Pork shashlik marinated in lemon juice. The most delicious pork marinade Pork with lemon juice in the oven

21.01.2021

Yes, pork! I came across a tasty neat piece in the form of a loin. Yes, even on the bone. I really didn't want primitiveness. That is, cook roasts, cutlets and the like. Here only this whole piece should sound delicious.

What to do with it? There were so many plans that I didn't know where to start. But I stopped at this option. I love to experiment with the same spices, for example, sauces, etc. So I decided to cook just such a meat - Well done. And I didn’t regret it.

Cooking time: with marinating and cooking 35-40 minutes

Complexity: I didn't have to suffer much, but tinkering is yes, so the average difficulty

Ingredients:

large breading

For the marinade:

1 tbsp mixture of cumin, mixture of peppers, fennel
- 1 tsp soy sauce
- 1/4 part lemon
- 1-2 cloves of garlic
- 1 tbsp. olive oil

Preparation:

If not for the cooking method, I would have left the bone. But since the meat was to be beaten, I had to get rid of it, as well as the layer of bacon.

In my dish, the marinade is considered the key. And therefore, having cut off the bone, I began to prepare it.

First, I poured all the dry ingredients. It is a mixture of peppers, fennel and cumin.

Then I chopped the garlic. First, cut into thin strips, and then finely chopped.

I had an Uzbek lemon. I bought it to try, find out what is the difference with others. I didn't feel much difference. But the view is still different. Cut off a thin circle. And then crushed it, but not in slices, but in straws.

Now let's put some soy sauce in a bowl. After mixing, send the garlic and lemon here.

And lastly, add the oil. It turned out appetizing.

Hand rub the meat on both sides with this unusual marinade. Let it lie for 15 minutes.

Salt? As you wish. I didn't salt. And it was so delicious. Having dipped the meat in the breading, I beat off a piece a little.

Good day, my readers. For a long time it was believed that marinade is needed only for tough meat. But the attitude towards him has changed recently. It is increasingly being used to help meat open up its taste qualities... And what marinades for pork meat do the best with this task, I will tell you.

Typically, meat sauces have three main ingredients:

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

How much to marinate pork depends on the set of products used. Also, this indicator is influenced by the age of the pig. If this is a 5-year-old boar, then you won't get off in one hour 🙂

By the way, I have prepared a useful video for you. 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 lot of options. For example, classic marinade or exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is the best way to marinate pork so that it turns out awesomely tasty. After all, someone likes sour sweet option, and some prefer spicy. As they say, tastes differ. And if you want to cook pork in a pan, then I will marinade recipes.

The classic way with vinegar and onions

Although some chefs are not happy with this softener, many use this method. Therefore, the recipe has the right to life.

For carbonate for 2 kg of meat, take:

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

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

After that we pour in the vinegar diluted in water and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will be much better if you marinate overnight.

And after that, the marinated pieces can be cooked over the fire or fried in a pan. Experiment on health 🙂

How to marinate pork with apple cider vinegar

For a neck weighing 2200 g, you need to take:

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

If you are grilling kebabs on skewers, cut the neck into 5x6 cm pieces.If you will be cooking on a barbecue, grind the pork with plates so that their width is 2-3 cm. Grind the onion into gruel in a meat grinder or blender and send this mass to the meat. Or you can simply add onion juice by squeezing it through cheesecloth.

Salt the neck and spice it with spices. Add oil and vinegar here. Mix all the components well. Then marinate the pork. The minimum time, which I advise you to endure, 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 food set below will make 2 servings. All in all, romantic dinner provided for you. For 300 g of the neck you need to take:

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

Squeeze the juice out of the lemon (you will need 3 tablespoons) and three 1 tbsp. spoon of zest. Mix the juice and zest with the sauce and olive oil. Here we add garlic, salt and pepper, chopped into gruel. Mix the ingredients of the marinade well.

Cut the meat dried after washing into pieces of the same size. And immerse in a spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

Then put the pickled pieces in a pan with heated oil. And fry them over medium heat until tender. It won't take much in time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork, you will need:

0.5 kg loin;
120 ml of dry red wine;
1 tbsp. a spoonful of chopped garlic gruel;
1 tbsp. a spoonful of mustard powder;
2 tbsp. spoons of mashed onions;
1 tbsp. a spoonful of cane sugar;
3 tbsp. spoons of wine vinegar;
1 tbsp. a spoonful of olive oil;
1 teaspoon of dry herbs (marjoram + basil + oregano);
salt + pepper.

We mix the components of the spicy mass. We 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 a marinade with white wine. Watch the video how to do it.

How to make soy sauce marinade

For an entrecote weighing 1.5 kg you will need:

large onion;
130 ml (dark) soy sauce
200 ml of homemade mayonnaise;
powdered dry basil.

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

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let it marinate well. After the entrecote, grill, bake in the oven or fry in a skillet.

Marinate pork with kefir

For a 2 kg 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 content. Cut 2 onions into thin rings, and the remaining 3 pieces. chop in mashed potatoes. Rinse 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 all this with kefir and mix gently. Leave the meat to marinate for 10 hours. Well, then we take out the pickled pieces, salt them, string them on skewers and fry them over the fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. It is capable of turning 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 my pork, wipe it with a disposable kitchen towel and cut it into pieces of equal size. We puree the kiwi, and make juice from ¼ part of the lemon fruit. Cut the rest into 3 pieces and send them to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper. It will turn out more aromatic if you add freshly ground pepper. Mix the ingredients so that the spicy mass is evenly distributed. And we marinate for no more than 2 hours. Otherwise, you will succeed meat puree... Well, then we string it on skewers and fry.

Beer Marinade

This recipe is very simple. I advise you to use live beer for the marinade. It will take 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portions of equal size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are salted and peppered. And then they start cooking them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

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

kilo of pulp;
4 things. onions;
250 ml of 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 was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then we add mayonnaise here. Mix everything well. And marinate the kebab for 10-12 hours, and then fry it.

We soften meat in mineral water

For 1.5 kg of the neck, take:

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

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

Making honey mustard marinade

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

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

For frying in a pan, rinse the pulp, cut into slices 2 cm thick.Mix mustard with honey and add spices. We immerse pork in this fragrant mass and leave it for a couple of hours.

If you will be cooking on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a pan. I advise you to water the meat during frying aromatic sauce in which pork was marinated. And also, salt the finished dish.

How to make tomato marinade

For a 500 g pulp, take:

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

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

We send the pork to a tomato marinade and leave for 4-5 hours. Flip the slices periodically so they marinate well.

We will cook the meat in the oven. Lubricate the form with butter, put the pickled pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the juice over the meat and continue cooking for another 20 minutes. This is just a masterpiece dish - golden brown, awesome aroma 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is as follows:

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

Cut the pre-washed and dried meat into portions. Purée the berries and garlic, then add seasonings to the mixture. We immerse pork in a fragrant gruel and send it to the refrigerator overnight. Well, and then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with balsamic vinegar

For 1.5 kg of pulp, you need to take:

4 tbsp. tablespoons of olive oil;
1 teaspoon dry rosemary;
2 tbsp. tablespoons 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 gruel and mix this component with the other components of the marinade. Washed, and after that we cut the dried pork pulp into equal pieces like on a shish kebab. Then we send them to the fragrant mass for 6-8 hours. And then we string it on skewers and cook 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 pork marinating. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to. And I tell you: see you soon!

To get the meat really aromatic and tasty, it must be pre-prepared. One of the main culinary tricks pickling is considered to help give pork bright flavors, tenderness and a special aroma. In addition, marinating the meat will significantly shorten the cooking time. Pork, often, the meat is not tough, so you should not make too aggressive a marinade, but it is very important to enrich the taste and aroma of this meat with the help of spices.

Recipes are for 1 kg of pork

Mineral water (highly carbonated) - 1/2 l
Bulb onions - 3 pieces
Lemon - 1 piece

Cut the onion into rings. Mix lemon juice with mineral water. Put the pork pieces and onions in a pickling dish in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious pork marinade

Apple cider vinegar - 100 ml
Olive oil - 100 ml
Honey - 3 tbsp. spoons
Mustard - 3 tbsp. spoons
Garlic - 6 cloves
Salt, black pepper, spices - to taste

In a bowl, beat the oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut pork into portions and gently roll in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and keep it at room temperature for 15 minutes.

Pork marinade with lemon

Lemon - 1 piece
Onions - 2 pieces (large)
Salt, black pepper, nutmeg - to taste

Squeeze the lemon juice into a glass, which then top up with water. Cut the onions into rings. Put a layer of pork cut into portions in an enamel or plastic dish, sprinkle with salt and spices. Then put a layer of onion on top and pour over it with a tablespoon of diluted lemon juice. Repeat the alternation of layers until the meat ends. You don't need to put onions on the last layer of meat, just salt, sprinkle and pour lemon juice... Close the dish with the meat with a lid and leave for 6 hours in a cool place.

Pork marinade with vinegar

Bulb onions - 2 pieces
Vinegar 6% - 100 ml
Vegetable oil - 50 ml
Salt to taste
Seasoning for meat - 1.5 tbsp. spoons

Cut the onions into half rings, add salt, spices, oil and pour in vinegar. Thoroughly mix the marinade with pre-chopped pork and leave for at least 4 hours in a cool place.

Pork soy marinade

Soy sauce- 1 glass
Bulb onions - 2 pieces
Garlic - 4 cloves
Sugar - 5 tbsp. spoons
Vegetable oil - 4 tbsp. spoons
Salt, black pepper - to taste
Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop the onion and garlic. In a bowl, combine onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil... Add chopped pork and mix thoroughly. Cover the bowl with a lid or plastic wrap and place in a cool place for 3 hours, stirring occasionally.

Kiwi marinade for pork

Kiwi - 2 pieces
Lemon - 1/2 pc
Salt, ground black pepper - 1 teaspoon each
Spices to taste

Rub the pork (whole piece or chopped) with salt, pepper and spices. Peel and grind kiwi with a blender (or grate). Add lemon juice to the kiwi gruel, mix well. Coat the pork with the mixture. Wrap the meat in plastic wrap and send it to a cold place for 4 - 8 hours (depending on the size of the pork pieces).

Pork wine marinade

Red dry wine- 1 glass.
Onions - 4 pieces
Garlic - 4 wedges
Salt, ground red pepper - to taste.

In a bowl, mix wine, salt, finely chopped garlic, chopped onion rings, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Pork beer marinade

Light beer - 1/2 l
Onions - 4 pieces
Salt, black pepper - to taste
Bay leaf - 2 pieces

Cut the onion into half rings. Chop the pork and place with the onion in a pickling container. Add lavrushka, salt and pepper. Pour the beer over the meat so that it completely covers the pork. Leave to marinate for 4 hours, and mix well for half an hour before cooking.

Pork marinade on kefir

Kefir - 1/2 l
Bulb onions - 2 pieces
Hops-suneli (or other spices) - 1 tsp
Salt, black pepper - to taste

Cut the onion into half rings and place in a pickling container. Add salt, pepper and spices. Mix everything thoroughly with pieces of pork. Pour kefir over the meat, stir again and leave for at least 3 hours in a cold place.

Pork marinade with mustard

Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Bulb onions - 2 pieces
Water - 1 glass
Lemon - 1/2 pc
Salt, white pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-cut and chopped meat, roll it well in the marinade and put it in a plastic bag. Pour the rest of the marinade there. Leave to marinate first for one hour at room temperature, then for 3 hours in a cold place.

Sweet and sour pork marinade

Tomato paste - 100 g
Garlic - 4 cloves
Bulb onions - 2 pieces
Juice of 1 lemon
Salt - 1 tsp
Sugar - 2 tsp
Fresh dill and parsley - small bunch
Dried barberry - 1 tsp (optional)

Cut the onion into rings. Chop the garlic and herbs, combine with all seasonings, tomato paste, onions, lemon juice, sugar and salt. Pour the marinade over the sliced meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Pork marinade with mineral water

Highly carbonated mineral water - 1/2 l
Mustard beans - 1 tsp
Bulb onions - 2 pieces
Dried zira - 1 tsp
Salt - 1 tsp
Bay leaf - 3 pieces
Black and red ground pepper - 1/2 teaspoon each

Cut the onion into rings, combine with all seasonings, mineral water, bay leaves and salt. Pour the marinade over the chopped in large pieces meat and mix gently. Leave to marinate at room temperature for 30 minutes.

Pork marinade with sour cream

Sour cream 20% - 250 g
Garlic - 4 cloves
Bulb onions - 2 pieces
Mustard - 1 tbsp a spoon
Salt - 1 tsp
Rosemary and parsley (fresh or dry)
Ground black pepper - 1 tsp

Cut the onion into rings. Chop the garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the cut meat with the marinade and leave to marinate for 2 hours in the refrigerator.

Pork marinades

In order to get fragrant and delicious dishes from pork, it must be pre-marinated. Marinade will significantly reduce the cooking time, as well as give pork a bright flavor, tenderness and a special aroma. Pork - the meat is not tough, so you do not need to make too aggressive a marinade, but it is very important to enrich the taste and aroma of this meat with the help of various spices.

Recipes are calculated for 1 kg of meat

Pork Chop Marinade

Water - 1 glass
Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Lemon - 1/2 pc
Bulb onions - 2 pieces
Bay leaf - 2 pieces
Salt, white pepper, coriander - 1 teaspoon each

In a deep bowl, combine water, mustard, lemon juice, mayonnaise and spices. Salt the pre-cut and chopped meat on both sides and roll in the marinade. Cover the bowl with a lid or plastic wrap and leave at room temperature for 1 hour, then place in a cool place for 3 hours.

Pork marinade

Soy sauce - 150 ml
Garlic - 5 cloves
Paprika - 1 tsp

Cut the pork into portions across the fibers and beat off. Chop the garlic and mix with soy sauce. Try the salt sauce. If there is not enough salt, then add salt, if there is a lot, you can dilute the sauce with water. Add paprika to the marinade. Fold the meat into a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and leave in the cold overnight.

Pork steak marinade

Lemon - 1/2 pc
Sesame oil (olive oil can be used) - 3 tbsp. spoons
Ketchup - 2 tbsp. spoons
Garlic - 3 cloves
Salt, red, black pepper - 1/2 tsp each
Bunch of dill

Chop the pork into steaks and beat lightly. Mix sesame oil with lemon juice, black ground pepper and salt. Thoroughly grease the meat with marinade, wrap in plastic wrap and leave in the refrigerator for 3 hours. Prepare a hot seasoning with ketchup, minced garlic, red pepper and chopped dill. Grease the pickled steaks with this seasoning and let stand for half an hour.

Pork marinade in the oven

Mustard - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Bulb onion - 1 piece
Garlic - 6 cloves
Salt, black pepper, paprika - 1 tsp each

Chop the onion and garlic, mix with the rest of the ingredients and carefully coat the meat with the mixture (whole piece or cut into portions), leave overnight in a cold place.

Pork marinade for roasting

Mustard - 1 tbsp a spoon
Honey - 1 tbsp. a spoon
Garlic - 5 cloves
Olive oil - 50 ml
Salt, black pepper, paprika, coriander - 1 tsp each

Cut off excess fat from a piece of meat, rinse under water and wipe dry. Mix the spices with salt and rub the mixture into the meat thoroughly. Leave on for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and chopped garlic, combining and mixing them well. Spread a piece of pork with the marinade and place in a deep bowl. Tighten the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then a night of pickling is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Pork marinade in a pan

Lemon - 1/2 pc
Olive oil - 100 ml
Egg - 1 piece
Salt, black pepper, spices - 1 tsp each

This marinade is also suitable for frying pork in a pan and for grilling. To prepare the marinade, you need to beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, slightly beat off. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.

Outdoor recreation is traditionally accompanied by the preparation of barbecue. For this dish, the meat must be soaked in advance, the further taste of kebabs and their softness depend on the composition of the marinade. Pork soaked in onions and lemon juice turns out delicious and juicy when fried over a fire.

To cook pork skewers marinated in lemon juice, prepare:

Ingredients

Pork (it is better to select the neck tenderloin) - 2 Kg
Bulb onions - 4 pcs.
Salt - 1.5 tbsp l.
Pepper - 0.5 tsp.
Lemon - 2 pcs.
6. Skewer or grill net

Instructions

First you need to create a marinade. Peel the onions, do not cut them in half with a longitudinal cut, but cut them into medium-sized rings. Place the onion slices in the saucepan in which you plan to soak the meat. The lemon is cut into rounded pieces 0.7-1 cm wide.
The meat is cooked in the most usual way - it is washed (the water must drain), cut into large pieces (about 5 cm) and put into a saucepan. Then pepper and salt the future kebabs.

Squeeze the citrus slices into a container, pouring lemon juice over the pork pieces and onions. When these three ingredients react, a natural marinade is formed, without the use of vinegar or other additives. Be sure to stir with a spoon or clean hand all layers of products.
Pork is infused in a lemon marinade for several hours, so it is better to soak the kebab overnight. If you plan to fry them in the evening, then marinate the pork for 6-8 hours. It is advisable to stir every two hours and crush the pieces a little.
The cuts marinated in lemon juice are put on a skewer, not tightly pressing against each other. It is also advisable to alternate meat cuts with onions.
After making a fire, wait until coals are formed, they are the ones that give the necessary heat. Fry pork kebabs marinated in lemon juice over the coals at a distance of 20-30 cm. Every 5-7 minutes, the skewers must be twisted so that the non-fried side of the meat is exposed to the heat source. Sprinkle the marinade on top from time to time. To do this, pour the juice into a bottle and poke a hole in the caps.
The dish will be ready in 30-40 minutes. Serve kebabs with vegetables or ketchup.

Irina Kamshilina

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

Content

Pre-pickling is used not only for kebabs. Do not forget about it in other recipes with pork. Marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma also becomes richer ready meal... Most delicious ways How to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

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

Acidic base... As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste... Recipes with mayonnaise, tomatoes, or vinegar work well. This environment softens the meat fibers.
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and caraway have worked well. All of them give the dish a complete taste and appearance.
Oil or fat... They envelop the meat, so that during cooking it remains juicy, because all the moisture is "locked" inside. IN oriental recipes sesame oil is used more often, and olive oil is used in the Mediterranean.

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

"Overnight" pickling compositions are very tasty soy-based;
it is recommended to marinate in tomato juice or kefir;
for the escalope, i.e. pork tenderloin boneless, it is recommended to use mustard or tomato-mustard composition;
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 pickling 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 also includes all kinds of seasonings. Dried herbs such as thyme, oregano, cumin and sage are especially aromatic. There are a lot of options on how to marinate pork. They are united by a few simple tips, following which, the meat will turn out to be even tastier. The main recommendations are as follows:

In mayonnaise-based recipes, it is better to use homemade. For this you need to mix egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable mala.
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 composition, it is recommended to add one egg to the meat. Protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content: 110 kcal.
Cuisine: Russian.

If you have experienced baking pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided by marinating the product beforehand. Different formulations will do. The soy-lemon marinade for pork in the oven is especially aromatic. It belongs to the universal, therefore 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, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade in a skillet can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preference. One of the simple homemade recipes for marinating meat is prepared according to the 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 in a pan.

Ingredients:

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

Cooking method:

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

For boiled pork

Cooking time: 2 hours.
Servings Per Container: 4 Persons.
Calorie content: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A classic marinade for pork pork is vinegar. He is the easiest to prepare. You just need to dissolve a spoonful of a strong bite in a liter of water. Wine can be considered the second most popular. It is prepared according to different recipes... And it doesn't matter what the wine will be - both white and red will do. You can add a stalk of celery for flavor. Condiments will do whatever you like.

Ingredients:

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

Cooking method:

Pass the garlic through a press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a large piece of meat was baked over coals. Any marinade for pork steaks makes them juicier and more appetizing, and it does not matter whether they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine, or even with mineral water. One of the classic recipes uses kefir and sour cream. They should not be too greasy - this will make the steak tastier.

Ingredients:

onions - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
powdered ginger - 2 tablespoons;
dried herbs - 2 tablespoons;
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, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Steaks, onions and sour cream sauce place in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

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

Ingredients:

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

Cooking method:

Finely chop the garlic. Add diced onions to it.
Then add soy sauce, salt, add sugar, mix.
Season the base with spices. Stir well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

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

Ingredients:

Bay leaf- 2 pcs.;
white onions - 3 pcs.;
tomato - 3 pcs.;
ground black and red hot pepper, salt, spices- taste;
fresh basil - 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes so that the peel is easier to remove. Peel, then chop as desired.
Chop the onion into rings, mix them with the tomato slices. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, chop finely.
Grate the meat separately with spices, then transfer to a large bowl.
Then add salt, sprinkle with basil, pour tomato sauce, mix.
Leave on for 1 hour.

Mustard

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A mustard marinade for pork is obtained with a delicate and moderately spicy taste. It can also be attributed to the recipes "on hastily". The composition quickly not only prepares, but also impregnates - only an hour is enough for pickling. It doesn't matter if you then fry or bake the meat in the oven, because the pieces will definitely leave an appetizing crispy mustard crust.

Ingredients:

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

Cooking method:

In a large bowl, combine butter, sauce and mustard.
Then squeeze the lemon juice there. Can be replaced with a solution of water with lemon.
Rinse greens, dry and chop finely. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with foil and send it to the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Servings Per Container: 9 Persons.
Calorie content: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

TO special recipes refers to meat cooked on open fire eg grilled. It turns out to be more juicy, fragrant, with a hazy smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare a marinade for grilled pork according to the recipe with the 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 tablespoons;
garlic - 8 cloves;
burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

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

With vinegar

Cooking time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade with vinegar is considered a classic recipe. Its pungent smell makes the meat less 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 herbs according to the season - 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 a photo.

Ingredients:

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

Cooking method:

Peel the onion, chop into half rings.
Take a bowl, where to pour oil and vinegar. Add dried seasoning to them, mix.
The last to introduce the bow. Stir again, pour the resulting composition over the pork, distribute over the entire surface of the meat.
Leave on for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings Per Container: 3 Persons.
Calorie content: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Even a simple pork marinade can give great results. It will suit any form of meat - carbonade, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most common pork cutlet it will be tastier if the base is pickled 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 will do - it has a richer bitter taste.

Ingredients:

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

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Then add oil, add lavrushka.
If there is little time left for marinating, it is worth pouring the meat with hot marinade.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

For lovers of more tender meat it is worth using kefir pork marinade. Thereby fermented milk product the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes sweetness pork meat, therefore it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

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

Cooking method:

The first step is to peel the onion, chop it in half rings. Season the meat with it, spreading it evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings Per Container: 4 Persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

Another classic recipe- pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or simply use its juice. In any case, the meat is slightly sour. Unusual combination- lemon and kiwi. With them, the pickling composition acquires a certain freshness. These two fruits are complemented by any spices of your choice.

Ingredients:

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

Cooking method:

Peel the kiwi, process in a puree using a blender.
Season the resulting mass with lemon juice.
Grate pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings Per Container: 4 Persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

In most recipes, marinated pork is sour. It becomes so after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note. honey marinade for pork. The meat comes out soft, tender, aromatic, does not have such a sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has a lot of healing properties.

Ingredients: