To make the pork tender and juicy, it must first be marinated. The main trick of the piquant taste and special aroma of meat is in the marinade. In addition, it significantly reduces the heat treatment of pork.
Traditional marinades
The choice of marinade for pork depends a lot on personal tastes and preferences. However, there are time-tested recipes. One of them is tomato marinade. To prepare it you will need:
- 3 liters of tomato juice;
- onion;
- cilantro greens;
- basil;
- ground pepper;
- salt.
Wash basil and cilantro greens, dry and chop finely. Peel the onions and chop them into thin half rings. Mix tomato juice with prepared herbs, onions, season with salt and pepper. Mix well, pour the cooked marinade over the pork and put in a cool place for 1-3 hours.
Instead of tomato juice for the marinade, you can use kefir, which is also mixed with herbs, onions, peppers and any other spices intended for pork. Salt the meat half an hour before cooking. In kefir marinade, pork is aged from 10 to 24 hours.
Pork schnitzel can be marinated in a mixture of vegetable oil, lemon juice and cognac. To make a marinade according to this recipe, you will need:
- 4 tbsp. l. olive oil;
- 2 tbsp. l. lemon juice;
- 3 tbsp. l. cognac;
- salt;
- ground pepper.
Stir all the ingredients, carefully coat the pork with the cooked marinade on all sides and put in a cool place for 2 hours.
"Exotic" marinades
One of the safest marinades that give pork a spicy flavor is soy marinade. To do it, you need to take the following components:
- 3 tbsp. l. dark soy sauce;
- 2 tbsp. l. potato starch;
- 1 tbsp. l. French mustard;
- 3 eggs;
- 2 cloves of garlic.
Peel and chop the cloves of garlic with a knife or pass through a press. Beat the eggs well. Mix the soy sauce, potato starch and mustard thoroughly until smooth, add garlic. Combine all ingredients. Pour the soy marinade over the pork and refrigerate for 6 hours.
Tuscan-style pork turns out to be no less juicy and tasty. For its preparation, a special sauce is used, consisting of the following ingredients:
- 100 ml of dry wine;
- 3 cloves of garlic;
- 1 tbsp. l. honey;
- lemon juice;
- 1 tbsp. l. 9% vinegar;
- 50 ml of olive oil;
- pepper;
- salt.
Mix dry wine (if desired, you can replace it with ketchup) with the juice of one lemon, table vinegar, honey, ground pepper, peeled and crushed cloves of garlic. Season with salt to taste, pour the marinade over the pork and refrigerate for 2-3 hours.
You can surprise and delight guests with pork cooked under pineapple marinade. It will require:
- 1 medium sized pineapple (can be replaced with canned);
- pod of red bitter pepper;
- 2 onions;
- juice of ½ lemon;
- vegetable oil.
Peel the onions, cut into thin rings and mix with the pork pieces. Free the red hot peppers from the seeds, cut into small cubes and fry in vegetable oil. Combine all ingredients in a blender: pineapple, sauteed peppers, lemon juice and a small amount of vegetable oil in a blender. You should get a puree-shaped mass. Pour the pineapple mixture over the pork and marinate for a couple of hours.
