Quick marinade for pork on vinegar, kefir, tomato, tomatoes, lemon, kiwi. A selection of easy recipes for quick marinade for pork

Marinating meat before going to nature or preparing a dish a la kebab in the oven - not everyone can 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 of cooking quick marinade for pork

Pork is used for pickling: first, young, and secondly, with moderate fat content. Completely lean meat, as well as the hard parts of the legs - not the best option. Optimal for marinating pork neck. A lot of fans to cook on charcoal or in the oven ribs. The renal part, upper legs are also suitable.

The main task of marinating is, firstly, to soften the meat, and secondly, to saturate it with flavors and flavors of spices. For quick marinade to pork, different ingredients are used as a base:

- vinegar

- lemon

- dairy products

- tomatoes, tomato sauce, pasta

- wine

- Kiwi and other acidic foods.

Also almost constant ingredient in pickling pork - onions. You can use various seasonings and spices.

For marinating the meat is cut in rather large chunks of at least 5 cm in length, a little less in thickness.

To keep the meat in the marinade with the quick option preferably 1-3 hours.

Marinated meat can be fried on coals in a special grill, on skewers, and cooked in an oven or frying pan.

All recipes are based on 1 kg of pork - about 4 servings of the finished dish.

A simple recipe for quick marinade for pork: onions plus vinegar

This is a pretty strong marinade, so it is suitable for a bit harsh or fatty meat.

Ingredients

• A piece of pork - neck, ribs, ham
• Salt - partial tablespoon
• Acetic essence 1-1,5 tsp
• A pair of large bulbs
• A pinch of ground black pepper.

Method of preparation

1. Cut the meat rather coarsely. If these are ribs, cut out one or two and cut each part into two or three parts.
2. Chop onions, preferably rings, can be half rings.
3. Add onion, salt, pepper to meat.
4. Mix a teaspoon of vinegar with a few spoons of water, pour in to the meat, mix thoroughly.
5. Leave for half an hour. Then try, if only a light acid is felt, add another half-spoonful of vinegar.
6. While stirring periodically, keep meat in the marinade for about two hours.
7. Then fry in the right way.
8. When serving, garnish with pickled onions, tomatoes, cucumbers, fresh or canned.

Without acid: quick marinade for pork from onions and peppers

Marinating meat is not necessarily adding acid to it. Wonderful is pork in quick pickled onion and pepper marinade. The option will be useful to those who for some reason do not want to use acids. For example, with stomach problems, increased acidity. Such a dish is also suitable for children's barbecue. True, the amount of pepper is better to reduce.

Ingredients

• Low-fat tender pork
• 3 large onions
• 2 teaspoons freshly ground black pepper
• Bunch of parsley
• 2-3 bay leaves
• Salt to taste.

Method of preparation

1. Meat is cut into thin slices.
2. Lou grind grated in a blender or chop very finely with a knife.
3. Put salt and pepper in the onion, mix to dissolve the salt.
4. Shred parsley.
5. We pour the greens into the meat, put bay leaves, pour out the onion mixture.
6. Stir, cover, you can put a light pressure.
7. Hold the meat in this marinade for two hours. Then you can roast on the coals. And you can, along with all the ingredients of the marinade, stew or bake on the stove, in the oven.

Kebab, which always turns out: a quick tomato marinade for pork

The tomato gently penetrates the meat fibers, making them softer and not overdrying. Suitable any tomato products - pasta, sauce, ketchup store or home-made. The secret ingredient of the recipe is vegetable oil, thanks to which the meat will be tender. Ingredients

• Pork from the neck or other part with fat
• Around a cup of tomato product - ketchup, homemade or “Krasnodar” sauce, if tomato paste is taken, it needs half a cup
• Onions at will - the more the better
• Salt to taste depending on its presence in tomato product
• Barbecue seasoning, or a mixture of peppers, or just black pepper
• A spoon of any vegetable oil.

Method of preparation

1. Cut the meat into suitable pieces.
2. Chop onion finely, finely, mash with salt to give as much juice as possible. You can also cut a portion of the onion into rings to fry with the meat.
3. Put onion, tomato, spices in meat.
4. Be careful with salt, mix.
5. After half an hour, try salt and acid. If the tomato product is not too sour, you can add a little vinegar or citric acid - with caution.
6. Pour in a spoonful of butter.
7. Stir, marinate for at least another hour.

Ribs with Tomatoes: A quick variant of pickled pork

For lovers of pork ribs, a barbecue will suit this recipe with lots of vegetables and absolutely no vinegar.

Ingredients

• Kilogram of pork ribs from a young animal
• Two large bulbs
• 3-4 medium ripe tomatoes
• 1 lemon
• Salt half tablespoon
• A large pinch of black pepper
• Basil greens, dill, parsley.

Method of preparation

1. Ribs to be divided into parts - one or two ribs thick, 7-10 cm long.
2. Cut onion thinly into rings.
3. Tomatoes should also be cut into thin circles, it is advisable to take strong, ripe, but not overripe.
4. Thinly cut lemon with skin.
5. Mix meat with salt.
6. Put a layer of meat in a container, pepper
7. On it are lemons, onions, tomatoes, greens. Meat again.
8. Pour layers of pepper and herbs.
9. It is advisable to finish with tomatoes.
10. Slightly press the ingredients into the container, put the plate on top.
11. You can put a small load.
12. After two hours, the product is ready to cook. It is advisable to do it on the grill, putting meat and vegetables there.

Kefir helper: quick marinade for pork from sour milk

This marinade is suitable for too lean and soft pieces of pork, such as tenderloin. Dairy products will make the meat tender and at the same time lush, saturate with milk fats. You can use a variety of fermented milk: kefir, yogurt, acidophilus, bifidok, unsweetened natural yogurt, ryazhenka and even sour cream with low liquid content. It is advisable to take the product 2-3 days of production: this is the ideal acid product.

Ingredients

• Half a liter of kefir or other fermented milk 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
• Clove of garlic.

Method of preparation

1. Cut the meat into small and thin pieces.
2. Chop onion in a grater or in a blender.
3. Pour the onion mass into the meat, salt and season with spices.
4. Squeeze garlic into meat.
5. Pour the fermented milk product and vegetable oil.
6. Stir well, leave to marinate for about two hours.
7. Before cooking, pull out of marinade, slightly dry. Such meat will be delicious not only on the coals, but also in the pan.

If there is pomegranate juice: spicy quick marinade to pork

Pomegranate juice perfectly softens the meat, giving it a savory taste. If you have this natural product, you can cook a quick version of pickled pork, combining juice with wine.

Ingredients

• Medium-fat Meat
• Half a glass of natural pomegranate juice
• Half a glass of red wine dry or semi-dry
• Red, black pepper, Caucasian spices - hops-suneli and others
• Some vegetable oil
• Two cloves of garlic
• Basil bunch
• Salt to taste.

Method of preparation

1. Cut the meat into medium slices, not finely.
2. Combine salt with spices, chopped with basil and mashed garlic.
3. Mix juice, wine, oil in a container.
4. Pour dry mixture into the bowl with meat, mix.
5. Pour mix from liquids, mix again.
6. Press down the plate with a slight yoke, leave for an hour or two.
7. Fry by putting or strung pieces of meat rather tightly so as not to dry out.
8. Serve with onions, greens.

For tough pork: quick kiwi marinade

The exotic fruit of kiwi gained fame as an excellent softener for the toughest meat. It is used to pickle beef or not very young lamb. Therefore, if you get not quite soft pork, for example, from the feet, or you need to make super-quickly marinated meat - kiwi is an excellent choice.

Ingredients

• Pork is not very soft, medium fat
• 3 pieces of kiwi
• 2 large bulbs
• Ground black pepper
• Salt.

Method of preparation

1. Meat cut into cubes or slightly oblong pieces of medium size.
2. Peel the kiwi and either grind it in a blender or cut it into slices of arbitrary shape.
3. Chop onions as desired - if you plan to fry it with meat, then larger ones.
4. Add onion, salt, pepper, kiwi to the meat.
5. Stir and leave.
6. It should be borne in mind that kiwi strongly destroys meat fibers due to its acids. It is advisable to check in what condition the future kebab. If you overdo it, you can get not slices, but sprawling pieces of pork.
7. Before cooking, if it is frying on coals, the meat can be sprinkled with oil, if it is not very fat.

Beer quick marinade for pork

One of the really quick marinades is beer. The finished dish turns out to be tender and has a rather pleasant bread and rye flavor. Beer is better to take a natural, medium strength.

Ingredients

• Meat from the neck, another part with fat, ribs
• As many onions as possible
• A glass of beer
• Salt to taste
• Any spices and seasonings, but not interrupting the taste of beer - Provence herbs, fragrant and black pepper, basil are perfect.

Method of preparation

1. Chop large meat, if chopped ribs, trying not to chop up the bones.
2. Bulb an onion into large cube.
3. Put onion into meat, sprinkle with salt and spices, pour out beer.
4. Stir, leave for an hour or two.
5. Stir several times during infusion and fry over charcoal or other means.
6. It is very tasty to serve this meat with a fragrant bread.

Tips and tips for making quick marinade for pork

• It is better not to add sour products to the meat immediately, but starting from 2/3 of the indicated portion, so that the meat does not become too hard and sour.
• Vinegar does not need to be poured directly into the meat - the essence is first diluted with water.
• The stronger and sour the marinade, the larger you can make pieces of meat. This applies to vinegar, lemon, pomegranate juice, kiwi. If milk marinade, sweetish tomato sauce, beer is used, it is better to cut the meat thinner.
• A spoonful or two of vegetable oil in the marinade will make the meat more tender. In addition, the oil improves the transportation of various substances in the meat, so it is better saturated with marinade. The meat will not become fatter from such a dose of oil, but it will not dry so.
• To keep more juiciness in the meat on the coals, you can add a raw egg, slightly beaten, into the marinade before cooking. It envelops the meat like a film and retains moisture.