To pickle meat before a trip to the countryside or to prepare a meal a la barbecue in the oven - not everyone knows how to do it right.
And if you also need a quick marinade for pork, then all the more you need to know a number of subtleties.
These are simple rules that allow certain elements of improvisation.
Basic principles for making quick pork marinade
Pork is used for marinating: first, young, and secondly, with a moderate fat content. Absolutely lean meat, as well as hard parts from the legs, is not the best option. Optimal for pickling pork neck. Many lovers cook ribs on coals or in the oven. The renal part, the upper legs are also suitable.
The main task of pickling is, firstly, to soften the meat, and secondly, to saturate it with the tastes and aromas of seasonings. For quick pork marinade, various ingredients are used as a base:
- vinegar
- lemon
- dairy products
- tomatoes, tomato sauce, pasta
- wine
- Kiwi and other acidic foods.
Also, an almost constant ingredient in pickling pork is onion. You can use various seasonings and spices.
For marinating, the meat is cut in fairly large pieces of at least 5 cm in length, a little less in thickness.
Keep the meat in the marinade with a quick option, preferably 1-3 hours.
Pickled meat can be fried on charcoal in a special grill, on skewers, as well as cook in the oven or pan.
All recipes are based on 1 kg of pork - about 4 servings of the finished dish.
A simple recipe for quick pork marinade: onion plus vinegar
This is a fairly strong marinade, so it is suitable for slightly harsh or greasy meat.
Ingredients
A piece of pork - neck, ribs, ham
Salt - an incomplete tablespoon
Acetic essence 1-1.5 teaspoons
A pair of large onions
A pinch of ground black pepper.
Cooking method
Cut the meat quite large. If these are ribs, cut from one to two and cut each part into two or three parts.
Chop the onion, preferably with rings, you can half rings.
Add onion, salt, pepper to the meat.
Mix a teaspoon of vinegar with several tablespoons of water, pour into the meat, mix thoroughly.
Leave for half an hour. Then try, if only mild acid is felt, add another half teaspoon of vinegar.
Stirring periodically, keep the meat in the marinade for about two hours.
Then fry in a suitable way.
When serving, garnish with pickled onions, tomatoes, cucumbers - fresh or canned.
Acid free: quick marinade for onion and pepper pork
Marinating meat is not necessarily adding acid to it. The pork in marinade from onion and pepper turns out remarkable. The option will be useful to those who, for whatever reason, do not want to use acids. For example, with stomach problems, high acidity. Such a dish is also suitable for a children's barbecue. True, the amount of pepper is better to reduce.
Ingredients
Lean pork tender
3 large onions
2 teaspoons freshly ground black pepper
Bunch of parsley
2-3 bay leaves
Salt to taste.
Cooking method
We cut the meat into thin slices.
We grind the Lou on a grater, in a blender or chop it very finely with a knife.
We put salt, pepper in the onion, mix to dissolve the salt.
Shred the parsley.
Pour the greens into the meat, put the bay leaves, pour the onion mixture.
Mix, cover, you can put light oppression.
Hold the meat in this marinade for two hours. Then you can grill it over charcoal. And you can send, along with all the ingredients of the marinade, to stew or bake on the stove in the oven.
Kebab that always turns out: fast tomato pork marinade
Tomato gently penetrates the meat fibers, making them softer and not overdrying. Any tomato products are suitable - pasta, sauce, store-bought or home-made ketchup. The secret ingredient in the recipe is vegetable oil, due to which the meat will be tender.
Ingredients
Pork from the neck or other portion with fat
About a glass of tomato product - ketchup, homemade or Krasnodar sauce, if tomato paste is taken, it needs half a glass
Onions at will - the more the better
Salt to taste depending on its presence in a tomato product
Seasoning for barbecue, or a mixture of peppers, or just black pepper
A spoonful of any vegetable oil.
Cooking method
Cut the meat into suitable slices.
Chop finely and finely onions, mash with salt to give as much juice as possible. You can also cut part of the onion rings to fry with meat.
Put onion, tomato, and spices in the meat.
Season with salt and mix.
After half an hour, try on salt and acid. If the tomato product is not too acidic, you can add a little vinegar or citric acid - with caution.
Pour in a spoonful of oil.
Stir, marinate for at least another hour.
Tomato ribs: a quick pickled pork option
For lovers of barbecue pork ribs, this recipe is suitable with a large number of vegetables and completely without vinegar.
Ingredients
A kilogram of pork ribs from a young animal
Two large onions
3-4 medium ripe tomatoes
1 lemon
Salt half a tablespoon
A large pinch of black pepper
Basil greens, dill, parsley.
Cooking method
The ribs are divided into parts - one or two ribs thick, 7-10 cm long.
Cut the onion thinly into rings.
Tomatoes also cut into thick slices, it is advisable to take strong, ripe, but not overripe.
Thinly cut and lemon with peel.
Mix the meat with salt.
Put a layer of meat in a container, pepper
On it lemons, onions, tomatoes, herbs. Meat again.
Sprinkle layers with pepper and herbs.
It is advisable to complete with tomatoes.
Squeeze the ingredients in a container, put a plate on top.
You can put a small load.
After two hours, the product is ready to cook. It is advisable to do this on a wire rack, putting meat and vegetables there.
Kefir helper: quick pickled pork marinade
This marinade is suitable for too lean and soft slices of pork, such as tenderloin. Sour-milk products will make the meat tender and at the same time lush, saturated with milk fats. You can use a variety of sour milk: kefir, yogurt, acidophilus, bifidok, unsweetened natural yogurt, fermented baked milk and even sour cream with a low liquid content. It is advisable to take the product 2-3 days of production: it is an ideal acid product.
Ingredients
Half a liter of kefir or other dairy product; if sour cream is used, 300 grams is enough
One onion
Salt to taste
Some vegetable oil
A mixture of peppers or other seasonings to taste
A clove of garlic.
Cooking method
Cut the meat into medium-sized and thin slices.
Grind onions on a grater or in a blender.
Pour the onion mass into the meat, salt, season with spices.
Squeeze the garlic to the meat.
Pour fermented milk product and vegetable oil.
Mix well, leave for about two hours for marinating.
Before cooking, remove from the marinade, dry a little. Such meat will be tasty not only on charcoal, but also in a pan.
If there is pomegranate juice: spicy quick pork marinade
Pomegranate juice perfectly softens the meat, giving it a piquant taste. If you have this natural product, you can cook a quick pickled pork by combining juice with wine.
Ingredients
Medium Fat Meat
Half a glass of natural pomegranate juice
Half a glass of dry or semi-dry red wine
Red, black pepper, Caucasian spices - sunli hops and others
Some vegetable oil
Two cloves of garlic
A bunch of basil
Salt to taste.
Cooking method
Cut the meat into medium slices, not finely.
Combine salt with spices, chopped basil and mashed garlic.
Mix juice, wine, oil in a container.
Pour the dry mixture into a bowl with meat, mix.
Pour mix from liquids, mix again.
Press down with a plate with a little oppression, leave for an hour or two.
Fry, laying or strung pieces of meat quite tightly so as not to dry out.
Serve with onion, herbs.
For stiff pork: quick kiwi marinade
The exotic kiwi fruit has gained fame as an excellent softener for the toughest meat. It is used to pickle beef or not very young lamb. Therefore, if you come across not quite soft pork, for example, from the feet, or you need to make super-quickly pickled meat, kiwi is an excellent choice.
Ingredients
Pork is not very soft, medium fat
3 pieces of kiwi
2 large onions
Ground black pepper
Salt.
Cooking method
Cut the meat into cubes or slightly oblong pieces of medium size.
Peel the kiwi and either chop it in a blender or cut into pieces of arbitrary shape.
Chop the onion at will - if you plan to fry it with meat, then larger.
Add onion, salt, pepper, kiwi to the meat.
Stir and leave.
It is worth considering that kiwi strongly destroys meat fibers due to its acids. It is advisable to check in what condition the future kebab. If you overexpose, you can get not pieces, but spilling parts of pork.
Before cooking, if it is frying on charcoal, the meat can be sprinkled with oil if it is not very oily.
Beer fast marinade for pork meat
One of the really fast pickles is on beer. The finished dish is tender and has a rather pleasant bread and rye flavor. Beer is better to take natural, medium strength.
Ingredients
Meat from the neck, the other part with fat, ribs
As many onions as possible
Glass of beer
Salt to taste
Any spices and seasonings, but not interrupting the taste of beer - Provencal herbs, allspice and black pepper, basil are perfect.
Cooking method
Large cut meat, if ribs - chop, trying not to crumble bones.
Coarsely chop the onion into a cube.
Put the onions in the meat, sprinkle with salt and spices, pour the beer.
Stir, leave for an hour or two.
Stir several times during infusion and grill over charcoal or another way.
It is very tasty to serve such meat with sweet bread.
Tips and Tricks for Making Quick Pork Marinade
It is better not to add acidic foods to meat immediately, but starting with 2/3 of the indicated portion so that the meat does not become too hard and acidic.
Vinegar does not need to be poured directly into the meat - the essence is first bred with water.
The stronger and more acidic the marinade, the larger the pieces of meat you can make. This applies to vinegar, lemon, pomegranate juice, kiwi. If you use milk marinade, sweet tomato sauce, beer - it is better to cut meat thinner.
A spoon or two of vegetable oil in the marinade will make the meat more tender. In addition, the oil improves the transportation of various substances to meat, so it is better saturated with marinade. The meat will not become fatter from such a dose of oil, but will not dry like that.
To preserve more juiciness in meat on charcoal, you can add a raw egg, slightly beaten, to the marinade before cooking. It envelops the meat like a film and retains moisture.
