For the preparation of barbecue, experts advise choosing pork, as this tender and sufficiently fatty meat with a neutral taste perfectly absorbs the ingredients of the marinade and does not dry out completely when frying.

If the desire to cook such a dish arose spontaneously, then first of all you need to think about how to prepare the meat. That is, you need to choose the fastest pork barbecue marinade. There may be several options.

Barbecue marinade

Marinating meat for barbecue usually takes several hours. But this period can be significantly reduced if the right ingredients are selected correctly. As practice shows, the most fragrant and at the same time quite fast pork barbecue marinade is prepared with the addition of wine (red or white). This component gives the mixture a slightly noticeable acidity and a refined aroma.

To cook a barbecue in such a marinade, you need to take on the basis of 1 kg of pork:

  • 4 onions;
  • 200 ml of dry white wine;
  • 10 g of edible salt;
  • 5 g of a mixture of peppers;
  • 1.5-2 cm ginger root.

Step-by-step instruction:

  1. Cut the meat into cubes and put them in a deep bowl.
  2. Peel the onion and chop it randomly. You don’t have to string it on a skew, so pieces can be made of any size.
  3. Cut a cleaned piece of ginger root into thin slices. Transfer them to a bowl with a mixture of peppers. Salt is not added at this stage. Otherwise, the meat will lose all the juice and after frying it will be tough.
  4. Pour the crushed products with wine and mix.
  5. Set aside the meat container and wait. Marinating will require at least 60 minutes. But here we must remember that the longer the pork is in the aromatic mixture, the tastier and softer the kebab will turn out.

Now the pieces of pork can only be squeezed out well and strung on skewers (or skewers). Only then can it be salted.

How to marinate in mineral water

If you don’t have good wine at hand, do not despair. You can quickly pickle pork even with the usual mineral water. True, it is desirable that it was sparkling water. The fact, that water bubbles "loosen" the meat fibers. After that, it becomes softer and absorbs all aromas well.

To prepare such a mixture per 1 kg of meat you will need:

  • 0.5 kg of onions;
  • 1 liter of carbonated mineral water;
  • spices (zira, pepper, coriander - to taste);
  • salt (added at the very end).

The cooking technology is much like the previous version:

  1. Cut the peeled onions in half rings. Pour blanks into a deep container and mash them a little with your hands. Onion should let the juice go.
  2. Washed, dried and cut into pieces meat to send to the onion.
  3. Add the selected spices there and mix vigorously, squeezing the pieces of meat with your hands.
  4. Pour the kebab components with mineral water.
  5. Put the container with the future barbecue literally for an hour in a cool place.

In this case, you must salt the finished dish when it is on the plate.

Using olive oil

But most often, picnic lovers prefer to make a traditional marinade for pork kebab with vinegar, adding vegetable oil and all kinds of seasonings to it. There can be many different combinations.

Among them, it is worth highlighting one of the most interesting option, for which 1 kg of pork will require:

  • 55-60 g of olive oil;
  • 35 g of liquid honey (or 20 g of table mustard);
  • 1 clove of garlic;
  • 45 g balsamic vinegar;
  • 0.5 teaspoon of rosemary and as much oregano.

To prepare such a marinade, you must:

  1. Collect all of the above ingredients in one container and mix thoroughly.
  2. Add the prepared aromatic mass to the meat cut into pieces.
  3. Mix everything again and refrigerate for three hours.

During this time, you can catch a fire in the grill and slowly bring the coals to the desired condition.

It is interesting:pork barbecue marinade

Kefir Cooking

Some housewives use kefir to pickle pork. Of course, because the lactic acid that it contains softens the meat, making it subsequently more tender and juicy. And experienced chefs advise to add fresh kiwi fruits to the marinade along with it.

They claim that the pulp of these fruits contains an enzyme that enhances the softening effect at times.

To prepare such an unusual marinade for barbecue on kefir, you need:

  • 3 kiwi fruits;
  • 0.6 l of kefir;
  • some salt;
  • 1 bag of seasonings (just for barbecue).

The process of preparing the marinade:

  1. Gently peel the kiwi fruit.
  2. Beat the remaining pulp with kefir in a blender. If it is not, then the fruits can simply be mashed with a fork.
  3. Pour seasoning, salt, then mix.
  4. In the prepared kefir marinade, put the chopped meat and leave for about an hour.

With this mass you have to be very careful. Do not leave pork in it for a long time. Some experts argue that such a kiwi marinade can turn a piece of any meat into mince in a few hours. This should not be allowed.

With canned tomatoes

The simplest option is a marinade made from canned tomatoes with onions. Each mistress of the house has at least one jar.

For such a marinade, a minimum set of components is required:

  • 1 can of tomatoes (canned);
  • 1 bag of spices for barbecue;
  • onion;
  • pork.

To pickle meat in a mixture of these products, you must:

  1. Cut the pork into pieces. Previously, it needs to be washed well and thoroughly dried with a napkin.
  2. Sliced ​​meat pieces in spices.
  3. Peel and chop the onion rings.
  4. Open the jar, get the tomatoes out of it and crush them with a fork.
  5. Put meat, onion in this pulp and mix.
  6. Pour the resulting mass with the remaining brine. He must completely cover the meat.

In just an hour and a half, meat can be safely planted on skewers and begin to cook excellent kebab. You can be sure that after such pickling pork will not be stiff and will not dry out when frying.

Proven Beer Recipe

There is another original way of marinating pork for barbecue, which in some reference books is called "Drunk". The fact is that beer (usually light) is taken as the basis for the flavor mixture.

Due to the increased gas formation, this product easily “loosens” the meat, and after frying it gives it a pleasant aroma of freshly baked bread. For a greater effect, a mixture of beer with mayonnaise is used. He, in turn, is responsible for the delicate taste and softness of the finished product.

The recipe composition of the marinade based on 2 kg of pork:

  • 0.5 l of light beer;
  • 5 onions;
  • 250 ml of any mayonnaise;
  • pepper and other spices;
  • salt.

How to pickle meat in beer:

  1. Cut the pork into pieces and put it in a pan (it is better to take enameled one).
  2. Add the onion, cut into large rings.
  3. Sprinkle food with spices, salt and pepper.
  4. Pour them with mayonnaise, mix and leave for 90-100 minutes.
  5. At the final stage, pour beer into the pan. After stirring again, let the meat marinate for about a quarter of an hour.

Interestingly, the pork marinated in such a mixture does not dry out completely during frying. For barbecue this is especially important.

With soy sauce and lemon juice

Particular attention should be paid to the Chinese-style quick pork barbecue marinade. The meat prepared in it after roasting acquires a characteristic sweet and sour taste.

To prepare the mixture for 1 kg of meat you need to take:

  • 50 g of soy sauce;
  • 30 g balsamic vinegar;
  • salt;
  • 115 g of honey;
  • 1 lemon (juice only);
  • spices (red pepper and curry).

Sequencing:

  1. First, the meat must be cut into small oblong pieces with a length of not more than 3 cm - this is the optimal size for quick pickling. Fold blanks in clean dishes.
  2. In a separate container, combine all the marinade ingredients.
  3. Pour the prepared mixture with meat, mix and leave for half an hour. But the meat should not lie without movement. During this time, it must be mixed at least 4 more times.

In such an unusual marinade, pork is soaked quickly and evenly, and after heat treatment, a pleasant honey crust appears on the surface of each piece.

Similar:More from the author: