Pork shashlik marinated in lemon juice. Pork marinade Soy pork marinade

18.11.2021

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-pickling is used not only for kebabs. Do not forget about it in other recipes with pork. Marinade favorably sets off the taste of this meat and even changes its structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways on how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main ingredients. They can be combined into the following list:

Acidic base... As it you can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes, or vinegar work well. This environment softens the meat fibers.
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and caraway have worked well. All of them give the dish a complete taste and appearance.
Oil or fat... They envelop the meat, so that during cooking it remains juicy, because all the moisture is "locked" inside. Sesame oil is more often used in oriental recipes, and olive oil in Mediterranean ones.

The exact way how to prepare the marinade also depends on the particular cuisine. For example, the French are more likely to use vegetables with wine, the Mexicans - sauces with hot peppers, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some other really tasty options:

"Overnight" pickling compositions are very tasty soy-based;
it is recommended to marinate in tomato juice or kefir;
for escalope, i.e. pork tenderloin without bones, it is recommended to use mustard or tomato-mustard composition;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for pickling composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe also includes all kinds of seasonings. Dried herbs such as thyme, oregano, cumin and sage are especially aromatic. There are a lot of options on how to marinate pork. They are united by a few simple tips, following which, the meat will turn out to be even tastier. The main recommendations are as follows:

In mayonnaise-based recipes, it is best to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable mala.
For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar composition, it is recommended to add one egg to the meat. Protein film will protect from drying out.

For baking in the oven

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content: 110 kcal.
Cuisine: Russian.

If you have experienced baking pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided by marinating the product beforehand. Different formulations will do. The soy-lemon marinade for pork in the oven is especially aromatic. It belongs to the universal, therefore it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc.;
soy sauce - 50 grams;
salt and spices to taste;
onions - 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade in a skillet can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preference. One of the simple homemade recipes for marinating meat is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork in a pan.

Ingredients:

honey - 2 tablespoons;
mustard - 1 tablespoon;
vegetable oil - 0.5 tbsp.;
garlic - 5 cloves;
salt to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic, press through a press.
Combine vinegar with oil, and honey with mustard. Then mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings Per Container: 4 Persons.
Calorie content: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A classic marinade for pork pork is vinegar. He prepares the easiest of all. You just need to dissolve a spoonful of a strong bite in a liter of water. Wine can be considered the second most popular. It is prepared according to various recipes. And it doesn't matter what the wine will be - both white and red will do. A celery stalk can be added for flavor. Condiments are suitable whatever you like.

Ingredients:

dry red wine - 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard - 1 tablespoon;
vegetable oil - 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through a press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a large piece of meat was roasted over coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn't matter whether they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine, or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too greasy - this will make the steak tastier.

Ingredients:

onions - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
powdered ginger - 2 tablespoons;
dried herbs - 2 tablespoons;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt to taste.

Cooking method:

In a separate container, mix all the spices, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place steaks, onions and sour cream sauce in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions in it. Spices can be easily changed by adding new ones and removing the products indicated in the list. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs.;
black pepper, salt to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - pinch each;
vegetable oil - 4 tablespoons

Cooking method:

Finely chop the garlic. Add diced onions to it.
Then add soy sauce, salt, add sugar, mix.
Season the base with spices. Stir well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then a quick pork marinade will help out. This recipe is suitable for all occasions, whether it be baking or stewing in the oven, frying in a pan, grill or electric grill. Aromatic basil and juicy tomatoes give a special taste to the composition. With them, the meat gets a fresh summer flavor. As a result of marinating, in 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf - 2 pcs.;
white onions - 3 pcs.;
tomato - 3 pcs.;
ground black and red hot peppers, salt, herbs - to taste;
fresh basil - 1 bunch;
dried herb - 1 tablespoon

Cooking method:

Pour boiling water over the tomatoes so that the peel is easier to remove. Peel, then chop as desired.
Chop the onion into rings, mix them with the tomato slices. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, chop finely.
Grate the meat separately with spices, then transfer to a large bowl.
Then add salt, sprinkle with basil, pour over tomato sauce, mix.
Leave on for 1 hour.

Mustard

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A mustard marinade for pork is obtained with a delicate and moderately spicy taste. It can also be classified as a quick recipe. The composition quickly not only prepares, but also impregnates - only an hour is enough for pickling. It doesn't matter if you then fry or bake the meat in the oven, because the pieces will definitely leave an appetizing crispy mustard crust.

Ingredients:

olive oil - 2 tablespoons;
mustard - 5 tablespoons;
soy sauce - 4 tablespoons;
garlic - 3 cloves;
lemon - 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, combine butter, sauce and mustard.
Then squeeze the lemon juice there. Can be replaced with a solution of water with lemon.
Rinse greens, dry and chop finely. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with foil and send it to the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Servings Per Container: 9 Persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat that is cooked over an open fire, for example, grilled. It turns out to be more juicy, fragrant, with a hazy smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare a marinade for grilled pork according to the recipe with the photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp.;
lime juice - 1 tbsp.;
sea salt - 1.5 tbsp.;
water - 5 l;
rice vinegar - 1 tbsp.;
lime zest - 2 tablespoons;
garlic - 8 cloves;
burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

Peel the garlic, pass through a garlic press.
Stir soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients, mix everything thoroughly.
Introduce meat into the resulting solution, stand for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade with vinegar is considered a classic recipe. Its pungent smell makes the meat less bland, giving it a special flavor expression. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt to taste;
onions - 2 pcs.;
sunflower oil - 4 tablespoons;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion, chop into half rings.
Take a bowl, where to pour oil and vinegar. Add dried seasoning to them, mix.
The last to introduce the bow. Stir again, pour the resulting composition over the pork, distribute over the entire surface of the meat.
Leave on for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings Per Container: 3 Persons.
Calorie content: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Even a simple pork marinade can produce great results. It will suit any form of meat - for carbonade, neck, ribs, schnitzel, loin, shoulder blade, ham, chop, etc. Even the most ordinary pork cutlet will turn out to be tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White will do - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onions - 3 large fruits;
vegetable oil - 1 tablespoon;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Then add oil, add lavrushka.
If there is not much time left for marinating, it is worth pouring the meat with hot marinade.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Fans of more tender meat should use kefir marinade for pork. Thanks to this fermented milk product, the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered a classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onions - 2 pcs.

Cooking method:

The first step is to peel the onion, chop it in half rings. Season the meat with it, spreading it evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings Per Container: 4 Persons.
Calorie content: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or simply use its juice. In any case, the meat is slightly sour. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. These two fruits are complemented by any spices of your choice.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs.;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel the kiwi, process in a puree using a blender.
Season the resulting mass with lemon juice.
Grate pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings Per Container: 4 Persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

In most recipes, marinated pork turns out to be sour. It becomes so after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet tastes should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, does not have such a sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has a lot of healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tablespoon;
fragrant spices to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix until smooth.
Leave the mixture for 10 minutes.
Grate the meat itself with spices and salt, insert cloves of garlic into it.
Then pour on top with a mixture of honey and mustard.
Leave the product to marinate for a day.

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Pork marinade is the most delicious

PORK WITH LEMON

I really like such dishes when you don't have to fiddle around at the stove for a long time. This is one of them. Here we just mix all the ingredients, simmer for 2 hours in the oven, and then brown them a little more. The meat is very tasty and tender, with a pleasant lemon flavor. It can be served with or without a side dish. I prefer with some kind of seasonal salad.

Cooking time: 2 hours
Preparation time: 10 min.
Servings: 4

Ingredients:
Water - 3-4 glasses
Bay leaf - 4 pcs.
Lemon - 1 pc.
Green onion - 3 feathers
Ground black pepper - 0.5 tsp
Pork pulp - 1.5 kg
Salt - 1 tbsp l.
Dry caraway - 2 tsp

Preparation:
To prepare the dish, you need pork, lemon, water, caraway seeds, bay leaves, salt, pepper, green onions.

Cut the meat into small pieces and put it in a heat-resistant dish.

Add salt and pepper.

Add the caraway seeds and bay leaves.

Cut the lemon into pieces, squeeze the juice directly onto the meat. We also put the lemon slices in the saucepan.

Finely chop the onion, put in a saucepan. By the way, you can also take ordinary onions. We fill everything with water. The water should cover the contents of the pot.

We put the pan on the fire, bring to a boil. We cover with a lid and send to the oven preheated to 200 ° C.

Cooking in the oven for 2 hours under the lid. The liquid remained only at the bottom, and the meat became very, very soft, just falling apart in the hands. Lemon can generally be eaten with lips alone.

Transfer the meat with lemon to a baking dish. In this case, each piece of meat is divided into several parts by fibers. Sprinkle with sauce from the bottom of the pan - literally 2-3 tbsp. l.

We return the meat to the oven for another 10 minutes, but already set the "grill" mode to brown the meat. All is ready!

Bon Appetit!

To get the meat really aromatic and tasty, it must be pre-prepared. One of the main culinary tricks is pickling, which helps to give pork bright flavors, tenderness and a special aroma. In addition, marinating the meat will significantly shorten the cooking time. Pork, often, the meat is not tough, so you should not make too aggressive a 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
Bulb onions - 3 pieces
Lemon - 1 piece

Cut the onion into rings. Mix lemon juice with mineral water. Put the pork pieces and onions in a pickling 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 pork marinade

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, beat the oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and gently 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 keep it at room temperature for 15 minutes.

Pork marinade with lemon

Lemon - 1 piece
Onions - 2 pieces (large)
Salt, black pepper, nutmeg - to taste

Squeeze the lemon juice into a glass, which then top up with water. Cut the onions into rings. Put a layer of pork cut into portions in an enamel or plastic dish, sprinkle with salt and spices. Then put a layer of onion on top and pour over it with a tablespoon of diluted lemon juice. Repeat the alternation of layers until the meat ends. 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 the meat with a lid and leave in a cool place for 6 hours.

Pork marinade with vinegar

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

Cut the onions into half rings, add salt, spices, oil and pour in the vinegar. Thoroughly mix the marinade with pre-chopped pork and leave for at least 4 hours in a cool place.

Pork soy marinade

Soy sauce - 1 glass
Onions - 2 pieces
Garlic - 4 cloves
Sugar - 5 tbsp. spoons
Vegetable oil - 4 tbsp. spoons
Salt, black pepper - to taste
Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

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

Kiwi marinade for pork

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

Rub the pork (whole piece or chopped) with salt, pepper and spices. Peel and grind kiwi with a blender (or grate). Add lemon juice to the kiwi gruel, mix well. Coat the pork with the mixture. Wrap the meat in plastic wrap and send it to a cold place for 4 - 8 hours (depending on the size of the pork pieces).

Pork wine marinade

Dry red wine - 1 glass.
Onions - 4 pieces
Garlic - 4 wedges
Salt, ground red pepper - to taste.

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

Pork beer marinade

Light beer - 1/2 l
Onions - 4 pieces
Salt, black pepper - to taste
Bay leaf - 2 pieces

Cut the onion into half rings. Chop the pork and place with the onion in a pickling container. Add lavrushka, salt and pepper. Pour the beer over the meat so that it completely covers the pork. Leave to marinate for 4 hours, and mix well for half an hour before cooking.

Pork marinade on kefir

Kefir - 1/2 l
Onions - 2 pieces
Hops-suneli (or other spices) - 1 tsp
Salt, black pepper - to taste

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

Pork marinade with mustard

Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Onions - 2 pieces
Water - 1 glass
Lemon - 1/2 pc
Salt, white pepper - 1 teaspoon each

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

Sweet and sour pork marinade

Tomato paste - 100 g
Garlic - 4 cloves
Onions - 2 pieces
Juice of 1 lemon
Salt - 1 tsp
Sugar - 2 tsp
Fresh dill and parsley - small bunch
Dried barberry - 1 tsp (optional)

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

Pork marinade with mineral water

Highly carbonated mineral water - 1/2 l
Mustard beans - 1 tsp
Onions - 2 pieces
Dried zira - 1 tsp
Salt - 1 tsp
Bay leaf - 3 pcs
Black and red ground pepper - 1/2 tsp each

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

Pork marinade with sour cream

Sour cream 20% - 250 g
Garlic - 4 cloves
Onions - 2 pieces
Mustard - 1 tbsp spoon
Salt - 1 tsp
Rosemary and parsley (fresh or dry)
Ground black pepper - 1 tsp

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

Pork marinades

In order to get aromatic and tasty pork dishes, it must be pre-marinated. Marinade will significantly reduce the cooking time, as well as give pork a bright flavor, tenderness and a special aroma. Pork - the meat is not tough, so you don't need to make too aggressive a marinade, but it is very important to enrich the taste and aroma of this meat with the help of various spices.

Recipes are calculated for 1 kg of meat

Pork Chop Marinade

Water - 1 glass
Mustard - 2 tbsp. spoons
Mayonnaise - 3 tbsp. spoons
Lemon - 1/2 pc
Onions - 2 pieces
Bay leaf - 2 pieces
Salt, white pepper, coriander - 1 teaspoon each

In a deep bowl, combine water, mustard, lemon juice, mayonnaise and spices. Salt the pre-cut and chopped meat on both sides and roll in the marinade. Cover the bowl with a lid or plastic wrap and leave at room temperature for 1 hour, then place in a cool place for 3 hours.

Pork marinade

Soy sauce - 150 ml
Garlic - 5 cloves
Paprika - 1 tsp

Cut the pork into portions across the grain and beat off. Chop the garlic and mix with soy sauce. Try the salt sauce. 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. Fold the meat into a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and leave in the cold overnight.

Pork steak marinade

Lemon - 1/2 pc
Sesame oil (olive oil can be used) - 3 tbsp. spoons
Ketchup - 2 tbsp spoons
Garlic - 3 cloves
Salt, red, black pepper - 1/2 tsp each
Bunch of dill

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

Pork marinade in the oven

Mustard - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Bulb onion - 1 piece
Garlic - 6 cloves
Salt, black pepper, paprika - 1 tsp 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 spoon
Honey - 1 tbsp. spoon
Garlic - 5 cloves
Olive oil - 50 ml
Salt, black pepper, paprika, coriander - 1 tsp each

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

Pork marinade in a pan

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

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