Pork with lemon juice in the oven. Pork shish kebab marinated in lemon juice. A quick way to marinate pork in red wine

Yes, pork! I came across a tidy, neat piece in the shape of a loin. Yes, even on the bone. I really didn’t want to be primitive. That is, cook roasts, cutlets and the like. Only here this whole piece should sound delicious.

What to do with it? There were so many plans that I didn’t know where to start. But I settled on this option. I love experimenting with the same spices, for example, sauces, etc. So I decided to cook just such meat - Well done. And I didn’t regret it.

Cooking time: with marinating and cooking for 35-40 minutes

Complexity: I didn’t have to suffer too much, but yes, it’s tinkering, so the difficulty is medium

Ingredients:

coarse breading

For the marinade:

1 tbsp. mixtures of cumin, mixtures of peppers, fennel
- 1 tsp. soy sauce
- 1/4 part lemon
- 1-2 cloves of garlic
- 1 tbsp. olive oil

Preparation:

If it weren't for the cooking method, I would have left the bone. But since the meat had to be beaten, I had to get rid of it, as well as the layer of lard.

In my dish, the marinade is key. And so, having cut off the bone, I set about preparing it.

First, I poured in all the dry ingredients. It is a mixture of peppers, fennel and cumin.

Then I chopped the garlic. First I cut it into thin strips, and then finely chopped it.

The lemon I had was Uzbek. I bought it to try it and find out what the difference is with others. I didn't feel much difference. But the view is still different. I cut a thin circle. And then she crushed it, but not into slices, but into strips.

Now let's put some in a bowl soy sauce. After mixing, add garlic and lemon.

Lastly, add the oil. It turned out delicious.


Using your hand, rub this unusual marinade over the meat on both sides. Let it sit for 15 minutes.

Salt? As you wish. I didn't add salt. And it was so delicious. Having dipped the meat into the breading, I beat the piece a little.

Good day, my readers. For a long time it was believed that marinade was needed only for tough meat. But the attitude towards him has changed recently. Increasingly, it is used to help meat reveal its taste. I’ll tell you which marinades for pork meat best cope with this task.

As a rule, meat sauces have three main components:

• Acidic base. This could be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar, which is better suited for frozen meat, can also be used.
• Spices– any can be added to taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
• Oil– it gently envelops the meat, sealing in moisture. And is a wonderful conductor of aromas. Olive, sunflower, soy or any other can be used.

How long to marinate pork depends on the set of products used. This indicator is also affected by the age of the pig. If this is a 5-year-old boar, then you won’t get away with it in one hour :)

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available without unnecessary water.

Marinade recipes

Aromatic mixtures are great for baking pulp in the oven, for barbecue and for smoking meat. There are a huge variety of options. For example, classic marinade or exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is best to marinate pork in so that it turns out amazingly tasty. After all, someone likes sour sweet option, while some prefer spicy. As they say, there is no arguing about tastes. And if you want to cook pork in a frying pan, then I have marinade recipes.

The classic method with vinegar and onions

Although some cooks are not crazy about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

• 3 pcs. large onions;
• glass of water;
• 100 ml table 9% vinegar;
• a couple of tbsp. spoons of vegetable oil;
• spices + salt.

Let the washed meat dry and cut it into portions measuring 5x5 cm. Chop the onion into rings (recommended width - 5 mm). Then mix the onion and pork with your hands. Salt the mixture and season it with spices and oil.

Then pour in the vinegar diluted in water and mix everything thoroughly. The aromatic liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. Minimum time – 3 hours. However, it will turn out much better if you marinate overnight.

And then the marinated pieces can be cooked over a fire or fried in a frying pan. Experiment for your health :)

How to marinate pork with apple cider vinegar

For a neck weighing 2200 g you need to take:

• 550 g onions;
• 70 ml vegetable oil;
• 6 tbsp. spoons of apple cider vinegar;
• spices + salt.

If you fry shish kebab on skewers, cut the neck into pieces 5x6 cm. If you cook on a barbecue, chop the pork into plates so that their width is 2-3 cm. Grind the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can simply add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar here. Mix all components thoroughly. Then we marinate the pork. The minimum time I advise you to wait is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then we fry it on the grill or barbecue.

Marinate meat in lemon juice

The set of products presented below will make 2 servings. All in all, romantic dinner provided for you. For 300 g of neck you need to take:

• 3 garlic cloves;
• 1 teaspoon chili sauce;
• half a small lemon;
• 3 tbsp. tablespoons olive oil + a little for frying;
• salt + pepper.

Squeeze the juice from the lemon (you will need 3 tablespoons) and three 1 tablespoon. a spoonful of zest. Mix the juice and zest with the sauce and olive oil. Here we also add crushed garlic, salt and pepper. Mix the marinade ingredients thoroughly.

After washing, dry the meat and cut it into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it’s better to marinate for 8-10 hours.

Then place the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won’t take much time – 20 minutes maximum.

A quick way to marinate pork in red wine

For juicy pork you will need:

• 0.5 kg loin;
• 120 ml dry red wine;
• 1 tbsp. spoon crushed garlic into the pulp;
• 1 tbsp. spoon of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 tbsp. spoon of cane sugar;
• 3 tbsp. spoons of wine vinegar;
• 1 tbsp. spoon of olive oil;
• 1 teaspoon of dried herbs (marjoram + basil + oregano);
• salt + pepper.

Mix the ingredients of the spicy mixture. Immerse pieces of pork in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you don’t have red wine, you can make the marinade with white wine. Watch the video to see how to do it.

How to make marinade with soy sauce

For entrecote weighing 1.5 kg you will need:

• large onions;
• 130 ml (take dark) soy sauce;
• 200 ml homemade mayonnaise;
• chopped dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or chop it in a blender. Add the slurry to the other marinade ingredients.

Pour the aromatic mixture over the pork pieces. And leave for 10-12 hours - let them marinate well. After the entrecote, we grill, bake in the oven or fry in a frying pan.

Marinate pork in kefir

For 2 kg of neck, take:

• liter of kefir;
• 5 pieces. onions;
• a bunch of basil greens;
• salt + pepper.

This marinade can also be prepared with sour cream. You can take different fat contents. We cut 2 onions into thin rings, and the remaining 3 pieces. grind into puree. Wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour it all with kefir and mix gently. Let the meat marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry them over the fire.

Flavored kiwi softener

This overseas fruit has enormous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium-sized lemon fruit;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, dry it with a disposable kitchen towel and cut into equal-sized pieces. We puree the kiwi and make juice from ¼ of the lemon fruit. Cut the rest into 3 pieces and send to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and season it with pepper. It will be more flavorful if you add freshly ground pepper. Mix the ingredients so that the spicy mass is distributed evenly. And marinate for no more than 2 hours. Otherwise you will end up with meat puree. Well, then we string it onto skewers and fry it.

Beer marinade

This recipe is very simple. I recommend using live beer for the marinade. You will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp should be cut into equal-sized portions. Next, pour beer over the meat and leave it for 1-2 hours. Afterwards the pieces are added and seasoned. And then they start preparing them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

Meat prepared according to this recipe comes out incredibly juicy and tender. You need to prepare:

• kilo of pulp;
• 4 things. onions;
• 250 ml homemade mayonnaise;
• salt + pepper.

Wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it would be convenient to eat. Puree the onion and add the pulp to the meat. Pepper and salt the mass. And then add mayonnaise here. Mix everything well. And marinate the kebab for 10-12 hours, and then fry it.

Soften the meat in mineral water

For 1.5 kg of neck, take:

• 0.5 l of soda;
• 1 tbsp. a spoonful of vegetable oil;
• 500 g onions;
• pepper + salt.

We prepare the meat - wash it, wipe it and cut it into pieces. Grind the onion - you can turn it into a paste in a blender or finely chop it with a knife. Add onion puree to the pork, salt and pepper the mixture. Next, fill it all with soda and add oil. Leave the pork in the aromatic mixture for 12-15 hours. Well, then we put the pulp on the grill or put it on skewers and fry.

Making honey mustard marinade

Honey and mustard are an amazing duo. They give the pork a pleasant heat, sweetness and spicy notes. For this delicious dish you will need:

• 600 g tenderloin;
• 3 tbsp. spoons of honey;
• 3 tbsp. spoons of mustard;
• salt + spices.

To fry in a frying pan, wash the pulp and cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this aromatic mass and leave it for a couple of hours.

If you cook on the barbecue, just fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a frying pan. I recommend basting the meat while frying. aromatic sauce, in which pork was marinated. And also, add salt to the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

• 1 teaspoon salt;
• juice from 1/4 of a large lemon;
• 100 ml tomato sauce or ketchup;
• 1 tbsp. a spoonful of brown sugar;
• a pinch of crushed black pepper;
• 2 pinches of paprika;
• 2 cloves of garlic;
• a little vegetable oil.

Cut the pork into 2 pieces. Grind the garlic into a pulp and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce and mix everything thoroughly.

Place the pork in the tomato marinade and leave for 4-5 hours. Turn the pieces over periodically to ensure they are well marinated.

We will cook the meat in the oven. Grease the pan with oil, place the marinated pieces on it and cover the top with foil. Preheat the oven to 200 degrees and place the pork in it for 20 minutes. Then remove the foil, pour the juice over the meat and continue cooking for another 20 minutes. This is just a masterpiece dish - golden brown crust, amazing aroma :)

Cooking pork in lingonberry marinade

The recipe for this dish is:

• 2 kg pulp;
• 3 garlic cloves;
• 200 g lingonberries;
• salt+pepper.

Cut the pre-washed and dried meat into portions. Puree the berries and garlic, then add seasonings to the mixture. Dip the pork into the aromatic pulp and place it in the refrigerator overnight. Well, the next thing is small - you need to cook the meat. You can fry it in a frying pan or on a barbecue, or bake it in the oven.

Balsamic Vinegar Softener

For 1.5 kg of pulp you need to take:

• 4 tbsp. spoons of olive oil;
• 1 teaspoon of dry rosemary;
• 2 tbsp. spoons of balsamic vinegar;
• 4 garlic cloves;
• 1 tbsp. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 tbsp. a spoonful of honey.

Grind the garlic into a pulp and mix this component with the other ingredients of the marinade. We cut the washed and then dried pork flesh into equal pieces, like for a shish kebab. Then we send them into the aromatic mass for 6-8 hours. And then we string it onto skewers and cook it over the fire.

Marinate in pomegranate juice

I am sure that today’s article will help you become a real expert in the field of marinating pork. Your friends will now turn to you for valuable advice. When you get tired of explaining it to them, you can drop the link to the article. And don't forget to. And I tell you: see you again!

Outdoor recreation is traditionally accompanied by cooking barbecue. For this dish, the meat must be soaked in advance; the composition of the marinade determines the further taste of the kebabs and their softness. Pork soaked in onions and lemon juice, when frying over a fire, it turns out tasty and juicy.

To prepare pork skewers marinated in lemon juice, prepare:

Ingredients

• Pork (it is better to select neck tenderloin) - 2 kg
• Onions - 4 pcs.
• Salt - 1.5 tbsp. l.
• Pepper - 0.5 tsp.
• Lemon - 2 pcs.
• 6. Skewers or grill net

Instructions

1. First you need to create a marinade. Onion Peel, do not halve with a longitudinal cut, but cut into medium-sized rings. Place the onion slices in the pan in which you plan to soak the meat. The lemon is cut into round pieces 0.7-1 cm wide.

   The meat is prepared in the most usual way - washed (the water should drain), cut into large pieces (about 5 cm) and placed in a pan. Then pepper and salt future kebabs.

   Squeeze the citrus slices into a container, pouring lemon juice over the pork pieces and onions. When these three ingredients react, a natural marinade is formed, without the use of vinegar or other additives. Be sure to mix all layers of food with a spoon or clean hand.
   
   

2. The pork is infused in the lemon marinade for several hours, so it is better to soak the kebab overnight. If you plan to fry them in the evening, then marinate the pork 6-8 hours in advance. It is advisable to stir every two hours and press down the pieces a little.
   
   
3. The pieces marinated in lemon juice are put on a skewer, not pressing tightly against each other. It is also advisable to alternate meat pieces with onions.
   
   
4. After making a fire, wait for the coals to form; they are the ones that provide the necessary heat. Fry pork kebabs, marinated in lemon juice, over coals at a distance of 20-30 cm. Every 5-7 minutes, the skewers must be twisted so that the non-fried side of the meat is facing the heat source. From time to time, sprinkle the tops of the pieces with marinade. To do this, pour the juice into a bottle and make a hole in the lid.
   
   
5. In 30-40 minutes the dish will be ready. Serve kebabs with vegetables or ketchup.
   
   

The non-fat parts of a pork carcass can be quite dietary dish. Juicy meat with the addition of lemon juice will always amaze with its subtle and refined taste! So, dear owners of a slim figure, do not be afraid to eat juicy pork in lemon juice.

If you prefer chicken, then cook

Lean pork fillet without bone (thin slices) - 8-10 pcs.
1-2.5% Milk - 200 gr
2 - 3 cloves of garlic
Lemon zest - 2 teaspoons
Lemon juice - 3 tbsp. spoons
Finely chopped dried or fresh thyme - 1 teaspoon
Flour - 2 tbsp. small heaped spoons
Preferably olive oil - 2 teaspoons

Juicy pork in lemon juice recipe:

• In a small bowl, combine lemon juice and zest, thyme, and finely chopped garlic.
• Beat thin layers of pork with a hammer and rub with the previously prepared mixture. Then you need to cover the meat and marinate for 2 hours to a day.
• Place the marinated pieces and salt and pepper each and roll in flour.
• Fry the resulting chops in a frying pan using olive oil until beautifully golden brown. Then pour milk over the pork and cook over low heat until the sauce becomes thick.
• When readiness is achieved, place on plates pre-decorated with herbs according to your desire.
• In a gravy boat, mix the milk mass from the frying pan and tbsp. l. lemon juice.
• Before serving the juicy pork in lemon juice, pour the sauce over the meat pieces.