According to experts in the field of cooking, chefs and other people closely associated with cooking, the success of many meat dishes depends on the composition intended for soaking the pulp. So, a successfully selected marinade (for pork or beef) can significantly improve the taste of the product: tenderness, softness, the ability to melt in the mouth and more. On the contrary, poorly combined ingredients can spoil the whole “oil painting”. And the meal will turn out, as they say, neither here nor there. How to avoid pitfalls when choosing a marinade for pork, as, indeed, for any other types of meat? Let's figure it out!
What are marinades, or enchanting variety
For pork, poultry, beef, lamb, you should choose your own special marinade, whether it is a liquid or a special mixture of seasonings and spices. Its composition also depends on how you intend to cook meat. The simplest is a marinade for pork for baking in the oven. As for the processing of pulp intended for frying in a pan, these compounds amaze the novice culinary specialist with their variety: they can be sharp, tender and sour-sweet. A very popular option for cooking pork ribs (grilled or in the oven). Well, the pork barbecue marinade is almost indispensable on a summer picnic. In general, in cooking meat, the most important trump card is precisely the “correct” composition of the marinating mixture. And on how to prepare the dish for baking, its taste with aroma, and its softness and tenderness will depend. At the same time, each of the national cuisines (except perhaps the peoples of the Far North) has its own traditions in this regard. Needless to say, every large family has its own “secret” recipe.
So how to pickle so that the final product does not work, God forbid, overdried and too hard? First of all, the method of preparing the pulp depends on the variety of meat. A special marinade is required for cooking a steak or, for example, ham. However, as for the same barbecue, for cooking in the oven you need to take fresh meat if possible. And preferably from a young animal. Although, according to experts, the magic marinade for pork intended for baking is able to turn even the most “tin” into the most delicate delicacies. But still try to avoid the use of pulp that has been frozen (and even more so several times).
How it works
The effect of the action of the soaking compounds is obvious and understandable to anyone who is at least somewhat familiar with the school course of chemistry and biology. Marinade for meat (pork, beef, lamb, chicken - no matter) gradually softens muscle fibers, makes the structure more tender, juicy, adding a pleasant aroma and flavor to the seasonings. Therefore, the process itself should last, according to the rules, up to 12 hours, so that these very fibers are saturated with the necessary substances properly.
On the other hand, there are quite a few high-speed marinades for pork (for baking in the oven or for barbecue), where we use components with a high level of acidity: lemon juice, kiwi puree, pomegranate or pineapple squeeze. Then the soaking time should be reduced to 3-6 hours, depending on the composition. By the way, we do not recommend the use of vinegar, popular in the Soviet era. This chemical substance can fundamentally spoil the taste of the most selected tenderloins by drying them. And instead of making the fibers softer, it makes them stiffer. If you want to experiment with vinegar, then take apple, natural.
A little about seasoning for cooking in the oven
The ideal spices for baking in the oven are peppers and zira. Coriander, various greens and herbs, traditional laurel, chili with basil perfectly emphasize the taste. And if they are used, the bouquet of rich aromas will also be added to the finished product’s excellent taste.
For steak: several options
Steaks are gaining more and more popularity at picnics, giving way to the more usual barbecue. They are traditionally already soaked in spicy-sweet marinade. It enriches the palatability of the pulp, even regardless of its further frying (it is no secret that some eaters prefer semi-raw grilled).
- The next marinade for pork steak is ideal. Take: vegetable oil - 50 ml, a few cloves of garlic, two tablespoons of lemon juice, onion, a spoonful of a mixture of peppers, half a spoonful of salt, a spoonful of mustard in powder or ready-made. In addition to softening pork, marinade will contribute to the enrichment of meat with a piquant and delicate taste. The aroma of such steaks, as a rule, does not leave indifferent even the most convinced vegetarians - it is worth making sure of this when you go out in the near future.
- What else to pickle pork for steaks? Olive oil mixed with pineapple juice and plenty of seasonings, such as aromatic basil, thyme and rosemary, is best suited. As for the rest of the ingredients (onions, garlic, salt, mustard), the compositions do not differ much among themselves. And since pork steak is more popular today in comparison with beef because of its greater juiciness - this is very important.
For barbecue: several options
If you are going to cook pork skewers, the most delicious marinade is at your service. Although, probably, every self-respecting home-grown barbecue with experience holds in his head an authentic version of the composition for soaking. And seeks to surprise everyone present at the picnic. But if you are new to this business, then here are just a few recipes. Do you want the pulp to turn out to be tender, aromatic, tasty? Take advantage of them!
Fast
This express option is used by many if they are in a hurry, because you must certainly very quickly prepare the meat for the barbecue (usually already directly in nature). It is perfect for cooking pork on charcoal, grilling, as well as in the oven. All components are described per 1 kilogram of meat.
- Cut more onions - up to half a kilogram - into rings (it is better to take not too large heads), and cut the meat in rectangular pieces of 5 centimeters. We put everything in a deep container of a suitable volume with a lid.
- Salt pepper, season. Pour half a liter of kefir and knead the pulp thoroughly with your hands, along with the onion and seasonings. Pickle, covering tightly with a lid, for a couple of hours. Grill kebabs on not hot, "gray" coals.
Tip
Vegetable layers for barbecue (bell pepper, zucchini, eggplant, tomatoes) are excellent for all previous recipes. We put them on the skew in turn. And one more thing: these marinades are also suitable for cooking the steak that you grill on the barbecue.
With apple (grape) vinegar
We need: onions - a pound, salt to taste, a pinch of red and black ground peppers, 2 large tablespoons of vinegar, a spoon of sunflower hops, a spoon of vegetable oil. Well, meat, of course, do not forget!
Cut the pork pulp, thoroughly wash it with your hands, leave to marinate for an hour at room temperature. Caution: keeping pork in vinegar for too long is not recommended because it will not be juicy when cooked on charcoal. This marinade can be used with garlic (4 crushed cloves).
Express: with mayonnaise
This is probably one of the easiest ways: you need to withstand pork for only 20 minutes. And after that - fry it in a pan or grill and, of course, cook it on charcoal, on a fire. We need: 2 onions, grams of 100 mayonnaise, 4 cloves of garlic, salt to taste, a mixture of ground peppers. We cut onion and mix in a prepared container with all other ingredients. We put in the same place and chopped large meat for barbecue. We thoroughly knead everything with our hands, cover with a lid and leave it alone for 20-30 minutes. After that, you can string on skewers.
Soybean
Soy marinade for pork is in great demand today . To prepare it, we need: juice of half a lemon, 2 tablespoons of honey, mustard spicy - a spoon, 100 grams of soy sauce, 3-5 cloves of garlic (crush), a mixture of ground peppers, salt.
We mix all the ingredients until smooth and until the salt is dissolved with honey. Cut the meat into slices, put in a deep container and knead with soy sauce. In the marinade, pork is kept for 2 hours at room temperature. And now you can skewer!
Sweet and sour
If you are going to cook pork skewers, the most delicious marinade is probably the next. We need: a can of tomatoes in juice (200 grams), a mixture of ground black and red peppers, 0.5 tablespoons each, paprika, chopped fresh herbs (parsley, dill), 2 onions, juice of 1 lemon, barberry, salt, 2 small tablespoons of sugar A little olive oil is for the smell.
Pass tomatoes through a blender. Cut the onions and chop the garlic. Grind greens and mix in a blender bowl with spices, lemon (lime) juice, sugar, salt. Pour the mass of pork and mix by hand. Leave to soak for 2 hours at room temperature. We fry on hot coals. The meat ripens quickly enough and remains juicy inside.
With mineral water
Another quick recipe. The pork marinade in this case will be the usual mineral water with the addition of the juice of one lemon and spices you love. As a rule, even half an hour is enough for the meat to "ripen" to the coals. We need: half a liter of mineral water (such as Borjomi, salted mineral water), onions (cut into rings), grain mustard, a mixture of ground peppers, cumin, salt. This kebab is pickled while the coals are being kindled. Be sure to take only fresh pulp, and everything will turn out incredibly juicy and tasty, especially if you do not grind it with pieces.
In sour cream
The next marinade for pork is sour cream. In it, the barbecue blank is soaked for about 2 hours. To implement the recipe we will need: a pair of medium-sized onions, a glass of sour cream not too oily (10-15%), a small spoon of mustard, 4 cloves of garlic, salt to taste, a set of spices for barbecue, fresh herbs. By the way, you can use the same marinade for pork, baked in the oven. All ingredients should be mixed (you can use a blender), put the meat there and soak for 2 hours.
For ham
As in modern times, the "store" ham and ham are trusted by less and less potential eaters. But isn’t it better (and cheaper) to cook tasty meat with your own hands in the kitchen? So the quality will be personally controlled, and there will be confidence that this product will in no way harm your health.
So, boil water in a pan, add half a glass of salt and spices with pepper (according to personal preference), laurel in the amount of several sheets. Then let the composition cool down. We pick it up in a syringe (after pre-draining) and insert the pork into the pulp from different sides of the selected piece (act in such a way that the future ham is soaked in the marinade as much as possible, even inside). In the remaining marinade in the bowl, immerse the “chopped” meat completely. Squeeze the oppression (you can use an ordinary three-liter jar or pan, placed on a saucer on top). We place the container down the refrigerator for 2-3 days, periodically turning the product over so that it is evenly saturated. You can also add garlic to the solution - this will be even more interesting and piquant. After the specified time, we try the meat for a cut: it should not be raw inside. If pinkish - put in the refrigerator for a while. Voila! Delicious home-made French ham is ready. It can be used for morning sandwiches or served at the festive table, for example.
For baking in foil
As a result of cooking in the oven and in the foil, the pork will be soft, juicy and aromatic. But in fact, this method of baking is as close as possible to cooking at the stake, on charcoal, on the grill. As a solution for soaking the product this time we use red wine (dry). Soak pork for at least an hour. Do not forget: for cooking in foil, the meat is not salted.
And in sour wine you can add a set of your favorite spices (optional) and onion rings. After the specified time, we take the pork out of the solution for soaking, dry it a little and wrap it in a proportionate piece of foil, leaving several small holes for the removal of steam. And you can bake (40-45 minutes at 200 degrees). Then we open the foil on top and turn on the “grill” mode for another 5-7 minutes, so that a golden crust forms on top. We pierce the meat, checking its readiness. We take out of the oven and cut portionwise. Bon appetit to all!