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Pork: how to marinate meat? Video
Pork is ideal for charcoal cooking, including as a shish kebab. It has a delicate taste, soft, and the veins of fat allow you to keep all the juices inside the piece, enveloping its surface. But many people like to give pork an additional aroma and piquant taste due to the marinade, to which a variety of spices are added.
The fastest and easiest pork marinade
If you use the meat of a young pig to cook barbecue, you do not need to marinate it for a long time, and a large amount of spices can kill its delicate natural taste. The best option would be an onion marinade. It requires only a large amount of onions – 5-6 large onions per 1 kg of meat, black and red hot ground pepper, salt. Peel the onion and cut into thin rings. Place it on a cutting board, lightly sprinkle with salt and roll it several times with a rolling pin. When the onion exudes juice, transfer it to the meat, add salt, add ground pepper, knead with your hands and leave to marinate at room temperature for 2-3 hours.
The right steak marinade
In the event that you have a pork steak and you want to bake it in the oven, you should also not abuse a lot of aromatic spices and herbs – the steak cooking technology suggests that you should enjoy the taste of the meat itself, and not the spices. To properly cook a steak, it must be lightly fried on both sides in a hot skillet for 3 minutes on each side, and only then baking follows. For 20-30 minutes before frying, you can marinate the meat, pouring it with soy sauce and sprinkling with olive oil.
Try not to use store-bought mayonnaise for pickling: it contains too many preservatives, which are very carcinogenic at high temperatures
For 1 kg of meat you will need: – 2-3 large tomatoes; – 2-3 large onions; – 3-4 bay leaves; – dry spicy herbs, which necessarily include basil; – black and red hot ground pepper; – salt. Cut the meat into large pieces with a side of 3-4 cm. Dip the tomatoes in boiling water and hold for 7-10 seconds, then remove the skin from them, cut the stalk, cut into thin slices. Cut the peeled onion into rings. Lightly crush the tomatoes and onions with your hands to let them juice. Put them in pork, add pepper, spicy dry herbs, salt and bay leaf broken into pieces, mix everything and leave for 2 hours at room temperature, then refrigerate until the moment when the meat needs to be fried.
Marinade with lemon and mineral water
Even not very young meat can be used for frying in this marinade – it will still turn out soft and tender. For 1 kg of pork, take: – freshly squeezed juice of 1 lemon; – 2 glasses of highly carbonated mineral water; – 3-4 large onions; – ½ tsp ground nutmeg; – 4-5 cloves of garlic; – black and red hot ground pepper; – salt.
Peel the onion, cut it into half rings. Crush the garlic with the flat side of a knife and chop finely. Squeeze lemon juice, stir it with soda water, pour this mixture over meat, add nutmeg, onion, garlic, salt and pepper. After 1–2 hours, the meat can be fried.