The Village continues its column with expert advice on how to improve your everyday kitchen routine. Every week we explain how to properly prepare or preserve a variety of foods, and share simple tricks that will make your time in the kitchen easier and more fun. In the new issue, chefs from several restaurants talk about ways to marinate meat.

Chinese version - beef, pork, chicken, lamb

In China, kebabs are the most popular street food.. It is in no way associated with outings and picnics; it is street, market food. In Taiwan, at night markets they fry a lot of interesting kebabs - from doufu, from various sausages, quail, fish, different parts of chicken: chicken giblets, wings, chicken tails and so on. And the main kebab food in Taiwan is squid. Squid carcass on bamboo skewers. During frying (two minutes), it is coated with sweet soy sauce. In addition, mushrooms, green vegetables, corn on the cob, scallops, cockscombs, and so on are cooked on skewers. We can say that meat is in tenth place on the list of kebabs in Asia.

The main difference between Asian kebabs and Caucasian ones is the small size of the pieces. Grill over charcoal or electric grill. The cooking process takes a few minutes.

Beef pulp, pieces two by two centimeters, no more, is marinated for two hours in a marinade of soy sauce, sesame oil, rice vinegar and the key element of the marinade - a mixture of starch and egg yolk. The starch and egg bind all the spices together and, when fried, provide a protective crust that holds the juices of the meat. Be sure to sprinkle the kebab with dry spices: cumin, black pepper, salt, red chili.

The most important thing in all these meat kebabs, be it beef, chicken, pork or lamb, is the very small size of the pieces so that they cook quickly and do not burn. Cubes two by two centimeters.

Marinade for lamb

400 grams of pulp from a leg of sheep

1/2 onion

2 pieces of ginger 1-2 centimeters each

lamb marinade

1 tbsp. l. cumin

1 tbsp. l. chili powder

3 tbsp. l. soy sauce

1 tsp. salt

1 tsp. Sahara

1/4 tsp. ground black pepper

1 tbsp. l. vegetable oil

COOKING. Marinate the meat for at least an hour. Thread onto skewers and fry for five minutes on both sides. Sprinkle the finished meat with ground chili and cumin.

Chicken marinade

300 grams of red chicken meat, boneless legs

1 tsp. soy sauce

1 tsp. oyster sauce

1/4 tsp. Chinese rice wine (can be replaced with sherry or wine vinegar)

1/4 tsp. sesame oil

1/4 tsp. 5 spice mixture
(available in supermarkets)

3 pinches ground white pepper

1/2 tbsp. l. honey

COOKING. Marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes. Thread chicken onto skewers. Fry over medium heat until cooked, applying sesame oil on top with a brush. Sprinkle the finished kebabs with light sesame seeds and green onions.

Pork marinade

300 grams of pork

1 tbsp. l. soy sauce

1 tbsp. l. oyster sauce

1 tsp. black pepper

1 tbsp. l. finely chopped garlic

1 tsp. Sahara

2 tbsp. l. cilantro

COOKING. Pour the marinade over the meat strung on skewers and refrigerate for 1–4 hours. Before placing on the grill, remove any pieces of cilantro and garlic from the meat to prevent them from burning. Cook over high heat for three minutes on each side. Serve with sweet chili sauce or any other sauce to taste.

Scandinavian version - lamb

People in Scandinavia love kebabs so much that they are cooked in the fresh air even in the cold, long winter. True, the smart ones even came up with a barbecue house - Grillikota. There is a fire in the middle of the house, and up to 15–20 people can sit on benches around it. The Scandinavian traditions are very similar to ours. When family or friends want to spend the day outdoors together, they barbecue. True, their percentage of fish BBQ is higher - the fish is better, and there is a lot of different kinds of it.

In Denmark they love to grill meat over coals. One of my favorite types of marinades, which our brand chef Kasper Gaard told me about, is rack of lamb with lots of herbs and red wine. If you are not comfortable using bone-in meat, you can also use sirloin.

When choosing meat, you need to pay attention to its color - it should be light. The color of the fat is also important - the yellower it is, the older the ram, and the drier the meat. It is better to take it with white elastic fat, this means that you got the meat of a young animal of good quality.

It is better to start cooking the meat in the evening and leave it in the marinade overnight. For the marinade, mix 300 grams of semi-sweet red wine with chopped garlic cloves, small onions and leeks. You can also add young pine branches, anise, and wild garlic. Salt and pepper are always to taste. Do not use dry wine under any circumstances, as the fibers of the meat will disintegrate greatly after such a marinade.

I always recommend washing the meat and patting it through a towel to remove excess moisture. Cutting the meat correctly is also important - it is advisable that each piece has fat. And when frying, the meat should be placed fat side down to make it juicier if we are talking about a frying pan. If you cook meat over a fire, do the opposite - fat side up, otherwise it will burn or drain. Meat, cut into pieces of 100 grams (if it is fillet), should be placed in a convenient container, laying pieces of meat with wild garlic leaves. Pour in the marinade until all the meat is covered. Leave it in the refrigerator overnight - longer is worse for the marinade.

Many people like to eat meat with sauce and buy ketchup or mayonnaise, although you can make an awesome simple berry sauce that will surprise everyone! To do this, you need to mix a little wine, honey and seasonal berries - lingonberries, cranberries, red currants or even black currants, take the ones you like best. Place everything together on the fire in a small saucepan. Bring to a boil and reduce until two-thirds remains. We do this in order to evaporate the alcohols from the wine. Place everything on a sieve and wipe. The ideal taste for the sauce is sweet and sour. If you don't have enough sweetness, you can add a little honey to taste. The sauce can be used either warm or cold.

Many people do not know that the recommended doneness for loin is meduim, and for fillet it is meduim rare. To achieve this, leave the meat on the fire for no more than 5-7 minutes, otherwise it will burn. But you have to watch the meat, because everything depends on the cut you choose and the temperature of the coals.

Well, in order to definitely do everything correctly, remember: before you start eating meat, it is advisable to let it “rest” for 3-4 minutes so that the juice of the meat is evenly distributed throughout the entire piece. You can additionally use freshly ground pepper and salt before serving. Serve with sauce and side dish of your choice.

Marinade and sauce for lamb

Marinade

rack or sirloin,
1 kilogram for 4 people

300 g semi-sweet red wine (it should not be dry, as the fibers of the meat will disintegrate too much)
6 cloves garlic
15 pcs. sevkov (small onion)
1 leek
10 wild garlic leaves

30 g sugar

5 pieces. star anise
salt and pepper to taste

BERRY SAUCE

200 g red semi-sweet wine
30 g honey
100 g lingonberries, cranberries, red currants or even black currants (depending on the season)
cinnamon stick

Italian version - beef

I first tried this marinade a year ago. I saw it in a recipe for Tuscan steak, in which a whole cut is marinated and then the meat is grilled. Making the marinade is simple. Place in a blender and beat all the ingredients: garlic, rosemary, lemon juice, olive oil, black and pink pepper, salt.

For barbecue, it is better to use the flank of beef. Cut it into cubes, pour the resulting marinade and put it in the refrigerator for several hours. After two hours, remove the meat and leave in a warm place for another hour or two. Then the meat can be fried either on a grill over coals, or using skewers. Personally, I prefer grilled meat instead of skewer: why poke holes in the meat? The sauce that is poured over the meat after cooking is very similar to the marinade itself, only mixed in a different proportion. It also needs to be mixed in a blender.

Marinade and sauce for beef

Marinade

6 cloves garlic

a few sprigs of rosemary

1/4 cup lemon juice

1/3 cup olive oil

1 tablespoon fresh ground pepper

1/2 tablespoon pink pepper

1/2 tablespoon salt

Sauce

3 tablespoons lemon juice

1/3 cup olive oil

2 teaspoons lemon zest

1 tablespoon rosemary

1/8 tablespoon pink pepper

1/2 tablespoon salt

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

Main components of marinades

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

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

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

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

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

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

Basic Marinating Basics

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

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

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

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

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

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

The easiest way

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

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

How to cook

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

Complicating the composition

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

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

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

Marinade for meat for frying in a pan

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

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

"Instant" marinades

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

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

Marinade for meat with soy sauce

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

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

A small retreat

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

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

Marinades for smoked meats

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

Marinade with ketchup

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

On kefir

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

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

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

Fruit

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

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

"Drunk" marinades

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

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

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

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

Conclusion

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

Bon appetit!

It's no secret that to prepare tender, juicy, aromatic and tasty meat, it needs to be marinated.

All ingredients, except starch, must be mixed and heated over low heat, without boiling. Dilute starch in 0.25 cup. cold water, and then add to the heated marinade in several approaches. Cool and pour the mixture over the meat.

Marinade for seafood

Ingredients

• 0.25 stack. lemon juice
• 0.5 stack. soy sauce
• 1 tsp. lemon zest
• 2 tsp. cane sugar

Lime marinade for lamb, beef and poultry

Ingredients

• 0.5 bunch. cilantro
• 2 stacks lime juice
• 2 teeth garlic
• 3 pcs. shallots
• 1 hot chili pepper
• salt to taste

Marinade for all types of meat

Ingredients

• 1 tsp. thyme
• 1 tsp. balsamic vinegar
• 0.25 tsp ground black pepper
• 0.25 tsp salt

“Asian” marinade for fish and seafood

Ingredients

• 1 tooth garlic
• 2 pcs. shallots
• 0.4 l apple cider vinegar
• 4 tbsp. l. brown sugar
• 2 tsp. soy sauce
• 0.5 tsp. ground black pepper

During the marinating process, meat and fish should be kept in the refrigerator in a glass container. You should not reuse the marinade, because it has already been in contact with one raw product. Tell us what products you usually use to prepare meat and fish for the cooking process? Perhaps you know recipes for so-called quick marinades that prepare the product in about 20–30 minutes? Share your recipes below and bookmark our selection.

Bon appetit.

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 cooking 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:

1. 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
2. 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.
3. 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:

1. 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.
2. 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.
3. 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:

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

1. Peel the garlic and press through a press.
2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
3. Add crushed garlic, salt and stir.
4. 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:

1. Pass the garlic and celery through a press.
2. Pour wine over this mixture and stir.
3. Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
4. 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:

1. In a separate container, mix all the spices and rub the meat with them separately.
2. Peel the onion and chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. 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:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, sugar, and stir.
3. Season the base with spices. Mix well again.
4. 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:

1. Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
2. Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
3. Wash fresh herbs, dry, finely chop.
4. Rub the meat separately with the spices, then transfer to a large bowl.
5. Next add salt, sprinkle with basil, pour in tomato sauce, stir.
6. 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:

1. In a large bowl, whisk together butter, sauce and mustard.
2. Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
3. Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
4. Combine the remaining ingredients and mix.
5. 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:

1. Peel the garlic and pass through a garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients and mix everything thoroughly.
4. 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:

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

1. Using a blender, process the peeled onions into a paste.
2. Salt the resulting pulp, season with pepper and salt.
3. Next, pour in the oil and add the bay leaves.
4. If there is little time left for marinating, you should pour hot marinade over the meat.
5. 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:

1. First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
2. Next, sprinkle with spices, pour in kefir and mix well.
3. 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:

1. Peel the kiwi and process it into puree using a blender.
2. Season the resulting mass with lemon juice.
3. Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
4. 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:

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

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The most delicious marinade for pork