Marinating is a process of preliminary preparation of meat, which allows to enrich the dish with completely unusual tastes.
How do you, for example, boiled pork with the aroma of meadow flowers? And there is absolutely no need to collect a spring bouquet, such an effect will give the meat marinating in ... champagne!
Think it's a luxury? On the contrary!
Having a little complicated preparation of products before cooking and adding a little ingredients, an experienced chef can achieve completely unexpected results.
Oven marinated pork - general cooking principles
• For pickling, it is better to use enameled, glass or ceramic dishes. There should be no chips on the walls and bottom of enameled containers.
• Before baking, not only whole pieces of pork are kept in the marinade. Often it is soaked in sliced meat. Chops are fried from such semi-finished products in the oven or, wrapping them with the filling, rolls are prepared.
• Marinade is a mixture of spices and acidic liquids. It can be vinegar, sour juices or wine. Sometimes vegetable oil, onions, and honey are added to it. Some marinades must be warmed up.
• Pork pickling does not take much time. It is enough to withstand whole pieces of pulp or ribs for three hours, one and a half is enough for pickling slices. In order for the meat to be soaked evenly, it must be completely immersed in the marinade.
Marinated pork baked pork in the oven - "Festive"
Ingredients:
• lean pork pulp - 700 gr.;
• 200 ml of dry Aligote, Rkatsiteli or other white wine;
• a small head of garlic;
• oregano, ground paprika and thyme - by a small pinch;
• a quarter of a spoon of black pepper;
• mixture "Provencal herbs" - 1/3 tsp.
Cooking method:
1. Wash the pork with water. Having dried with a towel, cut off all the excess from a piece, giving it a neat shape without thin and sharp protrusions.
2. Pour wine into a deep bowl, add a mixture of aromatic herbs and spices. Dip the meat in the wine mixture and set aside for several hours. If the liquid does not completely cover the piece, periodically turn it over and pour the marinade on top.
3. Dry the marinated pork, make a few shallow punctures in a piece.
4. Mix the paprika with ground by hand, and preferably ground pepper with mortar, add a little salt and grate the dried meat with this mixture.
5. Cut the garlic cloves into slices, and the carrot slices. If the root crop is large in diameter, cut it lengthwise, in half.
6. On the frypot, place food foil in two layers. Calculate the size of the sheet so that it is enough to completely wrap the entire piece.
7. Put the carrots with garlic on the foil, lay a piece of pulp on top. Wrap the meat tightly, tighten 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 into the oven for another 10 minutes.
Marinated pork in the oven with spicy marinade
Ingredients:
• two kilograms of pork pulp;
• cinnamon stick;
• one small lemon with a thin skin;
• a teaspoon of whole coriander seeds;
• three bay leaves;
• a teaspoon of black pepper peas;
• 50 ml of food wine vinegar;
• garlic;
• three tablespoons of fine salt;
• a teaspoon of good aromatic honey;
• 50 ml of refined oil;
• three tablespoons of mustard, preferably as sharp as possible;
• onion.
Cooking method:
1. Without boiling, heat a liter of drinking water in a saucepan. Add honey and salt, dip the cinnamon stick, peas and pepper parsley. Bring to a boil quickly and simmer for at least four minutes over medium heat.
2. In the cooled marinade, dip half the onion rings, crushed garlic (4 cloves), chopped lemon slices. Add vinegar and mix thoroughly.
3. Pour the cooked marinade into the meat washed with water and send it to marinate overnight in the cold.
4. Remove a piece of meat from the marinade, pat dry with a towel, spread with mustard. Put the pulp in a suitable shape, pour vegetable oil and a little remaining marinade into it.
5. Sprinkle the pork with coriander mixed with ground black pepper, tighten the top of the mold with foil and set to bake. Initially cook one hour at 200 degrees, then lower the temperature to 160 and continue cooking for another hour. Be sure to periodically pour meat on the juice that has accumulated at the bottom of the mold.
Marinated Pork in the Oven: Baked Ribs Recipe
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 ground ginger;
• two spoons of any honey.
Cooking method:
1. Prepare the marinade. Melt the honey in a stewpan, add soy sauce to it, lay out the tomato, stir. Add chopped onion, grated ginger and garlic cloves pressed through a press. Let the mixture boil quickly, then lower the heat and boil until the onions noticeably soften.
2. Lightly cool the marinade with a blender. Lubricate the ribs cut into portions, put them in a bowl and cover with a lid, leave for three hours.
3. After that, without drying, put the ribs in a heat-resistant form and set for an hour to bake in the oven at 160 degrees. Be sure to cover the container with foil, otherwise the meat will burn.
Marinated pork in the oven with oranges - "New Year's"
Ingredients:
• pork pulp, preferably from the neck - 1 kg;
• large carrot;
• onion head;
• an incomplete glass of orange juice;
• 200 ml of rich broth, can be replaced with water;
• rosé wine - 350 ml;
• two oranges;
• highly purified oil - 2 tbsp. l
Cooking method:
1. Onion cut into half rings. Peel the carrots, chop the straws.
2. Mix the wine with orange juice by adding two tablespoons of refined oil.
3. Put the washed piece of pulp in a bowl, add the chopped vegetables and pour the marinade. Cover the container with a lid or tighten with a film, put in the cold for four hours.
4. Preheat the oven to 180 degrees. Put the vegetables in the form, with which the flesh was pickled, and lay a piece of meat on them. Season the pork with ground pepper, salt. Pour the marinade, broth or water into the mold and set aside for one hour. Be sure to periodically sprinkle the meat with marinade so as not to dry out.
5. Peeled oranges peeled apart into slices and remove from them a transparent film. Five minutes before cooking, put the orange slices in the form of pork.
6. Before serving, cut the meat into thin slices, serve with oranges, pouring the sauce remaining in the form.
Oven marinated pork rolls with spinach
Ingredients:
• pork loin - 700 gr.;
• 100 gr. fresh spinach;
• a spoon of fresh lemon juice;
• two spoons of tender ketchup;
• three cloves of garlic;
• 70 ml of vegetable oil;
• half a teaspoon of hot sauce.
Cooking method:
1. Rinse the loin well under a stream of cold water. Dry the meat with a towel and cut, strictly across the fibers, into eight wide slices.
2. Pour oil into a bowl, add ketchup, hot sauce and freshly squeezed lemon juice, whisk. Season the marinade with pepper and salt, mix and fill them with pieces of pork. Marinate the meat in the refrigerator for at least three hours.
3. Lightly beat off the pieces dried from the marinade and lay the spinach leaves on them. Roll up, fix the edges with wooden skewers (toothpicks).
4. Transfer molded semi-finished products to a fryer, greased with vegetable oil, and put it in the oven for 20 minutes, at a temperature of at least 220 degrees.
5. Serve hot with fresh vegetables.
Breaded marinated pork chops
Ingredients:
• neck - 450 g .;
• half a glass of apple cider vinegar;
• three tablespoons of tomato ketchup;
• 30 gr. granulated sugar;
• two tablespoons of olive or very high-quality sunflower oil;
• large egg;
• 30 ml of milk;
• breadcrumbs, approximately 250 gr.
Cooking method:
1. Cut the washed pork into large slices, two centimeter thick. Beat the dried meat with a hammer to a centimeter, fold it into a wide bowl.
2. In a small bowl, dilute the sugar with vinegar. Add vegetable oil, ketchup to the mixture and mix thoroughly.
3. Pour the chopped pork chunks with the prepared marinade and place the bowl, tightening its top with a film in the refrigerator. Take out no earlier than an hour, and incubate at room temperature for about half an hour. Then put the marinade chops, dry.
4. Beat the egg with milk until smooth. Take a piece of pork, dip it in the milk mixture and hold it over it for several seconds, allowing excess moisture to drain. After that, put the meat in a bowl with breadcrumbs and roll well. The breading should cover the piece with an even, dense layer on all sides. Put the breaded chop on a fry pan greased with butter.
5. After all the chops are placed on a baking sheet, lightly sprinkle each with melted butter and set to bake at 220 degrees. Ten minutes later, when the top is browned, turn over the chops and bring to readiness. When punctured, a clear liquid (meat juice) should be released.
Oven marinated pork - cooking tips and tricks
• If you want to bake a large piece of pork, be sure to make a few deep punctures in it before pickling. This will allow the marinade to penetrate deeper.
• Baked whole pieces of pork can be additionally stuffed with garlic, slices of carrots. To do this, make small but deep cuts in the pulp, into which pieces of vegetables are placed.
• Never pour the remaining marinade, it is used to water the meat during the baking process so that it does not dry out.
