There are many different pork marinades, both for those pieces you are going to bake or stew, and for those destined to become a juicy kebab. Which one should you choose is a matter of your taste.
It is necessary
-
- Traditional pork marinade:
- 3-4 onions;
- ground pepper and peas;
- bay leaf - 1 pc.;
- glass of water;
- sugar: half a teaspoon;
- salt: one teaspoon;
- a glass of 9% vinegar.
- Pork mint marinade:
- 4-5 tablespoons of vegetable oil;
- 3-4 fresh mint leaves;
- one large onion;
- 2-3 cloves of garlic;
- rosemary.
- Tea marinade:
- three tablespoons of large leaf black tea;
- 300 ml. boiling water;
- 1 teaspoon salt
- 1.5 teaspoons of sugar
- freshly ground black pepper.
- Lemon marinade:
- half a lemon;
- half a glass of water;
- salt
- pepper
- hops-suneli
- grated nutmeg (pinch);
- 3 onions.
Instructions
Step 1
For a traditional pork kebab marinade, take 3-4 medium-sized onions, peel them and chop them into half rings.
Step 2
Stir the sliced meat with ground and whole peppercorns, add 1 bay leaf.
Step 3
Take a glass of boiled water, dissolve half a teaspoon of sugar and one teaspoon of salt in it, add 1 glass of 9% vinegar to this mixture.
Step 4
Pour the prepared meat with spices with the resulting marinade.
Step 5
Make a mint pork marinade. To do this, take 4-5 tablespoons of vegetable oil, 3-4 leaves of fresh mint. Chop the mint leaves and mix with the oil.
Step 6
Chop one large onion, 2-3 cloves of garlic (you can use garlic powder). Add the onion and garlic to the oil and mint mixture and stir. Place some rosemary in the marinade to taste. Brush pork with the resulting marinade and leave overnight.
Step 7
Use the Tea Marinade recipe for delicious pork stew. Take three tablespoons of good black tea, 300 ml. boiling water. Brew tea.
Step 8
After 10 minutes, strain the tea leaves through a strainer and cool well. Add 1 teaspoon of salt, 1, 5 teaspoons of sugar, freshly ground pepper to the tea, stir the mixture.
Step 9
Use the Lemon Pork Marinade recipe. Take a large lemon, cut it in half, squeeze the juice from half of the fruit into a glass. Then fill the glass halfway with water.
Step 10
Put a layer of meat in an enamel bowl or saucepan, sprinkle with salt, pepper, suneli hops, nutmeg and grated nutmeg (about a pinch). Top with a layer of onions (3 pieces per 2 kg of meat), cut into rings, and pour with a spoonful of diluted lemon juice. Place the meat layer again. And so continue until you run out of meat. Place a lid on the pot and refrigerate overnight.
