Pork is perfect for cooking over charcoal, including barbecue. She has a gentle taste, soft and streaks of fat allow you to keep inside the piece all the juices, enveloping its surface. But many people like to give the pork extra flavor and spicy flavor due to the marinade, which adds a variety of spices.
With a quick and simple marinade for pork
If you use for barbecue meat of a young Guinea pig, marinated for a long time it is not necessary, and a large number of spices can smash its delicate natural flavor. The best option would be the onion marinade. It will require only a large quantity of onions – 5-6 large onions 1 kg meat, black and red hot pepper, salt. Onion peel and cut into thin rings. Place it on a cutting Board, lightly sprinkle with salt and press several times with a rolling pin. When the onion will secrete a juice, put it into the meat, pickle with salt it, add pepper, knead with your hands and leave to marinate at room temperature for 2-3 hours.
The right marinade for steak
In that case, when you have a pork steak and you want to bake it in the oven, too, should not abuse the large number of fragrant spices and herbs – the technology of cooking steak involves that you must enjoy the taste of the meat and not spices. To properly prepare a steak, it should be slightly fry both sides in a hot pan for 3 minutes on each side, and then follows the baking. 20-30 minutes before roasting, you can marinate the meat, watering his soy sauce and a sprinkle of olive oil.
Marinade with tomatoes
1 kg of meat you’ll need: – 2-3 large tomatoes; – 2-3 large onions; – 3-4 Bay leaves; dry herbs, which necessarily includes Basil; black and red hot pepper; and salt. Cut meat into large pieces 3-4 cm with a side of Tomatoes drop in boiling water and hold for 7-10 seconds, then remove them with sandpaper, cut out the stalk, cut into thin slices. Peeled onion cut into rings. Tomatoes and onions lightly crush with your hands so they let the juice. Place them in the pork, add pepper, spicy dry herbs, salt and broken into pieces Bay leaf, stir and leave for 2 hours at room temperature, then refrigerate until the moment when the meat will need to roast.
Marinade with lemon and mineral water
For frying in the marinade, you can use even very young meat – it will still get soft and tender. 1 kg pork head: – freshly squeezed juice of 1 lemon – 2 glasses of highly carbonated mineral water; 3-4 large onions; ½ tsp ground nutmeg; – 4-5 cloves of garlic; – black and red hot pepper; and salt.
Peel the onion, cut it in half rings. Garlic crush the flat side of a knife and finely chop. Squeeze the juice of lemon, mix it with soda water, pour this mixture into the meat, add the nutmeg, onions, garlic, salt and pepper. After 1-2 hours, the meat can be fried.