Contents
Peel and cut into circles and rings parsley root, carrots and onions, crush the garlic. Place cuts of meat and vegetables, alternately in layers, in a deep plastic container or bowl. Dissolve vinegar in half with water, season with nutmeg, cloves and pour into a container. Soak the pork for at least 2 hours before skewing it. Both the pickled neck and the ham become very soft.
Mineral marinade for barbecue
Ingredients (for 2 kg): – 1,5 l of table highly carbonated mineral water; – 30 grams of parsley, dill and green onions; – 10-12 black peppercorns;
– 2 tbsp. salts.
Rub the meat cubes with salt, lay them interspersed with coarsely chopped herbs and peppercorns. Drizzle over everything with mineral water and leave for 1 hour for soft pork pieces or longer for hard ones.
Wine marinade for barbecue
Ingredients (for 1,5 kg): – 0,75 liters of dry red wine (1 bottle); – 3 onions; – 2 tsp ground black pepper.
Marinate the meat overnight. To do this, stir the pieces of pork with onion cubes and black pepper with your hands and cover them with dry wine. This marinade softens meat from any part of the carcass well, giving it a refined aroma and piquant taste.
Kefir marinade for barbecue
Ingredients (for 2 kg): – 600 ml of kefir; – 2 onions; – 6 cloves of garlic; – 2 tsp each dried thyme and ground paprika; – 2 pinches of cayenne pepper; – 2 tsp salt.
Place chopped onions, crushed garlic, and all other ingredients in a tight plastic bag. Place the slices of meat in there, shake and tie. Place the package in the refrigerator for 12-24 hours. Ideal for pork neck.
Sour cream marinade for roasting pork in a piece
Ingredients (for 1,2-1,5 kg): – 200 g sour cream; – 1 tbsp. mustard and grated horseradish; – 5 cloves of garlic; – 0,5 tsp ground black pepper; – 1 tsp salt.
Rub the pork with salt and pepper, cut, sprinkle with garlic and place in a cramped container. Combine sour cream, mustard and horseradish and brush over the meat with a cooking brush. Send it to the refrigerator for at least 2 hours. Turn the piece periodically to marinate it evenly. This marinade perfectly softens the pulp from the pig’s hind leg before turning it into a fragrant boiled pork.
Spicy steak marinade
Ingredients (for 1 kg): – 400 ml of beer; – 150 ml of lemon juice; – 0,5 tsp hot sauce (chili, tabasco); – 4 cloves of garlic; – 2 tsp ground chili; – 1,5 tsp dried cumin; – 1 large bunch of fresh coriander.
Combine all ingredients in a blender bowl and whisk until smooth. Put it in a bag, put in the pork slices and marinate in the cold for 3 hours. Then fry the steaks in a skillet, grill or barbecue grill, periodically pouring marinade over.