Pork cooked on the grill, in the oven or on the grill will turn out tender and juicy if it is previously softened with a perfectly balanced marinade. It gives the meat the desired flavor - with a pleasant sourness, piquant sweetness, oriental pungency.
For the traditional and very popular vinegar marinade, you will need (for 1 kg of meat):
- 70 ml of table vinegar (9%);
- 200 g of onions;
- 2 tsp each sugar and salt;
- 1 tsp ground allspice;
- 4 bay leaves.
Marinate meat in glass, ceramic, or solid enamel dishes. Aluminum containers oxidize, while plastic containers release toxic substances.
Combine salt, sugar and black pepper with ground bay leaves in a deep bowl. Peel the onions, cut into thin half rings, transfer to the spices and intensively remember with your hands to let the vegetable juice. Add vinegar and let dry food dissolve in it. Rinse the pork, cut into sticks suitable for skewering, stir in the marinade and leave for 2-3 hours.
For a fragrant oriental marinade, you will need (for 1 kg of meat):
- 800 ml of ayran;
- 150 g of cilantro;
- 6 pieces of black peppercorns;
- 1 tbsp. salt;
- 1/2 tablespoon cumin.
Place the prepared pieces or whole piece of meat in a large bowl. Tear the cilantro greens in there, put the peppercorns, cumin and salt and stir well. Pour ayran over the pork, mix again and hold for several hours until softened.
For a fast-acting marinade, you will need (for 1.5 kg of meat):
- 1 large kiwi fruit;
- 2 onions;
- 1 lemon;
- 1, 5 tbsp. salt;
- 1 tbsp. spices for meat (no salt).
Instead of kiwi, you can take pineapple, it contains a substance similar in effect - bromelain.
Remove the husk from the onions and grate. Peel the lemon and chop it in a blender. Mash the cold cuts with salt and spices, combine with onion and citrus gruel and marinate for an hour and a half. Peel the kiwi fruit, mash the fruit, or chop it very finely and stir into the pork half an hour before frying. Do not exceed the specified time, otherwise the protein-breaking enzyme actinidin contained in the green fruit will strongly corrode the meat and it will break down into fibers.
For a spicy Korean marinade, you will need (for 1 kg of meat):
- 100 ml of soy sauce;
- 100 g of sugar;
- 70 ml of vegetable oil;
- 4 cloves of garlic;
- 40 g green onions;
- 4 tsp dried ground ginger;
- 4 tablespoons sesame seeds.
Peel off the husks from the garlic cloves, pass them through a specially designed press, mix with chopped green onions, vegetable oil, soy sauce, ground ginger, sugar and sesame seeds. Rub a piece of pork with the resulting sauce, wrap in plastic wrap or put in a bag and refrigerate for 3 hours. In this marinade, pork is more suitable for roasting in the oven or in foil on the grill.
For a juicy tomato marinade, you will need (for 1.5 kg of meat):
- 750 g of canned tomatoes in their juice;
- 60 ml of vegetable oil;
- 2 tsp ground allspice;
- 1, 5 tbsp. salt.
Mash the tomatoes with a fork until an almost homogeneous mass is formed, pour in the vegetable oil and add the pepper. Soak the pork in this mixture for at least 4 hours, shake it off and then salt it.
