Marinade for boiled pork: recipe for cooking. Recipe for homemade pork pork

Cold boiled pork, no doubt, was and remains the best option for cooking pork. Any meat-eater will agree with this opinion. It is also gratifying that the preparation of cold boiled pork at home is not only possible, but also simple enough. To spoil the meat in this way is almost impossible - except to forget it in the oven. However, I want not just meat, but delicious meat. And the basis of success, in addition to the competently chosen piece of carcass - marinade for boiled pork. If you do not make mistakes with it, pork will turn out to be lean, exceptionally tasty and usable in a cold form. Recipes marinade - a great variety. Everyone can choose the one that will fully suit him.

A separate item deals with the question of how long the boiled pork should be in the marinade. The recipe usually indicates the duration of the process. But in our hasty world people usually ignore such recommendations. I want to say that there are also "quick" recipes; But if the instruction advises to withstand meat for two days, do not shorten the time to a couple of hours - disappointed. Find something better early for yourself.

Pickling brine

It is his "prescribes" every second recipe for homemade pork pork. The brine is made simply and in some ways resembles those used for conservation. Two tablespoons of full spoons of salt, a laurel with pepper-peas and grasses suitable for pork are taken per liter of water. Not determined in their preferences with seasonings - take a set of Provencal herbs. After a two-minute boil, the brine completely cool, and a pound of pork falls into it. According to the classic recipe, this marinade for boiled pork should work on meat for two to five days. Reduce the time less than a day, not worth it.

Acetic marinade

The word "marinating" in many people is primarily associated with vinegar. There is a recipe for marinade on its basis and for boiled pork. In a liter of water, a spoon of salt dissolves, spices are poured in and a spoonful of strong vinegar (70%) poured in. Pork is shifted with onion rings, poured with marinade and pressed down by oppression. In this form, she must stay for a day. Can be used after 15 hours, but not earlier.

Wine marinade

Wine is the second most popular base for all kinds of fillings. You can cook on it and marinade for boiled pork. To make it tastier, in addition to the two garlic lobules, the celery stalk is also passed through the press. This mass is stirred in half a glass of dry wine (here it is not important whether it is red or white) with a spoonful of sweet mustard, lean oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. The marinade is smeared with a slice of pork, a container with it is covered and put on the night on the lower shelves of the refrigerator.

Mustard pickle

All mustard fillings have high speed. So if you needed a marinade for ham, please choose one that contains mustard. Before using it, the pork is first crocheted-insert into a narrow but deep incisions of a plate of garlic. Mustard mixed in equal parts with lean oil, seasoned with pepper, basil, salt and oregano; With this composition, the meat is coated on all sides, stacked in a bag (if you are going to cook in your sleeve - you can put it right there) and hides for two hours in the fridge.

Sour cream with mustard

Marinade for boiling in the oven, without using a foil or sleeve, will look slightly different. A glass of sour cream is combined with a spoon of strong mustard and a spoonful of horseradish. The stuffed pork is coated with a mixture, tightly wrapped in polyethylene and left overnight. Thanks to the "cooperation" of horseradish and sour cream with mustard, the meat will give more juice for its watering. Toropgies can shorten the pickling time to three hours.

Mustard-ginger pickle

Before making a homemade boiled pork according to this recipe, the meat is first rubbed with a mixture of salt and pepper. For marinade rubbed fresh ginger (a piece of spine) and combines with four pressed garlic cloves and two tablespoons of mustard (this time the grain). For flavor in the mixture you can pour a spoonful of dried rosemary. In a closed container, the future boiled pork must stand all night. In the refrigerator, you can not clean, unless you are suffocating the heat.

Honey-soy marinade

Very popular marinade for boiled pork on the basis of soy sauce. It can be combined with a wide variety of ingredients, including mustard. But the most delicious boiled pork will be obtained if you add one natural honey to the marinade for two parts of the sauce. If it is thick, the mixture can be heated to dissolution. But do not boil - honey will lose not only all its useful qualities, but also a significant part of the fragrance. You can do otherwise: pour spiced meat with sauce and rub it with honey. In an hour it can be baked.

Beer marinade

This recipe for homemade pork pork is a pork marinade in two stages. First, dried and garlic-stuffed garlic is smeared with a mixture of salt, thyme, pepper, coriander, crushed laurel and oregano - so that there are almost no gaps. Pork is put in a container, closed tightly with a lid and left right on the table for four hours - for soaking with magical fragrances. Then the container is filled with a dark good beer - a liter will be enough for two and a half kilograms of meat. Now the capacity is put already in the cool, for the whole night. Do not save time - the result will please you with juiciness and fragrance. And do not be afraid of "drunk" meat: while it is ready, all alcohol will go away.

Olive oil for marinade

Ironically, lean oil successfully copes with the task of marinating. You can take and sunflower, but with olive pork will become more noble in taste. Even if you just sprinkle with buttered larded meat, it will be good. But if you mix butter with spicy herbs and pepper, it will be fragrant. Only have to wait at least half a day, until it will stand in the refrigerator.

Lemon marinade

Citruses for softening meat are used everywhere. To make a lemon marinade for boiled pork, from one fruit juice is squeezed out and poured into half a glass of olive oil. There, too, seasonings are poured; The most harmonious will be ginger, nutmeg, sweet and spicy paprika. The composition is rubbed into the pork, which is closed in a container and exposed to cold. Immediately warn: cooking pork at home with this marinade is pushed back for two days. It is permissible to shorten the period of curing up to 24 hours - but this is undesirable: the result will be more delicious for the patient.

Marinuem in kvass

Naturally, the drink should be unsweetened - the so-called okroshechny. In some special way this marinade is not cooked for boiled pork: a slice of meat is covered with laurel, strips of hot pepper and onion rings, kvass is poured into the bowl (so that the pork was hidden to them completely) - and forget about the preparation for two days. Boil the boiled pork loin better before cooking. By the way, marinade is very suitable for grilled meat, and for shish kebab. A boiled pork, soaked in it, does not need wrapping or using a baking sleeve.

Mayonnaise for pickling

I must say, this is the most "lazy" marinade for boiled pork, but it is one of the fastest. Mayonnaise is simply mixed with spices; Because of its pronounced flavor, saffron and paprika are especially recommended as spices (of course, in addition to salt with pepper). Covered with mayonnaise, the piece will be ready to be sent to the oven within a half to two hours.

Onion pickle

Those who do not mind a little crying (or have a blender in the household), can get as a result deliciously juicy and extremely gentle boiled pork. A pound of common onion is cut as finely as possible - or the blender is turned on, which is preferable in terms of uniformity. In onion porridge, two spoons of sunflower oil are poured in and spices are added: crushed laurel, peppers (red and black), you can add hops-suneli. The marinade is kneaded for boiled pork and poured onto the pork pork. It will last for about five hours (depending on how much your piece is tightened). Since the marinade is rather thick, it is sometimes better to turn the meat over.

Tomato marinade

Even just poured with tomato juice (especially cooked with his own, fresh) pork turns out surprisingly gentle. But you can enrich its taste and soften the structure, if you supplement the tomatoes with something interesting. For example, honey. Of course, it's better to make a tomato marinade for cold-boiled vegetables from fresh vegetables-that is, grind vegetables in a juicer or blender to make a glass of juice with pulp. But in the winter time, you can replace them with tomato paste, only without extra ingredients. The juice combines with a full spoonful of honey; Since it is with the pulp, the honey will dissolve badly, so it is possible that the mass will have to be slightly heated. The next component will be lean oil - it is taken four tablespoons. Well, and of course, spices: six pieces of chopped garlic cloves, a teaspoon of pepper, your favorite spicy herbs, salt. Marinade is coated with prepared pork and half a day is left in a covered condition.

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