want to cook such a dish. It turns out very beautiful and incredibly tasty. And it’s called “Pork – accordion”. It owes its appearance to tomatoes and cheese.

We will need:

• pork tenderloin – 1 kg
• cheese – 250 – 300 gr
• tomatoes – 3 – 4 pcs.
• potatoes – 6 – 7 pcs.
• butter – 60 g
• broth – 0.5 cups
• spices – ground coriander, thyme, dried herbs
• salt, ground black pepper - to taste

Preparation:

1. Tenderloin or brisket is perfect for this dish. The main thing is that the piece is smooth and neat.

2. Wash the meat, dry it and make deep transverse cuts. It should look like a book with pages, only thick. But don’t cut through all the way; there should be a solid base with a side of about 1 cm at the bottom.

3. Sprinkle the meat with a mixture of spices. Rub all this thoroughly into the pulp, coating the cut pieces of the “accordion” as well.

Wrap in cling film. Leave for 1 hour so that the meat is thoroughly marinated.

4. Cut the tomatoes into circles according to the size of the resulting pieces. There is no need to take large fruits. It is necessary that they just fit between the cuts and do not stand out too much. I have small tomatoes and will place two pieces in each cut.

5. Cut the cheese into pieces slightly smaller than meat pieces.

6. Cut the potatoes into very thin slices. If you cut it larger, it will not have time to bake. It happens that it takes even longer to cook than meat.

7. Sprinkle the marinated meat with salt and pepper and rub it all into the flesh on all sides and parts.

Do not add salt beforehand so that the salt does not draw out all the juice from the pulp.

8. Line the glass dish with foil, leave the edges hanging down so that you can wrap our dish with it. Place half or a little more of the potatoes down. Salt and pepper it and pour in the broth.

9. Place prepared meat on top.

Place tomatoes in between. As I said, I just have two round pieces.

10. The pieces of cheese are larger, so I add one piece at a time.

11. Place the remaining potatoes around the edges. Sprinkle with spices and place pieces of butter.

12. Wrap in foil. To be sure, you can chip them in the right places with toothpicks.

13. Place in a preheated oven and bake for 1.5 hours. Then take it out, unfold it and tuck the foil inside. Try the potatoes. He should be ready by now. And if he is ready, then the meat is also ready. And put it in the oven again until a beautiful golden brown crust appears on the surface.

14. This will take 12 – 15 minutes.

15. Remove the dish from the oven. Cover it again with foil and leave to rest for 10 minutes.

Then place the meat on a large platter. Place potatoes around. The juice released from the meat remained in the foil, and we also added broth. It can also be poured into cups.

Serve everything together.

The meat was not very soft, although it was chewable. If you like it to be very soft, then you need to marinate not for an hour, but for two, or even more. And you can use either mayonnaise or soy sauce for the marinade. We looked at different methods of marinade when...

If the dish turned out to be too big and you couldn’t handle it, then it doesn’t matter. The meat is very tasty even on the second day. It can be heated or eaten cold. In terms of taste, it will not lose at all.

Meat baked with chicken in cranberry sauce

And this is another very interesting recipe, which is similar to the previous one. Similar, but not quite. The meat will also be prepared in the form of an “accordion”, but its filling is very interesting. And the marinade is good.

The recipe is rich and interesting. Just right for the holiday table.

You can serve this meat as a cold appetizer even on New Year’s Day, on a Birthday, or on any other holiday.

It turns out not only tasty, but also very beautiful and original.

Glazed pork with vegetables and beer

This recipe can be used to bake meat that has already been boiled in advance. The finished dish can be served for any occasion. It is beautiful and very tasty.

We will need:

• boiled pork – 1.8 kg
• potatoes – 800 gr
• onions – 4 pcs.
• medium apples – 4 pcs.
• orange jam – 2 tbsp. spoons
• dark beer – 6 tbsp. spoons
• meat broth - 1 cup
• vegetable oil
• pepper
• carnation
• Bay leaf
• fresh thyme

Preparation:

1. Boil the meat in advance until done. Then dry it and make shallow cuts in the shape of diamonds along the top. Stick a clove into the center of each of them.

2. Peel the potatoes and cut into cubes or slices. Cut the onion into not very large slices.

3. Pour oil into a frying pan and fry the potatoes along with onions until half cooked. The potatoes should not become soft in order to retain their shape.

4. Add thyme leaves and bay leaf. Pour in the meat broth and place in an oven preheated to 180 degrees. Simmer for 30 minutes.

5. Meanwhile, mix beer with jam. Coat the top of the prepared meat with it. 30 minutes after stewing the vegetables, place the meat in the center of the baking dish, and arrange the vegetables around the edges. Brush the top with the beer mixture again.

6. Bake for another 30 minutes. During this time, take out the mold several times and grease it with the beer mixture.

Thick beer and apricot jam will make the crust look like caramel. It will turn out shiny and baked.

7. 10 minutes before readiness, add sliced ​​apples to the dish. You can leave the skin on them, or you can peel them. Especially if it's tough.

Remove from the oven, cover and let stand for 10 minutes. Then cut the meat into pieces. And serve along with vegetables.

As you can see, the principles of roasting meat in the oven are quite similar. First, it must be either salted or marinated. And then bake in some kind of protective packaging - this is either foil, or a bag or baking sleeve. And everything would seem easy and simple.

However, there are some secrets that make baked pork always delicious. Let's take a closer look at them.

How to cook pork in the oven so that it is soft and juicy

We have already covered many of these general rules in each of the recipes. And here we will just quickly go over the main provisions.

• To get excellent results, choose the right meat. And here there is a rule: the more “working” the part of the carcass that you use was, the more time it will take to bake.

Therefore, when it comes to pork, then take the ham, brisket, neck, shoulder. These are the “soft” parts of the carcass and are best baked.

• The larger the piece, the better it is suitable for cooking. The juice is retained inside and the meat does not dry out.
• the larger it is, the longer it should be salted or pickled.
• There is no need to remove any fat or films before baking. Sometimes even the skin is left behind. They protect the meat from moisture evaporation. And this allows you to keep all the juice inside.
• If there is no fat on a piece of meat at all, then it is usually lubricated with mayonnaise, mustard, or honey. Or all at once.
• foil, bag or baking sleeve serve the same purpose.
• If the meat is fatty, then it is better not to use liquid marinades. “Dry” marinades consisting of a mixture of spices, salt and pepper would be appropriate here.

As a rule, they should be actively rubbed into the pulp from all sides. Then give the meat some time to marinate. And only then can you put it in the oven.

• There is a rule that the fattier the meat, the more aromatic the spices should be.

Spices used are coriander, pepper, paprika, nutmeg, cardamom, and star anise. For better absorption, use fennel seeds. Spicy vegetables and herbs will also come in handy. This is primarily garlic, ginger, oregano, thyme, rosemary.

• Of course, for lean meat, all these spices are also used.

For it you need to use more delicate spices. Such as cumin, turmeric, pink pepper.

• For lean meat, various vegetable oils should be added to marinades. Soy sauce is often added.

Well, that's probably all. We can, of course, also talk about marinades, but this is a whole separate topic. We'll leave that for a separate article. Moreover, more than one article has already been written on this topic.

New Year is coming soon. And probably many will bake meat in the oven for the holiday table. And I hope that today's recipes and tips will help you with this.

Bon appetit!

Pork has a special feature - it only gets better from pre-marination. Pork marinade is a spicy sauce that adds flavor to the nutritious meat, making it more tender, juicy and flavorful. 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 khmeli-suneli;
500 g onions;
mixtures of red and black peppers;
salt and bay leaf.

Before marinating for 5 hours, perform the following steps:

1. Puree the onion using 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.

Soy sauce based pan frying

Fried pork in soy sauce, which requires no additional salt, retains its rich, natural flavor. To marinate 500 g of tenderloin you will need:
soy sauce – 100 ml;
starch and ginger root - 15 g each;
garlic – 2 cloves.

Cooking method:

1. Mix the sauce with starch and crushed garlic in a bowl.
2. The meat is cut into pieces, each of which is beaten and rolled in seasoning made from grated ginger root.
3. Place the chops in a bowl, where they are poured with the prepared marinade for half an hour.

Lemon-cognac marinade for pan-fried pork

The original marinade recipe, which includes cognac, gives the meat a piquant aromatic note. For execution we take:
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.
2. A marinade is prepared from grated ginger, cognac, mustard, essence and chopped garlic.
3. In a separate bowl, chops are poured with dressing and sent to the refrigerator to marinate for 1 hour.

Recipe for marinade for meat shish kebab in the oven

Pork marinated with onions and soy sauce will definitely remind you of a fun time spent outdoors in the 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.

Preparation stages:

1. Cut the onion into thin rings, crush the garlic using a garlic press.
2. The meat is cut into pieces, which are sprinkled with oil and sauce, and then mixed with onion, garlic and a small amount of spices and salt.
3. Marinate the barbecue meat in the oven for about 90 minutes.

Cooking option in lingonberry juice

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

Main stages of preparation:

1. The lingonberries are washed and placed in a saucepan, where they are filled with water and orange zest.
2. The contents of the container are brought to a boil and cooked until the berries burst.
3. The boiled mass is whipped with a blender and mixed with vinegar, salt, spices, sugar and chopped onion.
4. After cooling, oil is added to the marinade.
5. The meat is divided into portions, which are placed in a bowl, filled with marinade and refrigerated overnight.

Baked pork in mustard marinade

Juicy pork baked in foil turns out very appetizing if it is pre-marinated in a mustard marinade.

For 40 g of spicy mustard, take 500 g of meat, salt, a mixture of peppers and rosemary.
Meat preparation is carried out as follows:
1. The meat is cut transversely and laid out on foil.
2. All ingredients are mixed in a bowl.
3. The meat accordion is greased 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 household with a dish of 700 g of pork ribs with an original taste, you should get:
onion;
½ lemon;
150 ml 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. Combine tomato sauce, a little butter, salt and your favorite spices in a plate.
3. When the onion releases its juice, the ribs are poured with the resulting sauce and placed in the refrigerator for 5 hours.

Marinade for pork steak in a frying pan

When choosing 1 kg of fresh steaks in the store, your imagination conjures up a picture of a juicy dish with an appetizing golden brown crust. To make your dreams come true, you need to properly marinate the meat, which a simple set of products will help you cope with:
100 ml soy sauce;
10 g dry mustard;
15 g mixture of red and black peppers;
a little salt.
By marinating the meat for 2-4 hours, the finished product is soft and juicy. 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 lightly saturated with seasonings, the steaks are placed tightly in a bowl and poured with sauce.
3. The container is sent to the refrigerator for the time indicated above.

Vinegar marinade recipe

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

In progress:

1. Meat is prepared into pieces weighing 50 g.
2. The onion is cut into rings.
3. 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 pressure and kept in this way for at least 6 hours.

Cooking with kefir in a frying pan

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

Cooking method:

1. Chopped greens are mixed with fermented milk product.
2. The chops are salted, seasoned and covered with kefir marinade, in which they are kept for 2 hours.

Honey marinade for pork in the oven

The baking marinade, 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 thoroughly coated 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 for cooking pork. However, to preserve the juiciness of the meat, it is necessary to marinate it properly, which will help:
dry wine – 100 ml;
sweet mustard – 20 g;
garlic – 2 cloves;
vegetable oil – 15 ml;
salt, pepper, celery stalk.

The marinade is prepared in stages:

1. Place chopped garlic and celery in a bowl, add wine and oil.
2. The piece of meat is well coated with mustard, salt, pepper and immersed in a bowl of marinade overnight.

Quick sauce with mineral water and lemon

When time is short and you want to enjoy a juicy kebab made from 1 kg of pork, a quick and simple marinade recipe will come to the rescue, which requires:
lemon;
3 onions;
½ liter of highly carbonated mineral water;
seasonings, salt.

Cooking diagram:

1. Place lemon slices in a marinating pan.
2. Onion rings are distributed in the next layer.
3. Pork is cut into large pieces, which are laid out on the onion and sprinkled with salt and spices.
4. After 10 minutes, when the onion and lemon have released their juice well, the contents of the pan are thoroughly mixed and poured with mineral water.
5. The meat is marinated for 2 hours.

Marinade for chops

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

A simple version of marinade with mayonnaise

Mayonnaise-based sauce is a universal marinade that is also suitable for fish and poultry. For preparation you need:
250 ml mayonnaise;
bulb;
spices and salt.

Cooking steps:

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

Beer marinade for pork ribs

The marinade for ribs, of which about 1 kg is prepared, is prepared from the following ingredients:
head of garlic;
lemon;
50 ml each of honey and vinegar;
250 ml 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 with your hands 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 into the cold for 6-8 hours.
Thus, despite the fact that gastronomic qualities largely depend on pork, thanks to the marinade, juiciness, tenderness and aroma can be imparted to even the driest product.

Good day, my readers. For a long time it was believed that marinade was needed only for tough meat. But the attitude towards him has changed recently. Increasingly, it is used to help meat reveal its taste. I’ll tell you which marinades for pork meat best cope with this task.

As a rule, meat sauces have three main components:

• Acidic base. This could be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar, which is better suited for frozen meat, can also be used.
• Spices– any can be added to taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
• Oil– it gently envelops the meat, sealing in moisture. And is a wonderful conductor of aromas. Olive, sunflower, soy or any other can be used.

How long to marinate pork depends on the set of products used. This indicator is also affected by the age of the pig. If this is a 5-year-old boar, then you won’t get away with it in one hour :)

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available without unnecessary water.

Marinade recipes

Aromatic mixtures are great for baking pulp in the oven, for barbecue and for smoking meat. There are a huge variety of options. For example, a classic marinade or an exotic one (say, in lingonberry or pomegranate juice).

I think you can easily decide what is best to marinate pork in so that it turns out amazingly tasty. After all, some people like the sweet and sour version, while others prefer the spicy one. As they say, there is no arguing about tastes. And if you want to cook pork in a frying pan, then I have marinade recipes.

The classic method with vinegar and onions

Although some cooks are not crazy about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

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

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

Then pour in the vinegar diluted in water and mix everything thoroughly. The aromatic liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. Minimum time – 3 hours. However, it will turn out much better if you marinate overnight.

And then the marinated pieces can be cooked over a fire or fried in a frying pan. Experiment for your health :)

How to marinate pork with apple cider vinegar

For a neck weighing 2200 g you need to take:

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

If you fry shish kebab on skewers, cut the neck into pieces 5x6 cm. If you cook on a barbecue, chop the pork into plates so that their width is 2-3 cm. Grind the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can simply add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar here. Mix all components thoroughly. Then we marinate the pork. The minimum time I advise you to wait is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then we fry it on the grill or barbecue.

Marinate meat in lemon juice

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

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

Squeeze the juice from the lemon (you will need 3 tablespoons) and three 1 tablespoon. a spoonful of zest. Mix the juice and zest with the sauce and olive oil. Here we also add crushed garlic, salt and pepper. Mix the marinade ingredients thoroughly.

After washing, dry the meat and cut it into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it’s better to marinate for 8-10 hours.

Then place the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won’t take much time – 20 minutes maximum.

A quick way to marinate pork in red wine

For juicy pork you will need:

• 0.5 kg loin;
• 120 ml dry red wine;
• 1 tbsp. spoon crushed garlic into the pulp;
• 1 tbsp. spoon of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 tbsp. spoon of cane sugar;
• 3 tbsp. spoons of wine vinegar;
• 1 tbsp. spoon of olive oil;
• 1 teaspoon of dried herbs (marjoram + basil + oregano);
• salt + pepper.

Mix the ingredients of the spicy mixture. Immerse pieces of pork in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you don’t have red wine, you can make the marinade with white wine. Watch the video to see how to do it.

How to make marinade with soy sauce

For entrecote weighing 1.5 kg you will need:

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

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

Pour the aromatic mixture over the pork pieces. And leave for 10-12 hours - let them marinate well. After the entrecote, we grill, bake in the oven or fry in a frying pan.

Marinate pork in kefir

For 2 kg of neck, take:

• liter of kefir;
• 5 pieces. onions;
• a bunch of basil greens;
• salt + pepper.

This marinade can also be prepared with sour cream. You can take different fat contents. We cut 2 onions into thin rings, and the remaining 3 pieces. grind into puree. Wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

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

Flavored kiwi softener

This overseas fruit has enormous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium-sized lemon fruit;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, dry it with a disposable kitchen towel and cut into equal-sized pieces. We puree the kiwi and make juice from ¼ of the lemon fruit. Cut the rest into 3 pieces and send to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and season it with pepper. It will be more flavorful if you add freshly ground pepper. Mix the ingredients so that the spicy mass is distributed evenly. And marinate for no more than 2 hours. Otherwise you will end up with meat puree. Well, then we string it onto skewers and fry it.

Beer marinade

This recipe is very simple. I recommend using live beer for the marinade. You will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp should be cut into equal-sized portions. Next, pour beer over the meat and leave it for 1-2 hours. Afterwards the pieces are added and seasoned. And then they start preparing them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

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

• kilo of pulp;
• 4 things. onions;
• 250 ml homemade mayonnaise;
• salt + pepper.

Wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it would be convenient to eat. Puree the onion and add the pulp to the meat. Pepper and salt the mass. And then add mayonnaise here. Mix everything well. And marinate the kebab for 10-12 hours, and then fry it.

Soften the meat in mineral water

For 1.5 kg of neck, take:

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

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

Making honey mustard marinade

Honey and mustard are an amazing duo. They give the pork a pleasant heat, sweetness and spicy notes. For this delicious dish you will need:

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

To fry in a frying pan, wash the pulp and cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this aromatic mass and leave it for a couple of hours.

If you cook on the barbecue, just fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a frying pan. During frying, I advise you to pour the aromatic sauce in which the pork was marinated over the meat. And also, add salt to the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

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

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

Place the pork in the tomato marinade and leave for 4-5 hours. Turn the pieces over periodically to ensure they are well marinated.

We will cook the meat in the oven. Grease the pan with oil, place the marinated pieces on it and cover the top with foil. Preheat the oven to 200 degrees and place the pork in it for 20 minutes. Then remove the foil, pour the juice over the meat and continue cooking for another 20 minutes. This is just a masterpiece dish - golden brown crust, amazing aroma :)

Cooking pork in lingonberry marinade

The recipe for this dish is:

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

Cut the pre-washed and dried meat into portions. Puree the berries and garlic, then add seasonings to the mixture. Dip the pork into the aromatic pulp and place it in the refrigerator overnight. Well, the next thing is small - you need to cook the meat. You can fry it in a frying pan or on a barbecue, or bake it in the oven.

Balsamic Vinegar Softener

For 1.5 kg of pulp you need to take:

• 4 tbsp. spoons of olive oil;
• 1 teaspoon of dry rosemary;
• 2 tbsp. spoons of balsamic vinegar;
• 4 garlic cloves;
• 1 tbsp. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 tbsp. a spoonful of honey.

Grind the garlic into a pulp and mix this component with the other ingredients of the marinade. We cut the washed and then dried pork flesh into equal pieces, like for a shish kebab. Then we send them into the aromatic mass for 6-8 hours. And then we string it onto skewers and cook it over the fire.

Marinate in pomegranate juice

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