I will show the recipe for the simplest but universal marinade for pork steak, barbecue, schnitzel. The concentration can be increased by adding more honey, soy sauce, spices, or reduced by diluting with the main liquid (drinking water). One hour is enough to saturate the meat with moisture and aromas, but if necessary, leave the semi-finished product to marinate for longer.
There is a minimum of natural vinegar in the marinade itself, so meat fibers lose their rigidity in moderation and not break down into dust, such as when using vigorous kiwi juice or other excessively acidic Wednesday.
If you wish, additionally season the marinade with spicy, spicy, all sorts of specific spices and ground mixtures.
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Ingredients:
Water - 250 ml
Soy sauce - 50 ml
Honey - 30 g
Rice vinegar - 30 ml
Onions - 1 pc.
Garlic - 2 teeth
Dill - 20 g
Salt, hot pepper - to taste
Step by step recipe:
To make a marinade for pork steak, as well as chicken, turkey, beef, take the products on the list. Any drinking water is suitable: chilled or room temperature, thawed, mineral, filtered.
In addition to black pepper, we get spiciness due to onions and garlic - they saturate the meat with mouth-watering aromas and harshness. After peeling, we send the onion and one or two garlic cloves to the chopper bowl along with the branches of pure greenery (I have dill, feel free to change it to your favorite vegetation).
We chop to a different-sized mass. Likewise, dill and onions with garlic give more juice. You can cut everything with a knife.
We transfer the slices to a bowl that does not oxidize (a rule for any marinade). Fill with all the indicated liquid compounds: cold water, soy sauce, rice or white wine vinegar. Add natural honey, shake well. If the honey product has time to crystallize, thicken, preheat (do not boil).
If the soy sauce is low in salt, add extra salt to the mixture. Now add hot peppers: finely or coarsely ground, but better - chopped on their own just before pickling, this is much more aromatic. We try the marinade.
Immerse clean pork steak or other meat in a concentrated marinade and keep in the cold for about 60 minutes before further frying or baking.
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