Marinating is a process of preliminary preparation of meat, which makes it possible to enrich the dish with quite unusual tastes.
How do you, for example, baked ham with the scent of meadow flowers? And there is no need to collect a spring bouquet at all, such an effect will give the meat marinating in ... champagne!
Consider it a luxury? Opposite!
By slightly complicating the preparation of foods before cooking and adding a little ingredients, an experienced cook can achieve completely unexpected results.
Marinated pork in the oven - general principles of cooking
• For marinating it is better to use enameled, glass or ceramic dishes. On the walls and bottom of enamelled containers should not be chipped.
• Before baking, not only whole chunks of pork are kept in the marinade. Often it is already soaked in sliced meat. Of these semi-finished products, chops are fried in the oven or, rolling them up with a filling, they prepare rolls.
• Marinade is a mixture of spices and acid liquids. It can be vinegar, sour juices or wine. Sometimes it adds vegetable oil, onions, honey. Some marinades must be warmed up.
• Marinating pork does not take much time. Solid pieces of pulp or ribs are enough to withstand for three hours, and one and a half is enough for pickling slices. To meat soaked evenly, it must be fully immersed in the marinade.
Baked pork from marinated pork in the oven - “Holiday”
Ingredients:
• lean pork pulp - 700 gr .;
• 200 ml of dry “Aligote”, “Rkatsiteli” or another white wine;
• a small head of garlic;
• oregano, ground paprika and thyme - on a small pinch;
• a quarter of a spoonful of black pepper;
• blend “Provencal herbs” - 1/3 tsp.
Preparation:
1. Wash the pork with water. Obsushiv towel, cut from a piece of all the excess, giving it a neat shape without thin and sharp protrusions.
2. Pour wine into a deep bowl, add a mixture of herbs and spices. Dip the meat in the wine mixture and set aside for a few hours. If the liquid does not completely cover the piece, periodically turn it over and pour the marinade on top. 3. Drain the marinated pork, make a few shallow punctures in the piece.
4. Mix the paprika with ground pepper, or pepper, better than grind with a mortar, add a little salt and rub dried meat with this mixture.
5. Cut garlic teeth into slices and carrot into slices. If the root of a large diameter, cut it lengthwise, in half.
6. On a roasting pan, lay the food foil in two layers. Calculate the size of the sheet so that it is enough to wrap completely the entire piece.
7. Put on the foil carrots with garlic, lay a piece of pulp on top. Wrap the meat tightly, fasten the edges well.
8. Bake by placing the pan in a preheated oven. This stage will take about 50 minutes at a heating temperature of 200 degrees. Remove the roasting pan, spread the edges of the foil to the sides and put it back in the oven for another 10 minutes.
Pickled pork in the oven with spicy marinade
Ingredients:
• two kilograms of pork pulp;
• cinnamon stick;
• one small lemon with thin skin;
• teaspoon whole coriander seeds;
• three bay leaves;
• teaspoon of black peppercorns;
• 50 ml of food wine vinegar;
• garlic;
• three tablespoons of fine salt;
• a teaspoon of good aromatic honey;
• 50 ml of refined oil;
• three spoons of brewed, preferably the most spicy mustard;
• bulb onion.
Preparation:
1. Without boiling, heat a liter of potable water in a saucepan. Add honey and salt, lower the cinnamon stick, peppercorns and lavrushka. Quickly bring to a boil and boil for at least four minutes over medium heat while stirring.
2. In the cooled marinade, lower the onion half rings, crushed garlic (4 slices), and cut lemon into large slices. Add vinegar and mix thoroughly.
3. Fill the marinated meat with water and cook it and marinate overnight in the cold.
4. Take a piece of meat from the marinade, pat dry with a towel, spread with mustard. Put the pulp in the shape of a suitable size, pour vegetable oil into it and a little marinade.
5. Sprinkle the pork with coriander mixed with ground black pepper, tighten the top of the form with foil and set to bake. Initially cook for one hour at 200 degrees, then lower the temperature to 160 and continue cooking for another hour. Be sure to periodically water the meat with juice that has accumulated at the bottom of the form.
Marinated pork in the oven: a recipe of baked fish side
Ingredients:
• one and a half kilograms of pork ribs;
• two large onions;
• 75 ml of soy sauce;
• thick tomato - 2 tbsp. l .;
• garlic - 4 teeth;
• a teaspoon of finely pounded ginger;
• two spoons of any honey.
Preparation:
1. Prepare the marinade. In a skillet, melt the honey, add soy sauce to it, put the tomato, stir. Add chopped onion, grated ginger and garlic teeth pressed through a press. Let the mixture boil quickly, then lower the heat and boil until the onions soften noticeably.
2. Slightly cool the marinade with a blender. Grease the ribs cut into portions, fold into a bowl and cover with a lid, leave for three hours.
3. After that, without drying, place the ribs in a heat-resistant form and put in the oven for an hour at 160 degrees for an hour. Be sure to cover the container with foil, otherwise the meat will burn.
Marinated pork in the oven with oranges - “New Year”
Ingredients:
• pork pulp, preferably from the neck - 1 kg;
• large carrot;
• onion head;
• incomplete glass of orange juice;
• 200 ml rich broth, can be replaced with water;
• rose wine - 350 ml;
• two oranges;
• highly purified oil - 2 tbsp. l
Preparation:
1. Onion cut into half rings. Peel carrots, chop straws.
2. Mix wine with orange juice, adding two spoons of refined oil.
3. Put the washed piece of pulp in a bowl, add chopped vegetables and pour the marinade. Cover the container with a lid or tighten the film, put it in the cold for four hours.
4. Preheat the oven to 180 degrees. Put the vegetables in the form, along with which the flesh was marinated, and place a piece of meat on them. Season the pork with ground pepper and salt. Pour the marinade, broth or water into the pan and bake for one hour. Be sure to periodically pour the marinade over the meat so that it does not dry out.
5. Peel the oranges, disassemble, in slices and remove the transparent film from them. Five minutes before being ready, put the orange slices in the form of pork. 6. Before serving, cut the meat into thin slices, serve along with the oranges, watering the sauce, remaining in the form.
Pork marinated rolls in the oven with spinach
Ingredients:
• pork brisket - 700 gr .;
• 100 gr. fresh spinach;
• Spoon fresh lemon juice;
• two tablespoons of delicate ketchup;
• three cloves of garlic;
• 70 ml of vegetable oil;
• half teaspoon hot sauce.
Preparation:
1. Wash brisket well under cold running water. Dab dry the meat with a towel and cut, strictly across the fibers, into eight broad slices.
2. Pour butter into a bowl, add ketchup, hot sauce and freshly squeezed lemon juice, whisk. Season the marinade with pepper and salt, mix and pour over the pieces of pork. Marinate meat in the refrigerator for at least three hours.
3. Patted pieces of marinade slightly beat off and place on them spinach leaves. Roll up rolls, secure the edges with wooden skewers (toothpicks).
4. Transfer the formed semi-finished products to a roasting pan greased with vegetable oil and place it in the oven for 20 minutes at a temperature of at least 220 degrees.
5. Serve hot with fresh vegetables.
Pickled pork chops in the oven breaded
Ingredients:
• collar - 450 gr .;
• half a cup of apple cider vinegar;
• three spoons of tomato ketchup;
• 30 gr. sugar sand;
• two tablespoons of olive or very high quality sunflower oil;
• large egg;
• 30 ml of milk;
• breadcrumbs, about 250 grams.
Preparation:
1. Cut the washed pork into chunks of two centimeters thickness. Beat dried meat with a hammer to a centimeter, fold in a wide bowl.
2. In a small bowl, dissolve the sugar with vinegar. Add vegetable oil, ketchup to the mix and mix thoroughly.
3. Pour the chopped chunks of pork with the prepared marinade and place the bowl, tightening the top of it in a refrigerator. Not earlier than in an hour, remove it and keep at room temperature for about half an hour. Then put the marinade chops, pat dry. 4. Beat the egg with milk until smooth. Take a piece of pork, dip it in the milk mixture and hold it for a few seconds, letting it drip off excess moisture. After that, place the meat in a bowl of breadcrumbs and roll well. The breading should cover the piece in an even, dense layer on all sides. Lay the breaded chop on a grease oven greased with butter.
5. After all the chops are placed on a baking sheet, sprinkle each lightly with melted butter and bake at 220 degrees. Ten minutes later, when the top is browned, turn the chops up and bring to readiness. At a puncture transparent liquid (meat juice) should be allocated.
Marinated pork in the oven - cooking tricks and useful tips
• If you want to bake a large piece of pork, be sure to make a few deep punctures in it before marinating. This will allow the marinade to penetrate deeper.
• Baked whole pieces of pork can additionally nashpigovat garlic, carrot slices. For this, small but deep cuts are made in the pulp, into which pieces of vegetables are placed.
• Never pour out the remaining marinade, it is used for pouring meat during baking so that it does not dry out.
