Soy sauce marinade for meat. Pork neck shashlik with soy sauce, rosemary and adjika

If you ask anyone, even the most experienced chef, what is his favorite marinade for meat, you will hardly be able to get a clear answer from him. After all, over the many centuries of its existence, humanity has accumulated an incredible number of recipes for their preparation. Yes, yes, we didn’t make a mistake. Precisely for centuries. Because the pioneers in this matter were the ancient Egyptians. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And culinary experts liked this marinade for meat so much that even today, even despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave the marinated meat a special taste.

Main components of marinades

Any marinade that exists today for meat simply must contain three basic ingredients. This is a flavoring, some kind of acid and fat.

The acidic environment softens the meat fibers, resulting in a more tender finished dish. Fat (usually oil) coats the meat, causing the juice to remain inside during cooking. Well, with flavorings and without explanation, everything is clear. They give the food aroma and complete taste.

And now a few words about each component. As a rule, all types of vinegars available to modern cooks are used as acid. Kefir, yogurt, sour lemon juice, and pomegranate are also great for these purposes). Mayonnaise has also proven itself well, which essentially contains all three basic ingredients (if it has aromatic additives).

As for fats, it all depends on the “nationality” of the cuisine. Thus, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also influences the type of aromatic additive. For example, in Chinese cuisine, almost every second marinade for meat contains garlic, green onions and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love hot marinades, so almost all of them contain hot pepper.

In general, by and large, a marinade for meat is fertile ground for the work of a culinary specialist. Here you can experiment and create your own masterpieces almost every day, without forgetting, however, the basic rules of pickling. Which, in fact, will be discussed further.

Basic Marinating Basics

As a rule, almost every one used does not require cooking. But there are also exceptions. Let's say the French prepare a marinade from boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. The pieces can be simply turned over or stirred from time to time.

About the cooking time. Follow the recipe. The principle of “let it sit a little longer” does not apply here. Meat that has been left in the marinade for too long can simply become tasteless and sour.

And one last thing. Before the cooking process itself, be sure to ensure that the marinade drains from the pieces. Because when they are wet, for example on a grill, they will be stewed rather than fried.

And remember: you cannot reuse the marinade. There are too many bacteria in it. Even if you want to pour it over, say, a shish kebab while frying, don’t be lazy, put the mixture in a saucepan on the stove and quickly bring (but don’t boil!) to a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for marinades for meat. Let's begin!

The easiest way

Naturally, this will be a meat marinade with vinegar. By and large, almost everyone who prepared shish kebab previously kept it in this composition. What exactly does such a marinade provide? Soft meat. Nothing more. But sometimes this is enough.

To prepare, we need three hundred grams of onions, a glass (250 milliliters in volume) of ordinary vinegar (nine percent), a grain of black pepper and, of course, salt. A packet of seasoning, special for barbecue, wouldn’t be amiss either.

How to cook

We cut the pork (preferably) randomly into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then add water (cold, but boiled) so that the marinade completely covers our future kebab. Add some peppercorns and a couple of laurel leaves. All. Place in the refrigerator overnight. And in the morning you can go on a picnic and barbecue.

Complicating the composition

As we have already mentioned, preparing a marinade for meat is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (don’t overdo it!) of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley wouldn't hurt either.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze out the juice from our large lemon. Leave for about thirty minutes. During this time, it will be possible to prepare the meat - wash and cut into pieces of the required size. And after the specified time has passed, we add the meat to the marinade we have prepared, after which we forget about it until the morning. As for parsley, you can also chop it along with onions and garlic. It will give the marinade a more interesting taste. But here you need to be more careful. Someone who doesn’t really like this greenery may not like the smell of the finished food.

However, what are we all about barbecue? Unfortunately, it’s not often that we get to go on a picnic these days. But at home you have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday life.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat can satisfy any, even a demanding and extremely capacious male stomach. True, cooked in a hurry, it is not always able to please our people. What should we do in this case? Of course, use a meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly prepare a delicious dinner from it.

Take a glass of any beer (the brand doesn’t matter), a few (four pieces will be enough) cloves of garlic, a teaspoon of such wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just don’t forget to cut the citrus, and then put portioned pieces of meat into the marinade. Just remember: you need to let it sit in this mixture for at least two hours. Well, it’s best, of course, to leave it overnight. All. Meat that has been in such a marinade will be very tender, soft and incredibly tasty. And no one will dare to reproach you that “today we have dried out soles for dinner again.”

"Instant" marinades

Didn't have time to prepare meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look into the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of marinating, ten minutes of cooking - and a great dinner is on your table.

Or you can mix yogurt or sour cream with finely chopped onions and pickles. Also an excellent marinade for frying meat. Just don't forget to add seasoning, of course. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which everyone is already pretty fed up with. Marinade with soy sauce goes well with all types of meat. And it’s very easy to prepare. To do this, take one hundred milliliters of the sauce itself, the juice of half a lemon, and mix. Crush the garlic clove and add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains quite a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

A small retreat

And since we are talking about soybeans, I would like to say a few words about another product made from it, which some call meat. Everyone, as they say, has their own taste, and healthy eating is, of course, very good. However, such meat, although very healthy, is not always pleasing with its smell, much less its taste. And here the marinade will come to our rescue. There are not many options for preparing soy meat, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of oil (any vegetable). Mix all these ingredients, and then pour the resulting mixture, previously soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then you can cook anything from such meat. Let's say, goulash, or even bake it on coals. People who know a lot say that it turns out to be an excellent dish. But here, of course, is precisely the moment when, as they say, there is no arguing about tastes.

Marinades for smoked meats

Who among us doesn’t like to enjoy smoked delicacies? Unfortunately, not everyone has the opportunity to prepare such delicacies on their own. But if it is available, then, of course, you will need to know which marinade is best for smoking meat. There are also quite a lot of recipes for their preparation, but we will tell you about a few of the best.

Marinade with ketchup

Take half a glass of tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of previously chopped garlic, a mixture of peppers, dry mustard and salt. Pour this mixture over the meat. This marinade recipe is good because you can keep it in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, about fifty grams, no more, of olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix all this, add salt and pepper as you like. Marinate for at least eight hours.

We have offered just two recipes out of many available to smokehouse owners today. All of them are very diverse, and most of them, as a rule, are copyrighted. So you can easily take the ones we have discussed as a basis, and then come up with your own variations based on them. The only thing that experts recommend taking into account. If you smoke meat for future use, be sure to add one more ingredient to the marinade - food nitrate. This is what will allow the product to be stored for as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, let's look at a few recipes for unusual marinades.

Fruit

This marinade is usually used when you want to cook beef steaks.

To make it, you first need to peel and then grate the kiwi on a coarse grater (two large copies will be enough). Then add a pinch of rosemary and a mixture of your favorite peppers to them. Salt and then marinate the steaks in this mixture. The holding time is at least an hour. Before cooking, do not forget to dry the steaks with a napkin. It is advisable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunk" marinades

The constant ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we’ll tell you about a few more, but this time on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush the garlic (several cloves). Add all this to the meat previously placed in the dish, pour in a glass of wine (dry white), as well as half a glass of vegetable (any) oil. Add salt, throw in a few black peppercorns and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So be sure to take note of this “long-lasting” recipe.

Very often, white wine is mixed with fruit juices. For example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as seasoning. And the Argentinean version involves the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (a whole half liter of the drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (you need to take a pinch of these ingredients).

Conclusion

Of course, it is almost impossible to describe all existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of culinary specialists and your own taste preferences. But one thing is certain. Marinade is necessary for meat. After all, it is this that makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have long become familiar to us. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary abilities.

Bon appetit!

Description

Pork in soy sauce in a frying pan- This is a delicious and very satisfying dish that you can prepare for dinner for your loved ones. A step-by-step recipe with photographs, which you can easily find below, will clearly and clearly tell you how you can prepare this original dish at home. We will first marinate our fried pork in a product that we borrowed from Asia, since it is soy sauce that goes perfectly with meat, fish and vegetables.

If you want to somehow diversify the menu and please your family with something new and tasty, then you have this opportunity. We are sure that your household will love the dish that you, and not a first-class chef, prepared with your own hands. Moreover, it will take very little time to prepare marinated meat, but believe me, it’s worth it.

The finished dish is very juicy, tender, and also moderately fatty. A set of spices, which you can choose yourself, based on your own preferences, will also add an exquisite taste to the treat.. Since the idea of cooking meat with soy sauce is so versatile, you have the opportunity to vary both the list of ingredients and the sauce itself. For example, Asian sauce can be diluted with a small amount of honey to create a soy-honey marinade, which will add extra piquancy to an already delicious dish and guarantee excellent results.

This meat dish is very popular in Asia. To prepare the dish, take large pieces of lean tenderloin, fry in a frying pan until a golden, appetizing crust appears, and then stew in wine, adding natural soy sauce. This meat goes very well with side dishes of vegetables, rice, noodles and boiled potatoes. When you cook pork in soy sauce in a frying pan for the first time, you will probably fall in love with this dish and want to pamper your family with this delicacy more than once.

Ingredients

(800 g)
(150 ml)
(3 pcs.)
(6 cloves)
(1 tsp)
(1/2 tbsp.)
(3 tbsp.)
(2 tsp)
(1 tsp)
(to taste)

Cooking steps

To prepare the original pork in soy sauce, cooked in a frying pan, you will need to purchase a piece of lean, fresh pork pulp. Next, rinse the meat under cold running water and allow excess moisture to drain or blot the flesh with a paper towel. After this, the pulp should be cut into pieces of the shape you prefer (slices or cubes). It is advisable that they are not too large, and that the cut piece is enough for one bite.

Next, you need to place the pork in a deep bowl, and then pour in the required amount of soy sauce and stir the ingredients thoroughly so that the marinade is evenly distributed. After this, our pork must be placed in a cold place for 30 to 40 minutes. This time is enough for the pork flesh to marinate in the sauce and become more tender.

In the meantime, while the meat is soaking in the marinade, you need to prepare the vegetables. Onions and garlic cloves must be peeled, washed and dried. The onions should be cut into half rings, and the garlic cloves into small pieces. It would be inappropriate to use a press to grind garlic in this dish, since the taste of the finished treat will be different.

After the vegetables are prepared and chopped, you need to heat a frying container and pour a little sunflower oil into it. Place the meat in a preheated saucepan and then pour in the marinade that contained the pork. Cover the pan with a lid and then cook the dish on low heat for 5 to 7 minutes, stirring the pieces of pulp from time to time. The pork should change color. Care must be taken to ensure that the meat does not burn. Next, you need to add chopped vegetables to the saucepan, carefully move the ingredients and simmer all components for another five minutes.

While the pork and vegetables are stewing, you need to add 1 small spoon of potato starch to a glass of water, and then stir the product until completely dissolved. The resulting mixture must be poured over the meat so that it is completely immersed in the liquid. Next you need to add a mixture of dried herbs and favorite spices and sesame seeds. All ingredients must be thoroughly mixed, and then cover the saucepan again with a lid to simmer the meat for 25 minutes, turning the heat to low. During frying, excess moisture will evaporate, and the sauce itself will become thick. To check the readiness of the dish, you need to taste a piece of pork. If you ate the meat soft and juicy, the dish is ready. We are sure that your loved ones will appreciate your efforts and will certainly want more, because there is nothing tastier than home-made food.

Place the finished dish on plates and serve hot, adding a side dish. This could be rice, buckwheat, noodles, fresh or baked vegetables, salad, mashed potatoes and greens. You can generously pour the sauce in which it was fried on top of the meat, and then invite your family for dinner while the treat is hot. Delicious pork in soy sauce, fried in a frying pan, ready.

Bon appetit!

How to cook meat in soy sauce at home?

It would seem that he prepared the meat, poured it with sauce and put it in a frying pan.

However, to make the meat really tasty, juicy and tender, there are some secrets to preparing it in such a marinade.

Find out from our unique recipes!

Meat in soy sauce - basic cooking principles

The main ingredients are meat pulp (pork, beef) and soy sauce. To make the dish tasty and unusual, seasonings, onions, and peppers are added to the marinade. For variety, soy sauce can be mixed with starch, then the gravy will be thicker. Depending on the recipe and method of preparation, tomatoes, carrots, garlic, ginger, apples, leeks, mayonnaise, honey, or even sugar are added to the marinade.

First, the meat is washed, dried and cut into pieces. These can be either small square or rectangular pieces or flat chops. Pour in the sauce without adding salt. Leave to marinate (in a cool place or refrigerator).

In some recipes, onions, tomatoes or apples are immediately added to the marinade.

In other recipes, onions, tomatoes and carrots are fried in a frying pan. The marinated meat is lightly fried in a separate frying pan until browned. You need to fry over high heat so that the beef or pork quickly browns, but does not dry out. Then add vegetables, seasoning, bay leaves and leave to simmer. Gradually add the sauce in which the meat was marinated.

Meat in soy sauce “Korean style”

Ingredients:

Six pieces of pork loin;

Onion – 1;

Tomato (one);

Three teas. lie soy sauce.

Cooking method:

The pork loin is cut into squares and placed in a deep bowl. The onion and tomato are cut into half rings and placed on top of a layer of meat. Pour over soy sauce and sprinkle with seasoning. Let marinate for an hour and a half.

Then put it in a frying pan with heated oil and fry, stirring with a wooden spoon. When a golden crust forms, remove the pan from the stove and transfer the meat to a plate or container.

Meat in homemade soy sauce

Ingredients:

Beef (half a kilogram of pulp);

Carrot – 1;

Leek (one stalk);

Butter (two tablespoons);

Four table. lie sauce (soy);

Salt, pepper (ground).

Cooking method:

The beef is cut into pieces with a sharp knife. Place in a frying pan with heated oil, salt and pepper. Fry over high heat until browned. After this, add soy sauce and simmer for another five minutes.

Finely chop the carrots and onions and add them to the meat. They continue to simmer. Add mayonnaise, add water and a little more soy sauce. Simmer until the beef is done.

Roast meat with soy sauce

Ingredients:

Pork (eight hundred grams);

Onion – 3;

Five table. lie sauce (soy);

Garlic - three feathers;

Three green apples;

Butter (three tablespoons);

Granulated sugar - one table. false;

Laurel (two leaves);

Salt, pepper (ground).

Cooking method:

The pork is cut into flat pieces (in the form of chops) and placed in a deep bowl. The onion is chopped, the garlic is passed through a garlic press. Add to meat, pour soy sauce. Then add bay leaves, a little butter, sprinkle with sugar, salt and pepper. Mix everything and let it soak.

The apples are finely chopped (as for a pie).

Place the meat along with the marinade in a baking dish, and lay the apples on top. Cover with a sheet of foil and bake in the oven (recommended temperature - 220 degrees).

Beef meat in soy sauce

Ingredients:

Meat (four hundred grams) of beef;

Sauce (soy) three table. false;

Garlic (2 feathers);

Pepper (sweet bell pepper);

Sugar - one teaspoon. false;

Cooking method:

The beef is washed, cut into squares and placed in a frying pan with high edges. Pour water and simmer over low heat. The resulting foam is removed with a slotted spoon.

Pour in soy sauce, add sugar. The garlic is crushed (passed through a garlic press), the pepper is chopped into rectangular pieces and added to the meat. Salt and simmer for about half an hour.

Served with boiled rice, potatoes, pasta. The side dish is poured over the prepared hot sauce with meat.

Meat in soy sauce “In a hurry”

Ingredients:

Onion – 1;

Red pepper (hot) – one;

A glass of soy sauce;

Garlic - two feathers.

Cooking method:

The beef is cut into flat pieces with a sharp knife and placed in a deep bowl.

Pour soy sauce so that it covers the meat. Place in the refrigerator to marinate for two to three hours.

The onion is cut into half rings, the garlic is crushed through a press. Place in a frying pan with high sides and fry.

To obtain a spicy taste of meat, hot red pepper, cut into half rings, is added to the frying.

The meat with the marinade is transferred to the frying pan with the fried vegetables.

First fry over high heat, then reduce the gas. Close with a lid. You can add a little water (this will create more gravy). Stew until done and serve with a hot side dish.

Meat in soy sauce “Asian style”

Ingredients:

Beef pulp (eight hundred grams);

Soy sauce (two tablespoons);

One hundred grams of butter (butter);

Oil (vegetable) – seven tablespoons. false;

Salt, thyme;

Seasonings (oregano, basil).

Cooking method:

The meat is washed and cut into squares with a sharp knife across the grain.

A mixture of seasonings and vegetable oil are added to soy sauce. Pour into the meat and leave to marinate.

Place the soaked meat on a greased baking sheet. Place pieces of butter on top.

Place in the oven for forty minutes. The optimal baking temperature is one hundred and eighty degrees.

Meat in soy sauce “Chinese style”

Ingredients:

Pork – half a kilogram;

Four tea. lie ginger;

Carrots (three hundred grams);

Green onions (bunch);

Ten tea. lie corn starch;

Half a glass of white semi-sweet wine;

Red pepper (hot) – 4;

Granulated sugar - eight teaspoons. false;

Vegetable oil.

Cooking method:

Soy sauce is mixed with starch, wine is added and ginger is added. The pork is cut into flat pieces and poured with sauce.

The carrots are grated on a coarse grater or cut into rings, and green onions are chopped. Hot peppers are cut into strips. Vegetables are fried in a frying pan, marinated meat is added. First, simmer over high heat, then turn down and let simmer.

When ready, sprinkle with chopped herbs and serve with a hot side dish (potatoes, rice, pasta).

Meat in soy sauce with honey

Ingredients:

Pork pulp (three hundred grams);

A glass of soy sauce;

Honey (two teaspoons);

Red and black pepper (ground);

Vegetable oil – fifty grams;

Seasonings (khmeli-suneli).

Cooking method:

The meat is washed and dried (allow the water to drain), and blot with a napkin.

Meanwhile, they are preparing the sauce. Honey is heated in a water bath.

The pork is cut into medium-sized pieces. Place in a deep bowl. Pour honey sauce, add soy sauce and spices. Stir, cover and leave to marinate in a cool place.

The marinated meat is placed in a frying pan without sauce. Fry over high heat for about five minutes. After this, pour the sauce and simmer for about twenty minutes until cooked.

Meat in soy sauce with cane sugar

Ingredients:

Beef pulp (half a kilogram);

A glass of soy sauce;

Cane sugar - three tables. false;

One tea lie ginger;

Garlic - two feathers;

Two tables. lie starch;

Seasonings;

Onion – 1;

Vegetable oil (three tablespoons).

Cooking method:

First they prepare the sauce. Cane sugar is mixed with soy sauce and starch. Add seasonings, chopped ginger and garlic.

The meat is washed, allowed to dry and cut into squares with a sharp knife. Place in a deep bowl. Pour in the prepared sauce. Leave to marinate.

Peel the onion and cut it into half rings. The stalk of the bell pepper is cut out and chopped into strips.

Vegetables are lightly fried in a frying pan. In another frying pan, fry the meat until browned. Then mix with vegetables, add marinade sauce and simmer until cooked.

Meat in soy sauce in a slow cooker

Ingredients:

One kilogram of pork (pulp);

Water (two glasses);

Starch - two teaspoons. false;

Two glasses of soy sauce;

Onion – 2;

Garlic (one head);

Three table. lie sesame;

Herbs (Provençal);

Vegetable oil.

Cooking method:

The meat is washed and cut into squares with a sharp knife. Place in layers in deep dishes, pouring soy sauce over each row. Leave to soak in a cool place or refrigerator for five hours.

The marinated meat is placed in a multicooker bowl (greased with oil) and set to the “Baking” function. With the lid open, fry the meat until browned. Place on a plate.

Place onion half rings, chopped garlic in a bowl, sprinkle with sesame seeds and fry. Pour in the marinade in which the meat was soaked.

Starch is mixed with water and poured into the sauce, stirred.

Fried meat is placed in the gravy. Turn on the “Stew” function, close the lid and bring to readiness (cooking time depends on the multicooker model).

Meat in soy sauce does not require additional salting, since the sauce itself is quite salty.

To make the meat juicy, without marinade, fry it over high heat for no more than one or two minutes.

To ensure that the meat turns out to be whole pieces and does not fall apart, it is cut across the grain and not along it.

Learn to cook a delicious meat dish using a minimum of ingredients. An interesting marinade made from different components will make the kebab tender and juicy, adding piquancy to the taste, and adding a unique aroma to the dish itself. In addition, these recipes can become your signature ones, and then take a well-deserved place in your home recipe book.

Shish kebab in soy sauce - fast, tasty, no problem!

In order to cook delicious barbecue, you need to choose the right meat and select the appropriate marinade for it. If the first controversy is quite rare, because many people usually choose pork, or rather the neck or loin, for barbecue, then there is a huge amount of controversy and disagreement about the correct marinating. Every man believes that his method of marinating kebab is the most optimal.

We will not impose our tastes on you or tell you that this or that recipe is somehow better or worse, because there is no friend in taste and color. In this article we will simply tell you about the marinade for pork with soy sauce and its variations. These recipes are very simple, they do not require much time to prepare - barbecue is not need to marinate for a long time. This means that this meat dish can be prepared directly when the guests are already on the doorstep.

Let's look at a few options right now.

A classic shish kebab recipe with a spicy twist

This cooking method is the simplest. You don't need many ingredients for it:

pork – 1 kg;
soy sauce – 100 ml;
pepper, spices - to taste.

This kebab is prepared as follows:

ATTENTION! The next two cooking methods are quite salty, as they will add a whole glass of soy sauce. Be very careful and do not rush to add salt to the dish before you have tried it.

An excellent alternative to the classic marinade

This marinade for shish kebab with soy sauce requires a little more ingredients, but this does not complicate the preparation at all. So take:

pork – 1 kg;
soy sauce – 100 ml
tomato juice – 1 tbsp.;
onions – 2 pcs.;
garlic – 2 small cloves;
starch – 2 tsp;
olive oil – 1-2 tbsp;
pepper, spices - to taste.

Cooking method:

This is the case when the onion needs to be cut as thin as possible. Add to it garlic, passed through a garlic press, pepper and spices.
Add juice and sauce to the “onion salad”. Stir.
Starch, in principle, can be omitted. It will just thicken the marinade itself a little.
Pour the pre-washed, chopped pork with the prepared preparation.
Now you will have to leave the marinated meat for at least an hour and a half.
We put the pieces on a skewer, and then fry them as usual. Do not forget to remove the onion, as it may burn during frying.

Option #3

Pork kebab in soy sauce will be especially good if you add mayonnaise to it. As you know, it is mayonnaise that makes meat more tender and softer. However, this pork marinated in soy sauce requires more time to brew. So, you will need:

pork – 1 kg;
soy sauce – 100 ml
mayonnaise – 1 pack. (250 g);
onion – 3 heads;
pepper, spices - to taste.

Cooking recipe:

Option number 4. It's very tasty!

A meat marinade with soy sauce, lemon and honey is usually used for chicken. But once you try this pork recipe, you will fall in love with it completely and irrevocably!
Ingredients:

pork meat – 1 kg;
one medium onion;
sauce - 6 tbsp;
honey – 3.5 tbsp;
olive oil – 5 tbsp;
garlic - a few cloves;
pepper, spices - to taste.

How to cook:

We wash and clean the pork. We cut the onion into large half rings - we will put it on a skewer, alternating with meat.
Prepare the marinade. Mix all ingredients except meat and onion.
Pour the prepared marinade over the kebab and leave it to stand for 2-2.5 hours in a cold place.
Now we put the meat on a skewer, as described above, and fry it in the usual way. Be very careful that the dish does not start to burn, because honey burns well.

And finally - option number 5

This cooking method is almost the same as described above. Nothing new, only the marinade itself will contain the following components:

soy sauce – 5 tbsp;
garlic - a few cloves;
lemon juice – up to 6 tbsp. (to taste)
mustard (spicy or not – it’s up to you) – up to 2 tbsp.

Mix all the components of the marinade, season the meat with it, leave for several hours and then fry. It's very simple!

We have offered you several options for preparing delicious meat. You can prepare each option yourself and choose the one most suitable for you. A picnic with such recipes will be simply unique.

Soy sauce is a product that we owe to Asia. This product, obtained by fermenting soybeans, is perfect for preparing many dishes: fish, meat, vegetables, etc.

In addition to simply adding it as a seasoning, this sauce can be used to marinate meat before heat treatment. This is how you can soften the meat fibers and give the whole dish a special taste. This article provides several detailed recipes for cooking pork with soy sauce.

Fried pork in soy sauce in a frying pan

A very simple recipe that can be done by absolutely anyone who can hold a frying pan and a knife in their hands.

First, the meat is cut into arbitrary pieces, placed in a bowl, and salted. It is not necessary to add salt, because soy sauce is already salty enough, but this is a matter of taste for everyone.

Spices are added immediately, and the meat must be mixed well with them so that the taste is uniform and there are no pieces that are not saturated with flavor. After the spices, it’s the turn of the starch and everything needs to be mixed thoroughly.

Pour in the sauce, oil, mix and leave to marinate. How long it takes to marinate is something everyone can determine for themselves. In general, one hour is considered a good minimum option. The infused meat can be placed in a heated frying pan with oil and fried until crusty on all sides.

After this, the heat needs to be reduced and simmered under the lid for about 10 minutes. After the specified time, half a glass of water and about two tablespoons of soy sauce are poured into the frying pan. Now you need to simmer until a thick gravy forms.

You can serve the finished dish with rice, buckwheat porridge, noodles (soba is a great option), pasta or stewed vegetables.

Baked meat in the oven

The recipe is also quite simple and has many options; you can replace some ingredients and vary the spices. However, almost any combination will give a good and tasty result.

So, to prepare baked pork in soy sauce in the oven you will need:

Cooking time – with marinating it will take up to 5 hours. Calorie content – 180 kcal per 100 g.

Garlic needs to be ground into a paste, mixed with mustard, paprika and soy sauce - this is a ready-made marinade. The pork should be cut into pieces in portions (about 100-150 g each) and poured with the prepared marinade, in which it should be left for 3 to 4 hours in the refrigerator.

Before taking the meat out, it is better to preheat the oven so that it does not sit for too long and the heat treatment begins immediately. Place the pieces on a deep baking sheet, pour over the marinade and sprinkle sesame seeds on top, then place for 40 minutes at 200 ◦ C.

The finished meat goes well with any side dish and can be served immediately after cooking.

Chinese marinated braised pork

In China, pork is prepared in hundreds of different ways, and many of them are so unusual that it’s not easy to even guess, let alone know if you try it. The abundance of spices and various additives in the form of nuts or sesame seeds is not always clear to us if they are cooked with meat, however, it is worth a try. A wok is required for cooking.

Ingredients:

Pork without fat – 0.5 kg;
Thick stems of green onions, the white part being the white part – 5-6 pcs;
Ginger – 5 cm (at the root);
Peanut butter – 75 ml;
Dry white wine (ideally rice) – 50 ml;
Ground cinnamon – 10 g;
Star anise – 1 star;
Sugar – 60 g;
Salt - to taste.

Cooking time – 2-3 hours. Calorie content – 180 kcal per 100 g.

Important note: the meat is cooked and left to stand for a day, and the side dish is made just before serving.

The side dish consists of zucchini, eggs, one hundred grams of sesame seeds, 120 g of corn starch, 50 ml of soy sauce and must be fried in peanut oil. The calorie content of one serving of meat with a side dish will be 200+ kcal per 100 g, and the cooking time, excluding infusion, will be 1 hour.

The white part of the onion stems is chopped very finely, the ginger and garlic are about the same. Meat - cubes of approximately 3 cm. Peanut oil is heated in a wok, sugar is added to it and brought to brown. Next, garlic, cinnamon, star anise, ginger, salt and onion are added to it. Add meat to the vegetables and fry over high heat for 5 minutes, stirring constantly. The meat should be completely covered with sauce.

Wine and soy sauce are poured into the wok, and you need to pour the same amount of water to completely cover the meat. From the moment of boiling, the heat is reduced and the meat is stewed under the lid for 40 minutes. You need to stir every 10 minutes.

After the simmering time has passed, the wok lid is opened and the filling should be allowed to thicken over higher heat, after which it can be removed from the stove.

The side dish is prepared separately. To do this, take zucchini cut into circles (about 1 cm thick), an egg beaten with soy sauce, and first dip it in the resulting mass, then roll it in sesame seeds and fry it in peanut oil over high heat for 1 minute on each side.

Freshly heated meat with freshly fried zucchini will be a very good dish for a holiday, a family feast, or just a delicious dinner.

How to marinate and cook pork in honey-soy sauce

Honey and soy are an interesting tandem of salty and sweet, which will leave few people indifferent. In general, contradictions in flavor mixtures are often found in Asian cuisine, and as for pork and the methods of its preparation in China alone, as already said, here you can find almost everything that a person’s imagination is capable of.

List of ingredients:

Meat – 0.6 kg;
Honey – 100 ml;
Soy sauce – 100 ml;
Salt - to taste.

Calorie content – 190 kcal per 100 g. Cooking time – from 2 to 3 hours.

Cut the meat into medium-thick slices.

So, you need to marinate the meat in this sauce before baking so that it acquires a unique taste and becomes a little softer. To do this, you need to take honey, melted in advance, and the sauce itself, in an amount equal to it in volume. Both ingredients must be mixed, and the chopped pork slices should be dipped in the finished mixture and left for 30 minutes.

Next, put the meat in a baking dish and place in the oven at 200 ◦ C, 1 hour. Or you can put it in a sleeve, tie the end and put it in the oven. The third option is to fry in a frying pan with oil under a lid, adding a little soy sauce and water. The addition of spices is not regulated here, however, it would be useful to use suneli hops, garlic, black pepper and ground red hot pepper in quantities that will suit the taste of the cook.

Recipe for a hearty meal in a slow cooker

Cooking most dishes in a slow cooker saves time, and the ability to heat cooked food allows you to leave it in the evening and enjoy a warm breakfast in the morning. Another convenience is that all temperature intervals are clearly verified and set in customized modes.

Pork with soy sauce and garlic can also be cooked in a slow cooker. For this you will need:

Pork – 0.5 kg;
Onion – 1 piece;
Sauce (traditionally soy) – 100 ml;
Salt - to taste;
Garlic – three cloves;
Seasonings – whatever you like and as much as you like;
Sunflower oil – 75 ml.

Calorie content – 180 kcal per 100 g. Cooking time (with meat infusion) – up to 2.5 hours.

First you need to wash the meat and cut it into small pieces. In a deep plate, add onion rings and crushed garlic, spices, salt and soy sauce. Mix everything well and leave for 30-60 minutes.

Place the oil in the multicooker container, then the marinated meat. Next, set the “Baking” mode for 20 minutes. Next comes the “quenching” mode for 1 hour. This is done with the expectation that the juice will be released from the meat and then it will be stewed in it.

Almost any side dish goes with the meat, so after cooking it can be served immediately.

The variations of pork and soy sauce dishes are very diverse, and the complexity of their preparation is low. As a rule, it is worth observing the proportions of meat to soy sauce - 100 ml per at least half a kilo of meat.

If you use additional salt, you need to be careful, because there is a risk of oversalting, because soy sauce contains a lot of it.