Pork with the correct marinade during frying will remain soft, tender and full of juices. The meat will literally melt in your mouth, whether it is kebab, steak or slices of fried fried until golden brown. Below are ways to marinate pork, highlighting its taste and aroma.

Tips for choosing seasonings and marinades for pork

There are many spices and additives that can fully reveal the aroma and taste of fried meat.

Here are just some of them:

  • Freshly ground pepper. This is a universal type of spice that is used for frying and stewing pork. It is better to season the pulp with freshly ground pepper. If you use powder from a bag, emphasize the brightness of the taste will not work.
  • Saturated pomegranate juice rich in trace elements is suitable for meat.
  • Basil (purple and green). If you sprinkle the pulp with dried or chopped fresh basil, the taste of the meat will change beyond recognition.
  • Coriander. The spice has a light smell and strong taste, so it is easy to overdo it with the spice.
  • Citrus-based marinades perfectly neutralize the fat content of pork meat, give tropical acidity and tenderness to the dish.
  • Sumac. This seasoning is sweetish in taste, with a slight acidity. Sumah is ideal for grilled meats.
  • Paprika. It is used for stewing pork in its own juice and in dough, giving the meat a pungency and sour flavor.
  • Stiffness can be reduced marinades based on fermented milk products: kefir or yogurt.
  • Garlic. Can be used raw and dried.
  • Fennel. In the seasoning on its basis goes both the onion and the seeds. It has a bright taste and delicate aroma.
  • Thyme will give the dishes a small speck, but not hotness, while the pork will find a delicious smell.

How to marinate for frying in a pan

If you marinate the pulp for frying in soy sauce, it will be fried on the outside, but juicy and tender inside. This will preserve the natural meat flavor.

For 500 g of pork tenderloin you will need:

  • Soy sauce Teriyaki - 100 ml;
  • grated ginger root and starch - 15 g each;
  • garlic cloves - 2 pcs.

Cooking:

  1. In a container, mix Teriyaki with starch and garlic pressed through a press.
  2. Cut the meat into portioned slices and beat it slightly with a hammer.
  3. Roll each slice in the grated root of ginger.
  4. Pieces are placed in a bowl and pour the marinade.
  5. Leave the pulp to marinate for at least 30 minutes.

After roasting, you get a mouth-watering and aromatic main course.

The most delicious kebab recipe

If you marinate pork for barbecue according to the proposed recipe, the pulp will not dry on fire, and all the juices will remain “sealed” inside the pieces.

 

Ingredients:

  • low-fat pork - 1 kg;
  • onions - 1 kg;
  • sunflower oil - 100 ml;
  • freshly ground black pepper - 2 pinches;
  • red pepper powder - optional;
  • zira - a pinch;
  • basil is a small bunch.

Cooking:

  1. Pork cut into medium cubes.
  2. Pass the onion through a meat grinder and squeeze the onion juice from the pulp.
  3. Pour the meat with juice for marinating for 4 hours.
  4. After that, squeeze the meat from the juice, fill the pieces with oil and sprinkle with seasonings.
  5. Knead the meat with your hands for 10 minutes so that it is saturated with spices.
  6. Just before frying, salt the slices.
  7. Pieces are strung on skewers and grilled on charcoal until the juice released from the meat becomes colorless.

Do not be afraid that the kebab will smell like onions. But the flesh will remain juicy.

For baking in the oven

Honey marinade is ideal for giving toasted golden crust and spicy sweet taste of pork.

For 2 kg of pulp you need:

  • honey - 1 tbsp. l .;
  • soy sauce - 50 ml;
  • crushed nutmeg - a pinch;
  • pepper mixture powder - 1 tsp;
  • salt without impurities - to taste.

Cooking:

  1. From the proposed products we prepare marinade.
  2. We cut the meat into medium sized pieces, carefully coat them with marinade and put them in the cold for at least 5-7 hours.

If you pickle pork for baking, then in a few hours you can enjoy a delicious dish.

Marinated pork steaks

An appetizing treat with a browned crust and fiber pulp will be the best main course for a hearty dinner.

For the preparation of 1 kg of pulp you need:

  • onions - 1 kg;
  • olive oil - 3-4 tbsp. l .;
  • lemon juice - from 2 pcs.;
  • peppercorns - 7-9 pcs.;
  • bay leaf - 3-4 pcs.

Cooking fill for steaks:

  1. Cut the onions into large rings, and divide the meat into portioned steaks.
  2. Mix the oil with bay leaf, lemon juice and pepper.
  3. In the marinade, dip the onion with meat and leave the workpiece for 6-7 hours.

After that, the steaks are ready for roasting.

Fast marinade option

If there is not enough time for a long pickling, you can prepare pork for frying in just 2 hours.

Essential Ingredients:

  • pork meat - 1 kg;
  • lemon - 1 pc.;
  • onion - 3 pcs.;
  • highly carbonated mineral water - ½ liter;
  • seasoning for pork - 2 tsp;
  • salt without additives - to taste.

Marinated pork is cooked in steps:

  1. In the container we spread the slices of lemon and onions, sliced ​​in rings.
  2. Cut the flesh into large pieces, spread on the onion, salt and sprinkle with spices.
  3. After 10 minutes, when the lemons start the juice, pour the contents with mineral water and pickle for 2 hours.

Well-pickled pork acquires a delicate texture and incredible aroma due to the ingredients of the fill. You can choose any of the proposed marinades or create your own unique bouquet of spices for the most delicious barbecue or steaks.

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