Quick marinades for pork skewers for every taste. Marinate pork meat quickly and tasty

May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of delicious recipes which you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.

Cooking barbecue is not just a culinary process, it is some kind of action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how do you cook a delicious, juicy, flavorful pork dish? It's no secret that someone ready meal it turns out juicy, but someone dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.

In order for fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.

Let's look at the various options first.

Pickling the pulp correctly is milestone in cooking delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, from almost everyone. The main thing is to observe proportions and time.

Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? When there are a large number of natural products, thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case there is absolutely no point in using it.

But let's look at other ways. In fact, there are many more, here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.

We will need:

• pork neck - 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, ground black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• red ground pepper

Cooking:

1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
5. Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then it will always turn out juicy for you.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish a piquant taste and a beautiful ruddy roast.

We will need:

• pork neck - 3 kg
• onions - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Cooking:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Stir everything together, pressing lightly on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the barbecue, such as a tenderloin, then in order for the flesh not to turn out to be dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• pinch each - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Cooking:

1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
2. During this time, cut the tenderloin into medium pieces and then put in a bowl with the finished mixture. Mix. Close the lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
4. Salt 30-40 minutes before frying.
5. Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Cooking:

1. Cut the meat into 5x5 cm pieces. Place in a bowl.
2. Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion, to form juice.
4. Add spices, pepper, mayonnaise. Mix everything.
5. Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced ​​\u200b\u200bpieces in mayonnaise in the refrigerator.
6. Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin - 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger - 30 gr
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. spoon

Cooking:

1. Cut the meat into large pieces.
2. Onion cut into thin half rings.
3. Grind 800 g of tomatoes in a blender bowl with ginger. If there is no fresh ginger, then you can add it in powder.
4. 500 gr tomatoes cut into slices.
5. Mix all ingredients with onion tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
7. Withstand 4-5 hours.
8. Salt and drizzle with oil for 30-40 minutes. Mix.
9. Thread onto skewers and grill until done.

On mineral water

Also a very popular option among the people. This is also a long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Cooking:

1. Cut the pulp into pieces 5x5 cm.
2. Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.

If you are using quick ways, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.

But that's not all, for the barbecue to turn out well, it should also be properly fried.

How to barbecue properly

1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tightly. There should be some space between them for better frying from all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.

4. If no oils were used, then before frying, you can coat each sliced ​​\u200b\u200bpiece with vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.

5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood from deciduous trees - birch, aspen, apple tree ..., burn them, and when coals appear, they fry on them. You should not only fry the pulp using coniferous firewood, this can spoil its natural smell and taste.

6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying, you must be near the barbecue to monitor the whole process.

8. When the kebab is browned, its readiness can be checked by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers to a large dish and cover with a lid for 5 minutes to let it rest. Rested, it will be even juicier and tastier.

10. Serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you choose for cooking also depends on what kind of barbecue you get. You can make an excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.

2. It must be thawed at room temperature, in a natural way. No hot water or microwave.

3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.

4. Pay attention to appearance when you buy it. It must be pale -Pink colour, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.

5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. A fresh product should not have foreign odors, only a fresh, almost neutral smell.

7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains long time, then the pulp was thawed and frozen again.

8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork skewers in own juice without marinade

Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.

This is such an interesting and original recipe! How is he to you? Did you like it or not?

And in general it is very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of preparing a delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.

Bon appetit!

Today in our material express methods of marinating pork for barbecue. Taking advantage simple recommendations, you can even provide an unplanned picnic with an incredibly tasty and soft meat treat.

The fastest and most delicious pork barbecue marinade - recipe

Ingredients:

• onions - 250 g;
• paprika red sweet ground - 25 g;
• a mixture of aromatic - 25 g or to taste;
• mineral sparkling water - 135 ml;
• freshly ground black pepper - 2 pinches;
• coarse salt - 25 g.

Cooking

We wash the cooled pork neck thoroughly and cut across the fibers into slices about 4-5 centimeters in size. We put the meat in a wide enameled bowl, put the onion sliced ​​​​into rings and mashed until the juice separates. We flavor the contents of the dish with salt, ground sweet red paprika and black pepper, add aromatic spices specially selected for barbecue, pour everything with mineral carbonated water and mix thoroughly, rubbing the marinade components into pork slices. We leave the dish with the barbecue at room conditions for about thirty minutes, covering it with a film, after which we can start cooking everyone's favorite delicacy on the fire.

Quick Marinade for Pork Kebab with Kiwi

Ingredients:

Calculation for 1.3 kg of pork:

• onions - 480 g;
• ripe large - 1 pc.;

Cooking

If there is a need to marinate pork for barbecue in a short time and make it soft, then there is no better marinade than the one prepared with kiwi. The enzymes contained in the juice of this fruit incredibly contribute to the softening of tough meat fibers and give the finished dish an original sourness. Such a marinade is especially good if you don’t have a pork neck and you are preparing a barbecue from another part of the carcass. But we draw your attention to the strict observance of the requirements for pickling time. It is strictly not recommended to exceed it in order to avoid damage to the product.

We cut the pork into slices, season them with salt, freshly ground black pepper and spices for barbecue, add also the onion, cutting it into thin rings beforehand, lay the chopped, pre-peeled kiwi fruit and mix. We marinate the meat in such a marinade for thirty to forty minutes and immediately proceed to frying. This method of preparing meat for barbecue immediately in nature is very convenient. While you install and fire up the grill, the pork will be saturated with aromas and become soft and juicy thanks to the kiwi.

Marinade for instant pork skewers with wine

Ingredients:

Calculation for 1.3 kg of pork neck:

• onions - 480 g;
• red dry wine - 290 ml;
• a mixture of fragrant spices for barbecue - 25 g or to taste;
• coarse salt - 25 g or to taste;
• freshly ground black pepper - to taste.

Cooking

It will take a little longer to marinate pork with wine than with mineral water and kiwi, but this method will give the meat a kind of slight sourness and make the taste of the finished kebab unique and exquisite.

Properly prepared pork neck is cut across the fibers into medium-sized slices, which are seasoned with coarse salt and freshly ground pepper and placed in a bowl. We clean the onions from the husk, cut into large rings, knead them a little with our hands and add to the meat. Pour fragrant spices for barbecue there, also pour in red wine and mix the contents of the dish with your hands to evenly distribute the marinade over the pork slices. We leave the meat to marinate under room conditions for three hours, after which we can start frying the barbecue.

Good day, my readers. For a long time it was believed that the marinade was needed only for tough meat. But the attitude towards him Lately has 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.
• Oil- 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. Chop 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. In general, a romantic dinner is guaranteed for you. 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 huge force. 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 of 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!

Greetings my Dear guests blog! Spring is in full swing, which means it's time for picnics and barbecues. Agree that cooking them correctly is a real art. After all, even the best meat in the hands of an inept cook can turn into a “rubber” piece. The right marinade for pork skewers will help save you from such disappointment.

This is the meal we are going to cook today. However, without a quality main product, it is unlikely that you will be able to cook a delicious dish. When choosing, be sure to pay attention to freshness. The piece should be elastic, even. It should not be caked with blood, mucus or any other liquid.

Be sure to look at the color. Fresh young piglet is light pink in color. If there is a layer of fat, then it should be white. Remember: not creamy, not yellowish, but snow-white! And yet, be sure to sniff the proposed product. If its aroma causes you unpleasant emotions, refuse such a purchase.

Well, choose which delicacy you like best. There are many options for spice blends. Today I will introduce you to ten proven recipes. Among them is the usual, acetic, which will appeal to connoisseurs of classic taste. For gourmets, ways with kiwi or pomegranate juice are good.

Marinade recipe for barbecue from 2 kg of pork with vinegar and onions

This option can be called a "classic of the genre." Meat marinated in this way has a breathtaking aroma. A significant advantage of this recipe is that overseas products are not needed for its preparation. And I think there is an onion with vinegar in every kitchen.

In this case, it is better to use pork with a light layer of fat. For example, the neck. Don't take too lean a piece. Vinegar will dry it out, and as a result, it can become harsh.

As for the acid, you can use 70% vinegar or traditional table vinegar. When using the first, do not forget to dilute it with water. Yes, and do not neglect security measures.

The essence is very caustic, so if even a drop gets on the skin, thoroughly rinse the area with running cold water.

It is safer to use 9% vinegar. It is he who will be present in the recipe described below.

What you need for 2 kilos of pork:

• Onion - 2 large heads
• Salt - 2 teaspoons
• Sugar - 1.5 teaspoons
• Hot red pepper, ground black and paprika - to taste
• Vinegar 9% - 4 tablespoons
• Cold boiled water - 120 ml

How to cook:

We wash the pork, dry it and cut into rectangular slices.

Do not cut meat for barbecue into cubes. It is much more convenient to string not thick pieces on skewers. And yes, they cook evenly.

Wash the peeled onion. Then we chop it with a thin straw. The main thing for us is to ensure that the onion gives all its aroma and taste. If you like it when it is fried at the stake, you can peel an additional couple of onions. Cut them into rings and string them on skewers along with the barbecue.

A mixture with vinegar soaks muscle fibers very quickly. It is enough to wait an hour and you can proceed to the next step.

There is another secret: add raw meat to the meat egg(it must be beaten well before being introduced into the total mass). The yolk neutralizes the harsh vinegar flavor. And the protein will create a protective film on the pieces, which will additionally preserve their juiciness.

Thread the marinated pork onto skewers. Next, light the grill and fry the delicacy on the coals until cooked. Drizzle with remaining sauce while frying.

Marinade for pork skewers with tomato juice

The food prepared according to this recipe is so juicy and fragrant. It has light notes of sourness and a bright, rich taste.

This yummy is prepared with tomato juice. You can use canned. Well, if you cook a kebab in the summer or even in the fall, when the tomatoes ripen, you can take fresh fruits, puree them and use this gruel to make a spicy mixture. Everyone in our family thinks that tomatoes and meat are best friends.

What you need:

• Shoulder fillet - 1.5 kg
• Onion - 5 medium sized heads
• Pepper mix - to taste
• Suneli hops - a little
• Red hot pepper - to taste
• Tomato juice - 300 ml
• Salt - to taste

Cooking:

Wash the spatula, dry it from the water and cut into medium pieces. Transfer to a bowl.

Remember: you need to marinate in a glass or enamel bowl. It is resistant to acids present in the aromatic mixture.

Sprinkle salt, pepper, hops-suneli, paprika. We clean the onion from the husk, cut into 4 parts. And then we send it to the blender bowl and grind it into a puree. We send to the marinade.

And mix well. Top it all with tomato juice. It should completely cover the meat. We remove the bowl from the refrigerator.

Let the pieces marinate. In time it will take approximately 2-3 hours.

We kindle a fire and bring the coals to the required heat. Arrange the pieces evenly on the barbecue grill.

Fry until done. From time to time we pour our culinary masterpiece with the remaining juice. How delicious and tender it will turn out!

Quick marinade with soy sauce

Do you want the meat to be soft and juicy, while not fiddling with it for half a day? Cook it according to this recipe and make sure that this is the most delicious and fastest kebab you have ever tried.

Since soy sauce is used here, which is salty in itself, you should not add salt to the ingredients. Otherwise, it's easy to mess things up.

By the way, this marinade for pork skewers can be used for any other meat. For example, beef, lamb or chicken. Check it out and you won't be disappointed!

What we need:

• Fillet - 1 kg
• Soy sauce - 200 ml
• Crushed black pepper - to taste
• Provencal herbs - a little
• Garlic - 3 cloves

Cooking:

We divide the pre-washed and dried tenderloin into small pieces. Transfer to a glass or enamel bowl.

Sprinkle the herbs de Provence on top and pepper the mass. Pour all this with soy sauce and leave to marinate for 1-2 hours.

During this time, everything for the picnic will be ready. It remains only to light the grill and prepare the grate. And fry a fragrant treat on coals until cooked.

How to make marinade with mayonnaise and onions

This option is good for lean pork. Saturated with such a spicy mixture, it will be tender and soft. By the way, veal and chicken can be marinated in the same way.

I advise you to try to make your own in five minutes. It does not contain starch and other harmful additives. Well, if there is no way to make it yourself, then cook with a store-bought one. But get the most natural sauce with high fat content.

As for the bow, here you can also experiment. Take white or red of your choice. To maximize its flavor, grind it into a pulp. For example, in a blender, on a grater or finely chop with a knife.

What do we need:

• Tenderloin - 1 kg
• Onion - 750 g
• Mayonnaise - 250 g
• Chopped paprika - ½ teaspoon
• Salt - to taste
• Ground black pepper - ½ teaspoon
• Chopped coriander - 1 teaspoon
• Sumac - 1 teaspoon

Let's get started.

First of all, clean the entire onion. We wash it and separate it, approximately 200 g. We cut it into 4 parts and place it in the bowl of a blender or combine. Puree it and mix with mayonnaise. The rest is cut into centimeter rings.

Wash the tenderloin, dry it and cut into elongated pieces. Sprinkle with salt and spices on top. Next, add the onion-mayonnaise mass to the meat and mix well. At the bottom of the container in which we will marinate, lay out a layer of onion rings. Place the pork pieces on top. And so alternate these layers to the very top of the dishes.

Please note: the most upper layer should be onion.

Cover the dishes and place in the refrigerator for 3-5 hours.

We put the finished pork on skewers, alternating meat pieces with onion rings. And roast on coals until golden brown.

Video recipe for marinating pork skewers on mineral water

This option is so simple that even a novice cook can cope with its preparation. Here the main secret is to use highly carbonated water. Gas bubbles will speed up the penetration of spices into muscle fibers. In addition, water will not dry out the pork and will not affect its real taste. Do you want to taste the most delicious and juicy kebab? Then cook it according to this recipe.

If you like light sourness, make it on mineral water with lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.

Pork skewers on kefir

The advantage of fermented milk marinade is that it makes the meat very juicy and tender. Although, for a good penetration it will take more time.

It can be replaced with ryazhenka or natural yogurt. In fact, this pork kebab marinade involves the use of any fermented milk product that contains bacteria that provoke the fermentation process. If you pickle lean meat, then it is better to take fatter kefir ..

What to buy:

• Neck - 1.5 kg
• Onion - 3 pcs.
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Lemon - half
• Black ground pepper - to taste
• Kefir - 1 cup

Cooking:

We wash the fillet, wipe it with a paper kitchen towel and cut with a knife. Do not chop the pieces too much: they should be about 5-6 cm long and oblong in shape.

We clean and wash the bulbs. Then we rub one on a fine grater. Cut the other two into rings. We send onion gruel to the neck and mix these ingredients well so that the mass is evenly distributed.

Next, add onion rings, salt and spices. Sprinkle all this with juice squeezed from half a lemon. We also pour the fermented milk product here and mix thoroughly. Cover the container with a lid and leave in the refrigerator for 8-10 hours.

If you are going for a picnic in the morning, then it would be good to make this mixture in the evening. Softened and almost ready-made pieces will remain held over the grill for just a few minutes.

Marinade recipe with mayonnaise and lemon

The presence of citrus in the fragrant mixture speeds up the pickling process. After 3-4 hours you can safely fry yummy. Believe me, you won't be disappointed!

This option is good because it can be used both for lean meat and for a piece with a good greasy layer. The barbecue prepared according to this recipe comes out very tender, juicy and tasty.

What you need:

• Tenderloin - 3 kg
• Onion - 1 pc.
• Lemon - 1 fruit
• Mayonnaise - 250 g
• Soy sauce - 2 tablespoons
• Salt - to taste

Let's start already.

Cut the pre-washed and dried meat into pieces. Now you need to salt and put it in a container, where it will marinate. Mix it with onion cut into thin half rings.

Pour boiling water over citrus. Then cut into 2 pieces. Grind the first into thin slices, and squeeze the juice from the second.

We send lemon slices to the tenderloin and pour in citrus juice. We introduce soy sauce and mayonnaise into the total mass. And mix all the ingredients again.

Close the pot and refrigerate. You can fry the kebab after a few hours, but it is better to leave the tenderloin in the marinade overnight. So she will be even more saturated with spices and softened from lime.

Cooking pork skewers in the oven (video)

If the weather is bad outside, and the soul requires a holiday, it does not matter. Delicious barbecue can be cooked in the apartment. No, no, do not rush to build a fire in the middle of the room. There is a more “humane” way of preparing this delicious dish. For example, in a bank. And to be more precise, in the oven on skewers placed in glass containers. This video recipe will help you do everything right.

In addition, pickled fillet can be baked in a sleeve or foil. And when it comes to readiness, just open the package and let the dish brown slightly. So it will be not only juicy, but also beautiful.

Marinating meat for electric grill

Do you think it’s impossible to make a real Armenian pork barbecue in your apartment? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric barbecue grill. Below suggested step by step recipe will help you.

By the way, to make this amazing dish, you do not need any overseas spices or spices. The recipe has been adapted to our local conditions. And if you manage to get a bunch of coriander greens, then the taste of a real Armenian shish kebab is guaranteed to you.

What you need:

• Neck - 1 kilo
• Onion - 2 pcs.
• Tomatoes - 2 pcs.
• Salt - 1 teaspoon
• Ground black pepper - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander grains - 2 teaspoons
• Greens - to taste

Cooking:

First of all, we cut the washed and dried pork neck fillet into arbitrary pieces.

Chop the washed tomatoes into small pieces. We chop one onion smaller, and the second - rings.

We send tomatoes and onions to the meat. We also enrich it with seasonings and salt. We mix all the ingredients carefully, because otherwise you will break the onion rings, which means you will not be able to string them on skewers.

Leave the neck with vegetables and spices at room temperature for 30-40 minutes. Then we put the pieces on skewers, alternating them with onion rings.

After that, we place them in special niches in the electric barbecue. We turn on the unit and put on the protective cover on top. After 20 minutes, remove the cap and check the readiness of the meat with a toothpick. If a pinkish liquid comes out after piercing, continue cooking for another 5-10 minutes.

Marinade "Piquant" with kiwi

This option is considered an express method. It is ideal when you need to prepare everything quickly. Let's say there are just a couple of hours left before the picnic. Believe me, the guests will not guess that you prepared this masterpiece in such extreme conditions.

When choosing kiwi, I advise you to give preference to ripe and even overripe fruits. They are soft, so they are easily crushed, give the meat a maximum of juice. Such a marinade for pork barbecue will give the meat an unusual, refined taste. And the acidity of the fruit will ensure a quick readiness of the dish.

What you need:

• Pork shoulder - 2 kg
• Onion - 500 g
• Salt - to taste
• Ground black pepper - to taste
• Kiwi - 200 g

Cooking:

We wash the spatula, dry it and cut it into pieces so that it is convenient to fry. Next season with salt and pepper.

We wash the peeled onion and break it with a blender. Then we send this mass to the meat and mix thoroughly.

Remove the skin from the kiwi fruit. And crush them well with your hands. Or, alternatively, you can also grind them in a blender. The main thing here is that the kiwi gives its juice as much as possible. Then mix the components again.

Let marinate for 2-4 hours. And then we put the pieces on a barbecue grill or put them on skewers and fry until golden brown.

Secrets of delicious pork skewers

Even the most best marinade will not save you if you choose the wrong meat. It must certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for barbecue. The ideal option the neck, inside of the ham, shoulder or tenderloin is considered. This also affects the calorie content of the finished dish.

Do not take too fatty pieces, because when frying them, the fat will drip onto the coals and burn. Because of this, the dish will acquire an unpleasant odor.

Around how to properly salt a dish, opinions differ. Some experts beat their chest, arguing that it is necessary to add salt to an already roasted product. Others believe that there is nothing wrong with salting the pieces right away. In general, experiment, trying both ways.

Make a pork kebab marinade with mustard and unrefined vegetable oil. These two products are considered excellent organic solvents. So, for example, oil “takes away” the aroma of spices and saturates muscle fibers with it.

If you have little time, add a couple of tablespoons of vodka or cognac to the mixture. Thanks to alcoholic beverages, the pieces are quickly saturated with spices and become softer. By the way, meat marinates very quickly in wine too.

Serve the finished yummy with fresh vegetables, herbs and Caucasian pita bread. In addition, it is in harmony with orange or fruit juice, as well as red semi-sweet wine. Don't forget the sauces too. WITH fried meat mustard, satsebeli, ketchup are very requested.

I am sure that the marinade recipes from today's article will be useful for you. And at least one of the ten options will become your favorite. Cook with love! I have everything for today. Until new delicious recipes!

Fans of improvisation and spontaneous trips to the countryside, as a rule, do not have enough time to prepare meat for frying in advance. In this case, they will come to the rescue with a quick marinating kebab recipe, which will significantly reduce the time of languishing in the tenderloin, fish or chicken dressing. And everything you need to create a wonderful sauce can be bought on the way to the picnic place and soak the treat until the firewood in the grill burns to embers.

We often come across dozens of recommendations on how to quickly soak the barbecue, and not get the meat baked on the grill as hard as a sole as a result. All the advice is so contradictory that even experienced chefs sometimes have their eyes wide open. What recipe do you prefer and what is better to add to the marinade so that the result pleases?

Three Super Ingredients for Quick Pickling

All the ingredients that contribute to the accelerated soaking of meat with dressing are different, but they act the same on barbecue cuts. The secret of their action is that they contain active substances that soften the fibers and help the flavors and aromas of the marinade penetrate into it.

• Kiwi. In addition to the fact that this fruit is a mega champion in terms of the content of nutrients, it also “looses” the meat perfectly. The main thing is not to overdo it, otherwise you will get pate instead of fried pieces. One fruit per kilogram is more than enough.
• Alcohol, vodka and alcoholic drinks- excellent helpers in the preparation of quick marinating kebabs. True, the taste of cold cuts at the same time becomes slightly harsh.

• Vinegar. Plain apple essence will work wonders in half an hour with even the toughest beef. So feel free to put on a kebab piece that was previously considered unsuitable.

We offer you one of the most effective recipes for those who are not used to planning their schedule in advance.

“Quick” kebab “Express in summer”

Ingredients

• - 2 kg + -
• Kiwi - 2 pcs. + -
• - 3 heads + -
• Mayonnaise - 100 g + -
• Bay leaf - 3 pcs. + -
• - taste + -
• - taste + -

Cooking

This way of marinating is “the thing” for a friendly company that decided to take a break from the dynamic city life and go somewhere in the forest. Quick marinating barbecue does not require any prior preparation at all. Do this already when the firewood flares up properly.

1. Pork neck cut into pieces the size of a matchbox. Put them in a large bowl and sprinkle with pepper. It does not require much, the taste of meat and so it will turn out spicy and rich.

2. Peel the kiwi and chop it as you like. You can cut the fruits into thin slices, or you can chop into cubes. Pour fruit slices into a bowl with pork. The main thing is that we try to mix them properly and in no case exceed the dosage indicated in the recipe for quick marinating kebabs! The desire to flavor the meat from the heart will lead to the fact that it will begin to slide off the skewers right into the fire.

3. In the same pan we put mayonnaise, bay leaves and onion cut into rings. By the way, it also contributes to the softening of meat. Shake the dishes several times and leave the future treat for half an hour. This time will be enough for everything to marinate well.

4. We put the pieces of pork on skewers, alternating with onions, and salt. Grill the skewers, turning occasionally, for about 15 minutes.

As you can see, not every deviation from the plans ends in failure. And our quick marinating kebab is an excellent confirmation of this!

* Cookie Tips
- Some lovers of quick soak meat supplement the basic recipe with lemon. The juice of one fruit or slice is simply added to the marinade.
- Seasoning "For barbecue" or any other - good way bring spicy notes to the dish.
- Serve with finely chopped greens. And do not sprinkle the pieces, but simply put it on the table in a plate. Who wants to - put the right amount himself.

Quick marinating kebab is just a lifesaver for those who make decisions on the go and follow their desires! And everyone else should save the recipe! After all, you never know where fate and energetic friends will lead.