Marinate pork meat quickly and tasty. Marinade for pork is the most delicious How best to marinate

Sometimes the idea to get out into nature appears spontaneously. There is no time to prepare a menu for a picnic, but you really want to eat a delicious fragrant shish kebab cooked on a fire! How to quickly marinate pork skewers? It is for such a case - recipes for a simple marinade “quickly”!

Before you start marinating pork “quickly”, remember: no marinade will save the taste if you do not know the basic rules for cooking barbecue. All the nuances are important - from the choice of meat to the subtleties of frying!

1. For barbecue choose the neck (neck) of fresh pork. You can also cook tenderloin, in such a barbecue there will be no excess fat. Actual.
2. Cut the meat large pieces across the fibers. A piece of meat for stringing on a skewer should be about 4-5 cm2. Pieces of meat that are too small are usually too dry.
3. For marinating meat do not use aluminum or other metal containers, it is harmful. Glass, enamel or special food containers are your allies. Finally, place a few one-on-one plastic bags for strength and marinate. Fast and convenient!
4. In the process of marinating meat, use chopped seasonings, dry spices. Marinating, in principle, can be done in anything, but it is important that no large pieces of seasoning remain on the meat during frying (they tend to burn, giving an unpleasant taste). The exception is onion rings. If you string them on a skewer, they should be thicker.
5. Do not barbecue on an open fire. The top layer of meat may be charred (it will become bitter in taste), and the inside may remain raw. Contrary to the well-known saying that nothing hot is ever raw, it's best not to risk eating raw pork.
6. Don't overcook the barbecue. Pieces of correctly, coarsely chopped meat are enough to turn over 1 time per minute. If the coals periodically flare up to a fire, water them a small amount water. For juiciness, the kebab itself can be lightly poured with wine, beer, champagne or Coca-Cola at the end of cooking (especially if there are children in the company).

How to marinate barbecue quickly? Top 5 Delicious Pork Marinades!

I propose simple recipes marinating pork - the preparation time for meat takes up to an hour. As soon as the firewood burns out, the barbecue can already be fried!

Recipe number 1: classic and excellent result

Marinade preparation:

In chopped meat (based on 1 kg), add 1 tablespoon of salt and a mixture of ground peppers (red, black, white), 2-3 bay leaves. If desired, you can add any dry seasoning - thyme, fenugreek, curry - in a word, who prefers what. For those who don’t like spicy food, focus on paprika or turmeric (they will give a beautiful color to the kebab).

Mix the meat and salt well with your hands, and then pour in cool, clean water so that it slightly covers the meat. While the coals flare up, and this is 30-40 minutes, the meat will become juicy and saturated with seasonings. Nothing superfluous, and a wonderful classic barbecue is guaranteed to you!

Recipe number 2: quick marinade with mayonnaise

Marinade preparation:

In chopped meat (based on 1 kg), add 2 tablespoons of medium fat mayonnaise (30-50%). It is not at all necessary to add store-bought mayonnaise, you can cook mayonnaise according to home recipe. But since we need to marinate meat quickly, it is advisable to have mayonnaise available in advance.

It is not necessary to assume that mayonnaise will not be enough, it is enough for us to lightly soak the meat with spices. For an excellent taste, add a mixture of peppers, Italian or Provence dry seasonings, in a word, whoever likes what! Salt - a pinch!

Mix the meat well with mayonnaise and salt with your hands. About half an hour is enough for it to soak before frying the barbecue.

Recipe #3: Lemon Juice Marinade

Marinade preparation:

In chopped meat (per 1 kg), add freshly squeezed juice of one medium-sized lemon or large lime. Many people tend to use vinegar in the marinade, but I recommend sticking with the healthier, more natural option. It can be lemon, lime, kiwi or orange. These exotic fruits contain the necessary acidity in different proportions- choose what you like. Especially if there are children in the company - an orange flavor and a minimum of hot pepper!

Squeeze the fresh, pulpless juice into the meat, add 2 tablespoons of olive or other refined vegetable oil, a pinch of salt and a little dry seasoning to taste. Mix meat well with seasonings. Basil, dry mint and oregano go well with such a marinade. Sharpness - to taste, use.

Recipe #4: Delicious Quick Tomato Marinade

Marinade preparation:

In chopped meat (based on 1 kg), add a glass of tomato juice. It can be made from fresh tomatoes (scroll 2-3 juicy large tomatoes in a meat grinder or blender). Also suitable for regular marinade tomato juice from the store, pay attention to the label - the greater its concentration, the better. For a quick tomato marinade, you can simply dilute 50-70 grams of tomato paste (at least 25%) in a glass of cool clean water.

Mix the meat with the tomato well, add a pinch of salt and seasonings to taste and spiciness. Onion juice is welcome (just juice!). Grind a couple of onions and squeeze out the juice, without pulp. Add to tomato marinade. It is good to use the onion pulp for a longer marinade, when you have the opportunity to leave the meat overnight, for 10 hours. But when time is short, and you need a quick way to marinate the meat, the onion pulp will not have time to be absorbed, but will only add an unpleasant bitterness to the kebab .

Recipe #5: Original Soy Sauce and Coca-Cola Marinade

Marinade preparation:

Such, at first glance, an unusual combination of ingredients, has recently been used with might and main in cooking. And since we are considering quick ways marinating meat for barbecue, then it is this marinade that manages to “penetrate” the meat in 30-40 minutes!

For 1 kg of meat, we need 1.5 -2 cups of Coca-Cola, 3 tablespoons of classic soy sauce and 1 tablespoon of odorless vegetable oil. Do not salt the meat, because there is enough salt in soy sauce! Squeeze a couple of garlic cloves as well, and add a teaspoon of ground pepper (allspice or chili, you decide!). Of the seasonings for such a marinade, dry thyme or oregano is well suited. Mix everything well, and after half an hour the meat can be fried.

Take note of these simple recipes for quick marinating pork for barbecue and try them in nature! Of course, do not forget about quality meat and proper frying. With these marinades, delicious kebabs are guaranteed without any hassle! Bon appetit!

Good day, my readers. For a long time it was believed that the marinade is needed only for tough meat. But attitudes towards him have recently changed. Increasingly, it is used to help meat reveal its palatability. And what marinades for pork meat are best suited for this task, I will tell you.

As a rule, meat sauces have three main components:

• acid base. It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
• Spices- can be added to any taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
• Butter- it gently envelops the meat, sealing in moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is affected by the age of the pig. If this is a 5-year-old boar, then you won’t get off with one hour 🙂

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available and without excess water.

marinade recipes

Fragrant mixtures are great for roasting pulp in the oven, for barbecue and for smoking meat. There is a huge variety of options. For example, a classic marinade or an exotic one (say, in lingonberry or pomegranate juice).

I think you can easily decide what is better to marinate pork in order to make it amazingly tasty. After all, someone likes the sweet and sour version, while someone prefers the spicy one. As they say, tastes differ. And if you want to cook pork in a pan, then I have marinade recipes.

The classic way with vinegar and onions

Although some cooks are not enthusiastic about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

• 3 pcs. large onions;
• glass of water;
• 100 ml table 9% vinegar;
• a couple of st. spoons of vegetable oil;
• spices + salt.

We give the washed meat the opportunity to dry and cut it into portioned pieces 5x5 cm in size. Chop the onion into rings (recommended width is 5 mm). Then mix the onions with the pork with your hands. Salt the mixture and flavor it with spices and oil.

After that, add vinegar diluted in water here and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will turn out much better if you marinate all night.

And after the marinated pieces can be cooked on a fire or fried in a pan. Experiment on health 🙂

How to Marinate Pork in Apple Cider Vinegar

For a neck weighing 2200 g, you need to take:

• 550 g of onions;
• 70 ml vegetable oil;
• 6 art. spoons of apple cider vinegar;
• spices + salt.

If you fry the kebab on skewers, cut the neck into pieces of 5x6 cm. If you cook on a barbecue, chop the pork with plates so that their width is 2-3 cm. Grind the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can just add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar to this. Mix all components well. Then we marinate the pork. The minimum time that I advise you to endure is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

The recipe below will make 2 servings. Generally, romantic dinner you are provided. For 300 g of neck you need to take:

• 3 garlic cloves;
• 1 teaspoon of chili sauce;
• half a small lemon;
• 3 art. tablespoons olive oil + a little for frying;
• salt + pepper.

Squeeze out the juice from the lemon (you will need 3 tablespoons) and three 1 tbsp. a spoonful of zest. Mix juice and zest with sauce and olive oil. Here we introduce chopped garlic, salt and pepper into the gruel. Mix the marinade ingredients well.

After washing, the meat is cut into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

After that, put the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won't take much time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork you will need:

• 0.5 kg loin;
• 120 ml dry red wine;
• 1 st. a spoonful of chopped garlic;
• 1 st. a spoonful of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 st. a spoonful of cane sugar;
• 3 art. spoons of wine vinegar;
• 1 st. a spoonful of olive oil;
• 1 teaspoon of dry herbs (marjoram + basil + oregano);
• salt + pepper.

We mix the ingredients of the spicy mass. Immerse pork pieces in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you do not have red wine, you can make a marinade with white wine. Watch the video on how to do it.

How to make marinade with soy sauce

For an entrecote weighing 1.5 kg you will need:

• large onion;
• 130 ml (take dark) soy sauce;
• 200 ml homemade mayonnaise;
• chopped dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or grind it in a blender. Add the gruel to the other marinade ingredients.

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let them marinate well. After the entrecote, we cook on the grill, bake in the oven or fry in a pan.

Marinate pork on kefir

For a 2 kg neck, take:

• liter of kefir;
• 5 pieces. onion;
• a bunch of green basil;
• salt + pepper.

Such a marinade can also be prepared with sour cream. You can take different fat content. We cut 2 onions into thin rings, and the remaining 3 pcs. grind into puree. We wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour all this with kefir and mix gently. We leave the meat to marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry on a fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium sized lemon;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, wipe it with a disposable kitchen towel and cut into pieces of the same size. We puree the kiwi, and make juice from ¼ of the lemon fruit. The rest is cut into 3 pieces and sent to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper it. It will be more fragrant if you add freshly ground pepper. We mix the components so that the spicy mass is distributed evenly. And marinate no more than 2 hours. Otherwise, you will end up with mashed meat. Well, then we string it on skewers and fry.

beer marinade

This recipe is very simple. For the marinade, I advise you to use live beer. It will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portioned pieces of the same size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are added and peppered. And then proceed to their preparation - frying, baking, stewing. In general, as your heart desires.

Marinating pork in mayonnaise

The meat cooked according to this recipe comes out incredibly juicy and tender. You need to prepare:

• a kilo of pulp;
• 4 things. onion;
• 250 ml homemade mayonnaise;
• salt + pepper.

We wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then add mayonnaise here. We mix everything well. And we marinate the barbecue for 10-12 hours, and then fry it.

Soften meat in mineral water

For 1.5 kg of neck, take:

• 0.5 l of soda;
• 1 st. a spoonful of vegetable oil;
• 500 g of onions;
• pepper + salt.

Prepare the meat - wash, wipe and cut into pieces. Grind the onion - you can chop it into a gruel in a blender or finely chop with a knife. Add onion puree to pork, salt and pepper the mass. Next, fill it all with soda and add oil. We leave the pork in a fragrant mass for 12-15 hours. Well, then put the pulp on the grill or put it on skewers and fry.

Making the honey mustard marinade

Honey and mustard are an amazing duet. They give pork a pleasant sharpness, sweetness and spicy notes. For this delicious dish you will need:

• 600 g tenderloin;
• 3 art. spoons of honey;
• 3 art. spoons of mustard;
• salt + spices.

For frying in a pan, wash the pulp, cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this fragrant mass and leave it for a couple of hours.

If you will cook on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. Cooking in a frying pan will take a little longer. During frying, I advise you to pour the meat with a fragrant sauce in which the pork was marinated. And yes, salt the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

• 1 teaspoon of salt;
• juice from 1/4 large lemon;
• 100 ml tomato sauce or ketchup;
• 1 st. a spoonful of brown sugar;
• a pinch of crushed black pepper;
• 2 pinches of paprika;
• 2 cloves of garlic;
• a little vegetable oil.

Pork cut into 2 pieces. Grind the garlic into a pulp and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce to the composition and mix everything thoroughly.

We send the pork to the tomato marinade and leave for 4-5 hours. Turn the pieces occasionally to marinate well.

We will cook the meat in the oven. Lubricate the form with oil, put the marinated pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the meat with the secreted juice and continue to cook for another 20 minutes. This is just a masterpiece dish - a ruddy crust, awesome aroma 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is:

• 2 kg of pulp;
• 3 garlic cloves;
• 200 g lingonberries;
• salt + pepper.

Pre-washed and dried meat cut into portions. Puree the berries and garlic, then add to the seasoning mixture. Immerse the pork in a fragrant gruel and send it to the refrigerator overnight. Well, then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with Balsamic Vinegar

For 1.5 kg of pulp you need to take:

• 4 tbsp. tablespoons of olive oil;
• 1 teaspoon of dry rosemary;
• 2 tbsp. spoons of balsamic vinegar;
• 4 garlic cloves;
• 1 st. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 st. a spoonful of honey

Grind garlic into a pulp and mix this component with other components of the marinade. Washed, and then cut the dried pork pulp into equal pieces like a barbecue. Then we send them to the fragrant mass for 6-8 hours. And then we string them on skewers and cook on a fire.

Marinate in pomegranate juice

I am sure that today's article will help you become a real expert in the field of marinating pork. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to. And I say to you: see you soon!

A properly selected beef marinade will soften the tough fibers of this type of meat and help to significantly improve the taste characteristics of the finished dish. Do not neglect the pickling process, giving it due attention and time, and the result will surely please you.

How to marinate beef?

It doesn’t matter if you choose a beef marinade for tenderness, or you just want to get an original taste and add flavor to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:

1. The selected product is initially rinsed, dried with napkins or paper towels, and only then cut into portioned slices.
2. When preparing the beef marinade according to the chosen recipe, you can add other seasonings or aromatic spices to your liking or replace the recommended ones with them.
3. Small pieces of meat should be kept in the marinade for at least an hour, and whole chunks should be marinated for several hours or ideally left overnight.

How to marinate beef for barbecue?

If you are looking for a successful beef, pay attention to this recipe. Meat prepared according to the above recommendations, when roasted on a fire, is not only fragrant, ruddy and appetizing, but also perfectly preserves the juices inside, bakes well, remaining soft.

Ingredients:

• beef - 1.5-2 kg;
• refined vegetable oil - 0.5 l;
• onion - 1 kg;
• salt - 2 teaspoons or to taste;
• ground coriander and pepper - 1 teaspoon each;
• fragrant herbs.

Cooking

1. Prepared meat is cut, salted, peppered, flavored with spices and herbs.
2. Add chopped onion and mashed hands with salt, pour in vegetable oil, stir and leave to marinate for 12 hours or more.

How to marinate beef for baking in the oven?

It is difficult to choose the best marinade for beef in the oven, as many variations are worthy of the highest rating and give an excellent result. Below is a recipe for one of those, based on the use of the simplest and most affordable ingredients. Before baking, the meat chunk must be dried and fried in hot oil in a pan, sealing all the juices inside.

Ingredients:

• beef - 1 kg;
• mineral water - 100 ml;
• garlic - 3-4 cloves;
• mustard - 2 tbsp. spoons;
• salt - 1 teaspoon;
• ground pepper - 1 teaspoon.

Cooking

1. Washed and dried meat slices are rubbed with a mixture of salt and pepper.
2. To make a marinade for beef in the oven, mustard is mixed with grated garlic and highly carbonated mineral water.
3. The meat is flavored with the resulting mixture and left for 8 hours, or ideally for a day, occasionally turning over.

Beef marinade for pan frying

A quick beef marinade made using the guidelines below will give you a soft and juicy result in minutes. By holding the sliced ​​​​product in a savory mixture for only 15 minutes, and then adding it at the end of frying and stewing the dish along with onions, you can get real pleasure from the perfect taste of a delicacy.

Ingredients:

• beef - 500 g;
• wine vinegar - 2 tbsp. spoons;
• soy sauce - 3 tbsp. spoons;
• onion - 250 g;
• salt and pepper - to taste.

Cooking

1. To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, while adding pepper and half-ringed onions.
2. Add the mixture to the prepared meat, mix, let stand for 15 minutes.
3. The slices are taken out on a napkin, dried and laid out in oil heated in a frying pan.
4. Fry the beef on all sides, add onion with marinade and stew under the lid until the juices evaporate.

How to marinate beef steak?

The following marinade for marbled beef it is also quite suitable for marinating simple beef pulp (tenderloin, thick edge). The meat is quickly soaked and turns out juicy, soft and tender. The main thing is to choose a fresh and high-quality product for the steak and cut it exclusively across the fibers.

Ingredients:

• beef - 700 g;
• lemon - 1 pc.;
• Worcestershire sauce - 5 teaspoons;
• chili sauce - 1-2 teaspoons;
• olive oil - 4 tbsp. spoons;
• salt and pepper - 1 teaspoon each.

Cooking

1. Preparing a marinade for beef steak is easy. You need to squeeze the juice from the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
2. The prepared meat is salted, peppered, kneaded with hands, flavored with the prepared spicy mixture and left for 30 minutes, turning over once during this time.

Marinade for beef stew

Oven-baked beef marinade can be as simple as this one, or cooked with gourmet flavors for a more savory flavor. Lemon in the recipe can be optionally replaced with wine vinegar, which is no less effective in softening meat fibers.

Ingredients:

• beef tenderloin - 1 kg;
• lemon - 1 pc.;
• garlic - 4-5 teeth;
• salt, sugar and pepper - 2 teaspoons each;
• vegetable oil - 2 tbsp. spoons.

Cooking

1. The tenderloin is rinsed, dried and stuffed with peeled and cut garlic.
2. Rub the slice with a mixture of salt, sugar and pepper, sprinkle with lemon juice and vegetable oil and leave for several hours.

How to marinate beef chops?

When choosing a marinade for, you should focus on the quality of the selected meat. Fresh tenderloin will turn out delicious, juicy and soft without the use of "reactive" mixtures. You just need to pepper the broken slices and salt at the end of frying. Thawed or old meat requires pre-marination, the secrets of which are below.

Ingredients:

• beef - 1 kg;
• dry mustard - 2 tbsp. spoons;
• wine vinegar - 2 tbsp. spoons;
• vegetable oil - 4 tbsp. spoons;
• garlic 4 cloves;
• salt pepper.

Cooking

1. To make a marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic, pepper.
2. Rub the prepared meat chunks with the resulting mixture and leave for at least a couple of hours.
3. Salt the chops at the end of frying, which will keep the maximum amount of juice inside.

Marinade for beef stew

The following beef marinade recipe is suitable if the meat needs to be stewed in tomato or any other sauce for serving with a side dish or vegetables. You can make the concentration of the spicy mixture lower or add other seasonings, spices if desired, and replace the onion or supplement with peeled and chopped garlic.

Ingredients:

• beef - 1 kg;
• carrots - 1 pc.;
• onion - 300 g;
• water - 1 l;
• wine vinegar - 150 ml;
• sugar - 1.5-2 tbsp. spoons;
• salt - 1-1.5 tbsp. spoons;
• seasonings for meat, pepper.

Cooking

1. Prepared meat is mixed with chopped carrots and onions.
2. Making a marinade for stewed beef, salt, sugar are dissolved in water, vinegar is poured in and the resulting mixture is added to beef with vegetables.
3. A load is placed on top and the meat is left to marinate for 6-12 hours.
4. For stewing, vegetables and part of the marinade mixture are used, adding it to taste.

Marinade for beef ribs

The marinade can be prepared from a mixture of oil and wine vinegar, or decorated with dry red wine, which will give the meat an incredible taste and appetizing fragrance. It is preferable to bake meat marinated according to the recipe below on the bone in foil or a sleeve.

Ingredients:

• beef ribs - 1 kg;
• red wine - 300-400 ml;
• vegetable oil - 50 ml;
• salt, pepper and dry herbs - 1 teaspoon each.

Cooking

1. The ribs cut into portions are salted and peppered.
2. To make a marinade for beef ribs, simply mix vegetable oil and red wine and pour over the meat.
3. Leave the workpiece to marinate for 6-12 hours.

How to marinate beef in soy sauce?

The marinade contains only those additional components that will emphasize the rich taste and aroma of this type of meat, without drowning it out or interrupting it. Garlic and onion will add the necessary piquancy, and chili pepper, the amount of which can be varied according to your preferences, will add spiciness.

Marinade is the secret ingredient that turns any meat dish into a concentration of juiciness and flavor. Meat marinade is especially necessary. It allows you to make it more tender and gently add spices and spices. An obvious plus is the saving of valuable time. Making the best marinade is usually quick and easy.

We have compiled a selection of 6 great marinades that are perfect with beef, pork or lamb. Be sure to try marinating meat in one of them.

Marinade on kefir is especially suitable for pork. As a rule, this meat is difficult to bake so that it turns out to be as juicy and ruddy as possible. Kefir can easily cope with this task and make pork especially tender and tasty.

Cooking secrets: Marinade for meat in the oven

For barbecue and for baking, you need to buy halal meat. Even the best marinade for meat in the oven will not turn tough meat into a tender delicacy. We recommend that you do not use meat that has been frozen for baking.

Meat marinade gradually softens the fibers and makes elal meat more tender and juicy, giving it a pleasant aftertaste. Marinate for at least 6 hours so that the fibers are completely saturated with the necessary marinade. For express marinades, products with high acidity are used: lemon, kiwi, pomegranate or pineapple juice. But you should not use vinegar, popular in the post-Soviet space - it can irrevocably spoil the taste of even a selected product by drying it out, and instead of softening the fibers, it will make them even tougher.

Ideal seasonings for beef casseroles are black pepper and cumin. Coriander and red pepper, various herbs, traditional bay leaf, chili and basil also perfectly emphasize the taste.

marinade for steak

The steak is traditionally marinated in a spicy or sweetish marinade. It enriches the taste regardless of the degree of further roasting. Steaks are traditionally made from beef (steam veal). There are also fish steaks requiring special recipes.

An ideal marinade for beef steaks is:

• 50 ml of oil;
• garlic to taste;
• 2 tbsp. l. lemon juice;
• 1 onion;
• 3 pinches of black ground pepper;
• 0.5 tsp salt;
• 1.5 tsp mustard.

Beef should definitely be marinated before cooking, because it is tough enough to chew. And besides softening, this marinade will enrich the meat with a piquant and delicate taste. The aroma of such steaks will not leave indifferent even the most convinced vegetarian - it's worth a try!

How to marinate beef? For her, it is better to use olive oil. It is also worth using more seasonings, for example, fragrant basil, thyme, rosemary.

Marinate for baking in foil

This method of cooking can be practiced with any type of meat, with the exception of game. As a result of baking in foil, the dish turns out soft, juicy, fragrant, and besides, there is no need to wash the trays after cooking. This cooking method is as close as possible to baking on a fire or in an oven.

Delicious cooking in foil is easy if you follow the basic rules:

• large pieces (more than a kilogram should be wrapped in foil, achieving maximum tightness, then the juice will not flow out and evaporate, and the dish will turn out tender and juicy;
• to create an airtight package, you should put the meat on one piece of foil that exceeds it in area, and cover with another, forming seams on four sides with the help of repeated bends of the foil. During cooking, the bag will swell, and the degree of readiness can be tracked using the seams: when they darken, the dish is ready;
• it is worth remembering that meat should not be salted for cooking in foil. It must also be cleaned with high quality and all unnecessary parts removed;
• as a marinade, chopped tomatoes and onions are often used, mixed with lemon sauce and black pepper. Leave the product in it for at least 2 hours.

Marinade for lamb meat

Recently, cooking traditionally "store" products at home in the kitchen is gaining more and more popularity. So you can control the quality and processing technology of the original ingredients and be sure that such a dish will not harm your health.

How to marinate meat for cooking homemade lamb? It is necessary to boil the water, then add salt, pepper and your favorite spices of your choice to it, let it boil a little, turn it off and cool. We completely immerse the meat in the marinade and put it in the refrigerator for three days. Turn it over daily so that it is evenly saturated with the solution.

The marinade for beef differs from lamb in that it is desirable to add garlic to enhance the taste.

For example, a recipe might be:

• 3 liters of water;
• 1 head of garlic;
• 5 bay leaves;
• 1 tsp allspice;
• 0.5 tsp black pepper;
• 6 art. l. salt;
• 1 st. l. Sahara.

Properly cooked lamb is an unforgettable treat, but cooking lamb is quite difficult: the main task is to get rid of the specific smell that spoils the impression of meat. This goal is achieved thanks to the right spices.

To achieve the most mild taste and aroma, it is worth using paprika, chopped dried capsicum. The technology is the same: we keep it in the marinade for two days in the refrigerator. It is also necessary to remember that lamb, however, like other types of meat, must be carefully cleaned before cooking.

Summing up all the above, it can be noted that good marinade and a sufficient time of exposure of meat in it before cooking is one of the constant conditions for a tasty juicy meat and aroma. It is also necessary to choose the right products for baking and carefully clean them from the remnants of bones, films and excess fat, so as not to spoil the final taste and appearance when served.

Marinated pork in the oven

Option 1: Classic Oven Marinated Pork Recipe

If the pork is marinated before cooking, then the taste of the finished dish will turn out to be brighter and more unusual, and the meat itself will be juicy and tender. You can cook in the culinary sleeve, in foil or without them.

For the marinade, spices and liquids containing acid, as well as citrus fruits, are most often used. In order for the pork to be properly prepared for baking, usually 3-4 hours are enough, but there are also faster recipes. The meat can be marinated as a whole piece, and already cut into portioned pieces. And if you make several punctures on it with a fork or knife, then it will soak even faster.

Ingredients:

• kilogram of pork loin (on the bone);
• 150 gr. soy sauce;
• salt;
• ground black pepper;
• a teaspoon of dried ginger;
• vegetable oil;
• lemon.

Step-by-step recipe for marinated pork in the oven

Wash the lemon thoroughly with detergent, rinse and wipe dry. Cut the zest with a knife or grate. Squeeze the juice from the pulp, remove the trapped fibers and bones or strain through a strainer.

In a cup, combine lemon juice, soy sauce, a couple of tablespoons of oil, ground ginger and salt and pepper, stir until smooth.

Rinse the meat, remove the remaining moisture with napkins and cut into pieces along the width of the bone. Pound lightly and arrange in a baking dish. Pour the marinade on top - it should completely hide the meat under it. Refrigerate for 3-4 hours.

Arrange the finished meat on plates, adding as a side dish vegetable stew or boiled cereals.

Option 2: Quick Oven Marinated Pork Recipe

Ingredients:

• 750 gr. pork (neck);
• seven cloves of garlic;
• salt;
• ground black pepper;
• three tablespoons of grain mustard.

How to quickly cook marinated pork in the oven

Rinse the pork neck, cut off the films and dry with paper napkins.

Peel the garlic from the husk and cut into slices.

On pork, make cuts every 1-1.5 cm. Insert garlic slices into each slot.

Mix salt and black pepper, rub thoroughly into the meat on all sides, then coat with mustard and leave for 20 minutes so that the pork is properly marinated and absorbs the aromas of spices.

Before serving, cut the meat into portions and decorate the dish with fresh or pickled vegetables and herbs.

Option 3: Marinated pork in the oven with adjika

Pork marinated in a mixture of adjika, soy sauce and spices is another versatile and simple meat recipe that can be served both at the festive table and at family dinner. The recipe does not require much time and strong labor costs on the part of the hostess.

Ingredients:

• kilogram of pork (brisket);
• half a glass of burning adjika;
• half a glass of soy sauce;
• packaging of italian spices.

How to cook

Pour soy sauce into a deep container, stir in adjika and add spices. Stir with a fork until smooth.

Rinse pork belly with cold water, dry from moisture. Coat with prepared marinade on all sides and put in a separate cup. Leave in a cold place for 2-4 hours.

Put the marinated meat in a baking sleeve, tie it up and make a few punctures with a knife on the sleeve.

Put the meat in the sleeve on a baking sheet and send it to the oven for an hour and a half at a temperature of 200 degrees.

Put the finished meat on a dish in a whole piece, decorate with boiled or baked potatoes, fresh tomatoes and parsley. This pork is delicious both hot and cold.

Option 4: Oven Marinated Pork with Wine and Oranges

Tender pork marinated with oranges can be the main dish on festive table or cutting. You can also make sandwiches from pieces of meat. Unlike many recipes, the meat is baked and served with a marinade.

Ingredients:

• kilogram of pork (pulp);
• big carrot;
• bulb;
• 170 ml. orange juice;
• a glass of broth or water;
• 350 ml. rose wine;
• two medium oranges
• two tablespoons of vegetable oil.

Step by step recipe

Peel the onion from the husk, rinse with cool water and cut into half rings of small thickness.

Peel, wash and chop the carrots into thin strips or on a grater for Korean carrots.

In a bowl, combine orange juice (freshly squeezed), wine and vegetable oil, stir.

Rinse the pork pulp with cold water, cut off the films and tendons, dry with a paper towel from moisture.

Put the meat in a deep container, add the prepared vegetables and pour the marinade. Mix with your hands, stretch cling film over the cup and put in a cold place for at least 4 hours.

Put the form with meat in the oven for 60 minutes. From time to time, open the cabinet and pour the marinade on top of the meat so that it does not turn out to be a bit dry.

Remove the peel and white layer from oranges. Divide the fruit into slices and remove the film, otherwise it will give bitterness to the dish. 5 minutes before the end of baking, add orange slices to the pork dish.

Cut the cooked meat into thin slices. Serve to the table, garnish with baked orange slices and pour over the marinade in which the pork was cooked. If the sauce is already cold, it can be quickly reheated in the microwave.

Option 5: Marinated pork in the oven with kiwi

The kiwi marinade has such an active effect on the meat that in about half an hour it will be ready for baking. Pork is very soft and juicy, but to make the dish even tastier, you can add a little spicy sauce from the same kiwi.

Ingredients:

• half a kilogram of pork;
• 2 large kiwis;
• salt;
• ground black pepper;
• three cloves of garlic;
• half a red hot pepper;
• red onion;
• a couple of tablespoons of vegetable oil;
• a teaspoon of orange vinegar.

How to cook

Cut the pork into portions. Rinse thoroughly and pat dry. Place in a deep container.

One kiwi - it should be ripe, but not too soft - rinse, peel off the skin, and mash the pulp with your hands and mix with pieces of pork. If the kiwi is hard, you can simply cut into small squares.

Salt the meat to your taste, season with black pepper and mix thoroughly with your hands. Leave at room temperature for half an hour.

When the meat is marinated, together with the kiwi puree, put it on a wire rack with a tray so that the juice that will be released during baking flows down and the pork is properly browned.

Send the meat to the oven for half an hour when heated to 180 degrees.

Wash the remaining kiwi, peel and cut into small pieces. Peel the onion and garlic from the husk, finely chop with a knife. Peel hot pepper from seeds, finely chop. Mix all vegetables in a separate bowl.

In another bowl, combine orange vinegar (you can substitute apple cider vinegar or wine vinegar), a little salt and black pepper, and vegetable oil. Shake with a fork until the grains of salt are completely dissolved. Then mix with the kiwi fruit.

Put the finished pork on plates and pour the kiwi and vegetable sauce on top.

Boiled rice or baked potatoes are perfect as a side dish.

Marinades for meat in the oven: 7 recipes

Meat is marinated not only for cooking juicy barbecue. It does not hurt to do this before roasting pork, beef or chicken in the oven. So the dish will turn out more tender and softer, it will absorb all the aroma of spices and spices. What marinade recipes will help prepare the perfect meat for a family dinner?

Kefir: a universal recipe for any type of meat

Any meat, if kept in kefir before baking or frying, will become softer. Sour-milk marinade - universal recipe, which is useful if you often please loved ones with meat dishes. For a rich taste, add garlic and onion to it.

• 250 ml of kefir,
• bulb,
• 2-3 garlic cloves,
• 2 bay leaves.

1. Chop the garlic, cut the onion into thin half rings.
2. Pour kefir into a saucepan. Put all the other products here, mix well. The sauce can be salted and peppered to taste.
3. Dip the prepared meat into the kefir marinade. Hold for at least an hour.

Mustard and honey: the fastest marinade

According to experienced chefs, the honey-mustard marinade is the “fastest” of all. The sauce literally in half an hour will "soften" any kind of meat - lamb, beef, pork. This recipe will be a great addition to the dish - it will make it fragrant and slightly spicy. Honey-mustard marinade is especially good in combination with chicken - when baked on the carcass, an appetizing crisp is formed.

• 4 tbsp. l. mustard,
• 2 tbsp. l. honey,
• 3 art. l. soy sauce,
• 4 garlic cloves,
• orange.

1. Remove the zest from the orange.
2. Chop the garlic.
3. Combine all products in a blender bowl, beat. Lubricate the prepared meat with the resulting sauce, leave for 30-40 minutes. Then, having smeared it with the remnants of the marinade, bake or fry.

Onion and black pepper: juicy lamb and pork

Many recipes meat dishes pairs well with onions. Prepare a fragrant onion marinade with pepper. It will make lamb and pork much more aromatic and juicy even after a long heat treatment. But for tender chicken and turkey, it will be too “sharp”. Meat can be baked in the oven directly in the marinade, adding it fresh vegetables, - potatoes with sweet peppers or cabbage with eggplant.

• 500-700 g onions,
• 2 tsp ground black pepper,
• 3 bay leaves.

1. Peel the onion, chop coarsely.
2. Puree the prepared onion with pepper with a blender. Combine the mass with meat, add bay leaves. Leave to marinate in the refrigerator for at least 3 hours.

Basil and parsley: a bright flavor to meat dishes

Fresh herbs as the main ingredients in marinades literally saturate the meat with a rich aroma. Before baking it in the oven, you do not even have to supplement the dish with seasonings. Try using a basil and parsley marinade. It will "decorate" the recipes of pork and beef dishes.

• a large bunch of basil and parsley,
• 3 garlic cloves,
• 2-4 st. l. olive oil,
• 1 tsp sea ​​salt,
• bulb.

1. Peel the onion and garlic. Cut.
2. Combine all products in a bowl from a blender. Puree until you get a paste-like consistency. Try the sauce - you can pepper it to taste and season with your favorite spices.
3. Put the marinade on the meat, mix. Place the container in the refrigerator. It is advisable to keep the meat under the marinade for 6-8 hours.

Yogurt and Ginger: Spicy Lamb

Spicy ginger perfectly complements the taste of lamb. Prepare a marinade based on it, which will make the “hard” meat much more tender and juicy. It will also contain “standard” spices for lamb. If desired, the marinade can be supplemented with sour berries - for example, cranberries or lingonberries.

• 30-40 g fresh ginger,
• 200 ml natural yogurt,
• 3-4 garlic cloves,
• 1/2 tsp black pepper,
• 1 tsp coriander, paprika and sea salt,
• a pinch of zira,
• lemon.

1. Remove the zest from the lemon and squeeze the juice from the pulp.
2. Finely grate the ginger.
3. Chop the garlic.
4. Put yogurt in a saucepan, add salt and spices, lemon juice and zest. Mix everything properly.
5. Put the meat in the marinade. Place the bowl in the refrigerator for at least 2 hours.

Pomegranate and berries: marinade for real gourmets

According to experienced chefs, it is pomegranate marinade - the best way for preparing meat for baking in the oven or frying in a pan. Sweet and sour fruit grains not only emphasize the taste of pork, beef and lamb, but also make them more tender. Try combining pomegranate and berries in a marinade for a dish with a rich, rich flavor.

Pomegranate marinade is considered universal, suitable for any type of meat. With it, even the "regular" chicken will sparkle with a special taste.

• 2-3 grenades,
• 150 ml of water
• 2 sprigs of mint and cilantro,
• 1 tsp black pepper,
• a handful of cranberries,
• bulb.

1. Clear the grenades. Puree grains, berries, chopped onions and herbs with a blender.
2. Add water and pepper to pomegranate puree. If required, add additional salt to taste.
3. Put the resulting marinade on the meat, mix. Leave it overnight in the refrigerator.

Vegetables and apple cider vinegar: both a fragrant marinade and a side dish for a dish

If you don’t want to waste your time to separately prepare a side dish for meat, make a vegetable marinade. Juicy, fragrant fruits will make the dish softer and juicier, and at the same time will complement it when served. Roast the meat with the vegetables from the marinade.

Apple cider vinegar in the recipe will give the dish a special piquant note.

• 300-400 g of tomatoes,
• 3-4 sweet peppers of different colors,
• 2 bulbs
• 70 ml apple cider vinegar
• 1/2 tsp black pepper,
• 2 tsp paprika flakes,
• eggplant,
• small bunch of basil

1. Pour boiling water over the tomatoes, and then remove the peel from them. Process the vegetables with a blender until puree.
2. Peel, wash and coarsely chop the pepper, onion and eggplant.
3. Combine tomato puree and vegetables in a deep bowl. Stir. Add marinade with spices, vinegar and finely chopped basil. Pour the meat over them and refrigerate for at least 3 hours.

To get really fragrant and tasty meat, it must first be prepared. One of the main culinary tricks is pickling, which helps to give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often a soft meat, so you should not make a too aggressive marinade, but it is very important to enrich the taste and aroma of this meat with the help of spices.

Recipes are for 1 kg of pork

• Mineral water (highly carbonated) - 1/2 l
• Onion - 3 pcs
• Lemon - 1 pc.

Onion cut into rings. Mix lemon juice with mineral water. Put the pork pieces and onions in a marinating dish in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious marinade for pork

• Apple cider vinegar - 100 ml
• Olive oil - 100 ml
• Honey - 3 tbsp. spoons
• Mustard - 3 tbsp. spoons
• Garlic - 6 cloves
• Salt, black pepper, spices - to taste

In a bowl, whisk together oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and carefully roll in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and let stand for 15 minutes at room temperature.

Pork marinade with lemon

• Lemon - 1 pc.
• Onion - 2 pcs (large)
• Salt, black pepper, nutmeg - to taste

Squeeze the juice of a lemon into a glass, which is then filled to the top with water. Cut onions into rings. Put a layer of pork cut into portions into enameled or plastic dishes, sprinkle with salt and spices. Then put a layer of onion on top and pour it with a tablespoon of diluted lemon juice. Repeat the alternation of layers until the meat runs out. You don’t need to put onions on the last layer of meat, just salt, sprinkle with spices and pour over lemon juice. Close the dish with meat lid and leave for 6 hours in a cool place.

Vinegar Pork Marinade

• Onion - 2 pcs
• Vinegar 6% - 100 ml
• Vegetable oil - 50 ml
• Salt - to taste
• Seasoning for meat - 1.5 tbsp. spoons

Onion cut into half rings, add salt, spices, oil and pour vinegar. Mix marinade thoroughly with pre-cut pork and leave for at least 4 hours in a cool place.

Soy marinade for pork

• Soy sauce - 1 cup
• Onion - 2 pcs
• Garlic - 4 cloves
• Sugar - 5 tbsp. spoons
• Vegetable oil - 4 tbsp. spoons
• Salt, ground black pepper - to taste
• Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop onion and garlic. In a bowl, mix onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or plastic wrap and refrigerate for 3 hours, stirring occasionally.

Kiwi marinade for pork

• Kiwi - 2 pieces
• Lemon - 1/2 piece
• Salt, ground black pepper - 1 teaspoon each
• Spices - to taste

Pork (whole piece or sliced) rub with salt, pepper and spices. Peel the kiwi and chop with a blender (or grate). Add lemon juice to the kiwi pulp, mix well. Coat the pork with the mixture. Wrap the meat in cling film and send to a cold place for 4-8 hours (depending on the size of the pieces of pork).

Pork wine marinade

• Red dry wine - 1 glass.
• Onion - 4 pcs
• Garlic - 4 cloves
• Salt, ground red pepper - to taste.

Mix wine, salt, finely chopped garlic, chopped onion rings in a bowl, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Pork beer marinade

• Light beer - 1/2 l
• Onion - 4 pcs
• Salt, black pepper - to taste
• Bay leaf - 2 pcs

Onion cut into half rings. Chop the pork and put it together with the onion in a marinating container. Add parsley, salt and pepper. Pour the meat with beer so that it completely covers the pork. Leave to marinate for 4 hours, and mix well half an hour before cooking.

Marinade for pork on kefir

• Kefir - 1/2 l
• Onion - 2 pcs
• Suneli hops (or other spices) - 1 teaspoon
• Salt, ground black pepper - to taste

Cut the onion into half rings and put in a container for pickling. Add salt, pepper and spices. Mix everything thoroughly with pork pieces. Pour the meat with kefir, mix again and leave for at least 3 hours in a cold place.

Marinade for pork with mustard

• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Onion - 2 pcs
• Water - 1 glass
• Lemon - 1/2 piece
• Salt, white ground pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-cut and beaten meat, roll it well in the marinade and put it in a plastic bag. Pour the rest of the marinade over there. Leave to marinate first for one hour at room temperature, then for 3 hours - in a cold place.

Sweet and sour marinade for pork

• Tomato paste - 100 g
• Garlic - 4 cloves
• Onion - 2 pcs
• Juice of 1 lemon
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Dill and fresh parsley - in a small bunch
• Dried barberry - 1 teaspoon (optional)

Onion cut into rings. Grind garlic and herbs, combine with all seasonings, tomato paste, onion, lemon juice, sugar and salt. Pour marinade over chopped meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Marinade for pork with mineral water

• Mineral water highly carbonated - 1/2 l
• Mustard beans - 1 teaspoon
• Onion - 2 pcs
• Dried zira - 1 teaspoon
• Salt - 1 teaspoon
• Bay leaf - 3 pcs
• Black and red ground pepper - 1/2 teaspoon each

Cut the onion into rings, combine with all the seasonings, mineral water, bay leaf and salt. Pour the marinade over the meat cut into large pieces and mix gently. Leave to marinate at room temperature for 30 minutes.

Marinade for pork on sour cream

• Sour cream 20% - 250 g
• Garlic - 4 cloves
• Onion - 2 pcs
• Mustard - 1 tbsp. the spoon
• Salt - 1 teaspoon
• Rosemary and parsley (fresh or dry)
• Black ground pepper - 1 teaspoon

Onion cut into rings. Grind garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the meat cut into pieces with the marinade and leave to marinate for 2 hours in the refrigerator.

Marinades for pork dishes

In order to get fragrant and delicious food from pork, it must first be marinated. The marinade will significantly reduce the cooking time, as well as give the pork a bright flavor, tenderness and a special aroma. Pork is not tough meat, so you don’t need to make a marinade that is too aggressive, but enriching the taste and aroma of this meat with the help of various spices is very important.

Recipes are for 1 kg of meat

Marinade for pork chops

• Water - 1 glass
• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Lemon - 1/2 piece
• Onion - 2 pcs
• Bay leaf - 2 pcs
• Salt, white ground pepper, coriander - 1 teaspoon each

Mix water, mustard, lemon juice, mayonnaise and spices in a deep bowl. Salt the pre-cut and beaten meat on both sides and roll in the marinade. Cover the bowl with a lid or cling film and leave at room temperature for 1 hour, then place in a cold place for 3 hours.

Marinade for roast pork

• Soy sauce - 150 ml
• Garlic - 5 cloves
• Paprika - 1 teaspoon

Cut the pork into portions across the fibers and beat off. Chop the garlic and mix with soy sauce. Try the sauce for salt. If there is not enough salt, then add salt, if there is a lot, you can dilute the sauce with water. Add paprika to the marinade. Put the meat in a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the bowl with cling film and refrigerate overnight.

Marinade for pork steak

• Lemon - 1/2 piece
• Sesame oil (can be olive) - 3 tbsp. spoons
• Ketchup - 2 tbsp. spoons
• Garlic - 3 cloves
• Salt, red, black ground pepper - 1/2 teaspoon each
• bunch of dill

Cut the pork into steaks and lightly beat off. Mix sesame oil with lemon juice, black pepper and salt. Thoroughly grease the meat with marinade, wrap in cling film and leave for 3 hours in the refrigerator. Prepare a hot seasoning from ketchup, minced garlic, red pepper and chopped dill. Grease the marinated steaks with this seasoning and let stand for half an hour.

Marinade for pork in the oven

• Mustard - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Onion - 1 pc.
• Garlic - 6 cloves
• Salt, black pepper, paprika - 1 teaspoon each

Chop the onion and garlic, mix with the rest of the ingredients and carefully coat the meat with the mixture (whole piece or cut into portions), leave overnight in a cold place.

Pork marinade for roasting

• Mustard - 1 tbsp. the spoon
• Honey - 1 tbsp. the spoon
• Garlic - 5 cloves
• Olive oil - 50 ml
• Salt, black pepper, paprika, coriander - 1 teaspoon each

Cut off excess fat from a piece of meat, rinse under water and wipe dry. Mix spices with salt and carefully rub the mixture into the meat. Leave for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and minced garlic, combining and mixing them well. Spread a piece of pork with marinade and put in a deep bowl. Tighten the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then marinating overnight is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Marinade for pork in a pan

• Lemon - 1/2 piece
• Olive oil - 100 ml
• Egg - 1 pc.
• Salt, black pepper, spices - 1 teaspoon each

This marinade is suitable for frying pork in a pan, and for grilling. To prepare the marinade, you need to beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, lightly beat off. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.