Boiled pork, without a doubt, was and remains the best option for cooking pork. Any meat-eater will agree with this opinion. The good news is that cooking boiled pork at home is not only possible, but also quite simple. To spoil the meat in this way is practically impossible - except to forget it in the oven. However, I want not just meat, but tasty meat. And at the heart of success, in addition to a correctly selected piece of carcass, is marinade for boiled pork. If you can’t make a mistake with it, your pork will turn out to be non-greasy, exceptionally tasty and suitable for use in a cold form. Marinade recipes - a great variety. Everyone can choose the one that suits him completely.
A separate item addresses the question of how much boiled pork should be in the marinade. A 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 reduce the time to a couple of hours - you will be disappointed. Find yourself something early.
Boiled pork pickle
It is his "prescribes" every second recipe for home- made pork pork. The brine is made uncomplicated and somewhat reminds those that are used for conservation. Two tablespoons full of salt, a parsley pepper pea and herbs suitable for pork are taken per liter of water. If you have not decided on your preferences with seasonings - take a set of Provence herbs. After two minutes of boiling, the brine cools completely and a piece of pork is dipped in it. According to the classic recipe, this marinade for boiled pork should affect meat from two to five days. Reduce time less than up to a day is not worth it.
Vinegar marinade
The word “pickling” in many people is primarily associated with vinegar. There is a recipe for marinade based on it and for boiled pork. A spoonful of salt is dissolved in a liter of water, seasonings are poured and a spoonful of strong vinegar is poured (70%). Pork is transferred to onion rings, poured with marinade and crushed by oppression. In this form, she should stay for a day. It can be used after 15 hours, but not earlier.
Wine marinade
Wine is the second most popular basis for all kinds of fillings. You can cook on it and marinade for boiled pork. To make it tastier, in addition to two garlic cloves, a celery stem is also passed through the press. This mass is mixed in half a glass of dry wine (it doesn’t matter if it is red or white) with a spoonful of sweet mustard, vegetable oil (also a spoon) and seasonings - coriander, salt, thyme and pepper. A piece of pork is coated with a marinade, a container with it is covered and put overnight on the lower shelves of the refrigerator.
Mustard marinade
All mustard fillings have high speed. So if you urgently need marinade for boiled pork, choose one that contains mustard. Before using it, pork is first stuffed - inserted into narrow but deep cuts of the garlic plate. Mustard is mixed in equal parts with vegetable oil, seasoned with pepper, basil, salt and oregano; With this compound, the meat is coated on all sides, placed in a bag (if you are going to cook in a sleeve, you can put it immediately in it) and hide in the refrigerator for two hours.
Mustard Sour Cream
Marinade for boiled pork in the oven, without the use of foil or sleeve, will look slightly different. A glass of sour cream is combined with a spoonful of strong mustard and a spoonful of finished 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 pouring it. Torojigs can reduce pickling time to three hours.
Mustard Ginger Marinade
Before making homemade boiled pork according to this recipe, the meat is first rubbed with a mixture of salt and pepper. For the marinade, fresh ginger (a piece of root) is rubbed and combined with four crushed cloves of garlic and two tablespoons of mustard (this time cereal). For flavor, pour a spoonful of dried rosemary into the mixture. In a closed container, future boiled pork should stand all night. You can not clean the refrigerator, unless there is a suffocating heat.
Honey and Soya Marinade
Soy sauce marinade for boiled pork is very popular. It can be combined with a variety of components, including mustard. But the most delicious boiled pork will turn out if you add one natural honey for the marinade in two parts of the sauce. If it is thick with you, the mixture can be heated until it dissolves. But do not boil - honey will lose not only all its beneficial qualities, but also a significant part of the aroma. You can do otherwise: pour over the stuffed meat with sauce and grate with honey. In an hour it can be baked.
Beer Marinade
This recipe for homemade pork pork involves pickling in two stages. First, the meat dried and stuffed with garlic is coated with a mixture of salt, thyme, pepper, coriander, crushed laurel and oregano - so that there are almost no gaps. Pork is placed in a container, closed tightly with a lid and left on the table for four hours - for soaking with magical aromas. Then the container is poured with dark good beer - a liter is enough for two and a half kilograms of meat. Now the tank is already cool, all night. Do not save time - the result will delight you with juiciness and sweetness. And do not be afraid of “drunk” meat: while it is cooked, all alcohol will go away.
Marinade Olive Oil
Oddly enough, vegetable oil successfully copes with the task of pickling. You can take sunflower, but with olive pork will become more noble in taste. Even if you simply spray the stuffed piece of meat with oil, it will already be nice. But if you mix the oil with herbs and pepper, it will be more fragrant. You only have to wait at least half a day until it stands in the refrigerator.
Lemon pickle
Citruses are used everywhere to soften meat. To prepare lemon marinade for boiled pork, juice is squeezed from one fruit and poured into half a glass of olive oil. Seasonings are poured there; the most harmonious will be ginger, nutmeg, sweet and hot paprika. The composition is rubbed into pork, which is closed in a container and exposed to cold. We warn you right away: cooking boiled pork at home with this marinade is put off for two days. It is acceptable to shorten the aging period to 24 hours - but this is also undesirable: the result will be tastier with the patient.
Pickle in kvass
Naturally, the drink should be unsweetened - the so-called baby. In some special way, this marinade is not prepared for boiled pork: a piece of meat is covered with laurel, strips of hot pepper and onion rings, kvass is poured into the vessel (so that the pork is completely hidden by it) - and they forget about cooking for two days. It is better to stuff boiled pork before cooking. By the way, the marinade is very suitable for grilled meat, and for barbecue. And the boiled pork soaked in it does not need to be wrapped in foil or to use a baking sleeve.
Marinated mayonnaise
I must say, this is the most “lazy” marinade for boiled pork, but one of the fastest. Mayonnaise is simply mixed with spices; due to its pronounced taste, saffron and paprika are especially recommended as seasonings (of course, in addition to salt and pepper). A piece coated with mayonnaise will be ready to be sent to the oven in a half to two hours.
Onion marinade
Those who do not mind crying a little (or have a blender on the farm) can get deliciously juicy and extremely tender boiled pork as a result. A pound of ordinary onion is chopped as finely as possible - or a blender is turned on, which is preferable in terms of uniformity. Two spoons of sunflower oil are poured into the onion porridge and seasonings are poured: sprinkled laurel, peppers (red and black), you can add suneli hops. Marinade for boiled pork is kneaded and poured onto scalloped pork. It will stand for about five hours (depending on how much your piece has tightened). Since the marinade is quite thick, it is sometimes better to turn the meat over.
Tomato Marinade
Even just poured with tomato juice (especially cooked with your own hands, fresh) pork is surprisingly tender. But you can enrich its taste and soften the structure if you add tomatoes with something interesting. For example, honey. Of course, it is better to make tomato marinade for boiled pork from fresh vegetables - that is, grind vegetables in a juicer or blender to get a glass of juice with pulp. But in winter, you can replace them with tomato paste, only without unnecessary components. Juice is combined with a full spoon of honey; since it is flesh, honey will dissolve poorly, so it may be necessary to slightly warm the mass. The next component will be vegetable oil - four tablespoons are taken. And, of course, spices: about six chopped cloves of garlic, a teaspoon of pepper, your favorite spicy herbs, salt. Prepared pork is coated with a marinade and left for half a day covered.
Tasty boiled pork for you!