What is the most important thing in cooking meat? Temperature? Cooking method? No, the most important thing is choosing the right marinade and preparing it correctly.
It is the marinade that helps to reveal all the best sides of the meat and feel its taste as fully as possible.
Regardless of the method of preparation or the type of meat product, the marinade is something that needs to be given maximum attention. Consider the recipes for a delicious marinade for roasting pork in the oven.
spicy marinade
This is the easiest marinade option. It does not require extra effort and does not interrupt the real taste of the dish. Pork turns out very tasty and tender, ideally suited to any event and side dish. The recipe is based on a kilogram of meat.
Cut the peeled onion into small rings;
Add all other ingredients to the onion;
Mix the marinade well and immerse the meat in it;
It is best to marinate all night, but 5 hours is enough;
Bake in the oven, only placing in the culinary sleeve.
Soy marinade for pork
Based on this sauce, there are a lot of marinades for any meat. It's also great for oven roasted pork. If desired, soy sauce can be replaced with sherry or wine, but for starters, you should definitely try the original marinade. Its advantage is that it does not need to soak in it for a long time - just one hour is enough.
bulb bulb - ½ kg;
sugar - 50 gr;
ground pepper - ½ tsp;
garlic powder - 1 tsp;
soy sauce - 100 ml;
vegetable oil - 50 ml;
lavrushka.
Marinating time: 60 minutes.
Calories: 89 kcal.
Peel the onion from the husk and cut into rings;
Add soy sauce, oil and all spices to vegetables. You can not add salt, because soy sauce is salty;
Place the meat in the marinade so that it completely covers it, and the onion completely covers it;
Send everything together in the refrigerator, after wrapping it with cling film;
Turn over and massage the pork two or three times in an hour;
When baking, you can put everything in the sleeve along with the remnants of the marinade and vegetables.
Lemon cognac
Many people like to add alcohol to the marinade. It really is perfectly absorbed, and makes even the driest meat juicy. However, pork itself is filled with juices and cognac with lemon only emphasize its taste. The number of products is calculated per kilogram.
ginger - 10 gr;
lemon essence - 10 ml;
cognac - 45 ml;
bitter mustard - 30 gr;
garlic - 3 pcs. (zubkov);
spices as desired.
Marinating time: at least 1 hour.
Calories: 98 kcal.
How to bake pork meat in lingonberry marinade
Pork goes well with berries: lingonberries, blueberries or cranberries. Each berry gives the dish a special individual taste. Lingonberries make pork bittersweet and it's delicious!
Products:
lingonberries - 0.2 kg;
pork neck - up to 3 kg;
peas - 2 tsp;
garlic - 4 cloves;
salt - 1 tbsp. l.
Time needed: marinate for at least 2 hours, bake for 2 hours.
Calories: 389 kcal.
Defrost the berry in advance and mash it well in a puree;
Take large garlic, so that the cloves are large and chop them;
Add pepper with salt and garlic to crushed berries. Mix well;
Rinse the meat and remove pieces of fat, if any;
Lightly dry and cut it deeply;
Pour the marinade over the meat and try to fill the cuts with it;
Wrap everything together in a film so that it fits tightly around the neck and place in the refrigerator;
Everyone chooses their own marinating time, but it is better that it be all night;
First, heat the oven to the full 200°C;
Remove the pork from the film and transfer to the foil so that the top is open;
Place in the oven and bake for 10 minutes at 200 degrees, then lower to 170 degrees and leave to bake for 2 hours;
Eat with any side dish, you can additionally prepare lingonberry sauce.
Recipe for roast pork in one piece in mustard sauce
Meat is always prepared for any feast. It is desirable that it be juicy and tasty, so often the choice falls on pork. The ideal option is to bake a whole piece in a mustard marinade. Such a dish will rightfully become a decoration of the whole table!
Ingredients:
pork - 1.1 kg;
garlic - 2 cloves;
sunflower oil and French mustard in grains - 100 ml each;
salt and ground pepper - 1 tsp each;
meat seasoning - 5 gr.
Required time: 120 minutes.
Calories: 410 kcal.
Defrost the meat in advance, wash and dry with a napkin;
Add salt and pepper to mustard and seasoning for meat;
Peel and chop the garlic on a grater;
Add oil to the marinade and mix well;
Salt the meat and place in a deep bowl. Add the marinade and coat it well on all sides;
Ideal - when the meat is marinated overnight, but one hour will also be enough;
For all the time while the meat is marinating, it should be turned over so that the marinade is absorbed from all sides;
Transfer the piece of meat to the culinary sleeve (you can use foil) and tighten, tightly bandaging;
If desired, you can make a puncture so that the air comes out;
Bake meat at 180-200 ° C for no more than 50 minutes;
Cooked meat can be eaten hot or chilled. It will taste the same.
How to pickle ribs and bake them in the oven
Pork ribs are perfect for a bachelor party or family dinner. Thanks to the tomato sauce, they will become spicy and men will definitely like them.
Ingredients:
ribs - one kilo;
butter - 50 gr;
sugar - 80 gr;
bulb;
tomatoes in their own juice - 200 gr (about 1 cup);
mustard - 1 tbsp. l;
acetic acid 9% - 60 ml;
salt, pepper to taste;
hot pepper - 1.5 tbsp. l.
Cooking time: 2 hours.
Calories: 400 kcal.
Wash and dry the ribs in advance, cutting into portioned pieces;
Salt the meat and pepper, leaving for half an hour;
For baking, it is necessary to use a mold with a wire rack so that the juice flows into the mold and makes the meat rosy;
Put the ribs on the grill and bake for an hour at 200 degrees. Periodically drain the juice from the mold or pour it over the ribs;
Dissolve the butter in a saucepan and sauté the diced onion in it;
When the onion becomes golden, add tomatoes, vinegar with sugar and all other ingredients to it;
It is necessary to boil the sauce over high heat, and then cook for half an hour on a slow one, not forgetting to stir;
When the ribs are baked, take them out and coat them well with sauce;
Return them to the wire rack and put the rest of the sauce on each piece;
Bake another 20 minutes.
To make the meat especially tasty, you need to use a few tricks:
The shoulder, neck or ham of a pig is best suited for roasting;
The marinade must be prepared in an enamel bowl, and the meat should be baked in a heat-resistant one;
Pork should always be baked in foil or a sleeve, otherwise all the juice will simply flow out and the meat will turn out tough;
If the meat is baked in foil or in a sleeve hermetically, it cannot be salted before baking. It's best to do it after;
It is better to choose meaty ribs, with a lot of meat.
Baking meat is very simple, the main thing is to choose a good marinade for it and keep it in it for as long as possible.
