The best marinade for pork meat. How to marinate meat for baking in the oven

A properly selected beef marinade will soften the tough fibers of this type of meat and help significantly improve the taste characteristics of the finished dish. Do not neglect the marinating process, giving it due attention and time, and the result will definitely please you.

How to marinate beef?

It doesn’t matter whether you choose a marinade for beef for softness, or just want to get an original taste and add aroma to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:

The selected product is initially rinsed, dried with napkins or paper towels, and only then cut into portioned slices.
When preparing the beef marinade according to the chosen recipe, you can add other seasonings or aromatic spices to your taste or replace the recommended ones.
Small pieces of meat should be kept in the marinade for at least an hour, and whole pieces should be marinated for several hours or, ideally, left overnight.

How to marinate beef for barbecue?

If you are looking for a good beef dish, pay attention to this recipe. When frying over a fire, meat prepared taking into account the above recommendations is not only aromatic, rosy and appetizing, but also perfectly retains the juices inside, bakes well, remaining soft.

Ingredients:

beef – 1.5-2 kg;
refined vegetable oil – 0.5 l;
onions – 1 kg;
salt – 2 teaspoons or to taste;
ground coriander and pepper - 1 teaspoon each;
aromatic herbs.

Preparation

The prepared meat is cut, salted, peppered, flavored with spices and herbs.
Add chopped onion and mashed with salt by hand, pour in vegetable oil, mix and leave to marinate for 12 hours or more.

How to marinate beef for baking in the oven?

It is difficult to choose the best marinade for beef in the oven, since many variations are worthy of the highest rating and give excellent results. Below is a recipe for one of these, based on the use of the simplest and most accessible ingredients. Before baking, the piece of meat must be dried and fried in hot oil in a frying pan, sealing all the juices inside.

Ingredients:

beef – 1 kg;
mineral water – 100 ml;
garlic – 3-4 cloves;
mustard – 2 tbsp. spoons;
salt – 1 teaspoon;
ground pepper – 1 teaspoon.

Preparation

The washed and dried meat slice is rubbed with a mixture of salt and pepper.
To make a marinade for beef in the oven, mix mustard with grated garlic and highly carbonated mineral water.
Season the meat with the resulting mixture and leave for 8 hours or ideally for a day, turning occasionally.

Beef marinade for frying in a pan

A quick marinade for beef, made taking into account the recommendations below, will give you a soft and juicy result in a matter of minutes. By keeping the sliced product in the spicy mixture for only 15 minutes, and then adding it at the end of frying and simmering the dish along with the onions, you can get real pleasure from the ideal taste of the delicacy.

Ingredients:

beef – 500 g;
wine vinegar - 2 tbsp. spoons;
soy sauce – 3 tbsp. spoons;
onion – 250 g;
salt and pepper - to taste.

Preparation

To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, adding pepper and onion cut into half rings.
Add the mixture to the prepared meat, stir, and let stand for 15 minutes.
Remove the slices onto a napkin, dry them and place them in oil heated in a frying pan.
Fry the beef on all sides, add the onion with the marinade and simmer under the lid until the juices evaporate.

How to marinate beef steak?

The marinade presented below for marbled beef is also quite suitable for marinating simple beef pulp (tenderloin, thick edge). The meat is quickly soaked and turns out juicy, soft and tender. The main thing is to choose a fresh and high-quality product for the steak and cut it exclusively across the grain.

Ingredients:

beef – 700 g;
lemon – 1 pc.;
Worcestershire sauce - 5 teaspoons;
chili sauce – 1-2 teaspoons;
olive oil – 4 tbsp. spoons;
salt and pepper - 1 teaspoon each.

Preparation

Preparing the marinade for beef steak is simple. You need to squeeze the juice out of the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
The prepared meat is salted, peppered, kneaded with hands, flavored with the prepared spicy mixture and left for 30 minutes, turning once during this time.

Marinade for boiled beef

The marinade for beef for baking in the oven can be laconic, as in this case, or prepared with the addition of exquisite flavoring additives to obtain a more piquant taste. You can optionally replace the lemon in the recipe with wine vinegar, which is no less effective at softening meat fibers.

Ingredients:

beef tenderloin – 1 kg;
lemon – 1 pc.;
garlic – 4-5 cloves;
salt, sugar and pepper - 2 teaspoons each;
vegetable oil – 2 tbsp. spoons.

Preparation

The tenderloin is rinsed, dried and stuffed with peeled and cut garlic.
Rub the slice with a mixture of salt, sugar and pepper, sprinkle with lemon juice and vegetable oil and leave for several hours.

How to marinate beef for chops?

When choosing a marinade for, you should focus on the quality of the selected meat. Fresh tenderloin will turn out tasty, juicy and soft without the use of “reactive” mixtures. You just need to pepper the chopped slices and add salt at the end of frying. Thawed or old meat requires preliminary marinating, the secrets of which are discussed below.

Ingredients:

beef – 1 kg;
dry mustard - 2 tbsp. spoons;
wine vinegar - 2 tbsp. spoons;
vegetable oil – 4 tbsp. spoons;
garlic 4 cloves;
salt pepper.

Preparation

To make a marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic and pepper.
Rub the prepared meat slices with the resulting mixture and leave for at least a couple of hours.
Add salt to the chops at the end of frying, which will preserve the maximum amount of juices inside.

Marinade for stewing beef

The following beef marinade recipe is suitable if you need to stew the meat in tomato or any other sauce to serve with a side dish or vegetables. You can make the concentration of the spicy mixture lower or add other seasonings and spices as desired, and replace the onion or add peeled and chopped garlic.

Ingredients:

beef – 1 kg;
carrots – 1 pc.;
onion – 300 g;
water – 1 l;
wine vinegar – 150 ml;
sugar – 1.5-2 tbsp. spoons;
salt – 1-1.5 tbsp. spoons;
seasonings for meat, pepper.

Preparation

The prepared meat is mixed with chopped carrots and onions.
When making a marinade for stewed beef, dissolve salt and sugar in water, pour in vinegar and add the resulting mixture to the beef and vegetables.
Place a weight on top and leave the meat to marinate for 6-12 hours.
For stewing, use vegetables and part of the marinade mixture, adding it to taste.

Marinade for beef ribs

The marinade can be prepared from a mixture of oil and wine vinegar or made from dry red wine, which will give the meat an incredible taste and appetizing aroma. Bake marinated meat on the bone according to the recipe below, preferably in foil or a sleeve.

Ingredients:

beef ribs – 1 kg;
red wine – 300-400 ml;
vegetable oil – 50 ml;
salt, pepper and dry herbs - 1 teaspoon each.

Preparation

The ribs, cut into portions, are salted and peppered.
To make a marinade for beef ribs, simply mix vegetable oil and red wine and pour over the meat.
Leave the workpiece to marinate for 6-12 hours.

How to marinate beef in soy sauce?

The marinade contains only those additional components that will emphasize the rich taste and aroma of this type of meat, without drowning it out or interrupting it. Garlic and onion will add the necessary piquancy, and chili pepper, the amount of which can be varied according to your preferences, will add spiciness.

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!

Marinade - Austrian
Ingredients:
* 3 glasses of pineapple juice
* 1 glass of white wine
* 1 teaspoon ground black pepper

Cooking method:
Mix all the ingredients and marinate the meat in the prepared marinade, stirring or turning it occasionally.

English marinade
Ingredients:
* 1/2 cup lemon juice
* 1/2 cup water
* 1 large onion
* 1 tbsp. spoon of dried crushed marjoram
* 2 tbsp. tablespoons chopped dill
*salt and pepper to taste

Cooking method:
Peel the onion, wash and finely chop. Mix onion, dried crushed marjoram, salt, pepper and dill in a mixer, dilute with lemon juice and water and stir. Marinate the meat, making sure that the spices and herbs are distributed evenly.

Argentine marinade
Ingredients:
* 2 glasses of grapefruit juice
* 1/2 cup dry white wine
* 1/2 cup lemon juice
* 2 teaspoons curry

Cooking method:
Mix salt, ground black pepper and curry in a mixer, pour in grapefruit juice, dry white wine and lemon juice and stir. Marinate the meat, making sure that the spices are distributed evenly.

Fragrant marinade
Ingredients:
* Juice of 3-4 lemons
* 1 teaspoon ground cinnamon
* 1 tbsp. spoon of ground cloves

* 1 tbsp. spoon of mustard
* 1 teaspoon cardamom
* 1 tbsp. spoon of ground coriander
* 1 tbsp. spoon of turmeric
* 1 teaspoon cumin
*salt to taste

Cooking method:
Mix all the spices and salt in a mixer, add lemon juice and stir.

Marinade - Assorted
Ingredients:
* 1 glass of carrot juice
* 1 glass lemon juice

* 2 sprigs tarragon
* 1 teaspoon turmeric

Cooking method:
Mix carrot and lemon juices, pour in dry white wine, add chopped tarragon sprigs, turmeric, salt and ground red pepper and mix again.

Marinade Vienna
Ingredients:
* 2 glasses of apple juice
* 1 glass of white dessert wine
* 1 bunch of cilantro
*salt and ground red pepper to taste

Cooking method:
Finely chop the cilantro leaves and grind with salt and ground red pepper. Dilute with a mixture of apple juice and white dessert wine and stir.

Eastern marinade
Ingredients:
* juice from one can of canned pineapples
* 1 clove of garlic
* 1-2 cups soy sauce
* 1 teaspoon ground ginger
* 2-3 tbsp. spoons of cherry liqueur
*salt to taste

Cooking method:
Mix the juice from canned pineapples, soy sauce and cherry liqueur, add ground ginger, salt and crushed garlic. Mix thoroughly and marinate the meat in this mixture.

Harlem pickle
Ingredients:
* Juice of 2 lemons
* 4 tbsp. tablespoons vegetable oil (preferably peanut oil)

*salt to taste

Cooking method:
Mix lemon juice, vegetable oil, parsley, pepper and salt and marinate the meat in this mixture.

Gascon marinade
Ingredients:
* 9 tbsp. tablespoons vegetable oil
* 5 tbsp. spoons of mustard
* 5 tbsp. spoons of lemon juice
* 4 tbsp. spoons of cognac
* 2 tbsp. tablespoons chopped tarragon
*salt and sugar to taste

Cooking method:
Combine vegetable oil, mustard, lemon juice and cognac and mix thoroughly until a homogeneous mass is formed. Add chopped tarragon, salt and sugar and mix again. The marinade is designed for 800-900 g of meat.

Marinade - mustard
Ingredients:
* 3 tbsp. l. dry mustard
* 2 tbsp. l. vinegar infused with estrogen

* 4 cloves of garlic
* 1 teaspoon marjoram
* 1 tsp. finely chopped basil

Cooking method:
Mix dry mustard, estrogen infused vinegar and vegetable oil in a bowl. Squeeze the garlic with a garlic squeezer and add to the mixture. Add marjoram, ground paprika and finely chopped fresh basil there. Mix everything well and let stand for 1-2 hours.

Marinade recipe - Pomegranate
Ingredients:
* 4 large grenades
* 1 teaspoon chopped mayonara
*salt to taste

Cooking method:
Cut the pomegranates, remove the seeds and squeeze the juice out of them. Mix the juice with marjoram, salt and marinate the meat in this mixture.

Marinade "for gourmets"
Ingredients:
* 1 glass of cream
* 1 glass of modera
* 2 sprigs tarragon
*salt and ground red pepper to taste

Cooking method:
Lightly beat the cream and, stirring constantly, pour in a glass of modera, add tarragon sprigs, salt and ground red pepper. For this marinade, it is advisable to use heavy cream.

Old Russian marinade
Ingredients:
* 1 glass of bread kvass
* 1/2 cup lemon juice
* 1/2 glass of wine
*salt and ground black pepper to taste

Cooking method:
Mix kvass, lemon juice and wine, add salt and ground black pepper. Stir.

Green marinade
Ingredients:
* 1 bunch of lemon balm and cilantro
* 3-4 leaves of watercress
* 2 onions
* 150 gr. peanut butter
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. ground thyme
*salt sugar to taste

Cooking method:
Thoroughly washed lemon balm and cilantro, dry, lightly salt and chop finely. Also finely chop the watercress. Chop the onion and squeeze through a garlic squeezer. Pour salted peanut butter over everything. Add lemon juice and mix thoroughly.

Marinade - Isabel
Ingredients:
* 1 liter of red dessert wine
* 1 teaspoon chopped tarragon
* 1 bay leaf
* zest of 2 lemons
*salt to taste

Cooking method:
Wash and grate fresh lemon zest, pour in wine, add chopped tarragon, salt and bay leaf and stir.

Indian marinade
Ingredients:
* 250 grams of creamy yoghurt
* 5 tbsp. tablespoons vegetable oil
* 1 teaspoon cumin
* 1/4 spoon turmeric
* 1 teaspoon curry powder
* 1/4 teaspoon ground black pepper
*chopped fresh ginger stick

Cooking method:
Mix creamy yogurt with vegetable oil. Then add curry powder, cumin, ground turmeric, ground black pepper, chopped fresh ginger stick and mix thoroughly.

Caribbean marinade
Ingredients:
* 250 grams of vegetable oil
* 5 tbsp. spoons of wine vinegar
* 2 onions
* 1 bunch of green onions
* 1 PC. guava
* 1 chili pepper

Cooking method:
Mix vegetable oil with wine vinegar in a mixer. Finely chop the onion. Chop the green onions coarsely. Peel the bitter chili peppers and cut into circles. Grind the guava. Place all the ingredients in a bowl, pour in the juice of one lemon and mix with a mixer.

Royal marinade
Ingredients:
* 1/2 cup lemon juice
* 1 glass of cognac
* 1 small onion
*salt and ground red pepper to taste
* 1 bunch of green cilantro

Cooking method:
Peel the onion, wash and finely chop. Wash the green cilantro and chop finely. Mix onion, cilantro and mix with salt and red pepper. Then pour in lemon juice and cognac and stir thoroughly.

Bullfight
Ingredients:
* 1 glass of cognac
* 1 glass of tomato juice
* 1/3 teaspoon ground cloves
* 1 tbsp. spoon of chopped coriander
* 1 teaspoon allspice
*salt and ground red pepper to taste

Cooking method:
Mix ground cloves, chopped cilantro, allspice and ground red pepper and salt in a mixer. Dilute with a mixture of cognac and tomato juice and stir.

Lemon marinade
Ingredients:
* Juice of 4 lemons
* 1 glass of water
* 2 sprigs fresh tarragon (or 1 teaspoon dried tarragon)
*salt to taste

Cooking method:
Mix lemon juice, water, salt and tarragon and marinate the meat in this mixture.

White wine marinade
Ingredients:
* 3 tbsp. white wine vinegar
* 1 glass of dry white wine
* 1/2 cup boiled water
* 3 tbsp. olive oil
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. ground thyme
*salt sugar to taste

Cooking method:
Mix white wine vinegar with dry white wine, add half a glass of boiled water, salt and sugar to taste, olive oil. Heat without bringing to a boil. Add capers (can be replaced with finely chopped pickled cucumber), pepper, ground thyme. Cool and let sit for 10-12 hours.

Red wine marinade
Ingredients:
* 1/2 tbsp. red wine vinegar
* 1 glass of red wine
* 1.4 tsp dry mustard
* 1 onion
* 2 pcs. bay leaf
* 1/2 tsp. carnations
* 1/2 tsp. rosemary
*sugar to taste

Cooking method:
Mix red wine vinegar with red wine and add sugar to taste. Add dry mustard and stir. Cut the onion into rings and place in a bowl, pour over the prepared mixture, add bay leaf, cloves, rosemary, bring to a boil and cool.

Oil
Ingredients:
* 2 cloves of garlic
* 1 onion

* 1 teaspoon mixture of marjoram, basil and thyme

Cooking method:
Crush the garlic with a garlic squeezer. Chop the onion very finely. Then mix everything thoroughly with vegetable oil, a dry mixture of marjoram, basil and thyme. Heat a little and let cool.

Used as a gravy for meat and vegetable dishes.

Montezuma
Ingredients:
* 2 cups yogurt
* 1/2 teaspoon ground ginger
* 3 pcs. carnations
* 1/2 teaspoon turmeric
*salt to taste

Cooking method:
Combine ground ginger, cloves, turmeric and salt. Pour in yogurt and stir well (yogurt can be replaced with sour milk).

German marinade
Ingredients:
* 1 glass of water
* 1/2 cup vinegar
* 1 bottle of beer
* 2 onions
*salt and ground red pepper to taste

Cooking method:
Mix the onion cut into rings, salt and ground red pepper, add water and vinegar and marinate the meat. 1 hour before the end of marinating, pour in a bottle of beer and stir everything.

Fiery marinade
Ingredients:
* 120 gr. olive oil
* 5 tbsp. balm
* 120 gr. red wine
* 4 things. bitter green pepper pods
* 6 cloves garlic

Cooking method:
Mix olive oil, balsam, red wine. Finely chop the fresh hot pepper pods. Squeeze the garlic with a garlic squeezer. Mix everything, heat without boiling, cool.

Marinade - Spicy
Ingredients:
* 1 glass of white table wine
* 1 cup sour cream
* 1 teaspoon chopped marjoram
* 1 large onion
* 1 tbsp. spoon of finely chopped parsley
*salt and ground black pepper to taste

Cooking method:
Peel, wash and finely chop the onion, add chopped marjoram, salt, ground black pepper, finely chopped parsley and mix thoroughly. Pour in the mixture of white table wine and sour cream and stir again.

Family marinade
Ingredients:
* 1.5 tbsp. spoon of sugar
* 1 tbsp. spoon of salt
* 1/3 teaspoon ground black pepper
* 1 tbsp. spoon of citric acid
* 2 bay leaves
* 1 liter of water

Cooking method:
Dissolve citric acid, salt and sugar in water, add ground pepper and bay leaves and stir.

Old
Ingredients:
* 1 cup 9% vinegar
* 2 glasses of water
* 2 bay leaves
* 2 tbsp. tablespoons chopped green cilantro
*salt to taste

Cooking method:
Combine vinegar and water, add bay leaves, salt and chopped cilantro and stir

Marinade - Stolichny
Ingredients:
* 2 tbsp. spoons of red wine
* 4 tbsp. spoons of vinegar
* 1.5 tbsp. spoons of mustard

* 2 bay leaves
* 1 bunch of parsley
* 1 tbsp. spoon of chopped celery leaves
*salt and black pepper to taste

Cooking method:
Boil red wine with allspice, bay leaves, chopped celery leaves and salt for 5 minutes. Then pour in the vinegar and immediately remove from heat. Add mustard, finely chopped parsley and ground black pepper and mix thoroughly. The marinade is designed for 600 g of meat.

Texas marinade
Ingredients:
* 2 glasses of water
* 2 cups vinegar
* 3 parsley roots
* 1 carrot

* 1 bay leaf
* 2 tbsp. spoons of black peppercorns
*salt to taste

Cooking method:
Peel the carrots, wash and grate on a fine grater. Peel the onion and chop finely. Boil water, add carrots, onions, chopped parsley and celery roots, bay leaves, black peppercorns and boil for 7-10 minutes. Then add salt, add vinegar and remove from the stove. Cool the finished marinade and strain.

Tomato marinade
Ingredients:
* 3 glasses of tomato juice
* 1 cup apple cider vinegar
* 3 tbsp. spoons of salt
* 2 onions
* 1 tbsp. spoon of ground ginger
* 1 teaspoon ground red pepper
* 1 bay leaf
* 1 teaspoon turmeric

Cooking method:
Mix ground ginger, ground red pepper, turmeric, salt, finely chopped onion and bay leaf in a mixer. Pour in tomato juice and apple cider vinegar and stir thoroughly.

Traditional marinade
Ingredients:
* 1 tbsp. spoon of salt
* 1 tbsp. spoon of sugar
* 2 bay leaves
* 1/4 teaspoon ground black pepper
* 2 cups 3% vinegar
* 2 glasses of water

Cooking method:
Mix water and vinegar, add salt, sugar, bay leaves, ground black pepper and stir thoroughly until the salt and sugar dissolve.

Ukrainian marinade
Ingredients:
* 2 cups sour cream
* 1 tbsp. spoon of grated horseradish root
* 1 tbsp. spoon of chopped parsley
* 1 teaspoon prepared mustard
*salt and ground red pepper to taste

Cooking method:
Mix grated horseradish root, chopped parsley, salt and ground red pepper in a mixer. Combine sour cream and mustard and grind until smooth, add horseradish mixture and stir thoroughly.

Phoenix
Ingredients:
* 2 glasses of apple juice
* 1 glass of brandy (or wine)
* 3 tbsp. tablespoons chopped marjoram
* 1 onion
* 1 bay leaf
* 5 black peppercorns
* 1 teaspoon turmeric
*salt to taste

Cooking method:
Mix apple juice and brandy, add finely chopped onion, chopped marjoram, bay leaf, black peppercorns, salt and turmeric and stir.

French marinade
Ingredients:
* Juice of 2 lemons
* 1 glass of water
* 2 tbsp. spoons of vegetable oil
* 1 carrot
* 1 onion
* 1 tbsp. tablespoon chopped celery root
* 1 tbsp. spoon of allspice peas
* salt and cilantro to taste

Cooking method:
Peel the onions and carrots, wash and chop finely. Bring the water to a boil and add carrots, onions, chopped celery root, allspice and salt. Simmer over low heat until the carrots are soft. Then pour in lemon juice and immediately remove from heat. Pour in a little vegetable oil, add cilantro and stir. Cool and strain the finished marinade. Pour the marinade over the meat, mix and sprinkle chopped onions, parsley and dill on top.

Circe
Ingredients:
* 1 glass of water
* 1/2 cup wine vinegar
* 12 juniper berries
* 1 teaspoon coriander
*salt and ground black pepper to taste

Cooking method:
Mix water and wine vinegar, add crushed juniper berries, coriander, salt and ground black pepper. Mix everything well.

Chilean marinade
Ingredients:
* 2 cups cherry plum paste
* 1 glass of wine (for white cherry plum - white, for red cherry plum - red)
* 2 sprigs tarragon
* 1 teaspoon turmeric
* 1 pod hot pepper
*salt to taste

Cooking method:
Dilute the cherry plum paste with wine and mix well until a homogeneous mass is formed. Add tarragon sprigs, turmeric, salt and chopped hot bell pepper and stir.

recipe Delicious_fast_inexpensive

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

Acidic base. You can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin have proven themselves well. All of them give the dish a complete taste and appearance.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork are also perfect. Here are some other really tasty options:

“overnight” marinating compositions are very tasty on a soy base;
It is recommended to marinate in tomato juice or kefir;
for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by a few simple tips, following which the meat will turn out even tastier. The main recommendations are as follows:

In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

lemon – 1 pc.;
soy sauce – 50 grams;
salt and spices - to taste;
onions – 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt and add spices to taste.
Pour the resulting solution over the onions and let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

honey – 2 tbsp;
mustard – 1 tbsp;
vegetable oil – 0.5 tbsp.;
garlic – 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic and press through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

dry red wine – 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard – 1 tbsp;
vegetable oil – 1 tbsp;
garlic – 2 cloves;
celery stalk – 1 pc.

Cooking method:

Pass the garlic and celery through a press.
Pour wine over this mixture and stir.
Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

onion – 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder – 2 tbsp;
dried herbs – 2 tbsp;
sour cream and kefir - 0.5 l each;
vegetable oil – 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices and rub the meat with them separately.
Peel the onion and chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

garlic – 5 cloves;
sugar – 5 tbsp;
onions – 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil – 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, sugar, and stir.
Season the base with spices. Mix well again.
Keep the meat cooked for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf – 2 pcs.;
white onion – 3 pcs.;
tomato – 3 pcs.;
ground black and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
Wash fresh herbs, dry, finely chop.
Rub the meat separately with the spices, then transfer to a large bowl.
Next add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

olive oil – 2 tbsp;
mustard – 5 tbsp;
soy sauce – 4 tbsp;
garlic – 3 cloves;
lemon – 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, whisk together butter, sauce and mustard.
Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
Combine the remaining ingredients and mix.
Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Number of servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce – 1 tbsp.;
lime juice – 1 tbsp.;
sea salt – 1.5 tbsp;
water – 5 l;
rice vinegar – 1 tbsp;
lime zest – 2 tbsp;
garlic – 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns – 5 pcs.

Cooking method:

Peel the garlic and pass through a garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients and mix everything thoroughly.
Add meat to the resulting solution and leave for 6 hours.

With vinegar

Cooking time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of seasonal herbs - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

salt - to taste;
onions – 2 pcs.;
sunflower oil – 4 tbsp;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion and chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them and mix.
Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt – 0.5 tbsp;
onions - 3 large fruits;
vegetable oil – 1 tbsp;
freshly ground black pepper – 1 pinch;
bay leaf – 3 pcs.

Cooking method:

Using a blender, process the peeled onions into a paste.
Salt the resulting pulp, season with pepper and salt.
Next, pour in the oil and add the bay leaves.
If there is little time left for marinating, you should pour hot marinade over the meat.
Leave for 2 hours.

From kefir

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, which is why it is considered a classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

pepper, salt - to taste;
spices for pork – 1 tsp;
kefir – 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
Next, sprinkle with spices, pour in kefir and mix well.
Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

Cooking time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

pepper – 1 tsp;
herbs, spices - to taste;
kiwi – 2 pcs.;
salt – 1 tsp;
lemon – 0.5 pcs.

Cooking method:

Peel the kiwi and process it into puree using a blender.
Season the resulting mass with lemon juice.
Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
Leave in a cool place for 4 hours or more.

With honey

Preparation time: 1 day.
Number of servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

salt – 1 pinch;
mustard – 1 tbsp;
aromatic spices - to taste;
liquid honey – 1 tsp;
garlic – 6 cloves.

Cooking method:

In a separate container, combine honey with mustard and stir until smooth.
Leave the mixture for 10 minutes.
Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
Then pour a mixture of honey and mustard on top.
Leave the product to marinate for a day.

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The most delicious marinade for pork

Meat roasted over a fire is something special. At home, in the oven or even on a convection oven, you will never be able to cook such aromatic, toasted kebab as on the coals of a fire lit on the bank of a river in the nearest forest. And to make the meat soft and tender, marinades have been invented.

Marinade is a mixture of seasonings, vegetable oils and natural products containing acids. Meat kept in marinade acquires a soft texture and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since a hypertonic solution will simply “suck” all the juice out of the meat, and the kebab will turn out dry. For the same reason, you should not make the marinade too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making the marinades sweet, hot, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, various spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But there should not be too much marinade. Since the meat will release its juice during the marinating process, the amount of liquid will increase further - this must be kept in mind.

Do not use aluminum cookware to marinate meat. Usually the meat is marinated in a large enamel pan and even in a bucket if a large company gathers for barbecue. But if you don’t have such utensils at hand, you can get by with an ordinary plastic bag, just a whole one.

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

The fish should not be kept in the marinade for a long time - 45 minutes is enough. Poultry does not require lengthy preparation either. You can start frying chicken shish kebab within half an hour after placing the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate. You need to cut the meat across the grain so that the pieces do not “shrink” during cooking.

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

Recipes for marinades for barbecue

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

Lemon marinade connoisseurs will not find it offensive and is excellent for pork. All you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The remaining ingredients are classic - onions, vegetable (preferably olive) oil, black pepper and peppercorns, bay leaf. As for the proportions, for two kilograms of pork, 2-3 onions, four tablespoons of oil and spices to taste will be enough.

Coffee marinade does not involve adding acids to meat at all. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onions (4 pieces) will need 1 liter of hot, but not boiling coffee. This coffee is poured over the meat, and then left to cool first at room temperature, and then marinated in the refrigerator. The meat should be kept in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and flavor.

Kefir marinade Recently it has become very popular among those who like to eat aromatic shashlik in the lap of nature. To prepare it, for two kg of pork, you usually take a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions. Onions can be cut into rings or into cubes, then mixed with meat and seasonings, and pour kefir over the resulting mixture. The dish with meat should be shaken thoroughly and refrigerated for 4 hours. Kefir marinade is good for both chicken kebab and beef, just not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but regular fermented milk.

Mineral water marinade it becomes even easier. For it, take one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But be careful, do not add medicinal table types of mineral water to the marinade: they have a unique taste and smell that they will not hesitate to impart to your kebab.

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

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

There are hundreds of marinade recipes for barbecue. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and apple cider vinegar and anything else are added to marinades. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and best marinade.