Baked pork is a profitable dish in many ways. There is not a lot of trouble with it, because it is prepared almost by itself, in addition, it is satisfying, tasty, and also healthy due to the method of preparation. The main task is to properly marinate the meat so that it turns out tender, juicy and exudes a rich aroma.
Soak the pork in a flavorful tomato-garlic sauce. It will turn out not only soft, but will also acquire an incredibly beautiful golden brown crust when baked. For 1 kg of meat you will need:
- 120 g ketchup;
- 6 cloves of garlic;
- 100 g of honey;
- 40 ml of vegetable oil;
- 1 tsp spices for meat;
- 1/2 tsp ground red pepper;
- 1, 5 tsp salt.
If you are cooking lean meat, then inject vegetable oil into it with a syringe, it will be more tender.
Peel the garlic and grate on a fine grater or crush in a specially designed press. Combine this gruel with ketchup, honey and vegetable oil in a small saucepan or saucepan and put on low heat. Heat the marinade for two minutes, stirring with a wooden spatula, season with spices and salt. Cool the mixture slightly, cover the meat with it and leave in the refrigerator for 1 to 12 hours.
Make a spicy oriental pork marinade. For 1 kg of meat you will need:
- 100 ml of wine vinegar;
- 50 ml of red wine;
- 3 cloves of garlic;
- 2 bitter peppers;
- 2 shallots;
- 2 tsp Sahara;
- 1, 5 tsp salt;
- 1 tsp each cumin, ground coriander and oregano;
- 1/4 tsp cinnamon.
You can speed up the marinating process of pork by placing the meat in a plastic wrap or plastic bag.
Bake the bitter peppers in the oven until soft, then peel and scrub the seeds. Peel other vegetables and mash everything into a smooth puree in a blender or mortar. Mix it with spices, salt and sugar, dilute with wine and vinegar. Cover a piece of meat with the marinade evenly and hold it for several hours, maximum a day.
The mineral marinade for lamb is very common in Caucasian cuisine, but it can also be applied to pork. This is a great way to soften it and saturate it with moisture so that even the harsh part of the carcass will turn out juicy after baking. For 1 kg of meat you will need:
- 500 ml of highly carbonated mineral water;
- 1 lemon;
- 50 ml of vegetable oil;
- 1 tbsp. spices for meat;
- 1, 5 tsp salt.
Be careful, ready-made spices for meat may contain salt, read the composition on the package. In this case, reduce the additional amount.
Squeeze lemon juice, combine with vegetable oil and mineral water. Rub the pork with spices and salt. Place it in a tight container and cover with marinade for 6 hours. Tighten the dishes with cling film or cover.
You will be surprised, but you can marinate pork in such a rather original way - in tea, or rather, in strong tea leaves. It is preferable to use a Chinese-made drink for this, especially a variety called lapsang sushong, whose aroma resembles the smell of smoke. However, regular black tea is fine too. For 1 kg of meat you will need:
- 3 tbsp. tea;
- 300 ml of water;
- 1, 5 tsp Sahara;
- 1 tsp salt;
- 3/4 tsp ground black pepper.
Boil water and brew the tea for 10 minutes. Strain it through a strainer or double cheesecloth and let cool completely. Dissolve sugar, salt and pepper in dark liquid and mix well. Dip pork in this marinade for 3-4 hours.
